As well as delicious recipes, we at GFBF want to share seafood preparation knowledge so that you can have confidence when cooking seafood.
A freshly shucked oyster is a very different beast to the opened product at most fishmongers. Oysters are live until the are shucked and from that point on they deteriorate very rapidly. Added to this, most fishmongers will rinse shucked oysters to remove any trace of grit that might remain in the shell. This practice washes away the delicious brine in which the oyster sits.
Try freshly shucking oysters from different regions and sit down for a comparative tasting. You will be surprised and impressed by the differences, which come from the differing and unique environments in which oysters are grown in Australia. A freshly shucked oyster will taste of where it was raised and is a very special product.
Oyster knives come in various shapes and sizes and are available from kitchenware stores and many fishmongers. We prefer the 'needle-nose' variety. If you are an amateur oyster-opener we would recommend purchasing a knife/shucker with a thumb guard on it.