Raw gulf oysters can make you sick? No shit, sherlock. So will Romaine lettuce. Wanna live longer? Stay off the road for 500 miles each year.

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Originally posted by konata88:
You guys are awesome. Most I have at a time is splitting a dozen. $5 per is $180 for 3 dozen. No can do for me. Except maybe as a bucket list item.

You need to come south. They were $15 a dozen at a nice restaurant and that was normal menu price.

Love oysters!!! Those that are afraid of raw oysters and quoting stats...do you own guns? Flannel shirts? Wear big boy shoes?

Seriously, I don't what to live your life, it's not worth living...

quote:

Originally posted by TXLe:
I drizzle some tequila instead of lemon on mine, let them marinade for 5 mins and then the other fixings. Y'all should try it.

I'd try it your way or with some vinegar / soy sauce.

I go to Bodega Bay and there's a shack that barbecues them for just a few seconds. Love slurping them down that way.

You guys can have my share.

Rey - planning to take the kayaks there this summer. Where are the oysters?

When younger, I used to go crabbing there. Dungeness and Rock. Those were the days.

I go breaded myself, yummmm

Raw. Breaded and fried. Rockefeller. Shooters. It’s all good. Dang. Now I want some.

quote:

Originally posted by konata88:
Rey - planning to take the kayaks there this summer. Where are the oysters?

When younger, I used to go crabbing there. Dungeness and Rock. Those were the days.

We go to The Boat House. It's on Highway 1, pass the restaurant famous for the movie, The Birds. 1445 N Highway 1, immediately past the Candy & Kites store.

In searching for the place, I found another one that sounds promising and I'll check out next time I go there, Fisherman's Cove at 1850 Bay Flat Rd, Bodega Bay.

LOVE raw oysters. Here in TN we order a lot from Island Creek oysters with overnight shipping. Great oyster options, but a bit pricey. We have a place in orange beach and it used to be the first Tuesday of the month had $0.50 oysters, can’t beat that price.

I used to go oystering with my grandfather on the Texas Gulf Coast when he was alive. He had 2 sets of oyster tongs which look like long-handled (12' and 16') rakes hinged together like a post hole digger. We would motor out in the cold mornings to the various oyster banks in Powderhorn Lake where he would taste-test the first rake of oysters. If he didn't like them, overboard they would go and we'd motor to another bank. My job was to knock off the dead and open shells from the live ones so we didn't haul unnecessary weight back home.

We'd get home before lunch and shovel out the oysters from the boat, eat and take a short nap. Around 1:00 we'd begin the job of opening oysters all afternoon while drinking Pearl beer and listening to German oom-pah music on the local AM station. It takes a lot of oysters to make a quart jar to take home which makes me appreciate eating oysters in any form. After he passed away I received a couple of his oyster knives and one of his old salt-water rods. I sure do miss him and the good times we had together.

Flamed oysters at The Bluegill. This joint rocks! If you get a chance to stop by it's worth your time.

I really like oysters. Due to my compromised immune system (Guillain Barré), I'm now hesitant to eat them raw, so I confine my oyster-feasting to cooked oysters. Mostly fried, as that is what I see mostly available, as in oyster po' boy.

Those look especially good. I do love a raw oyster.

I like them plain, or with just a little lemon.

This message has been edited. Last edited by: jhe888,

When I was a grad student at Virginia Polytechnic Institute in the early 1990’s, my advisor told a story about a colleague who was a Professor of Marine Biology (hereafter PMP) who constantly warned people about the health risks associated with eating raw seafood, especially filter feeders like oysters.

On and on he’d drone about how viral pathogens like Hepatitis A was possible to contract because oyster habitats are the very places where Hep A viruses in untreated sewage wash ashore and get taken up by filter feeders.

So, after years of this, he went to a conference in New Orleans and met up with a bunch of friends from his days at university.

They went out in the French Quarter, and for a group of late-30’s academics, proceeded to party. Hard.

In a seafood restaurant, half in the bag, PMP let his friends badger him into eating one raw oyster. Just one, please. No more.

You guessed it. He contracted Hep A.

The moral of this story is of you are going to eat raw oysters, do them as Mexican oyster shooters, with a tequila sidecar. The alcohol might disinfect them just enough to keep you from getting sick from the oysters.

Give me some fried oysters in a Po'Boy but aint doing raw ever again after hearing about all the nasties out there.

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“Often on the menu, oysters will be listed as “oysters on the half shell.” As opposed to what? “In a Kleenex?” Even the way you are supposed to eat an oyster indicates something counterintuitive. “Squeeze some lemon on it, a dab of hot sauce, throw the oyster down the back of your throat, take a shot of vodka, and try to forget you just ate snot from a rock.” That is not how you eat something. That is how you overdose on sleeping pills.”
-Jim Gaffigan

I had dinner last weekend with a group of people and one of them is a medical researcher. Her previous research was on Vibriosis and people joked she was a germophobe (she claims germ realist). The really interesting part of the conversation is that she still eats raw oysters and sushi.

Personally, I’m a cold water oysters on the half shell kind of guy and prefer my GoM (Gulf of Mexico) oysters to be grilled or fried. GoM water is just too warm and downstream of 1/2 the country’s sewage discharge to risk raw.

quote:

Originally posted by Rey HRH:

We go to The Boat House. It's on Highway 1, pass the restaurant famous

Yeah, what color is the boathouse?

Love oysters, on the half shell, no better way to eat them maybe have to make a weekend run up there and chow down.....

Raw Oysters! Yum. That will put lead in your pencil.

I'm all about some raw oysters. I apply a squeeze of lemon, dash of heavily horseradish laced cocktail sauce, and one shake of Crystal hot sauce (Louisiana Hot Sauce if Crystal isn't to be had) per oyster, slap on a saltine and down she goes!

We usually get a dozen each as an appetizer before dinner when headed down to our twice a year Louisiana fishing trip, then buy a big boat of whatever sounds good and is fried. Trip coming up in June, looking forward to my oysters.

Obligatory post-pillaging pic: