This is read by an automated voice. Please report any issues or inconsistencies here. When it comes to opening oysters, the quality of the shuck is important, says Found Oyster chef Ari Kolender.

Weathered picnic tables by the beach. Red cafeteria trays, sleeves of saltines, squeeze bottles of cocktail sauce. Smoke curling from the grill as oysters sizzle — a true taste of old Florida. You can ...