Studio10’s Joe Emer joins David Dekle at Original Oyster House on the Causeway to learn more about oysters from Rodney Fox of R&A Oyster.
David Dekle and a seafood partner Rodney Fox of R&A Oyster shares HPP of oysters.
Benefits of High Pressure Processing
- HPP or non-thermal pasteurization uses pure cold water and up to 87,000 PSI to inactivate pathogens, and dramatically extend shelf life of seafood with no chemicals, heat or additives.
- 100% of the meat detaches from an oyster shell, which produces 125% more yield than a shucked oyster.
- This means no shucking is required since the shell will pop open easily after HPP and the oyster abducter muscle completely releases from the shell.
- Increases productivity, lowers labor costs and eliminates food-born pathogens including vibrio.