Is it ever okay to serve spawning oysters, with that creamy white goo in the shell? I think they are just disgusting. We are regular oyster buyers at Dirk's seafood in Chicago. Absolutely addicted to the things. Whenever I have a bad day I need a dozen or two oysters and I perk right up. Something about them makes me happy! Anyway, we are familiar customers at Dirk's. Once or twice the oysters we took home were definitely spawning. I wanted to gag. The second time this happened ($25 a dozen, after all), we returned the oysters. The guy behind the counter, not Dirk, was very snotty and said "There's nothing wrong with those oysters." I'll give him that the oysters were probably not poisonous, but they were disgusting and had an off flavor combined with a very unpleasant creaminess. I thought the guy was very rude. He treated us as if we knew nothing about oysters and he was the expert. Actually, we have tried dozens of varieties of oysters and we know a good oyster, as well as a perfectly shucked oyster, very well. We got our money back but still.
Who likes spawning oysters???? Opinions on best East Coast varieties? PEI varieties?
Why do oysters produce euphoria?
Spawning oysters are disgusting.
In the Southern Hemisphere, where everything's upside-down, we avoid oysters in months WITH an 'R'.
Round here, there's definite seasons. Our most prized species is only available for a couple of months.
I don't know, but I imagine oyster-induced euphoria is caused by a combination of oyster's really high actual nutritional value, along with a hearty dose of placebo: we all know how they're supposed to make us feel, and at that price I'm damn well going to get my money's worth!