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The 18th-century Irish satirist Jonathan Swift is credited with having said, "He was a bold man that first eat an oyster."
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Roll the lemons between your palm and the counter to release more juice from the cells.


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Oysters on the half-shell glisten with briny sweetness
Oysters on the half-shell glisten with briny sweetness
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Close-up view of a pearl inside an oyster
Close-up view of a pearl inside an oyster
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Facts About Oysters
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How do pearls end up inside of oysters?
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An oyster produces a pearl when foreign material becomes trapped inside the shell. The oyster responds to the irritation by producing nacre, a combination of calcium and protein. The nacre coats the foreign material and over time produces a pearl. Wow! Beautiful!

What's The "R" Myth?
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We learn from reading Folklore that oysters should be eaten only in months with "r's" in them -- September, October, etc. Through furthor reading we find out that this is just folklore and many people are trying to educate others that oysters can be eaten 12 months a year. Many seafood eaters will still go by this "R Myth" no matter what anyone says. The notion that oysters should not be eaten in "r"-less months -- that is, months that occur during warm weather -- may have started in the days when oysters where shipped without adequate refrigeration and could spoil. But today all that has changed and we can enjoy oysters twelve months a year. But-------
From a health standpoint, you can't rely on the "r" rule. Vibrio vulnificus (bacteria that makes you sick) tends to be more prevalent in the summer, but oysters harvested between September and April still can be contaminated if the water is warm enough for the bacteria to grow.
Yummieeeee! See our Oyster Recipes listed below.


Oysters and Their Nutritional Value
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Not everyone will eat an Oyster because of it's looks. .... but Oysters are not only delicious, they're also one of the most nutritionally well balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1(thiamin), B2 (riboflavin), B3 (niacin), C ( ascorbic acid) and D (calciferol). Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.  So come on everybody..... Eat Oysters!.......there good for you!.....!

Health Tip
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Because raw foods including oysters may carry bacteria, persons with chronic liver disease, impaired immune systems or cancer should avoid eating raw oysters.
The bacteria known as Vibrio vulnificus have infected nine oyster-eaters in Florida this year and killed three of them, according to Roberta Hammond, food and waterborne disease coordinator for Florida's Department of Health. Of those cases, only three are thought to be from ingesting oysters from Apalachicola Bay, Florida's only oyster-producing region. Others became ill after eating mollusks from Galveston Bay, Alabama and Louisiana.

Vibrio vulnificus can cause horrible suffering. Victims may experience vomiting, diarrhea and abdominal pain.
It can enter the bloodstream causing fever, chills and decreased blood pressure. In extreme cases, lesions that can destroy tissue form on the arms and legs. Sometimes, in an attempt to save one's life, amputation of limbs is necessary.
The bacteria can't be seen, smelled or tasted. Not even the most seasoned shucker can tell if an oyster is contaminated. And the bacteria can form in unpolluted waters just as easily as in polluted waters.
"Vibrio vulnificus is a naturally occurring bacterium in the waters of the Gulf Coast," says Hammond. While there are other Vibrios -- as many as 13, she says -- in the Atlantic, vulnificus is more common in Gulf waters.
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Contrary to popular lore, a good dose of hot sauce on a raw oyster will not kill the bacteria. Neither will a swig of alcohol.
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Here's the scarry part!: More people die of Vibrio vulnificus every year without ever cracking open an oyster.
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there have been 29 non-oyster-related cases of Vibrio vulnificus in Florida this year -- more than three times the annual average -- and of those seven have died. Most became infected after swimming or wading in waters where the bacteria were thriving.
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But before you go running from the water like extras in a Spielberg shark movie, here's the good news. Most of us could swim in those waters while simultaneously eating raw oysters and suffer little or no effect.
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All of the reported cases involve victims who had pre-existing conditions that put them at risk. They had liver disease, diabetes, were undergoing chemotherapy or had immune systems that were otherwise compromised.
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And even those at risk don't have to remove oysters from their diet. Cooking an oyster effectively kills the bacteria.
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That's why restaurants that serve raw oysters must post a warning that states there is a possible risk associated with eating raw oysters.
Read more: Source of Information: Growfish.com

Great Places to READ MORE ABOUT OYSTERS
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RECIPES
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Traditional Oysters Rockefeller
Yield: 24 oysters
1-1/2 cups cooked spinach, well drained
1/3 cup fresh breadcrumbs
1/4 cup chopped green onions
2 slices cooked bacon, crumbled
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash Tabasco
3 tablespoons extra virgin olive oil
1 teaspoon Pernod or other anise-flavored liqueur

Preheat oven to 450 degrees F.

Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.


Oyster Stew
2 pints oyster
1/2 gallon whole milk
4 Tablespoons Butter or Margarine
Salt and pepper to taste

Oyster stew may be pure & simple, or rich, hearty & spicy. The main factor is DO NOT BOIL MILK & DON'T OVERCOOK OYSTERS.

Bring oysters to a boil in a sauce pan. Add milk and butter or Margarine. Salt and pepper to taste and boil hard for about 5 minutes.

Serve hot with crackers.


Pan Fried Oysters
1 pint MEDIUM oysters (drained)
1/2 cup of flour
1/2 cup cornmeal
1/2 tsp. salt
1/4 tsp. pepper
2-3 Tbls. dried, chopped parsley
1/2 tsp. garlic powder, or
2 cloves minced garlic
1 tsp. Lemon-Dill seasoning powder

Mix all dry ingredients well & dredge oysters thoroughly in mixture. Let oysters sit on paper towels for a few minutes after dredging in flour mixture. Prepare frying pan with about 1 to 2 Tbls. oil (heated) to which you add 1 to 2 Tbls. magarine. When sizzling hot- add oysters. Brown lightly and turn to brown other side (gently). Serve immediately with fresh lemon and/or tartar sauce.