It had been on my bucket list for way too long: oyster shucking. Among my favourite aphrodisiacs – er, I mean, delicacies – oysters are a total treat for me. (After all, they can be super pricey served pre-shucked at restaurants.) So colour me lucky that on a recent trip to Victoria, I got a lesson in oyster shucking from Chef Instructor of the Vancouver Culinary Institute Debbie Shore at the Vancouver Island University Deep Bay Marine Field Station (where they research sustainable aquaculture and the preservation of coastal ecosystems). Shucking is actually easier than I thought it would be, and I didn’t even come close to cutting off a thumb, so I thought I’d share Chef Shore’s simple oyster-shucking lesson here – check out her explanation video below. http://www.youtube.com/watch?v=S45WlAdhYzM&feature=youtu.be Please note: Shucking takes muscles and knife control, so go slowly, exercise caution and protect those fingers. You only have 10 of them, after all! What's your favourite oyster topping?