Aquatic Culture's Chef John Myers gave a demo on shellfish this past weekend at CUESA, and my, did his preso knock our socks off. Look at the size of the Pacific oysters (pictured just above) in the cornucopia of frutti di mare that also came studded with the more standard-sized kusshis, miyagis, kumamotos, crawfish and more.
mmm ... crawdads
the ginormo, 10-plus-year-old, barnacle-encrusted Pacific oyster ...
... shucked. No, you can't slurp these suckers down in one go. What you can do, said chef Myers, is grill 'em over a medium heat, then cut 'em up before serving. Hmmm, think I'll stick to their smaller brethen instead.
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