With a large fleet of vehicles; HIAB’s, 26t, flatbeds, curtain side, Moffett, 18t, 7.5t and Sprinter vans, Sussex Transport can move the smallest parcel right through to cabins and containers. Last week we delivered to Whitstable in Kent on one of our HIAB Lorries.
Whitstable’s main claim to fame is its oysters which remain an intrinsic part of this seaside town’s character and are celebrated every July at the Oyster Festival.
Ever wondered how to open that tightly shut oyster? Read on …
Fresh oysters must be alive just before consumption or cooking. There is only one essential criterion: the oyster must be capable of tightly closing its shell.
Open oysters should be tapped on the shell; a live oyster will close up and is safe to eat. (Oysters which are open and unresponsive are dead and must be discarded.)
Opening oysters requires skill. The preferred method is to use a special knife with a short and thick blade about 5 centimetres long. While there are different methods to open an oyster, the following is one commonly
accepted method.
- Insert the blade, with moderate force and vibration if necessary, at the hinge between the two valves.
- Then twist the blade until there is a slight pop.
- Then slide the blade upward to cut the adductor muscle which holds the shell closed. Heavy gloves are necessary: apart from the knife, the shell itself can be razor sharp. Professional oyster ‘’shuckers’’ require less than 3 seconds to do the deed!
- If the oyster has a particularly soft shell, the knife can be inserted instead in the sidedoor, about halfway along one side where the oyster lips widen and there is a slight indentation.
Opening or “shucking” oysters has become a competitive sport and oyster shucking competitions are staged around the world.
For a secure, professional haulage solution, why not call us on 01903 751100 or email info@sussextransport.com for a chat about how we might be able to help! We won’t ‘clam up’!
