What's the scoop? BAck home, Philly or New England, raw oysters
are served everywhere without heavy duty warnings about people with
compromised immune systems avoiding them...
Here, most of the fine restaurants are serving cooked oysters as an appetizer, rather than raw. Is there a pathogen/issue with Gulf oysters
that is not present in East Coast or West Coast oysters?
I have a friend who grew up in New Orleans; she said she could not
tolerate raw oysters, but cooked were ok. Is there something not widely known here about local oysters?
Thanks much, from a PHilly CH
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