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Bad Fried Oysters?

steinpilz Jan 17, 2013 11:59 AM

I had a Po'boy at a local restaurant (microbrewery) and some of the fried oysters had ugly black stomach contents rather than the usual green.

This was very off-putting and I wonder if it meant that the oysters were bad, or old, or some other problem that I should know about.

Does anyone know what causes this, and also how often it occurs - as I don't look forward to having more fried oysters with this problem (haven't ever seen it in raw oysters thankfully)!!

  1. k
    knucklesandwich Jan 17, 2013 12:03 PM

    How did it taste?

    1 Reply
    1. re: knucklesandwich
      steinpilz Jan 17, 2013 08:30 PM

      Didn't taste or smell "bad" but it looked terrible, like something out of a transmission!


    2. f
      fourunder Jan 17, 2013 12:14 PM

      The black as you describe is normal for cooked oysters.

      3 Replies
      1. re: fourunder
        jrvedivici Jan 17, 2013 12:26 PM

        Fourunder is as usual correct! Plus you can tell right away if an oyster is bad very little second guessing.

        1. re: fourunder
          Bacardi1 Jan 17, 2013 03:07 PM

          Completely normal - you're freaking out for no good reason.

          1. re: Bacardi1
            steinpilz Jan 17, 2013 08:33 PM

            Thanks very much to all of you, I feel slightly better. :-)


        2. Veggo Jan 17, 2013 03:20 PM

          Eat fried oysters in one bite and you'll never know or care.

          2 Replies
          1. re: Veggo
            steinpilz Jan 17, 2013 08:36 PM

            Good suggestion, I do really like them fried as well as raw. Thanks!


            1. re: steinpilz
              jrvedivici Jan 18, 2013 11:28 AM

              Throw some cajon seasoning or cayenne pepper in the flower and mix up some chipotle mayo on the side! Oh yeah that's good eats!

          2. steinpilz Jan 18, 2013 08:49 AM

            You're sure you aren't joking about this, it was really gross......

            5 Replies
            1. re: steinpilz
              Veggo Jan 18, 2013 09:21 AM

              When I poach oysters for stuffing I then coarsely cut them up, and stomach contents are usually closer to black than green. I find this perfectly normal. I would guess that their habitat has someting to do with it, the same with clams and the veins in lobsters and shrimp.

              1. re: Veggo
                Bacardi1 Jan 19, 2013 06:56 AM

                Same here - I find cooked shellfish innards black far more times than green, & the flavor has always been just fine.

                1. re: Bacardi1
                  steinpilz Jan 19, 2013 07:45 AM

                  Thanks Veggo and Bacardi1.


              2. re: steinpilz
                knucklesandwich Jan 18, 2013 03:20 PM

                You've made several posts out of this issue without even mentioning how the oysters in question tasted. Isn't that important to you?

                1. re: knucklesandwich
                  steinpilz Jan 19, 2013 07:45 AM

                  Didn't taste or smell bad at all, I was just distracted by the appearance. Eating them whole does seem to be the best solution.


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