Louisiana Oysters 101
I have 2 questions for all you local oyster lovers more experienced than I. I will use examples from my trip to N.O. last weekend:
1. S/O and I had delicious P&Js from Luke Sunday night. Clean, beautiful, tasty and cold. However, I've had raw oysters at many good places in town (e.g. Casamento's last weekend) and it seems that many oysters have pieces of sand / shell debris inside or almost inside the shell, evident only after the oyster is in the mouth. To me, this fishing out of chunks of things kinda spoils that etherial oyster moment. I stopped slurping them from the shell in N.O. years ago. I so love Louisiana oysters; however, I haven't noticed this issue w/ most oysters in other parts of the country / Europe, having been more carefully scrubbed before shucking, I assume. Is this not a big deal locally?
2. As I've noticed many times, some oysters (Casamento's & Parkway this trip) will have dark areas on the edges which can have a slightly funky oystery taste. If you rub a napkin on it, it'll smear black on the napkin. If you fry them, the end product appears dark, as if they've been over-fried, but they haven't - it's the color. Are these dark areas a good thing? bad thing? ignored thing? (incidentally, we counted 25 oysters on the Parkway poboy! Wow!)
Thanks in advance!