Don’t miss out on the sea’s bounty
I grew up on an island so it just follows that I also grew up eating the sea’s bounty. Oysters were introduced to me when I was very young. My grandmother lived by the ocean and one of my fondest memories was going to the beach with her, early in the morning just as the sun is rising, to meet the fishing boats and get first dibs on their catch for the day. Some knew my grandmother and when she informs them that her grand daughters are visiting, they make it a point of saving the biggest crabs and freshest oysters for her. She didn’t ever cook oysters, she would have thought it an abomination to cook oysters. They were best as is or with just a dab of a vinegar and onion dip. Later on, as an adult, I discovered the joys of lemon and tabasco sauce on Gulf oysters.
With all the media hype, many are wary of eating raw oysters, but I say just be informed of the risks and make sure you are getting the best quality oysters you can get your hands on. If you feel you are susceptible to the risks of eating raw oysters, you can still enjoy their unique flavor cooked either broiled, boiled or friend. Oyster farmers now are taking additional steps to make eating oysters safer for everyone. There are three post-harvest treatment processes that are currently used: (1): individual quick-freezing (IQF), low heat pasteurization or heat-cool pasteurization (HCP), and high-hydrostatic pressure (HPP).
“Each process has unique advantages and characteristics which provide greater convenience for all customers, while at the same time reducing risk for at-risk consumers.” To find out more about these advantages, visit the Be Oyster Aware website.








