ShuckerPaddy PEI - Master Class Prince Edward Island Oyster Master Class ShuckerPaddy with ShuckerPaddy - PEI Oyster - Master Class ------McMurray Patrick Toronto born born Toronto Inventor Author seconds,1,114/Hour, Team 8,840/hour Canada BookRecord Guinness Oyster 39:60 Holder Opening, World2002 Oyster Champion Opener 4 Publican Restaurateur Shuckin’Around1992 since 1985 since trade Restaurant https://shuckerpaddy.ca College Educator Swissmar - time Canadian Oyster TyneCanadian time Champion Shucking Valley, PEI — — — — “The Oyster Companion” ShuckerPaddyOyster Knifes by Gear & The Ceili Cottage Ceili The — Culinary,Hospitality Tourism& — Paddy’s a CFA CFA a Paddy’s StarfishOyster 2001 Grill & Bed — aka@ShuckerPaddy — — “Come From Away” “Come 2008 - 2108 — Galway,Ireland — Centennial - 2015 The Oyster – Bartop - History

• Why do we oyster? The original fast food — it’s in our nature • Evolution to H. sapiens with increased brain growth — from eating & China — Aquaculture “He was a bold • The first shucker 500,000 years ago man that first ate Master Class Master - • an oyster.” 300 B.C. China — first aquaculture —J. Swift • Early Roman era Sergius Orata 97 B.C. • Months without an R – Lore/1500s/UK PEI Oyster PEI Oyster

- • European thoughts of oysters came to Roman Oyster Farm • Oyster Middens of Maine tell of oyster eating for 1000s of years in North America • The Global Oyster — everywhere that ocean

ShuckerPaddy ShuckerPaddy touches land

Whaleback Shell Midden – Maine 1886 500,000-year-old “doodle” on a shell, by a The Oyster Lunch 1735 — with shucker… Dom Pérignon — T.J Francois ShuckerPaddy - PEI Oyster - Master Class The Oyster Eat an Oyster (or 7…) (or Oyster an Eat - - sequesterscarbon - - - - Planet Nutritional Sustainability FilterFeeders rate Reproduction OysterLifecycle - BasedDining & Healthy — — filterwater, cleans phytoplankton — — — 3 — - 30mil/year 5 years5 to market eating Bartop SavePlanet the - Biology • • • • • • • • metabolism, decrease& inflammation Manganese, Magnesium food=energy Vitamin B1, B3 health Vitamin D production,hemoglobin antioxidant Copper, Selenium, Iron Zinc system health absorption, improves brain, heart, and immune Phytosterols calories, 7gm68 protein, 3gm fat 100g raw — 605% DRI oysters meat = 6 small PEI oysters PEI small 6 = meat oysters — & Omega 3 immunity, growth, cellular bone — — antioxidant, functions, cell boosts libido & immunity — — — blood cell & & blood cell fights HDL protein formation, Winner Winner Winner Winner Emission/KGGHG protein – OYSTER Dinner – North American Oysters – 5 , 100s of Growers, 1000s of Choices • 5 species — listed in order of taste complexity — mild to complex • virginica — Atlantic/East Coast — salt & sweet/fresh • Crassostrea gigas — Pacific/West Coast/Rock — sea salt, sweet cream, melon, cucumber • Crassostrea sikaema — Kumamoto — salt, melon, butter, cucumber, umami Master Class Master

- • edulis — European Native/Flats/Belon — bold ocean salty, sea breeze, driftwood, sweet cream, sea greens, wet stone, dry — tannic finish (copper, brass)

