144
BRIAN MORTON & P. S. WONG
used in N. America e.g. Virginia, by poorer oystermen (Yonge, 1960). During summer, the oysters can be harvested more easily by diving. The oysters are usually taken by boat to the major marketing village of Lau Fau Shan (∗) and are deposited on the shore close to the village. There they are either separated from the cultch (Plate 16; A) immediately or left for a day or two according to demand.
Shucking (➠) (Plate 16; C) is undertaken by hand using a traditional shucking implement (…). This is a hammer-like instrument with one long sharp-edged arm and a short, stout, pointed arm. A cotton glove is needed to hold the oyster as the shell is extremely sharp. When shucking, the opener sits on a low stool and the oyster is held firmly, left cupped valve down, on the ground. Using the short pointed arm of the shucking hammer a small hole is punched in the shell an inch or so from the posteroventral end of the right, upper valve. The long arm is then inserted into the hole and with the sharp edge working forward and upward in a right and left motion, the adductor muscle of the oyster is cut where it attaches to the upper valve. A prying motion of the long arm of the hammer also breaks the hold of the ligament. The sharp edge is again used to cut the adductor muscle from the lower valve. In Lau Fau Shan, shucking is usually undertaken by the female members of the family.
The shucked oysters are usually sold fresh. With reduced demand some of them may be dried under the sun and sold impaled upon characteristic rings (∗∗) (Plate 16; D). Small ones in the cluster or those broken during shucking are used to make oyster sauce (…). Most of the fresh oysters are transported to outside markets or to restaurants in Kowloon or Hong Kong Island. A small quantity is sold at Lau Fau Shan in small market stores as the village is itself a tourist centre famous for oysters (Plate 16; B). These oysters are shucked as purchased. The shucked oysters are quantified by means of standard sized cans and sold at the following price (1973-74):
H.K. $13 per large can
H.K. $11 per medium can
H.K. $9 per small can
Long plastic bags (40 cm x 8 cm) are used to hold the shucked oysters. Previously the oysters destined for outside markets or
144
BRIAN MORTON & P. S. WONG
used in N. America e.g. Virginia, by poorer oystermen (Yonge, 1960). During summer, the oysters can be harvested more easily by diving. The oysters are usually taken by boat to the major marketing village of Lau Fau Shan (✯) and are deposited on the shore close to the village. There they are either separated from the cultch (Plate 16; A) immediately or left for a day or two accord- ing to demand.
Shucking (M) (Plate 16; C) is undertaken by hand using a traditional shucking implement (). This is a hammer-like in- strument with one long sharp-edged arm and a short, stout, pointed arm. A cotton glove is needed to hold the oyster as the shell is extremely sharp. When shucking, the opener sits on a low stool and the oyster is held firmly, left cupped valve down, on the ground. Using the short pointed arm of the shucking hammer a small hole is punched in the shell an inch or so from the posteroventral end of the right, upper valve. The long arm is then inserted into the hole and with the sharp edge working forward and upward in a right and left motion, the adductor muscle of the oyster is cut where it attaches to the upper valve. A prying motion of the long arm of the hammer also breaks the hold of the ligament. The sharp edge is again used to cut the adductor muscle from the lower valve. In Lau Fau Shan, shucking is usually undertaken by the female mem- bers of the family.
The shucked oysters are usually sold fresh. With reduced de- mand some of them may be dried under the sun and sold impaled upon characteristic rings (✯✯) (Plate 16; D). Small ones in the cluster or those broken during shucking are used to make oyster sauce (*). Most of the fresh oysters are transported to outside markets or to restaurants in Kowloon or Hong Kong Island. A small quantity is sold at Lau Fau Shan in small market stores as the village is itself a tourist centre famous for oysters (Plate 16; B). These oysters are shucked as purchased. The shucked oysters are quantified by means of standard sized cans and sold at the follow- ing price (1973-74):
H.K. $13 per large can
H.K. $11 per medium can
H.K. $9 per small can
Long plastic bags (40 cm x 8 cm) are used to hold the shucked oysters. Previously the oysters destined for outside markets or
No comments yet.
Private notes are available after approval.