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Gold Band Oysters -- and Eating Stuff that Could Hurt You


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Gold Band Oysters -- and Eating Stuff that Could Hurt You

David Hammond | Jul 8, 2002 01:13 PM

I was at Supreme Lobster in Villa Park last weekend, and I spotted some Gold Band Oysters on display. Upon inquiry, I found that they were pasteurized and would keep with refrigeration for up to three weeks (!). The shelf life was of less interest to me than the fact that they were partially “cooked” to kill bacteria, so I bought a dozen (only about a nickel more each than regular raw oysters).

For years, I’ve been hesitant to eat raw oysters – some friends of mine became very sick doing so, and although I enjoy the uncooked bivalve, it just doesn’t seem worth the risk. I mean, with all the great food out there, why risk eating something that could make you very sick – or even dead? So I avoid raw meat, whether of land or sea – and I wouldn’t eat puffer fish, either (or play Russian Roulette, etc.).

The Wife and I ate the Gold Band Oysters last night, and they were, I’m sorry to say, just okay. I guess I shouldn’t have been surprised, but the pasteurization process seems to “take the edge” off the oyster, giving it a less pronounced “taste of the deep.” Also, although it’s not supposed to happen, the texture of the Gold Band Oyster seemed smoother than usual, more uniform, almost more “slimy.” On the upside, they also seemed easier to open (they’re pre-shucked – i.e., the shell is lightly loosened and held together with a "gold" plastic band).

So, overall, Gold Band Oysters don’t knock me out, but they’re probably the only way I will eat an oyster that hasn’t been fried or Rockefellered – or cooked and served with huge hunks of bacon a la Zurer.

I include the Gold Band Oyster link below.


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