How to shuck a Coffin Bay Oyster (Pacific Oyster)

Most visitors to Coffin Bay have never shucked an oyster themselves. The truth is, most people purchase pre-shucked oysters from stores or restaurants. This post aims to teach you how to shuck oysters easily, allowing you to buy them unshucked at a lower cost. When stored in the fridge, unshucked oysters remain alive for several days after purchase. Knowing how to shuck them means you can use them for gatherings and events days later.

Before you start

I recommend a fine shucking knife with a sharp blade on 1 side. This will allow you to easily insert the knife into the oyster and trim off the muscle inside

Shucking a Coffin Bay (Pacific Oyster)

Always wear a cut-resistant glove on your non-dominant hand. You'll never find a professional shucker without a glove. So why wouldn't a beginner choose to wear one? Always shuck with the oyster on a hard surface. This provides resitence for the shucking process rather than your hand.....

The Method

Position the oyster on its back with the hinge facing you at the 6 o'clock position. Locate the 3 o'clock position on the oyster and insert your knife between the shells. This requires some practice as finding the meeting point of the 2 shells is difficult at first. A back-and-forth rotation with the knife blade, similar to a drill bit, will create an entry point. Move the sharp side of the knife back towards your gloved hand. You will feel the top shell release when you cut through the muscle, allowing you to separate the shells. Trim off the muscle at the 3 o'clock position, and the oyster is ready to eat. For presentation, a restaurant will always flip the oyster to display the plump side.

A video showing the process to shuck a Coffin Bay (Pacific Oyster)