You’ve probably heard the ages-old rule about eating raw oysters only in months that include the letter “R.” In other words, don’t consume them in the summer, no matter how many seafood shacks you might frequent. We call bullshit. In order to view the video, please allow Manage Cookies
Not that the caution didn’t make sense way back in the day, when lack of refrigeration meant that slurping raw oysters, quick to spoil in summer heat, was like playing shellfish roulette. Nowadays, oysters are kept icy cold and alive all the way from the water to your local raw bar, or doorstep.
Fado Music, Forest Castle Grounds, and the Freshest Seafood: The 4-Day Weekend i…
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Red tide? Toxic algae? Yes, these occur more often in summer’s warming waters, but the United States is so strict about quality inspections that oysters aren’t imported from the European Union because it has less strict guidelines.
The Right Way to Shuck an Oyster
Read article
Another previously relevant factor was that wild oysters spawn in warmer waters, a process that leaves them flimsy and rank. (Maybe you can relate.) Today’s farmed oysters are largely bred as sterile triploids that never reproduce. So forget about only eating oysters in months with an ‘r’. As long as you’re not ordering a wild-harvested oyster from warmer waters, there’s no issue. Pass the lemon wedge.
Celebrating the Comeback of Gourmet Oysters in Chesapeake Bay
Read article
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You’ve probably heard the ages-old rule about eating raw oysters only in months that include the letter “R.” In other words, don’t consume them in the summer, no matter how many seafood shacks you might frequent. We call bullshit.
In order to view the video, please allow Manage Cookies
Not that the caution didn’t make sense way back in the day, when lack of refrigeration meant that slurping raw oysters, quick to spoil in summer heat, was like playing shellfish roulette. Nowadays, oysters are kept icy cold and alive all the way from the water to your local raw bar, or doorstep.
Fado Music, Forest Castle Grounds, and the Freshest Seafood: The 4-Day Weekend i…
Read article
Red tide? Toxic algae? Yes, these occur more often in summer’s warming waters, but the United States is so strict about quality inspections that oysters aren’t imported from the European Union because it has less strict guidelines.
Fado Music, Forest Castle Grounds, and the Freshest Seafood: The 4-Day Weekend i…
Read article
Fado Music, Forest Castle Grounds, and the Freshest Seafood: The 4-Day Weekend i…
The Right Way to Shuck an Oyster
Read article
Another previously relevant factor was that wild oysters spawn in warmer waters, a process that leaves them flimsy and rank. (Maybe you can relate.) Today’s farmed oysters are largely bred as sterile triploids that never reproduce. So forget about only eating oysters in months with an ‘r’. As long as you’re not ordering a wild-harvested oyster from warmer waters, there’s no issue. Pass the lemon wedge.
The Right Way to Shuck an Oyster
Read article
The Right Way to Shuck an Oyster
Celebrating the Comeback of Gourmet Oysters in Chesapeake Bay
Read article
Celebrating the Comeback of Gourmet Oysters in Chesapeake Bay
Read article
Celebrating the Comeback of Gourmet Oysters in Chesapeake Bay
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
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The Rambler 10 Oz Lowball From YETI is a Must Own
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
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