The Oyster Project

My first experience with oysters came on our second honeymoon on the island of Maui. Honestly, I thought it was going to be way more slimy-er, but it wasn't that bad. Quite tasty really. Furthermore, I kept craving for more. A cup of wine, grapes (and chocolate for some reason) and a walk on the beach. Those are the memories that seem to pop into my head every time I think, or even smell oysters. Go figure.

In any case, I don't know about you but Gulf oysters are one of my favorites. It's quite a treat for, oh let's say, the honeymooner! I like mine raw with a little bit of lemon. However, I did check a few other recipes and was surprised to see so many. Grilled oysters with Parmesan Cheese, Oyster Alfredo and how about oyster cakes? Seriously, I am going to have to try all of these.

There is one warning that goes along with this special treat. Ah yes, be careful if you are the at-risk consumer. Those of you with a low immune system, have diabetes or liver disease stay away from raw or undercooked oysters. We would like to keep you around, so be oyster aware.

Nonetheless, there are now 3 post-harvest processes that have made it safe for at-risk individuals to eat their oysters raw. The first is IQF (Individual quic-freezing, the second is HCP (heat cool pasteurization) and the third is HCP (high-hidrostatic pressure). I know, it's a lot of scientific kind of jargon. But for us average folk we just need to understand that these processes provide greater conveniences and reduces the risks for those who are considered at-risk consumers.

At any rate, for all us oyster lovers remember it has only one calorie protein, it is an excellent source of zinc, vitamin B and the all important Omega 3 fatty acids. Oh it's so good to know that my oyster will keep me healthy in those golden years. I'm good, how 'bout you. Keep it safe now.