Oyster shucking.

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The fish and all arrived today.  One portion of fish had to be cut to bag in portions.  Two other sorts of fish were already in serving, or smaller, sizes.  All had to be separated into serving sizes and put into 'sandwich bags', then each type was put into their own bigger gallon bags.  Double bagging works better, if it's still a bit limited.

I ordered several dozen oyster.  It will end up being more than I can eat.  I would love to share it but I... living in the interior, in farm country, and rural to boot, means not many have a taste for seafood.  I'll eat what I can and the rest?  I'll see if it freezes.  If so, I may do that.  I just... have my doubts.  Lemon and oyster is good enough.

Of course, even with a good bit of cleaning before, during, and after the process, the place has a fish shack smell.  That is part of the price of admission.  Well worth it, since it will be short-lived and just once in a while.  I have never shucked oyster before.  I have eaten them, and liked them.  I did well enough.  No puncture wounds, and I got most of the sand and grit out.  I'll probably do one last batch for eating raw, on the half shell.  Before I do that, I'll put a bit of cocktail sauce together.  Mixing it up, lemon on the side first, shrimp cocktail sauce next, may make consumption a bit easier.  It's been so long since seafood was a very regular part of my diet that... it's a bit of a test.  At one time, if I could afford it, five dozen was doable.  A bit of a stretch.  Now a couple two dozen may be it.  Three dozen?  I just don't think so.  And it goes bad so fast.

I probably overdid on food.  But, for a bit, I wasn't sure, and went without much.  I may be overcompensating.  Oh well, it'll do.  Good night.