Photo by Sarah Wiggins
Jason Kun, founder and owner of Island Oysters, spends every Tuesday afternoon during market season cleaning, shucking and selling oysters he's ordered fresh just days before at Trinity Bellwoods Farmers' Market.
Kun says you should always observe the colours of the oyster meat. “A uniform opaque ivory colouration denotes an oyster that has fed on rich phytoplankton and will have a prized rich brothy note,” he explains.
For those afraid of trying an oyster for the first time: “I tell them that oysters are not slimy. They are silky and they are not fishy, they are salty and briny,” Kun says.
