OYSTERS

[momoreg]

Last night, I was dining in a fine restaurant, where I ordered oysters on the half- shell. One of them was bad, and I'm wondering, how easy is it to tell that an oyster is bad when shucking them? I mean, is there anyone at fault, or is it just bad luck?

[Nicko]

It always seemed pretty simple to tell, either they were already opened, or when you opened them, they were dried up or smelled horrible.

I would be interested to know based on the other discussion of bad fish (escolar, etc) are then any oyster types that you would not recommend?

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Thanks,

Nicko
nicko@cheftalk.com

[chefjohnpaul]

I would be interested to know based on the other discussion of bad fish (escolar, etc) are then any oyster types that you would not recommend?

[/b][/quote]

Yes, oysters that have gone bad............

[Bob S]

Sorry for the delayed response, I have been in Alaska for the last 3 weeks. The only oysters that I do not recommend are Gulf oysters. We have not carried them for 10 years. Gulf of Mexico oysters are not generally a problem for healthy people....but people with liver disease or immunity problems should avoid. With the education the way it is we feel Gulf oysters are not safe......email me if you would like an article on the subject. bob@plittfish.com

[shroomgirl]

IN Louisiana oyster are labeled by the esturary they are gathered from. At times I've hesitated eating a fresh one....(going then to poor boys) but when the scare is over I'm right back at the oyster bar with saltines. Boy I miss them in St. Louis.

[Nick.Shu]

i do believe that oysters are easily affected by pathogens in fecal matter.

We have had a scare in one of the Australian regional areas where the oysters in a estuary caused a suspected Hep A outbreak.

Given that, new Aus Federal and State legislation provide and specify that oysters must now be purified for at least 24 hours in a purified water tank under ultraviolet light.

Oysters, like most bivalves (clam-like shellfish) feed by filtering large volumes of water, removing and ingesting the plankton and other suspended matter. As a result, they concentrate any materials in the water whether they be pathogens, natural toxins (so-called "red tides"), or anthropogenic contaminants. Oysters are not unique in this regard, but it seems that way because they tend to be eaten raw more often than other shellfish.