The tail of the oyster is gently pried open with a thin seam.
Lin Chen inserted the oyster knife, scraping along the shell to cut off the adductor muscle holding the oyster to its shell, effortlessly lifting the upper half.
The whole process was as smooth as flowing water, taking no more than three seconds—clearly the work of a professional.
For those with no experience, even demonstrating it on the spot, pointing them to the hole at the tail to poke it might not work. It takes considerable practice to achieve such precision.
Besides opening from the tail, you can also open from the side. The method depends on the structure of each oyster.
After removing the hard outer shell, the plump oyster meat comes into view, surrounded by a layer of transparent juice.
Those who love oysters relish this sip of original seawater-flavored oyster juice, thinking that spilling even a drop is disrespectful to the oyster.
