30 year old OYSTER {Catch Clean Cook} Best Po' Boy EVER!!!

30 year old OYSTER {Catch Clean Cook} Best Po' Boy EVER!!!



all right hey what's going on happy people we're here in Blaine this is the Blaine Harbor in Blaine Washington the last time I was up here I walked into this little restaurant on the side of the bay it's called Drayton Harbor oysters I think anything of it by ordered a dozen oysters and immediately I was so blown away like their owners were so much better than any other oyster I'd ever eaten in my life I got to talking with him and they have an oyster farm right out here in the Puget Sound I wanted to go see this farm because I love oysters but I am virtually ignorant on them so mark the owner is a fantastic guy and he invited us out today I don't know anything about it but I did have Tyler and Tim over at silver stag make them two custom oyster knives these are the only two in existence and we're about to give them to them so man are you guys that's mark yes this is phase one of the oyster farm business this is what we call our Club see this fancy Club cfl ups why it's acronym for floating up boiler system and basically it's a buffet for oysters for producing all these guys so at this point these are pretty dirty but what's neat is the you can if you pick one of these up they've got the super fragile shell on the front so that's what we call their new growth so all this right there yeah you can just bend it off and that's probably the growth in the last like four days you know since we last cleaned it so these guys feed like mad they grow super fast and we'll grow them here and tell their a half inch and then they actually go out to our farm JBoss we're here to work what we do all right this is our workload for the week is putting these guys in their own bag over here and putting these guys in their own bag over there what we like to do before we do that is kind of shake the bags a little bit and that's to knock up all that new growth all right so this afternoon will come out when the water is up here we'll pull this guy with the boat take it back to the barge tip it on our table and we'll be sorting this guy from that guy my best bro back home is named Joey haluska he and I get oyster all the time but again you're getting oysters that like we go to this place called Restaurant depot on Tuesdays when they get their order yeah they may get their order then how long yeah how long is that always for been floating around and you can act like you can you can find that out so that's the big tip that I gave to people there's something called a heart of his tag it's you probably seen them in our shop but they're these little white pieces with white slips that basically tell the story of every batch so the date that they were harvested the date that they were shipped the temperature that they came out of the water all that information is there a restaurant can't sell an oyster without having that yeah that's midshipman real good fine ya know so from a little they're super cool fish probably go find some but they call it a midshipman it's like a sculpin and they croak in like they glow in the dark they have adhesive eggs that are poisonous see these piles are mine yeah this is what I call my midshipman mitigation yeah they do have some spines on them but if you pick them up from underneath and here's their row right so we have a lot of these guys that live underneath our bag so when we find them with their road that we move them we've got three piles up here where we like to move the fish and their eggs so that their population keeps on going yep so these all at night mmm these are all light up it's like they're mating mechanism oh and then you can hear them croak like that too which is pretty cool those fish are like I'm hot for you watch this baby oh hello but they're pretty neat your mouth no they're just they're one of my favorites they're pretty cool so we try to take care of but on the big voices we come in with the knife on this side the muscles always up here so you can't really go in on the hands like we like to because you're just gonna bust every night you try because that always just so damn strong so if you come in you kind of just get between the shells and you cut that muscle you can pry the shell back that's how you open these big dogs can we can we take one back and open them later yeah absolutely I really wanted to see that these are like again planted in the 80s so a lot of farms when they spread their oysters they'll just like throw all their product on a barge and then kind of pressure like spray it off and they'll just fan out and go everywhere for people to shovel them off I mean their boats what we do we'll grab our bags our float our tumbler bags and we'll individually each one of us my crew will come out and we'll walk and kind of spread them like this so that we're ensuring that we're getting the right density if if you look out here there won't be any like thick piles because we've actually walked through and done this for you know three days straight and what we're doing there is we're also notching some of the growth off the oysters we're tumbling them around one final time before they they sit in their free-range mode for the next six months they're perfect that's where jazz on these guys so basically I'm picturing myself coming in in November with a head way up on at 3:00 in the morning when you don't want to have to search for stuff right and it's all right here so I'm just gonna kneel down hmm I'm gonna have that bushel with me and I'm gonna be picking all these oysters and basically in this little grid right there that's a dozen so I'm gonna get like probably two dozen oysters before I even have to do right and that's what I like because that makes your work easy you can screw this up by spreading them way too thick and then that's gonna affect the shape and the fatness of the oyster I'm not a I'm not a restaurant guy I'm not a business guy I'm a fish biologist so what I'm trying to do with with this business is everybody that works in our oyster shop our oyster bar Oh Easter factory also works out here so yeah every single person that's ever working in that oyster bar is probably 50 50 50 percent they're 50 percent out here and that's also working with our oyster seed it's working on the flats it's working on the barge what's super special about that you know is you can walk in and you can chat with Becky and she can tell you everything about the process so what that Oster bar has done that I had no idea to do is this made us better farmers because we're able to see our product okay so genius right that was Jesus so whenever I came in Becky was the bartender nice girl and she's she's shucking oysters and she throws like one way hmm she's throwing away Oscars that me and you know it would be like yeah it's good no it's not it's not right it's not up to snuff I was like it's not up just give it to me man don't throw it away but they're real particular or they're real particular about what you produce because every single one is like inexperienced yeah we want people to come back right we don't want someone to sit down and have a plate of it doesn't have to oasis that are kind of like mediocre we're trying to hit that upper that's how you do it all right so let's go back to the office and check out more about these oysters perfect thank you this is our office this is Tony and Jayden right here I feel like I'm a water world are you guys so Tim and Tyler over silver Stagg and as you have made you some some custom little oyster knives now they may be just decorative or you may use them someday try one right now you guys that breakfast no man cool they have a sharp boy if they go in I like it oh yeah are y'all we are back on the deck and we got the ma'am moose Boone and Crockett Gigantor moistures now we're gonna throw them on the grill but you always want to make sure that they're the right side up see how this is a nice deep cup that's the top so we want to set the oysters on the grill just like that we're gonna grill them then I'm gonna put a topping on them we're gonna make the best po-boy sandwich ever all right so we've got some bacon have some shallots before you start roping in yourself so this is done the way I like it we're just gonna turn it off and let it sit and what happens is as it cools down and as our oysters get finished up this will just sort of like thicken and become an awesome flavor we are getting close and the closer I get the better it's yes look at this I'm not even dumping out any of that juice like my buddy over in Staniel Bernard that's the gravy we'll just let it sit in there for maybe a few more minutes put it in our hope you roll y'all ready for this yep that's hot mom we think one moisture is big enough to do the entire po-boy I don't want anything to go to waste not right there is the most amazing boy stur po boy I've ever seen been a pretty good trip hasn't it super good yeah thank havilland father for this day and for all of our blessings and for our help and strength our friends and this wonderful trip Jesus mighty name amen amen thanks mom thank you before y'all go home I just ate a peanut butter enjoy yourself that's her way of saying heck though the flavor is out of this world anybody likes oysters would love that mm-hmm I can't even explain to you how good that is Joey haluska thinking about your brother man I wish you were here I probably feel let it cool down a little bit I'm probably to have no skin left in my mouth you got to give a huge shout out to Tony Jayden and Mark today was awesome and I really appreciate you taking us out on the flats with you showing us around because all I've ever known is that I like oysters I never had any clue how much work went into everyone at home I appreciate you all being a part of this I appreciate you watching all these videos from the Pacific Northwest you've had an amazing vacation and I thank you all from the bottom of my heart take care god bless and we're gone

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