The Toadfish Crew met with local Charleston Chef and Master Mermmelier™, Kevin Joseph to learn how to properly shuck oysters and clams, talk oyster knives, and learn more about his new raw bar, Raw Lab CHS, located in downtown Charleston, SC. During our time with Kevin, we were able to taste test his delicious and unique takes on classic coastal ingredients.
In this video, you'll learn how to quickly and easily enhance the briny flavor of fresh, raw oysters with a simple Japanese mignonette. Add this delicious Asian style sauce to the shell and bon appétit!
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