Learn a few rules, and the world is your oyster.
In the winter, oysters plump up and reach their peak. “You can cook them any which way you want,” says Sunseri, and the flavor can’t be matched. Regardless of the season, though, he says, “if they look dry, you don’t want to eat that oyster.”
Assuming they pass visual inspection, take a whiff. “A good one smells like the ocean,” Sunseri says, but if it’s bad, “It’s going to be like an ammonia smell in extreme cases, or sour — any strong, sharp smell.” If there’s any “off” scent after you shuck it? Chuck it. Unfortunately, there’s no way to totally eliminate risk even if you follow these tips, because Vibrio is naturally occuring in sea water all year, and everywhere. Says an FDA spokesperson to TODAY.com, “It’s important to note that an oyster that contains Vibrio doesn’t look, smell, or taste any different from other oysters. The only way to kill vibrio in oysters is by cooking them properly. Even hot sauce and lemon juice don’t kill Vibrio bacteria, and neither does alcohol.
Despite that risk, as easy as it may be to separate the oyster from the shell, it’s all but impossible to separate coastal United States cuisine from the oyster. Sunseri’s father Alfredo tells TODAY.com that evidence of oyster-eating goes much farther back than his family’s 150 years in the French Quarter, starting with native people who hand-harvested oysters thousands of years ago, and continuing to New Orleans founder Jean Baptiste Le Moyne de Bienville.
If you’re concerned about illness or are at high risk due to a medical condition, there are plenty of
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