Shuckin' Shack

Based in North Carolina, <a href="https://www.shuckinshackfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dispelling-oyster-myths-ceo-of-shuckin-shack-jonathan-weathington-debunks-some-of-the-most-common-2714967" target="_blank" rel="nofollow">Shuckin’ Shack</a> has been shucking oysters and serving seafood and creative cocktails to a growing number of customers since 2007. And as the brand continues to expand throughout five, soon to be six, states, CEO <a href="https://www.linkedin.com/in/jweathington?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dispelling-oyster-myths-ceo-of-shuckin-shack-jonathan-weathington-debunks-some-of-the-most-common-2714967" target="_blank" rel="nofollow">Jonathan Weathington</a> says he often encounters customers who hold some common misconceptions and fears surrounding oyster eating.&nbsp;To clear up any mistruths about the shellfish, Weathington and Tom Perry, president of <a href="https://www.whitestoneoysters.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dispelling-oyster-myths-ceo-of-shuckin-shack-jonathan-weathington-debunks-some-of-the-most-common-2714967" target="_blank" rel="nofollow">White Stone Oysters</a> are debunking some of the most common oyster myths and encouraging customers to safely enjoy fresh and tasty oysters year-round!“We want oysters to be more approachable,” said Perry. “We’re getting people more familiar with what they’re eating, and the more they understand what’s behind them, the better decisions they’re able to make instead of just avoiding oysters entirely.”<h4>Avoid Oysters That Weren’t Harvested in Months with the Letter ‘R’</h4>This may have been a good rule of thumb in the past, but as refrigeration has become more advanced, this myth is defunct. Warmer-than-average waters increase the likelihood of vibrio vulnificus, the bacteria that can cause people to get sick after eating oysters. But in line with <a href="https://www.fda.gov/food/federalstate-food-programs/national-shellfish-sanitation-program-nssp?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dispelling-oyster-myths-ceo-of-shuckin-shack-jonathan-weathington-debunks-some-of-the-most-common-2714967" target="_blank" rel="nofollow">FDA guidelines</a>, <a href="https://1851franchise.com/shuckinshack/info">Shuckin’ Shack</a>’s suppliers begin cooling oysters as they’re harvested, so no matter if it’s July or December, oysters are safe to eat.“When you’re dealing with a controlled population of oysters, they’re being cooled right away. You’re not harvesting and serving raw oysters sitting out in the sun after being harvested. Because we’re dealing with more aquacultured oysters, they’re safe to eat year-round,” said Weathington.&nbsp;“If they’re harvested properly before 10 a.m. and cooled properly to a 45 degree temperature that's maintained through the oyster’s life before it’s served, then there should be no illness. Illness comes when that cold chain is broken. And if you’re working with a good supplier, that’s not going to happen,” Perry added.Temperature isn’t the only factor that contributes to the safety of oyster eating, this myth also has to do with the oyster’s activity during earlier months of the year and whether or not they’re wild or farmed.The difference lies in whether or not you’re eating a farm harvested oyster or one that is wild caught. Oyster farms operate to keep oysters in constant motion, giving them access to more abundant food sources that keep them fit and healthy all year. Plus, unlike wild oysters, farmed oysters don’t reproduce, which means they’re not shedding a large percentage of their body mass come springtime. So, having oysters that are sourced straight from the farm truly makes all the difference.&nbsp;“We’re selling oysters that aren’t spawning, they’re nice healthy and plump year round,” said Perry.&nbsp;<h4>Eating Raw Oysters Will Make You Sick</h4>Sure, if you eat upwards of 40 raw oysters in one night you might not feel incredible the next day, but the same would likely be true if you ate that amount of any food. The fact of the matter is, restaurants like Shuckin’ Shack are experts in shellfish handling, and are the best places to consume raw shellfish because they follow <a href="https://www.cdc.gov/foodsafety/communication/oysters-and-vibriosis.html?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dispelling-oyster-myths-ceo-of-shuckin-shack-jonathan-weathington-debunks-some-of-the-most-common-2714967#:~:text=Don't%20eat%20raw%20or,safety%20after%20they%20are%20harvested" target="_blank" rel="nofollow">CDC guidelines</a>. Raw oysters can make you sick, but because they’re properly harvested and cooled before they’re served, that risk is low. If you’re still intimidated by the idea, you can eat them fried, steamed or chargrilled to ease your concerns.&nbsp;Plus, when you think of alternative proteins you’re likely to order at a restaurant&nbsp; like chicken or beef, you have to consider the amount of handling and processing that went into preparing your dish. With oysters, once you break open that shell, you’re the first person who’s going to touch what you’re eating. What could be fresher?“There’s nothing that you can put in your body that’s more fresh than this. An oyster hasn’t been touched by anybody but you,” said Perry. “Some people feel a sense of security from eating processed food, but oysters are super fresh. There’s nothing between you and the oyster.”<h4>Dousing Them in Hot Sauce Will Kill Any Bacteria</h4>Weathington says this is his favorite myth, but simple science will tell you that this is just not true. Drowning oysters in hot sauce has the same effect as running them under water. And while pairing them with a bottle of wine is common, alcohol won’t kill any bacteria either. The only thing that will kill any harmful bacteria is prolonged exposure to a high enough temperature.&nbsp;<h4>Is Bigger Better?</h4>Weathington says that oysters are a bit like steak — some people prefer a ribeye, others prefer a New York strip.Smaller and larger oysters both hold a wide range of taste profiles, including salinity, sweetness, smoothness of finish, and size of meat. But when it comes to eating the best oysters, size doesn’t matter. It’s all about freshness. Oysters typically make it to the table two to three days after being harvested and cooled — and the fresher they are, the better they taste — but they have a shelf life of 10–14 days.&nbsp;<h4>Oysters Are an Aphrodisiac</h4>This is perhaps one of the most common myths surrounding oysters, but there is no science behind the idea to prove that it is true. This myth likely stems from the fact that oysters are a good source of zinc, which can increase the production of testosterone, but the jury is still out on whether or not it’s the oysters that are getting you in the mood.“I am not a chemist or a biologist, but oysters are often treated as something special and consumed on special occasions, and special occasions can lead to one thing or another,” Weathington joked.

Dispelling Oyster Myths: CEO of Shuckin’ Shack Jonathan Weathington Debunks Some of the Most Common

1851 Franchise

Weathington weighs in on which time of year is best for oyster eating and whether or not oysters really are an aphrodisiac.

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WILMINGTON, N.C. –&nbsp;<a href="https://www.shuckinshackfranchise.com/">Shuckin’ Shack</a>, the 18-unit seafood restaurant franchise, is giving seafood lovers a legit reason to love Fridays this Spring. Fish Fry Fridays are back, a seasonal staple dishing up crispy, golden, crave-worthy fish in a laid-back, neighborhood-friendly setting.From February 20 through April 3, local Shuckin’ Shack locations are turning Fridays into a seafood celebration. Whether you’re unwinding after work, catching up with friends, or just chasing that perfect fry, each Shack delivers high-quality seafood you’ll want week after week.“Fish Fry Fridays are about kicking back, keeping it simple, and enjoying seafood the way it’s meant to be,” said&nbsp;<a href="https://www.linkedin.com/in/darren-keeler-944728187/">Darren Keeler</a>, VP of Marketing and Creative. “We want our Shacks to be that local spot you know and love: amazing food, cold drinks, no fuss, just good vibes.”With each location adding its own local twist, Shuckin’ Shack’s Fish Fry Fridays let guests and communities bring their flavor to the table while staying true to the brand’s commitment to quality seafood and fun, welcoming energy.“People want comfort, consistency, and a reason to treat themselves at the end of the week,” Keeler added. “Fish Fry Fridays do just that. They give guests a ritual to look forward to and local owners a chance to show off what makes their Shack unique.”So, whether you’re grabbing a quick bite, a casual date, or a Friday night hangout, Shuckin’ Shack is making it easy to flip the weekend switch with a fried fish feast you won’t want to miss. Follow your local Shack on social media for weekly specials, menu surprises, and all the fishy goodness.To find a Shuckin’ Shack near you, visit:&nbsp;<a href="https://www.theshuckinshack.com/">https://www.theshuckinshack.com/</a>ABOUT SHUCKIN’ SHACK:Offering a “lifestyle experience,” Shuckin’ Shack Oyster Bar creates an environment that encourages guests to grab a seat, relax and take their taste buds on a trip to the coast; after all, life is too short for bland drinks and boring bars! The original Carolina Beach, NC Shack, which was just 900-square-feet, was launched in 2007 with a plan to become the go-to local hangout for people of all ages. A place where friends and family can enjoy fresh, delicious meals, cold beer, and craft cocktails in an environment that exudes fun and relaxation, Shuckin’ Shack offers exceptional seafood and creative drinks that will make guests question why they ever settled for ordinary bar offerings.&nbsp;Thanks to its bold flavors and impeccable vibes, Shuckin’ Shack has continued to grow. In 2014, the brand began franchising and has since expanded to 18 units across six states. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com.The cost to open a Shuckin’ Shack franchise ranges from $456,750 to $1,401,420. For more information visit: <a href="www.theshuckinshack.com">www.theshuckinshack.com</a>.&nbsp;

