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FDP Forum / Moe's Tavern (_8^(I) / Are you a shucker?

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Juice Nichols
Contributing Member
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Panama City, FL

I'm just a dude, playing a dude...
Sep 29th, 2017 06:58 AM   Edit   Profile   Print Topic   Search Topic

I'll shuck em if I'm at a party and you have to shuck your own. I usually prefer to pay someone else to do it.

It's one benefit of living in the Florida panhandle. Plenty of oysters to eat and cheaper than just about anywhere else in the country to get them. I can remember when you could get a dozen raw for about $3. They're up to about $10 now. I've had to cut down to 2 dozen from my normal 3! ;)

SS2

Alexandria, Virginia

Sep 29th, 2017 06:59 AM   Edit   Profile   Print Topic   Search Topic

"given up on raw as just too risky"

While I do think about that, I'm not very concerned about it. Maybe not as much as I should be.

On the Chesapeake Bay, the trend is turning towards oyster farming. They use triploid oysters (sterile). Grown in floating cages, they grow faster and are healthier than the wild ones, they don't spawn so they don't weaken during the summer either. Been told they're not as susceptible to disease... at minimum, it's been an excuse for me to continue.

Juice Nichols
Contributing Member
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Panama City, FL

I'm just a dude, playing a dude...
Sep 29th, 2017 07:14 AM   Edit   Profile   Print Topic   Search Topic

Most of the health issues related to raw oysters isn't that the oysters are bad, it's the person eating them having an adverse reaction to them.

I guess it's one of those things that you don't "know until you know" if you're one of those people or not. I've eaten enough of them personally to rest assured I'm not one who reacts to them. LOL

My son on the other hand can't touch them.

SS2

Alexandria, Virginia

Sep 29th, 2017 08:09 AM   Edit   Profile   Print Topic   Search Topic

I think the illness causing bacteria issue with oysters is more of a warm water oyster problem for Gulf oysters. Aside from shellfish allergy, I don't recall ever hearing of a problem from Bay or cold water oysters around here.

If an oyster is gonna get me, I've given them plenty of opportunity.

gmanNJ
Contributing Member
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Joisey

Sep 29th, 2017 08:37 AM   Edit   Profile   Print Topic   Search Topic

You BETCHA!

The local shop-rite has great oysters for 99 cents each- Malpeque, Scorton Creek, Bluepoints, Wellfleets, Delaware Salts, Kumamoto, Raspberry Point(PEI),Duxbury....you get the picture. They are named and sorted by type which makes it easy to pick what you like and try new ones

My fav is Beau Soleil Oysters (New Brunswick, Canada)but those are hard to find. Have had some Alaskan (Windy Bay I think) -not too impressed

have to have em raw and I make a Japanese Mignonette or a champagne Mignonette for em.

Cocktail sauce destroys the subtleties of the oyster and makes it ketchup flavored snot in a shell!

NoSoapRadio
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Mass., Amerika

CO2 ... is there anything it can't do?
Sep 29th, 2017 10:43 AM   Edit   Profile   Print Topic   Search Topic

I be a shucker.

I'm a mile from Duxbury bay where there at least a dozen farms -- many have retail stores. I can get fresh oysters year round. I spring for a few dozen a couple times a year -- the first dozen get eaten raw and the rest get rolled in cornmeal and fried in butter.

My wife won't eat them but I usually invite my dad down to help me polish them off.

Not cheap, but I love 'em.

Peegoo
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Deus

ex Machina
Sep 29th, 2017 03:40 PM   Edit   Profile   Print Topic   Search Topic

love love love me some fresh ersters! Still kickin' right outta the shell, or on a cracker with horseradish and cocktail sauce, or in soup, or in turkey stuffing--you name it. BRING 'em!

The farmed triploids are much healthier and less risky because they do not develop on the bottom where all the bad pee/goo settles.

gmanNJ
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Joisey

Sep 29th, 2017 05:07 PM   Edit   Profile   Print Topic   Search Topic

even in the Barnegat Bay near Mantoloking in Swan Point in NJ there is an oyster farm. Suspended in trays off the muck. Had em and yup they were surprisingly good!

Forty North Oysters

1600
Contributing Member
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USA

North of I10
Sep 29th, 2017 05:58 PM   Edit   Profile   Print Topic   Search Topic

I'm a shucker. I live near the Gulf of Mexico but I only buy cold water oysters for shucking and eating raw. The Gulf oysters are OK for fried but hit and miss for eating raw. Mostly miss. There are a few sources here for Northeast oysters. Bluepoints are fairly regular and then some from PEI. With cold water oysters, I don't use cocktail sauce or horse radish. Why would anyone want to cover up that wonderful brininess? Cut it loose and then just slurp the whole thing right out of the shell with all the juice.