PEI Oyster PEI Oyster • Ostrea lurida — Olympia Native NA — ocean salty, sweet - cream-butter, earthy “driftwood,” fresh cut grass, wet stone to dry tannic finish — super complex for loonie-sized oyster ShuckerPaddy ShuckerPaddy ShuckerPaddy PEI Oyster - Master Class - - - - - Oysters‘ The taste flavour,or derives from: origin for the oyster Oyster=Merroir This parallels the wine tasting world theoyster Finishing Region Species — — – The local region influences flavour further… Each species has a base flavour range flavour base a has species Each how,what whereor growerthe “finishes” Merroir — taste of place in the ocean of the the of ocean the in place of taste – The Oysterlicious Taste of Place — wine=terroir understand Oystery flavours Oyster Tasting Wheel – to help - TheOysterCompanion ShuckerPaddy Oyster Pro Certificate – Level 1 • • • • • • • • • Wine World parallels Oyster World WorldWine parallels Oyster winegrower is authorized to identify and market wine Appellation Mississippi, Texas Louisiana, Gulf The Marshes Salt Carolina Chesapeake Bay) N.Y., R.I., Conn., N.J., Delaware PointBlue N.H., Massachusetts EastNorth USA QC, NS Maritimes Oyster Appellations different visually may be Different areas with diverse taste and shell C. virginica oyster Crassostrea virginica — — — Apalachicola : — a geographical name of a (as region, village, or vineyard) under which a Long Island (Great South PEI ( Maryland, Virginia Maryland, — — Malpeque Maine (Damariscotta),Maine East Coast regions Coast East , & Georgia , Florida, , Florida, ), NFLD, NB, – – Atlantic/East Coast Coast Atlantic/East in thoughts toward in thoughts taste Miriam - Webster Dictionary Webster — Terroir = Merroir Merroir = Terroir – Salt & Sweet/Fresh - - - - - ShuckerPaddy PEI Oyster - Master Class - YES Yet even the Wilds are harvested within a registered and water and registered a within harvested are Wilds the even Yet — there is a Wild Oyster Fishery in PEI Oysterin Wild a Fishery is there world Paris, 1900At the a world'sExposition Universelle, infair the Malpeque - c bc.ca Appellation: Malpeque & PEI was was named — One of the few commercial Wilds available globally available fewWilds commercial the of One the best oyster in the - - - orstarted Bay Malpeque in Today,most oyster comes from seed - tested lease (or grant) = Farm = grant) (or lease tested - Species/Region/Farmer = Taste similar water oyster same the from IF the comes Wild vs. Cultured In that order (Farmer = Technique)(Farmerorder that= In Malpeque oysters other No may called be Malpeque a oystercalled ANY mayfrom PEI be grow they in Oystersbay for the arenamed — Wild & Cultured will taste will Cultured & Wild — and then branded then and – Taste Off Taste ShuckerPaddy - PEI Oyster - Master Class public fisheries, seed & shell spread then shell & seed fisheries, public - - Wilds PEI - - harvested….in time Howgrown shape Wonky Weather dependent dependent Weather harvestedHand — — NaturallyDelicious — lease issued, harvest issued, from lease greattaste &price — — Tongs Tongs 3 - 5 years5 — sustainable Choice Standard