MARCH 1-5, 2023

Charleston Wine + Food

While in town last month for Charleston Wine + Food, the team at SAVEUR spent a day at the CHSWF Test Kitchen with two local seafood visionaries. Trey McMillan, founder + owner of Lowcountry Oyster Company and vice president of the South Carolina Shellfish Growers Association and James London, chef-owner of Chubby Fish, a dinner-only neighborhood restaurant spotlighting exclusively local seafood, shared tips + tricks for improving at-home seafood prep.

Shucking oysters can seem like a particularly daunting task. But with McMillan’s tips, all it takes is the right tool and a little elbow grease to enjoy these briny balvive delights in your own home. “Don’t be intimidated by shucking oysters at home,” he says. “It’s a fun learning experience and a tasty reward.” Recreate That Buck-a-Shuck Happy Hour At Home.

James London is an avid fisherman who is committed to serving responsibly caught fish. Whether you like to catch your own fish, pick it up fresh from the docks, or are simply a fan of pole-to-plate dining, knowing how to clean a whole fish is a useful skill for any home cook. How To Clean a Fish So You Can Bring Your Catch Right to the Table.

Oysters and fresh seafood are the heart of Lowcountry cuisine, and knowing how to prepare these culinary delights at home are useful skills for any at-home cook. Head to SAVEUR for step-by-step instructions from these pros and reap the benefits of these at-home experiences. 



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