Veteran Felipe Sandoval shares some of the ins and outs of his oyster shucking 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.

Most of the videos featured on Cooking Up a Story were produced, filmed, and edited by Rebecca Gerendasy. Fred Gerendasy contributed as a writer to many of the posts and occasionally as the interviewer. Visit Rebecca Gerendasy Clay – Art and Fred Gerendasy Photography to see their current work.