'We have the technology to accelerate aquaculture oysters.'
To anyone who’s tried to wedge a sharp knife into the seam of a recalcitrant bivalve — and pierced human flesh instead — the founder of No Shuck Oysters can relate.
“We have the technology to accelerate aquaculture oysters,” Nolley says of the expanding farmed-oyster industry along the Chesapeake. “But we really aren’t going to have the shuckers, the manpower. That’s kind of an old, dying tradition.”A No Shuck Oyster, it’s important to note, is not the same thing as a shucked oyster, that juicy morsel without a shell.
With an HPP oyster, all you have to do is snip the band, and the shell slowly opens on its own, revealing the frilly delicacy inside. Goodbye, shucking knife. So long, puncture wounds. Are there drawbacks to oysters processed under pressure? Yes. Even with a tight band around it, an oyster may open slightly during processing, allowing clean, pressurized water to enter its shell and dilute its natural briny liquor. The Washington Post Food staff recently sampled several No Shuck Oysters, which are available to distributors, restaurants and even those who prefer to slurp bivalves in their privacy of their own homes .
Motivatit first looked into high-pressure processing equipment in the late 1990s. The machinery was already in use for preserving and sterilizing foods, but Motivatit wanted to see whether it could reduce the risk of raw oysters during the warmer months, when the brackish waters along the Gulf Coast become the perfect host for naturally occurring vibrio bacteria, including a potentially lethal strain called Vibrio vulnificus.
Since Motivatit’s discovery, other processors have turned to HPP equipment to treat their oysters. The companies are all, by and large, along the Gulf Coast. Processors that also sell HPP oysters include Prestige Oysters in Texas and R&A Oyster in Alabama .
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