oyster shucking techniques are described herein . the techniques involve use of cryogens to pre - treat oysters . in particular , the techniques may involve localized treatment of oyster muscles with cryogens . the cooling or freezing of the oyster muscles weakens them . therefore , the mechanical forces that are required to shuck oysters treated with cryogens in the manner described herein are substantially less than those compared to those required to shuck untreated oysters . oysters that are suitably cryogen - treated are shucked easily and cleanly . specific examples of methods for treating oysters with cryogens prior to shucking are described herein with reference to fig4 and 5 . it will be understood that these examples are presented only for purposes of illustration and are not intended to limit the scope of the disclosure . fig4 shows method 400 for cryo - shucking oysters . method 400 includes providing an oyster in a bivalve shell , wherein the shell has a cupped half - shell and a lid half - shell that are held shut by the oyster &# 39 ; s hinge muscle about a beak portion of the bivalve shell ( 410 ), and applying a cryogen to the beak portion to substantially cool or freeze the oyster &# 39 ; s hinge muscle ( 420 ). any suitable or convenient cryogen may be used ( e . g ., liquid nitrogen , dry ice , etc ). the cryogen may be applied locally , for example , by directing a fluid cryogen stream on to the beak portion of the bivalve shell . alternatively , the oyster &# 39 ; s beak portion may be dipped in a fluid cryogen or otherwise placed in contact with cryogens to freeze only the hinge muscle portion . a batch of oysters may be treated at the same time , for example , placing a suitably orienting the batch ( e . g ., vertically as shown in fig2 ). the beak portion may be in contact with the cryogen for a limited amount of time that is sufficient to freeze the hinge muscle only . this limited amount of time may be a function of the cryogen type ( e . g . liquid nitrogen or dry ice , etc .) and the cryogen temperatures and the type of oyster shell . the amount of exposure time necessary may be determined empirically . the amount of time that the oyster is in contact with the cryogen is suitably limited so that only the hinge muscle is frozen and that too only briefly . the brief freezing of the hinge muscle likely alters the muscle &# 39 ; s structure to weaken its elasticity and grip on the half - shells without altering or affecting the texture and taste of the remainder of the oyster flesh . method 400 further includes the step of removing the lid or flat half - shell ( 430 ). the lid half - shell may be removed by sliding it open relative to the cupped half - shell . alternatively , the weakened hinge muscles may relax naturally allowing the half - shells to self - open . in an example , in the inventors &# 39 ; kitchen a batch of oysters was washed in warm water and then dipped in liquid nitrogen for about 10 - 15 seconds . the oysters were then washed in warm water to thaw the surface . in traditional or conventional cooking term “ blanching ,” which involves plunging a food substance into boiling water and removing it after a brief , timed interval . in analogy , the cooling or freezing of the oyster muscle by a brief time - limited exposure to the cryogen may be referred to herein as “ cryo - blanching .” in the foregoing example , the cryo - blanched oysters were place on a rack in an ordinary kitchen refrigerator where they self - opened in a few hours . the cryo - blanching treatment had sufficiently altered the structure of the hinge muscles so that they relaxed naturally to open up the half - shells . the oyster meat in the opened half - shell was in its natural tender and juicy state . the natural shape of the oyster meat was undisturbed . the oyster meat was removed by sliding a blade under oyster meat to sever the adductor muscle or knob attaching it the cupped half - shell . fig5 shows method 500 for cryo - shucking oysters . method 500 includes providing an oyster in a bivalve shell , wherein the shell has a cupped half - shell and a lid half - shell that are held shut by the oyster &# 39 ; s hinge muscle about a beak portion of the bivalve shell that is opposite a bill portion of thereof , and wherein oyster meat is attached to the cupped half - shell by the oyster &# 39 ; s adductor muscle to weaken its grip ( 510 ); applying a cryogen locally to substantially cool or freeze the oyster &# 39 ; s adductor muscle to weaken its grip ( 520 ); opening the oyster &# 39 ; s lid half - shell relative to the cupped half - shell to expose the oyster meat ( 530 ); and detaching the oyster meat form the cupped half - shell ( 540 ). in method 500 for cryo - shucking an oyster , the adductor muscle may be weakened by applying cryogen to the entire oyster shell or locally to the backside of cupped half - shell . the latter may be accomplished , for example , by placing the oysters &# 39 ; cupped - side down on a bed of dry ice or in shallow tray of liquid nitrogen or other cryogen . the oyster shell , submerged or partially submerged , is contact with the cryogen for only a limited amount of time so that bulk of the oyster meat is not frozen , but only the outer portions close to and in immediate thermal contact with the shell walls ( e . g ., the adductor and / or hinge muscle portions ) are substantially cooled . in another example , in the inventors &# 39 ; kitchen a batch of oysters was washed in warm water and the dipped in liquid nitrogen for about 30 - 90 seconds . the oysters were then washed in warm water to thaw the surface . the cryo - blanched oysters were placed on a rack in an ordinary kitchen refrigerator , where they self - opened in a few hours . the cryo - blanching treatment had sufficiently altered the structure of the hinge muscles that they relaxed naturally to open up the half - shells . the oyster meat in the opened half - shell was in its natural tender and juicy state . the natural shape of the oyster meat was undisturbed . further , the cryo - blanching had weakened the adductor muscle allowing the oyster meat to be easily scooped out of the cupped half - shelf using a spoon and flipped over for the oyster serving in half - shell . the shucked oyster meat was raw and juicy . further , the oyster meat had firmer and denser feeling than that of conventionally shucked oyster meat . the oyster shucking methods described herein may be exploited to prepare small quantities ( e . g ., individual food servings prepared in home kitchens ) and / or large quantities ( e . g ., commercial food servings prepared in industrial kitchens or other commercial food processing industry ). while various aspects and embodiments have been disclosed herein , other aspects and embodiments will be apparent to those skilled in the art . for example , in examples i and ii , instead of waiting for the cryo - blanched shells to self - open shells , the covering flat half - shells may be manually slid off , physically lifted , or otherwise removed to expose the oyster meat contained in the cupped half - shell . further , in some industrial oyster processing the beak or other edge portion of the oyster shell is guillotined or sheared off to create an opening . in such processing , an alternative to cooling the adductor muscle through the shell wall as described above , is to apply a cryogen directly to the adductor muscle . the cryogen may be introduced through the sheared opening into a region proximate to the adductor muscle &# 39 ; s attachment to the inner surface of the shell wall . such cryo - treatment of the adductor muscle may loosen its grip on the shell wall and allow for easy removal of the oyster meat . it will be understood that the various aspects and embodiments disclosed herein are for purposes of illustration and are not intended to be limiting , with the true scope and spirit being indicated by the following claims . for example , liquid nitrogen treatment may be used to open or shuck other shell fish ( e . g ., clams ).