Electric Oyster shucking machine – shucking easy!
Electric Oyster shucking machine
Electric Oyster Shucking machine uses a dull bit to gently separate the top and bottom shells of the oyster. Little to no pressure required, this machine does all the work for you, without breaking the shell! Mud and shell particles are drawn away from the oyster giving you 100% meat yield with minimal contamination, even the oysters juices are left intact. Eliminates the need for sharp tipped oyster knives, removes mud and shells from 12-17 oysters a minute.
When picking oysters, look for those with tightly closed shells and avoid those with even the smallest opening. Fishmongers should hold a health certificate that lists the place of harvest and date of production, so if you’re worried about provenance, just ask. Oysters also vary in flavour and texture depending on the water in which they’re grown, so shop around if you want a particular taste profile.
Store oysters in the bottom of the fridge, rounded side down so they don’t leak any juice.
Closed oysters need to be ‘shucked’, the customary approach to eating oysters is to serve them raw. Typically, raw oysters are served on the half shell with plenty of lemon for squeezing, Tabasco sauce and shallot vinaigrette (mignonette). The briney, sodium-rich flavour of oysters means they partner well with tangy Asian-style dressings.
If you don’t quite fancy raw oysters, shuck them completely and serve them poached in a mild pasta sauce.
If you’re serving oysters to a skeptic, opting for a fully cooked approach does remove some of the fear factor, but it’s also a nice option for those used to shoveling them down straight from the shell.
- Oysters have a three chambered heart, colourless blood and a pair of kidneys.
- The female oyster can release well in excess of 1 million eggs over the spawning season.
- Although all oysters can secrete pearls, the pearl oyster family (Pteriidae) comes from a different family to the edible oyster. An oyster produces a pearl when a grain of sand or some other irritant becomes trapped inside. The oyster then coats it repeatedly with nacre, a combination of calcium and protein, otherwise known as Mother of Pearl, to reduce the irritation.
- Most people think that pearls are round and white; however natural pearls can be coloured yellow, rose or even black. Cultured pearls take 3-6 years to reach a commercial size and are produced by placing a polished piece of mussel shell inside the oyster.
- Oysters are a source of vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). 6 oysters would also more than meet the daily recommended intake of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorous.
- Oysters have been around for 180 million years and Neolithic man consumed vast quantities some five thousand years ago.
- In 320BC, Aristotle pondered their regenerative process in his “Historia Animalium”. The Greeks served them in wine and used empty oyster shells as ballot papers. The word “ostracise” is derived from the Greek astrakeon (oyster shell) because the Athenians used to vote with oyster shells to banish unpopular citizens.
- The Romans also imported oysters direct from England to Italy by boat and Roman Emperors paid for them by their weight in gold.
- It is said that Henry IV liked to toss back 300 as an appetizer and that Casanova reportedly consumed 50-60 oysters a day
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