Commercial Standard Choice ShuckerPaddy - PEI Oyster - Master Class - - - - - oyster PEI farms Aquacultured Latest Consistentlygreat shell &very meat/shellhigh ratio Longline for 3 bottom winteredOveron cultch & Spawn — Internal “Oyster Pound” conditioned H2O = 365 oyster 365 = H2O “Oyster Internal conditioned Pound” — — - The Art of Farming of Ocean Art the The 5 years5 (Romanthoughts) design — longline/float Bags longline/float 5mm to5mm FLUPSY — easyto retrieve — — to grow quickly grow to tide tumbles shell tumbles tide Sergius Orata 97 B.C. OrataSergius 97 Soft Water Soft HardWater or – GreatPEI oysters allyear ShuckerPaddy - PEI Oyster - Master Class - - PEI of Oysters4 seasons Soft Water Soft cold) (less Season HardWater Season (cold) - - • • • • • • with light sea greens Oceanfreshness bright and clean, April Soft Water Season notes Bolder,salinity ocean and earthy A Chainsaw& in is ice Hard Water Seasonal Cause for Shellebrations Shellfish Festival Valley Tyne “MonthsWithout an R” - December ALWAYSeatoysters daysin Y in endthat – December Season Canadian Shucking Championships Shucking Canadian - Frame PEI Shucking Championships PEI Shucking — - — April no ice! ice! no when the – is herebytois changed MondayTuesdayWednesdayThursdayFridaySaturdaySunday Fall Fall Summer Spring Winter — plump, salted butter plump, — — — freshsalty& bold ocean refreshingly Sweet refreshingly ShuckerPaddy - PEI Oyster - Master Class How to Oyster @ShuckerPaddycan directhelp your search Need Great PEI Oysters? ------well well hibernate = 4 weeks from harvest date & travel - growthcycle GreatPEI oysters live forice under theirof 1/3 therefore,refrigerated when greens, or clean water greens,clean or like sea ocean, the “happy” be should Smell heavy Feel together shells the Tap forlocation, date harvested Checkthetag foroysters great PEI ASK Shopping — anywhere — — find & trust& find your fishmonger 3 — - — 5 years5 to market ALL oysters tags ALL with come “BangkoktoMontauk” — Shopping — should sound solid sound should — PEI oysters PEI The Social Shell & Shell Social The — anywhere! ShuckerPaddy PEI Oyster - Master Class ------How to Oyster To get ready to shuck shuck your chilling wine to ready get To 3 deliver can we (but weeks 4 for water” GreatPEI oysters “out canheld be of fridge the home At OR Leave in the box they came in shore Ready” Mostly,to wash need no for ice with extended framestime home them Take - 5 times/week)5 — — oysters are washed on the the on oysterswashed are bowl & wet tea towel into — just in a bag, cooler justbag, a in — – ice bath ice — Storage at Home “Restaurant — like ShuckerPaddy - PEI Oyster - Master Class Anatomy & How to Approach the Oyster the Approach to AnatomyHow & Friends toyour enjoy shucking Friends stones…) chilled (or ice Plate/Platter with oysters Equipment Station Shucking — — prep baking sheet, 2 cloths cloths 2 sheet, prep baking chilled — oysterknife, glove you”Ifshucking fancy” — How toHow Shuck — wet/damp wet/damp & Counters& clean — StationThe Shucking Keeps your Kitchen Oyster Bartop Gym – Shucker Training

