Shuck of the Week: Thatch Island and Glacier Point Oysters

For the East Coast choice this week, I shucked some Thatch Island Oysters from Barnstable, MA. They were really clean, creamy, and definitely had a brine that reminded you of the ocean. Meat content was close to perfect because each oyster I shucked was full. In terms of shell, I gave the Thatch a 3.5 out of 5 -- they were not consistently uniform in size and one of the oysters I shucked had a pretty brittle shell.

The highlight of the shucking was definitely the Thatch Island's shuckability, which I gave a 5 out of 5. The hinge was so easy to pop. Just with a little leverage, not even a twist, the shell came right open. And when you ran the knife across, meats instantly came off.

For West Coast, I shucked some Glacier Point Oysters from Alaska. Just as their description says, at 3.5% salinity (full oceanic salinity), I definitely got a hit of brine. However, the cucumber finish was really pleasant and made it a nice oyster to eat at 7:30 a.m. this morning. In terms of shell shape, Glaciers were also brittle (looks like they could have used an extra tumble), but super clean and didn't even need to give it a wash before shucking. Meat content and shuckability were awesome, though. The hinges popped right open, and the cups were full.

For Thatch Island Oysterology, click here.
For Glacier Point Oysterology, click here.

Connie

Thatch Island Oyster shucked on Oct. 2, 2014

Thatch Island Oyster shucked on Oct. 2, 2014

Glacier Point Oyster shucked on Oct. 2, 2014

Glacier Point Oyster shucked on Oct. 2, 2014