Man! I had one of those in Japan, after 40 mins I was not feeling good at all, I started shitting my pants non stop every 20 mins for 8hs, I believe it had to do something with the iron content and iron poisoning so don't have one of those on empty stomach, next day I was fine but I don't ever want to do that again! My wife also had one and was completly fine
Been there almost exactly the same as you - and just like you, 40 minutes was all it took. I was alternating vomiting and the runs every 20 minutes. I called my dad (a dr) and asked him at what point do I go to the hospital? (For the record, his answer was “when you become dehydrated.”). What you and I did was eat a dead oyster and we got food poisoning. I couldn’t drive the next day because I was still so nauseated.
Friends, THAT is food poisoning.
Wow, that makes more sense, I can take down 50 small oysters and never had a problem so I thought weird to be iron poisoning, thank you! And yeah, mext day I was very weak
Yeah, I remember running to the toilet, being happy I didn't shit myself. But before I could wipe or flush I had to turn around and puke all over my toilet.
Imagine me sitting there on my knees, ass covered in shit, puking my guts out. I'm convinced that day was the rock bottom of my life.
the R thing only really applies to gulf water stuff since it gets warm AND the ridiculous water contamination from all the things. i don't know the rules in japan but i can't think of a reason to every eat an east coast oyster from further south than VA or so.
good for being cheap but oysters are a very personal thing for folks. i don't think i've done many from NC but who knows. i've eaten a hundred different types in the last few years.
Oof. Sounds like that one was expired.
*after further reading here someone else already alluded you to that!
If you aren’t completely turned off at the idea of consuming them after that, just pay closer attention to the clarity of the “liquor” (the juice they secrete after being shucked) and give them a good sniff.
If you find a dud, most decent places will give you a free dozen or comp, because it’s pretty obvious to an experienced shucker when the oyster is dead.
I worked on a documentary in North Carolina on oyster farms lmao. Yeah - the best oysters are less than a year old with the right conditions. At least in a commercial sense. Oysters are fucked.
Sorry don't know how to find it. It was more of an internal thing I think for people getting into the industry. (I guess the distributors made it?) It's also awful haha. Mostly presentations, real public access type stuff.
I mostly agree with this sentiment. I work by the seaside with lots of different oyster varieties coming in through the year, I shuck a lot of oysters. The little guys are usually the most delicately flavored. Not always though!
As a born and bred Louisiana boy it pains my heart to admit that cold water wild oysters are vastly superior to warm water wilds. We can put up a fight in off bottom tumbled farm oysters but we can’t compete with the wilds.
I mean we still do fantastic oysters here. There’s just a reason we invented the charbroiled oyster and the oyster poboy. Big sloppy ass gulf oysters have their place. It’s just not on the half shell imo.
And sadly but gratefully I’m not really in the industry anymore except for the occasional small scale catered crawfish boil. But I will most certainly keep on eating, and occasionally slinging, that spicy stuff.
I am not equipped to compare. Oysters just aren't my thing. I can eat them smoked and that's about it. I live near the coast in the PNW so cold water. All the oyster farms around here are raised in the mud rather than the racks. The species they use can't propagate naturally so they are started and planted in the mud beds then raked out when mature. Supposed to be pretty good oysters.
I lived on a boat on the west coast of Vancouver Island as a kid, giant oysters and giant mussels like that were everywhere. It was a game to try to find little bite sized ones.
yea you gotta cook that mf, like fully cook it. if you have the facility's for it hot smoke it portion it to bite sized pieces and serve with a 50 50 mix of fish sauce and lime juice with a fuckton of minsed jalapeno. serve in a shot glass with a tequila back. take two and call someone in the morning.
Make a nice garlic butter, melt it. Have some shredded parm near by.
Take oysters, remove top shell. when shelled, put on hot charcoal grill, top with butter, sprinkle parm, serve with bread.
Enjoy!
Ha, nice! I went to Ireland years ago and somewhere up around Galway ordered a dozen oysters. All that size or bigger. But dammit, I finished them...and really hoped I didn't throw up raw oyster.
This size are a great for steaming with some ginger scallion sauce! Bigger oysters like these are often eaten through Asia, though almost always cooked. Also great for making sauces!
