Aw shucks! It’s National Oyster Day!

By Lethbridge Herald on August 6, 2025.

Dylan Gunning is the designated oyster shell-shucker at Blowers and Grafton Lethbridge. Each week he shucks the weekly order of fresh oysters as a demonstration at the front of the restaurant for customers to see.

Joe Manio
Lethbridge Herald
Local Journalism Initiative Reporter

Oysters, as a food, often elicit strong, visceral reactions, both positive and negative. Some find them delicious and sensual, while others are repulsed by their texture and taste. These reactions are often tied to personal experiences, cultural norms, and even perceptions of the oyster’s appearance.The key word here is “appearance” (especially uncooked).

National Oyster Day (August 5 in the U.S. and Canada) celebrates the culinary and cultural significance of oysters. It’s a day to acknowledge the various ways oysters are enjoyed around the world, from raw on the half shell to cooked in various dishes. 

It also highlights the historical importance of oysters as a food source dating back thousands of years and their enduring appeal as a delicacy.

The dictionary defines the word delicacy as “a prized dish” eaten on special occasions, especially loved by those in a certain culture or place. However, what is a delicacy to some (chocolate-covered crickets for example) might disgust others.

Blowers and Grafton interim general manager Jarrod Miles believes that when it comes to oysters, the age at which you first experience them makes a difference.  

“I would say being introduced to oysters as a child versus adult can definitely lead to very different reactions that would both come down to taste development and cultural exposure. I’d say from my experience with our guests children are more sensitive to strong textures, smells and unfamiliar appearances. 

“The slimy texture and briny, ocean-like flavour of oysters can be overwhelming, however I believe children have no fear, so if they are introduced early in a positive or family-centered setting like in our restaurant, a seafood boil or on a holiday kids may grow up seeing oysters as normal or even enjoyable.” 

The most common and popular way of eating oysters is raw on the half-shell. This method involves opening the oyster, removing the top of the shell, and serving the oyster (still nestled in its bottom shell) on a bed of ice, often with various condiments.

“Our sauce is just red wine vinegar, pepper, and then just some diced shallots,” says Dylan Gunning, the resident oyster shell-shucker at Blowers and Grafton. 

He’s seen his share of customers trying oysters for the first time. 

“I would say two-thirds of people end up liking them. At least here, that’s what I’ve seen.”

For those who may be oyster-curious but can’t get themselves to try them raw on a half-shell, oysters can be cooked in a variety of ways, including smoked, deep-fried and broiled.The Water Tower Bar and Grill serves a classic oysters dish called Oysters Rockefeller.

Oysters Rockefeller is an appetizer made of baked or broiled oysters on the half shell, topped with a rich sauce, often containing spinach, herbs, and breadcrumbs, and then baked or broiled. The dish is known for its buttery, savoury flavor and is often garnished with lemon wedges.

You don’t have to go to a restaurant to enjoy oysters, especially in the classic way. Lethbridge Meat and Seafood sells them during the holiday season (when they are especially in-demand) and Dallas Howlett at The Meat Box sells them all year around, and brings them in fresh weekly. 

“During the summer we bring in a special summer breed, that’s especially bread to be harvested in the summer,” says Howlett, who gets them once a week or by customer orders. “If someone orders like ten, I’ll just bring in 100.

“I like oysters, but if it’s new to you it can look kind of gross or icky. I think trying them (for the first time) is the hardest thing.”

Classic raw oysters on a half shell do offer a dietary plus. They are a good source of protein with relatively low fat and minimal carbohydrates. Bon apetit.