GREAT GUN SHUCKER

Our engraved SS shucking knife to get the job done.

$15.00

We use these custom-engraved oyster shucking knives at our raw bar events because they are efficient and safe; they are also suitable for the home shucker. The handle is comfortable and ergonomic while the blade is pointed to assist in the shucking process. The materials are tried and true – wood and stainless steel. Available ONLY as an add-on with purchase of oysters.

 

FREE OVERNIGHT SHIPPING
  • We ship within 300 miles of our farm in East Moriches, NY.
  • Order by Tuesday for FedEx Overnight delivery on Friday.
LOCAL PICK UP
  • 32 Driftwood Lane, East Moriches, NY.
  • Order by Wednesday for Friday pickup between 4PM – 6PM.

To verify your location is within our 300-mile shipping radius

FREE SHIPPING

Category: SKU: 1-2

Description

TODAY’S HARVEST PROFILE

September 25, 2022

We sample our harvest daily to share its unique flavor profile with you.

Flavor Map

Harvest Tracker

  • Marjorie Post

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  • Unqua

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  • Zappa Woods

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  • West Shore Drive

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  • Peninsula

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  • East Shore Drive

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Harvest Log

Microenvironment: Unqua
Harvest Row: Waterview
Origin of Seed: Southold, NY
Date of Planting: June 23, 2021
Current Size: 3.0” – 3.5”
Harvest Round: Second harvest. Great Gun oysters harvested during the second round are mid-season oysters displaying a full maturation of taste, texture, meat volume, shell shape and cup.
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Chimichurri -Basic Summer Recipe

Better known as a marinade and sauce for steak, chimichurri is a delight on oysters. It adds color and bright dimension to the bivalves’ complex flavors. Use it on raw, smoked, or grilled oysters.

This recipe is a cilantro-forward summer one intended to be made in a food processor. Variations on the recipe follow, as do instructions to prepare by hand.

Chimichurri -Basic Summer Recipe

Makes 2 cups - enough for 50-100 oysters

1 shallot, chopped
¼-½ red bell pepper, chopped
4 garlic cloves, chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½-¾ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano or 1 tsp. Dried oregano
¾ cup extra-virgin olive oil

To make:
  • Chop first three ingredients roughly. Mix with vinegar and salt and let sit for 5-10 minutes.
  • Add this mixture and all other ingredients except red pepper to a food processor.
  • Process on high until consistency is like relish.
  • Add pepper and the rest of the oil and blend enough to break down pepper, but not so much it disappears.
  • Serve with oysters.
Variations
  • Spicy: add up to 2 red jalapenos in place of the red pepper. Alternately red pepper flakes or hot sauce can be added to taste.
  • Winter/Cilantro-free: Replace all cilantro with parsley. Add a splash of balsamic.

By Hand: Chop first three ingredients very finely. Mix with vinegar and salt and let sit for 5-10 minutes. Stir in very finely chopped herbs and slowly add oil with a whisk or fork.

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