December 4, 2014
For a Walrus or a Carpenter
There is, for me, something magical about getting a box of oysters just hours out of the ocean, on the far side of the country. Aroudn my house the holidays wouldn't seem quite right without a few dozen Pacific oysters.
I order mine from Taylor Shellfish Farms, a family-owned company that's been raising oysters (and geoducks and clams) in Puget Sound for more than a hundred years. I'm fond of the Shikogus (above), but this time of year they also have Kumamotos and small Pacifics as well.
Oysters keep well in the refrigerator for a good week. Take them out of the bag, snuggle them into the refrigerator and cover them with a damp cloth: they'll live there very happily.
You might also want to throw in an oyster knife: this one, also sold by Taylor, makes opening oysters seem extremely easy.
As for those expensive metal oyster mitts, I no longer bother. I've found a durable rubber oven mitt like this one protects you better, is more comfortable and is only a fraction of the cost.
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