For me
personally, with oysters, I could take em’ or leave em’. However, Halifax is
full of oyster lovers, and any restaurant that I've worked at in the city that
has had oysters on the menu has sold more than a few orders every night.
Many cooks find
them to be a nuisance, having to deal with a raw product that can be quite
messy to handle. But after shucking countless oysters over the years,
I have a method. Every oyster is different, unique and ready to be cracked
open… you just have to find the sweet spot.
That's why I’m
very excited to be entering the CATCH Nova Scotia Seafood Festival Oyster Shucking Challenge. It looks like there are some strict rules
to adhere by… but that’s just to make sure our beautiful East Coast oysters
are showcased properly. The winner of this contest will get to represent the province in at the national oyster shucking contest in August held during the Tyne Valley Oyster Festival.
I'm going to try to get in a few practice shucks before the competition takes place on June 20th at the Cunard Centre. I’m a little rusty, and oyster shucking (and sometimes the shuckers themselves) can be quite dangerous. Hence the rule about disqualification for "physical interference during the shucking competition." But I have tough hands, they're ready to shuck, and I'd love to visit PEI in August...
Are you up for a shucking challenge too? Download the entry form here.
I'll be representing Team HalifaxRestaurantDeals.com - and if you'd like a chance to win 2 tickets to the CATCH Seafood Festival (and 10 tasting tickets), you can enter here.
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