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Salt on the Steel: The Galway Oyster Festival Shucking Line
Siobhan braced her hip against the stainless steel prep station as an autumn squall rattled the canvas pavilion on the Claddagh quayside. At eight in the morning, the scent of crushed ice, damp kelp, and Atlantic salt filled the marquee. Stacked behind her in three towering timber palisades sat twelve thousand native flat oysters, freshly dredged from Galway Bay. Beside her, Liam stared down in disbelief at his favourite carbon-steel shucking blade, snapped cleanly at the wooden bolster. The opening round of the World Oyster Opening Championship was scheduled for eleven o'clock, and thirty international competitors were already sharpening their knives in the holding tent.
Little did we suspect when we took over our family's seafood stall that a festival weekend could dismantle every orderly routine we possessed. It