Oyster Shucking Contest To Be Held Oct. 18

Oyster shuckers will vie for the title of champion at the 7th Nova Scotia Oyster Shucking Competition at the oyster and wine event, Sip and Shuck on Thursday, Oct. 18, in Halifax.

Contestants, representing the restaurant industry and oyster farming, will compete for the provincial title and an opportunity to represent Nova Scotia at Prince Edward Island's International Shellfish Festival next September.

Competitors are graded on their speed and quality of shucking. Each contestant is given 14 oysters and has to open 12 with the fewest number of penalties possible. Penalties are given for problems like mangling meat or not completely cutting the oyster from the shell. The champion must achieve the best combined scores of fastest shucked and best oyster presentation to win.

The event began in 2000 as a way to promote Nova Scotia oysters and the province's oyster industry. Nova Scotia's three biggest oyster markets are the United States, St-Pierre- Miquelon and Hong Kong.

The shucking will take place at the Delta Halifax, Baronets Ballroom, 1990 Barrington St. from 7 p.m. to 9 p.m.

The evening includes a menu of Oyster po-boy with Asian slaw and spicy aioli; local oysters with caramelized apples and balsamic drizzle; cold smoked mussels on a bagel chip with creme fraiche; Oyster picatta with lobster sauce; baked oysters with double smoked; bacon, caramelized shallots and Oka cheese; Nova Scotia mussel tower with smoked salmon and, local oysters and mussels served with traditional and non-traditional accompaniments such as cocktail sauce, mignonette, ponzu sauce, lemons, lime and hot sauces.

Louis Benoit and Dave Mac Issac will provide the music. Tickets are $35 per person. To purchase tickets contact the Winery Association of Nova Scotia at 902-492-9291 extension 115 or by e-mail at [email protected] . Tickets are also available at the door.