I have put away more than four to five hundred dozen raw oysters over the years. This number is probably low, because a normal oyster repas was 5-6 dozen.

When I was much younger, you could sit at the Acme Oyster Bar in the French Quarter and go through cold, fresh oysters, sucked right in front of you for the princely sum of $1.75 per baker's dozen (usually 6-10 dozen if we had the cash), with the all the sauce fixings - plus a little sherry - and crackers included.

Until recently, we could buy a gallon of fresh shucked oysters for $35.00.

However, when my right knee was replaced in May, at the top of the list in the pre-op package was that raw oysters were off the food list - for the rest of my life. The risk of bacterial infections from raw oysters was amplified by the implants. It was a mighty blow for a 1/4 Cajun, but fried oysters are OK.

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I've grown up eating them cooked and just recently started trying them raw the past couple years.
I had a badly shucked one from Vegas earlier this year and it put me off.

Would I eat them again? Sure, but I learned my lesson to only eat them from a legit raw bar.

quote:

Originally posted by Jim Shugart:
I love them but swore off several years ago. You can get some pretty nasty diseases from them.

Read about it here.

Same for me. And being in Louisiana I see a lot of them.

No! don't care for them.