Raw Oysters anyone?

FDA to ban sale of raw oysters from Gulf of Mexico

NEW ORLEANS – "Federal officials plan to ban sales of raw oysters harvested from the Gulf of Mexico unless the shellfish are treated to destroy potentially deadly bacteria — a requirement that opponents say could deprive diners of a delicacy cherished for generations."

Thanks Mland i had never heard of it but it became my regular breakfast item at Boss Tweed's up until i went To China to work.
      What a miracle i been posting reading long enough to see seafarer be wrong about something lol.

seafarer john


To me, after nearly 80 years of eating European, East, and Gulf Coast oysters, I find the Pacific Coast oysters I have sampled to have an alien metalic ( maybe coppery) taste. The ones I've had have been fat and plump and briny - but there's that background  unusual taste that i just can't seem to learn to love.

Cheers, John  

I have read that zinc is the metal......and it is supposedly why Oysters are considered to be an aphrodisiac. I always thought that claim was mostly a marketing gimmick but just to make sure I always eat several dozen just to make sure I have all options covered..

I plan on sliding copious amounts down at the Festival in NOLA late March. Lucky for me, my lovely spousal unit (CinCHouse...Commander in Chief House) loves Oysters as well...

I am one lucky Old Dog.   

See yall (all yall) in NOLA

KonaErnie


FDA to ban sale of raw oysters from Gulf of Mexico

NEW ORLEANS – "Federal officials plan to ban sales of raw oysters harvested from the Gulf of Mexico unless the shellfish are treated to destroy potentially deadly bacteria — a requirement that opponents say could deprive diners of a delicacy cherished for generations."

 

That FDA proposal has since been lifted (thank goodness).

One should always be cautious when consuming raw oysters and most likely the safest thing would be to always cook but I try to pick where I consume and hope for the best. The folks in LA contend that very hot TABASCO sauce will help ward off the evil bugs. I also think a couple of strong Margaritas will help as well. Throw in some ice cold Abita Beer for good measure and I think you will be AOK.

We had a couple of rounds of raw oysters during Christmas that came from the Gulf and they were great.  We did these as Oyster Shooters that had Vodka in the bottom of the shot glass and extra spicy sauce on top.

And I'm about to get some more of them for this weekend. 

We were recently introduced to an oyster new to us, it is a small thin shelled oyster from New Brunswick, Canada called St Simeon. They are delicious little guys - a bit briny, sweet and firm. 

I note that a number of our friends here on Roadfood like their raw oysters accompanied by a cocktail sauce. I like a cocktail sauce on my shrimp, but never on an oyster. If they are really really fresh, just plain slurped right off the shell is fine, otherwise we like a squeeze of lemon and a sprinkle of black pepper, or a mignonette sauce ( finely diced shallots, vinegar, and ground black pepper).

Cheers, John  

Just finished a half dozen that a friend brought me from Maine. These are the very best I've ever tasted. The flavor and size (large) are unbeatable. These are Glidden Point Oysters, harvested fresh from the cold waters of the Damariscotta River by the oyster farm located there. When I visit the Bothbay region twice a year, I always find my way to the Lobster Wharf in Boothbay Harbor on Saturday nites, where for "A Buck a Shuck" I enjoy as many as I can eat. Wish I was there right now.Happy New Year to all!

I note that a number of our friends here on Roadfood like their raw oysters accompanied by a cocktail sauce. I like a cocktail sauce on my shrimp, but never on an oyster. If they are really really fresh, just plain slurped right off the shell is fine, otherwise we like a squeeze of lemon and a sprinkle of black pepper, or a mignonette sauce ( finely diced shallots, vinegar, and ground black pepper). Cheers, John

 
I also prefer oysters and shrimp without any condiments abut I'm outnumbered by my co-eaters - they like all the whistles and bells including crackers with the oysters ??  And lots of hot sauce.  I'm not much on condiments- and if I do use them it's sparingly - I like to taste the actual food. 
 
 

Over Xmas holiday in NOLA had some of the most delicious oysters ever----Acme-of course------------and right next door the best during trip---Bourbon House----------eaten oysters from all over the globe and these had to be some of the best plus in NOLA you can't beat the price and just about everyone gives a Bakers Dozen-----------to all heading down in March----indulge!
 
Russ

baileysoriginal

I note that a number of our friends here on Roadfood like their raw oysters accompanied by a cocktail sauce. I like a cocktail sauce on my shrimp, but never on an oyster. If they are really really fresh, just plain slurped right off the shell is fine, otherwise we like a squeeze of lemon and a sprinkle of black pepper, or a mignonette sauce ( finely diced shallots, vinegar, and ground black pepper). Cheers, John

 
I also prefer oysters and shrimp without any condiments abut I'm outnumbered by my co-eaters - they like all the whistles and bells including crackers with the oysters ??  And lots of hot sauce.  I'm not much on condiments- and if I do use them it's sparingly - I like to taste the actual food. 
 
 

 
Ice cold and slurped right off the shell.  The brine is seasoning enough for me.  Period.

I love raw oysters but it's hard to get good ones around here.  I let them sit in my mouth for a moment before chewing, because hells bells if you swallow a rancid one  it's in your stomach before you know it!  This happened to me once when I swallowed one without chewing and I knew instantly from the taste it my mouth that is was off.  I didn't get sick, but I am wary of the raw oysters at restaurants around here.
 
Andrea

oDey in LA

seafarer john


To me, after nearly 80 years of eating European, East, and Gulf Coast oysters, I find the Pacific Coast oysters I have sampled to have an alien metalic ( maybe coppery) taste. The ones I've had have been fat and plump and briny - but there's that background  unusual taste that i just can't seem to learn to love.

Cheers, John  

I have read that zinc is the metal......and it is supposedly why Oysters are considered to be an aphrodisiac. I always thought that claim was mostly a marketing gimmick but just to make sure I always eat several dozen just to make sure I have all options covered..

I plan on sliding copious amounts down at the Festival in NOLA late March. Lucky for me, my lovely spousal unit (CinCHouse...Commander in Chief House) loves Oysters as well...

I am one lucky Old Dog.   

See yall (all yall) in NOLA

If you get a chance, maybe try Casemento's for some great oysters in NOLA.

I love Lucky Dog's, too, but I think that is a different forum.