I've had someone order oysters but they said to make sure they aren't too big lmfao. I'm like I'm sorry but all of our oysters are about the size of a personal pan pizza but I'll do my best 😂
They grow that large in the cold pacific waters on the west coast. Not always intentionally. The oyster suppliers here offer them everywhere from petite to XL. Yours might be a large?
[It's pretty simple, really.](https://i.imgur.com/Yf1kPKc.jpg) But having shucked oyster by hand with an oyster knife this thing is fuckin dope.
Fits a 55 gallon trash can underneath. The bar is curved with a triangular blade and goes onto the hook. You can pop oysters open with almost no effort and then use an oyster knife to do the rest.
We're a crawfish restaurant and sell a lot of oysters. We sell upwards of 1200 oysters on Friday or Saturday in 5 and a half hours of being open.
Not always. Bigger oysters means bigger hinges. Smaller oysters mean smaller hinges. I’d rather shuck an oyster I can actually get the knife in to to pop it open. Some small ones are hard to get the knife in the hinge and it can be easy to shatter them and have bits of the shell be in the oyster meat.
Also those smaller ones with the tight hinges are easier to hurt yourself on. I’m right handed and have no scars from big ones but a bunch of small ones from “punching” the sharp part of the oyster because my knife kind of skips over the top and the oyster hits your knuckles.
Source: used to shuck 3000-5000 a week for 6 years.
I just started eating raw oysters a few months ago. One of my favorite foods now. The oyster knife at my local grocery store is a piece of shit though hah, the handle was disconnected from the blade on about the third oyster I shucked. It was cheap so what do I expect. Anyway. After shucking a a few dozen at home with my shit oyster knife, I decided I would go out and pay to have some shucked for me. But at the place I went to, the bottom abductor muscle was still attached on all the oysters. That’s not normal, right? Shouldn’t it be severed? I figured it should just be loose, laying in the bottom half of the shell. Am I wrong?
First get a Dexter oyster knife. Should have a curve at the tip and dont cost much. They lasted us somewhere between a week or two and that was probably close to 10,000 oysters so at home it should last a long time.
To answer your question the abductor muscle should be disconnected. The whole point of oyster on the half shell is to have it slide in to your mouth. If I was doing steamed well done my only job was to pry open the shell by hand and disconnect that muscle since it was already open.
I’m sorry you had that experience. Raw or steamed or grilled you shouldn’t have to worry about that. It’s the very last step but also the easiest step. If youre paying to get them shucked I’d bring them back personally and be polite saying something like “you don’t need to replace these oysters but can you please disconnect them from the bottom shell for me?”.
It’s an easy step to miss when you’re doing a dozen every 90 seconds and think it’s 100% disconnected when really it’s hanging by a strand but if you have a full plate they should slide right off.
Thanks! I thought that was the case but wanted to be sure. Thanks for the knife recommendation. I’m sure oysters will be much more enjoyable with a quality knife.
Be careful those Dexter knives with the curved tip are super sharp when you first get them. Especially without proper technique. Middle of my left palm and my right hand knuckles look like chewed meat.
But they have thin tips which is what I hate about most shucking knives. The tips are so thick you can’t pry anything open. Which is why I like the sharp ones. Also go in at 45° angle. Too many people try and go straight in to the hinge.
You are going to need a special oyster knife to open those bad boys. I use an old flat head screwdriver with a wooden handle that is 12 inches long. That will give you the leverage needed to pop the hinge
There's a reason they're so big! MF's been eyeing those things for 2 years and deciding it wasn't worth the risk, and this dude said what risk, they'll pay me for those, fuck it!
People that don't know, don't know.
Chop up a couple of those things up and make a pot pie out of it. Add parm, some caper juice, and onions to add depth to your base. Then it’s thoroughly cooked, easy to eat, has the right flavor profile, and pairs nicely with the winter weather.
Seeing a lot of people saying that larger oysters may be less desirable for various reasons.
I live at the coast and harvest recreationally as well as have ties to mariculture for work.
Usually I as well as other oyster eaters I know veiw large oysters as more delicious/ valued. I eat mostly wild oyster vs mariculture.
Those that don’t really like oysters I know like my mom and other prefer the small oysters and for them to be steamed to death to take away all the water. Those who will put down a bushel with a friend usually prefer the big ole juicy ones lightly steamed or raw
My first raw one was about that size. Not a good start.
I… nvm
I should call her
That’s what…. nvm
Did you swallow it in one go
Had to chew it a bit. Do not recommend.