- ShuckerPaddy Hinge Technique - Hold on to the oyster with the “Oyster Hand” Master Class Master - - Guide knife tip into hinge with “Oyster Thumb” - PEI Oyster PEI Oyster Wiggle knife into the hinge — line turning - a key in a lock - Very little pressure is needed - Finesse — not force

ShuckerPaddy ShuckerPaddy - Once set, pop the hinge Oyster Bartop Gym – Shucker Training

- Once the hinge is popped, pry the top shell up, exposing the adductor muscle - 2/3 of the way from the hinge — on the right side of the median Master Class Master

- - Scrape the top shell off - Turn oyster 180 degrees - Sweep for grit PEI Oyster PEI Oyster - - Scrape at the adductor muscle only - No cuts, no flip, “set in the pocket” - Pick next oyster with knife hand — do not

ShuckerPaddy ShuckerPaddy put down the knife until plate is done - Shuck, serve, repeat 1,000/shift (1,114/oph) ShuckerPaddy PEI Oyster - Master Class - - oysters with taste recognized TABASCO Mignonettes sauces… oyster toward thoughts seasonal and Regional ® – A classic & globally PlatingYour Shucked Oysters - - Don’t have maker? ice crushed - there’s then And - gratedto order Horseradish Lemon salt rock Avoid yourseaweed, use top shells nice is Ice onService plate Vodka preserved horseradish is a treat a is horseradish preserved Vodka Doesn’t melt (they’re Doesn’t melt rocks) temperatureHolds 3 Less is more when saucing Whatever floatsyourremember: BUT boat - 5 years’5 workyourthrough on palateshine – cut to cut order, wedges8 ends, the tip — – crushed ice, frozen ice, crushed stones, fresh, peeled, water fresh,peeled, &aged — – Sauce microplanebest… sticks to shells & fingers & shells to sticks … - Freeze stones!some — to allow the the allow to ShuckerPaddy - PEI Oyster - Master Class ------PEIoysters…red mossy mud, brownsgreens! sea and - The - Tasting Howto Taste OystersPEI Properly OysterliciousMerroir don’t “over don’t your sauce oysters” Sight Umami Texture Taste Smell tunes…@Spotify/Oysterlicious Sound Oyster of Shades 50 OysterliciousSexyBeige (Beige) 6 senses senses — – – – – with sauce, less is moreisless sauce, with Look at the quality cultured shell & tell That PEI perfect balance of salt & sweet& salt of ThatPEIperfect balance The nose knows nose The – – Bruise the oyster gently with your tongue tongue youroyster the with gently Bruise That pop of the hinge! And a few a And maritime hinge! the of Thatpop underlying oceany notes Plump, crisp & meaty& crisp oysters Plump, your (chew food!) — a gastronomica merroirtour the of PEI of – freshoceanyhappy smells – merroirPEI of - 2 bite chew & aeratebite& 2 chew - tale sign of of sign tale - - - Don’t Chuck that Shuck! Landscaping Landscaping Compost shells Recycle ShuckerPaddy - PEI Oyster - Master Class Rosé all day all Rosé Whiskeyoysters& Sakeoysters& Oysterstout Beer,spirits,cocktails, wine, Pairings The Everyday Oyster — Yes,brewed beer oysters! with – 365 Shucks/Year Oystery deliciousness Oysterydeliciousness chowder,broil stew& = fry,Grill, smoke, chargrill, Cooking ShuckerPaddy - PEI Oyster - Master Class butter grill! and knows nose The I'veshuckedinside....are they thatsafe some are dry to eat? oyster myin million lifestyle 2.3 pearls I’ve 600 found some Do you ever find pearls while shucking? YES!Compost, landscaping Can you compost oyster shells? “regular knives” market open are dozens there the blades In of “occasionalfor beautifully the work to shucker” designed is handle” knifeperfect foris smaller/cocktail grade oysters usuallyhave don’t time to “change blades” whileshucking a variety oysters. of The Malpeque Mostknives are designed for a specific oyster/use. my Of knives, longer the Original “OG” works all on Oysters Can you tell us if certain oyster shuckers are best for particular oysters? – – 3” blade 3” and a fat, handle. wood ifit smells “happy youthen of ocean” would betterfine. be Couple drips or lemon, of yet, compound – gardenpathways, driveways, Christmas ornaments! – curved tip, long curved andsuper spades. wide super I like mid the – but can still work on allcanoysters. but stillon work Blade Bartender’s The Q&A – not worth much atmuch all. worth not – again will work on all oysters.all on againwork will – my 2 my nd production production – “no plastic - ground of of ground – as I as ShuckerPaddy - PEI Oyster - Master Class @ college probablyshould fordevelop those course… the Whereyou do want for to go? getLets Shucking! Stay DM or tuned Course Oyster the on Working Do you offer oyster tours or other virtual classes? You said you teach at a college; is the course offered virtually? or oil of 1” in fry Pan crumb. Panko Secondsimple prep: oysters shucked dredge,and flour dried. Seasoned beaten dip, roll egg through cracker crumb or Here’sa simple prep…whole shucked oyster, dredged in corn seasoned flour, until and fry deep golden. How would you make fried oysters? crispy and fry flour A you! lucky And YES! Are oysters still safe to eat if you find a little crab in them? the fridge in 50/50 water and ice for 15minutes to prior shucking… fridgeand are great at 1 Likeworld,palate in the wine the will better understand temperature thatthere Is ‘proper’ a oystersat? served be should ShuckerPaddy – Popcorn Crabs!!! Crabs!!! Popcorn PeaCrab - 4 ° C (34 C is a delicacy delicacy a is - 39 ° mmmmm F) – but 9 out of 10 people agree that ice coldoysters agree that ice people 10 oyster your Place rock!of from out 9 but – – workin progress…I have Oyster of a series Tours that I recommend, and youcan eat raw! Tastes like shell crab. soft save Or up a bunch them, of bacondrippings. flavours Q&A when cool, not ice cold.cool, not when Oysters should held be in the Shuckin’Chilled ! ShuckerPaddy PEI Oyster - Master Class Shuckingly yours, Shuckingly Paddy Any questions? ALL questions are good questions! good are questions ALL Anyquestions? Thanks for Shuckin’Around PEI Oystery questions anytime anytime Oystery questions PEI MoreeventsinformationShell Social and at The or In The Weeds The In or you know,(if you know…) DM @ShuckerPaddy — even on the fly fly the on even – 39:60