March 9th was a great day for forging oysters on the Hod Canal
It was also the day I mastered shucking oysters with the help of my great new shucking knife from Sur La Table “Toadfish” (see pict below).
1- Raw oysters within 1 hours of pulling them out of the water
2- Oyster shooters with citron vodka, garlic and cilantro (forgot to take a pict).
3- Baked oysters based on The Spruce Eats food blog