Peegoo
Contributing Member
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Deus

ex Machina
Sep 29th, 2017 06:41 PM   Edit   Profile   Print Topic   Search Topic

Oyster shooters, baby!

Chris Greene
FDP Host

Idaho, USA

Nine mile skid on a ten mile ride
Sep 29th, 2017 07:38 PM   Edit   Profile   Print Topic   Search Topic

I used to do oyster shooters back in the day at Spenger's in Berkeley. My wife, God love her, looked on in sheer horror. She never once in her life has had an oyster, not even in a chowda'.

wborys
OldFartBassPlayerWalt

Robbinsville, NJ

what do you mean the bass is too loud?
Oct 1st, 2017 07:12 PM   Edit   Profile   Print Topic   Search Topic

OK, so I eat raw oysters (joyfully) in all months, not just the 'R' ones. Mid eastern coast, love them James River oysters.

Am I tempting fate, or are we just worried about warm-water guys?


Charlie Macon
Contributing Member
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Austin, Texas

Yeeeehaaaa!
Oct 1st, 2017 07:20 PM   Edit   Profile   Print Topic   Search Topic

I've measured the width of the Quenstedt muscle attachment scars in Late Cretaceous Flemingostrea pratti oysters, and indeed studied Crassostrea cusseta, as part of my geology thesis. But I still admittedly get the heebie jeebies eating the modern Crassostrea virginica.....I heroically HAVE tried them a few times.

(This message was last edited by Charlie Macon at 09:21 PM, Oct 1st, 2017)

SS2

Alexandria, Virginia

Oct 1st, 2017 07:34 PM   Edit   Profile   Print Topic   Search Topic

^It's the warm water oysters (Gulf Of Mexico) that can have the problem bacteria problem from what I hear. Not all of them, but the bacteria thrives in warm water. I've gotten sacks of Louisiana/Texas oysters before and not had an issue, but I do limit raw with them and mostly scald, grill or fry them.

JAFO
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Hemet, SoCal

I detect the El Supremo
Oct 1st, 2017 08:24 PM   Edit   Profile   Print Topic   Search Topic

I used to shuck plenty in my day living near the Outer banks. Then we started putting them on the grill till they popped open, North Carolina style woth plenty of beer and the full compliment of sauces were on hand.

gmanNJ
Contributing Member
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Joisey

Oct 2nd, 2017 02:53 PM   Edit   Profile   Print Topic   Search Topic

gulf oysters- toss em on the grill, bread and fry em up for a Po Boy but not to be eaten raw. To big and chewy and the warm waters make you play bacteria Roulette....

now cold water oysters are best raw with little to no sauce or topping. I prefer east coast over west coast.
YMMV

picnic
Contributing Member
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NJ/FLA

I like guitars and amps
Oct 5th, 2017 07:18 AM   Edit   Profile   Print Topic   Search Topic

Not a big fan of oysters, but the northern waters bring in the better tasting ones IMO.

I've shucked millions (OK, several hundred thousand) hard shell clams in my life. Best of those were Rhode Island top necks. Colder waters give the clams a better taste.

My current supplier gets my clams from the farms in Virginia. I use 'specials' the size between top necks and littlenecks. They have been very tasty and rarely sandy inside.

SS2

Alexandria, Virginia

Oct 5th, 2017 08:27 AM   Edit   Profile   Print Topic   Search Topic

I'm a fan of clams too. Wish we could still get mannoes (soft shell) around here. Used to be able to buy them by the bushel, but haven't seen them in years locally. Think a combination of the Bay water getting warmer and the destructive nature to the bottom of harvesting them has ended that fishery for this area.

jay1vinton

Hawaii, USA

Perfect is the enemy of good enough
Oct 5th, 2017 04:50 PM   Edit   Profile   Print Topic   Search Topic

I may not be an oyster guy at all after last week and some tainted ones that laid me low for 3 days...I'm all better now, but I think I've had my fill for a few years.

SS2

Alexandria, Virginia

Oct 5th, 2017 05:01 PM   Edit   Profile   Print Topic   Search Topic

Jay, those giant oysters about as big as your hand with the thin fragile shells they get out there in Hawaii? Always wondered where those things come from.

Previous 20 Messages  

FDP Forum / Moe's Tavern (_8^(I) / Are you a shucker?




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