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600 Oysters, To Go Please

Sunday, April 10, 2016

By my calculation, I need another 600 oysters to last until next January. This is in addition to the 1,000 oysters I picked up in February. This time I'm going to take another approach. Instead of freezing them whole, I'll shuck them and put in small 4 oz Jelly jar for freezing. These oysters are high pressure processing (HPP) so the meats are separated from the shell. I'll just need to open them up. It took 6 hours over the course of two days, and another 2 hours for setting up and cleaning up. It was hard work and makes me wonder why people run the marathons. It's such a waste of time not to mention harm done to the the body when they can do kitchen marathons instead. You get food whereas you have no food after the run. Now I know that it takes about an hour to process 100 oysters. So if I want to do 2,000 oysters next year, that's 20 hours. I better see if I can hire a few people to help. I'm exhausted and sore from the work but glad to have enough oysters to last me the rest of the year.

Here is a list of where you can find Post Harvest Processing oysters. They are safer to eat as the type of processing they use will eliminate the bacteria. I got mine from Prestige Oysters in Dickinson, TX.

www.issc.org/php.aspx

300 Oysters in each cooler




The end results: 80 4-oz Jars


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