Mount Pleasant Magazine Jan/Feb 2015

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doneness, but they will not take
long. Five minutes is usually
about right, just depending
on how hot your fire is.”
Local resident and oyster
fan Josh Schaap agreed that the
best way to cook them is over
aged oak logs.
“The flavor seeps into the
salty goodness of each oyster.
The trick is not to overcook or
undercook them. You have to
watch for the steam to pause
and then give that one last “shhhhh.” Then you know they
are done and yummy. The other way to do it is in a turkey
fryer. Put some rock in the bottom so you don’t boil the
oysters. You only want to steam them,” Schaap said.
So you’ve got your oysters, you’ve cooked them and now,
finally, you’re ready to eat them. Long tables are required.
Fitch recommended making your own oyster tables.
“You can use a sheet of plywood between two sawhorses,”
he pointed out. “We also rent oyster tables and knives for
one-time use.”
So how does one eat an oyster?
“You must have an oyster
knife to keep your fingers from
getting cut up,” said Fitch.
“The gloves are optional; you
can use a rag instead. If you
are right-handed, put the rag
in your left hand and hold the
oyster with it. Then use an
oyster knife to pry it open with
your right hand. If it’s closed
and raw, go in with the hinge.”
He offered a disclaimer:
“I can’t tell you to eat them raw; I don’t know your immune
system. I eat them raw every day. When I walk by the shelf,
I open one up and slurp it down. Not a day goes by that I
don’t have an oyster. It’s a nice perk to the job.”
When your belly is full and the beer is gone, it’s time
to clean up. Don’t forget to recycle the shells, which helps
cultivate and restore oyster beds, a critical factor in ensur-
ing future harvests. Put the shells in a container, and, after
the party, dump them off at a nearby recycling center. Visit
saltwaterfishing.sc.gov/oyster.html for details.
The best part of your oyster adventure comes after you’ve
obtained them, cooked them and opened their shells. That’s
when you get to eat them.
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Saturday: 8am to NOON
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Dr. Cara Daniel, DVM, CVA
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