Oyster shucking takes some skill. To do it quickly takes skill and lots of practice, and that’s the secret of the Toronto champion. Eamon Clark. He won the title for the seventh year, breaking the former record.
Prince Edward Island is the scene of the event. The Tyne Valley Oyster Festival took place last Friday night with a crowd of a bout 1,000 in attendance.
Clark was among the 25 competitors. He managed to cleanly shuck 18 oysters in one minute and 16 seconds. That’s an average of an open oyster every four seconds.
Eamon Clark started early in life, with his father Rodney Clark of Summerside, PEI, a three-time champ. His restaurant in Toronto, ‘Rodney’s’, sells about 2,600 oysters a day.
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