A weekly series of wide discovery about our food and sustainable agriculture.
Veteran oyster shucker Felipe Sandoval shares some of the ins and outs of his craft.
Years ago, it used to be that shucked oysters in a jar, and in a can, were the ways that most people consumed oysters. Roughly 20 years ago, “oysters on the half shell” became the preferred way to eat fresh oysters, served at an increasing number of restaurants and oyster bars.
As Bill Taylor explains in the previous video story A 4th Generation Oyster Fisherman, and Early Ties to the Oyster Industry, only about 20% of his business today comes from shucked oysters.