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WILMINGTON, N.C.&nbsp;—&nbsp;<a href="https://www.shuckinshackfranchise.com/">Shuckin’ Shack Oyster Bar</a> is once again proving that oysters, live music and giving back make a powerful combination. The 18-unit seafood restaurant franchise announced that its&nbsp;<a href="https://www.theshuckinshack.com/freshandrawtour">2025 Fresh &amp; Raw Tour</a> raised $72,539 for&nbsp;<a href="https://bloodcancerunited.org/">Blood Cancer United</a> (formerly the Leukemia &amp; Lymphoma Society), pushing the brand’s cumulative Fresh &amp; Raw Tour fundraising total to nearly $300,000 over four years.The Fresh &amp; Raw Tour has become a signature&nbsp;<a href="https://1851franchise.com/shuckinshack/info">Shuckin’ Shack</a> initiative, transforming select Shack locations into high-energy community block parties featuring live music, raffles, ticketed events and limited-edition “Hey Cancer, Shuck Off!” apparel — all benefiting blood cancer research, patient services and advocacy.“To see The Fresh &amp; Raw Tour grow into something that has raised almost $300,000 is incredibly meaningful,” said Shuckin’ Shack CEO&nbsp;<a href="https://www.linkedin.com/in/jweathington/">Jonathan Weathington</a>. “This cause hits close to home for so many of us, and supporting Blood Cancer United continues to be one of the most important things we do as a brand.”The mission behind the tour is personal to the franchise. Co-founder&nbsp;<a href="https://www.linkedin.com/in/matt-piccinin-5702ba96/">Matt Piccinin</a> is a leukemia survivor who continues regular monitoring, and several Franchise Partners have faced leukemia or lymphoma within their own families. Weathington has also lost close family members to cancer, making the mission behind the tour deeply meaningful.“This incredible team raised over $72,000 that will directly support patients and their families through research efforts, patient services and advocacy,” said&nbsp;<a href="https://www.linkedin.com/in/jennifer-mason-a9815920a">Jennifer Mason</a>, Campaign Development Manager for Blood Cancer United. “We truly appreciate everything that you do for us, year after year. We look forward to continuing the partnership.”The tour also continues to resonate deeply with guests whose lives have been personally affected by blood cancer. Ray Gaimara, who was diagnosed with stage 4 lymphoma in 2023, has attended Fresh &amp; Raw Tour events since that year.“It’s really near and dear to my heart,” Gaimara said. “It's amazing how much money is raised not only to help other families, but to find a cure. I have to fight this for the rest of my life, so if we can find a cure, I’m all for it. It’s amazing that Shuckin’ Shack puts on this event, and I love being here for it.”&nbsp;The 2025 Fresh &amp; Raw Tour featured a rotating lineup of Nashville-style singer-songwriters and performers with chart-topping credits and millions of streams, including Dan Alley, Sam Banks, Josiah Siska, Sammy Arriaga, Barrett Baber and Taylor Goyette. The tour included a mix of exclusive ticketed listening-room-style shows and free community concerts, creating a one-of-a-kind experience in each market.While the format may continue to evolve, Shuckin’ Shack has no plans to slow its commitment to the cause. “We want to continue to support Blood Cancer United, and we look forward to it very much,” Weathington said.ABOUT SHUCKIN’ SHACK:Offering a “lifestyle experience,” Shuckin’ Shack Oyster Bar creates an environment that encourages guests to grab a seat, relax and take their taste buds on a trip to the coast; after all, life is too short for bland drinks and boring bars! The original Carolina Beach, N.C. Shack, which was just 900 square feet, was launched in 2007 with a plan to become the go-to local hangout for people of all ages. A place where friends and family can enjoy fresh, delicious meals, cold beer and craft cocktails in an environment that exudes fun and relaxation, Shuckin’ Shack offers exceptional seafood and creative drinks that will make guests question why they ever settled for ordinary bar offerings.&nbsp;Thanks to its bold flavors and impeccable vibes, Shuckin’ Shack has continued to grow. In 2014, the brand began franchising and has since expanded to 18 units across six states. To learn more about Shuckin’ Shack, visit&nbsp;<a href="http://www.theshuckinshack.com">http://www.theshuckinshack.com</a>.&nbsp;The cost to open a Shuckin’ Shack franchise ranges from $456,750 to $1,401,420. For more information visit&nbsp;<a href="http://www.theshuckinshack.com">www.theshuckinshack.com</a>.&nbsp;

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Photo of Shuckin' Shack team member handing drinks to guests

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Photo of Shuckin' Shack team gathered in a room for the brand's State of the Union

Shuckin' Shack Oyster Bar Franchise Partners Unite for Annual Conference Focused on Innovation, Growth, and Giving Back

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Dispelling Oyster Myths: CEO of Shuckin’ Shack Jonathan Weathington Debunks Some of the Most Common

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