THE OYSTER INDUSTRY OF THE WORLD 567 



rida) are usually sold under the name "Olympia," and the Japanese oyster 

 (O. gigas), grown on the West coast, is generally called "Pacific." 



Shucking 



The principal business in the United States is in raw, shucked oysters (i.e., in 

 oyster meat removed from the shell). Shucking requires great skill. Shuckers 

 work at benches using specially designed knives, the shape and size of which 

 vary in different states. The knife is thrust between the shells at the side of the 

 thin end and the oyster, held in the left hand, is slightly turned around a sharp 

 edge of the knife to cut the large adductor muscle. Another cut across the same 

 muscle on the opposite side of the body removes the oyster, and the meat is 

 thrown in a measuring can containing a small amount of water. Some shuckers 

 prefer to crack the ends or "bills" of the shell before inserting the knife. A good 

 shucker averages 10 to 12 gallons a day although this amount may be consider- 

 ably exceeded by a very proficient worker. "Fat" oysters yield about 6 quarts of 

 meats per bushel. 



Several patents have been issued to inventors of mechanical shucking machines. 

 The latter can be divided into two types: in the first the separation of shells is 

 accomplished by the shearing action of a chisel-like cutter, which by means of 

 a hand lever is thrust into the oyster placed under it in a vertical position; the 

 second type utilizes the principle of a potato peeler. Oysters are placed on a grind- 

 ing wheel rotating in horizontal position. By shaking and grinding the shells open 

 and the meat is removed in the conventional manner with an oyster knife. 



Oyster meats removed from shells are placed by the shucker in a metal con- 

 tainer of a capacity of 1 quart, partially filled with water. When the container is 

 full, it is taken to the measuring window where the shucker receives a "credit" 

 either by a ticket or token. Containers are emptied on a washing or skimming 

 table covered with Monel metal or other noncorrosive material, and the meats 

 are drained. In some plants oyster meats are passed over inclined Monel metal 

 riffle boards in a cascade of fresh waters. At this time all discolored meats, shells, 

 and oyster crabs are removed. From the skimming tables the meats are forced 

 by water into washing tanks, where they are stirred with a paddle before being 

 put into the blowing tank. The most common practice is to wash and blow in the 

 same tank, the meats being held in the tank of water until enough have accumu- 

 lated for blowing. The blowing tank is usually made of corrosion-resistant metal. 

 It measures 3 to 4 feet in diameter and has a conical-shaped bottom, with a valve 

 at the lowest point for draining the water. The tank is provided with a remov- 

 able, perforated false bottom, below which runs a perforated pipe. Violent agita- 

 tion of water and oyster meats by air forced through the pipe enhances the eflB- 

 ciency of washing and improves the appearance of oyster meats; but at the same 

 time it causes great loss of mineral salts and of natural oyster liquor. The length 

 of blowing time varies from 3 to 10 or even 15 minutes. A 3-minute limit is used 

 in most states since excessive blowing may lead to the adulteration of the oysters 

 prohibited by the regulations of the Pure Food and Drug Administration. After 

 blowing, the oysters are drained on skimming tables before being packed. 



After washing, oyster meats are sorted according to the established grades ( Food 

 and Drug Adm., No. 2, Rev. 1, 1949, 36.10-36.22) and packed in large cans 

 varying from 1- to 5-gallons capacity, or in small individual containers of 1-pint 



