Boston Blog: Shucky darn!

By

Sean Murphy, SeafoodSource online editor

Published on
March 10, 2013

3:30: Attended the 7th annual Oyster Shucking Competition. This year, the winner was a newcomer, Keith Rose, of Wellfleet, on Cape Cod. He said he's competed in events out in Wellfleet, but this was his first time at the show competition. He handled himself well, though, finishing in 1 minute, 41 seconds. His shucking was presented well enough to take top honors from the judges, too, which he said was a surprise, since he didn't think he shucked the oysters very neatly.

"I butchered a few of them," he said.

Still, he took the top prize, and when asked about his secret to success, he claimed being left-handed gave him an edge. A nice job!

12:30: Covered today's keynote address from Soren Kaplan on innovation. Kaplan discussed the role of innovation in the business world. He mentioned companies such as Apple Computer who have remained successful through innovation, and companies like Blockbuster that failed because they didn't innovate. He also talked with me on camera about how to know when to listen to what the market is telling you, and when it's time to get brave and insist on doing your own thing instead.

11:00: Saw the tribute to Mike Voisin, the fixture in the Louisiana seafood industry who died in early February. The Louisiana Seafood Promotion and Marketing Board is working with chefs across the country to introduce a new branded oyster dish dedicated to Mike called "Oysters Voisin." The oyster includes breading and spinach, and the board is acrively looking for chefs who want to put this branded item on their menu as a tribute to Mike. Also checked out the Oyster Master Class with Patrick McMurray. Patrick demonstrated his oyster shucking technique, and gave a connoisseur's-eye view of the oyster.

 9:30: Video interview at Japan Pavilion to see traditional Japanese cooking, and how to use an indigenous Japanese fish to make a simple fish stock that is the basis for many well-known Japanese foods, including miso soup and white rice used in sushi dishes.

 9:00: Video interview with Patrick McMurray, oyster shucker and chef at Starfish Oyster Bed and Grill in Toronto, Ontario, Canada. Patrick talked about his Canadian roots, "that Interweb thing," and what got him into oysters.

 

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