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

Previous 20 Messages  
Charlie Macon
Contributing Member

Austin, Texas

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)


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.

Contributing Member

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.

Contributing Member


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.

Contributing Member


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.


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.


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.


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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