Quickfire with Patrick Mcmurray
Get to know “Shucker Paddy” as he gives us an inside look at his oyster shucking career and details about the sea delicacies.
1. We gotta ask, why oysters?
Oysters just sorta found me. Customer’s questions haven’t really evolved over the years. Oysters are always new to someone, and the fresh taste of the sea keeps them (and me) coming back.
For example, back in the 1990’s shucking away at Rodney’s Oyster House I was always asked “What’s the difference between East Coast and West Coast Oysters?” I would reply, "East are salty sweet with a fresh, clean finish, and West Coast have salty, sweet cream, with melon and cucumber vegetal notes."
Traditionally they would respond by saying, “You sound like a sommelier talking about wine.” It’s funny because if you taste the oyster without that sauce and lemon, the flavour descriptions parallel that of the wine world.
Then when I built Starfish in 2001, I was bringing in French, Irish, US, and Canadian Oysters to offer something that was different. I have always liked to create palates of tastes and textures in a global context.
So at the end of the day, it’s the complexities of the oyster, as a “single ingredient," that are always intriguing for me. That’s the why for me.
2. Do you love eating oysters as much as you love to shuck them?
I do love tasting the ocean and the subtle minerality that comes with each one. It's refreshing and invigorating.
3. Congrats on the title “Oyster Sommelier” what does one do to obtain a title like that?
“Oyster Sommelier” is a title that best describes the level of knowledge that some people have and others want to gain to better their skills and business. It goes beyond the ability to shuck and present oysters.
Oyster shucking is completely an apprentice position in the kitchen. There are no chef classes or lessons for shucking, except at oyster bars. You would generally learn on the job, and the level of knowledge and ability depends on who is teaching you.
For this reason, I am co-creating an online course and platform to learn Oyster Appreciation and eventually get certified as an Oyster Sommelier and Professional Oyster Shucker. This is a position where someone could fully manage an Oyster & Raw Bar program in bars, restaurants, and hotels or as an entrepreneur on their own. Learn more by visiting The Oyster Master Guild's website or their Instagram @OysterMasterGuild.
4. You have owned two successful restaurants right here in Toronto, would you ever dive back into the restaurant scene?
At the moment, I am consulting and creating oyster programs for existing restaurants and festivals from a global perspective. I would love to work with a hotel brand to create the best oyster experience possible. Oysters, cocktails, parisienne seafood towers, hearth-fire menu, 24-hour events, and an ocean lifestyle spa. Yes, it’s a thing.
5. What is your favourite type of oyster?
I enjoy all oysters including: au natural and faves tend to be full salty ocean flavours, high mineral content European Flat, Olympia, Buttery East Coast and velvety melon laced pacifics. It's hard to pick just one.
6. What is the most challenging part of shucking an oyster?
Getting the hinge to break, with just enough force so as not to slip in and damage the meat.
7. One tip for shucking oysters?
Hold onto the oyster as tightly as possible. The more force you use to hold the oyster, the less needed with the knife to pop that hinge.
8. Go-to place for sourcing the best oysters?
The ocean. I like to find the oyster growers and figure out the logistics after. In Toronto, Seacore Diana’s Rodney’s, in Montreal, La Boite aux Huitres in Jean Talon Market, and Fanny Bay oysters in British Columbia.
9. Go-to piece of equipment for shucking oysters?
My advice is to get an oyster knife designed to do the job that you are looking to do.
Different knives for different styles of opening.
For hinge, lip, and side shucking knives, check out my line at ShuckerPaddy.ca. My go-to Shucker Paddy pistol grip knives and tray are both built by swissmar found on Amazon. Lastly, My fingerless steel mesh glove allows me to hold the oyster and shuck it with protection. I’m working on a more universal version, available in 2024.
10. What’s next for you?
Oyster Master Guild, developing oyster excursions, upper levels and working with culinary colleges. L’Ecailler.. I have twelve or so oyster trips planned in 2024, guest shucking, events, pop ups and much more.
Head to Patrick’s “Shucker Paddy’s” Instagram to keep updated with his latest oysters adventures!