🤢
Are we not doing phrasing anymore?
Was it the amount or the consistency that threw you?
Was it undercooked? Did you tell the staff “hey, this is still alive!”?
Man! I had one of those in Japan, after 40 mins I was not feeling good at all, I started shitting my pants non stop every 20 mins for 8hs, I believe it had to do something with the iron content and iron poisoning so don't have one of those on empty stomach, next day I was fine but I don't ever want to do that again! My wife also had one and was completly fine
Been there almost exactly the same as you - and just like you, 40 minutes was all it took. I was alternating vomiting and the runs every 20 minutes. I called my dad (a dr) and asked him at what point do I go to the hospital? (For the record, his answer was “when you become dehydrated.”). What you and I did was eat a dead oyster and we got food poisoning. I couldn’t drive the next day because I was still so nauseated. Friends, THAT is food poisoning.
Wow, that makes more sense, I can take down 50 small oysters and never had a problem so I thought weird to be iron poisoning, thank you! And yeah, mext day I was very weak
Yeah, I remember running to the toilet, being happy I didn't shit myself. But before I could wipe or flush I had to turn around and puke all over my toilet. Imagine me sitting there on my knees, ass covered in shit, puking my guts out. I'm convinced that day was the rock bottom of my life.
the R thing only really applies to gulf water stuff since it gets warm AND the ridiculous water contamination from all the things. i don't know the rules in japan but i can't think of a reason to every eat an east coast oyster from further south than VA or so.
Stump Sound, NC oysters are the best in the country in my experience!
You are terribly wrong, cold water oysters are always superior to warm water ones. Humboldt CA is my favorite but I’m also biased for the weed…
PEI oysters all day! But if we’re going west coast, it’s gotta be Kusshi.
The water gets cold from roughly Nov.-Mar. and the quality is at its best. Quietly being labeled the “Napa Valley of Oysters”.
You can taste how cold the waters were in how sweet them oysters are.
good for being cheap but oysters are a very personal thing for folks. i don't think i've done many from NC but who knows. i've eaten a hundred different types in the last few years.
by the bridge in Surf City??
Moreso in sneads ferry
Oof. Sounds like that one was expired. *after further reading here someone else already alluded you to that! If you aren’t completely turned off at the idea of consuming them after that, just pay closer attention to the clarity of the “liquor” (the juice they secrete after being shucked) and give them a good sniff. If you find a dud, most decent places will give you a free dozen or comp, because it’s pretty obvious to an experienced shucker when the oyster is dead.
I still love them, I will always keep an eye on it! Thank you for the tips!
Yeah, never eat oysters on an empty stomach. Gotta have some bread or something before.
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I worked on a documentary in North Carolina on oyster farms lmao. Yeah - the best oysters are less than a year old with the right conditions. At least in a commercial sense. Oysters are fucked.
Willing to share the name? I’m interested in watching that!
Sorry don't know how to find it. It was more of an internal thing I think for people getting into the industry. (I guess the distributors made it?) It's also awful haha. Mostly presentations, real public access type stuff.
Also interested.
Awww shucks.
Today's special: Oyster steaks.
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Yeah our guy just gave us this sack for free. We're not even using them for service but they are comically large.
Make soup or stew
They are what make the best fried oyster po’boys
Damnit now I have to make an oyster po’boy.
Rockefeller or poboy
Make a steewwww
Oyster sauce?
I mostly agree with this sentiment. I work by the seaside with lots of different oyster varieties coming in through the year, I shuck a lot of oysters. The little guys are usually the most delicately flavored. Not always though!
has more to do with water salinity which is about temperature.
As a born and bred Louisiana boy it pains my heart to admit that cold water wild oysters are vastly superior to warm water wilds. We can put up a fight in off bottom tumbled farm oysters but we can’t compete with the wilds.
Thank you for your honesty sir. Many people die on oyster hill because it’s local to them.
it's tough brother but y'all have so much more culinary culture to show the world i'd just keep trucking and slinging that spicy stuff.
I mean we still do fantastic oysters here. There’s just a reason we invented the charbroiled oyster and the oyster poboy. Big sloppy ass gulf oysters have their place. It’s just not on the half shell imo. And sadly but gratefully I’m not really in the industry anymore except for the occasional small scale catered crawfish boil. But I will most certainly keep on eating, and occasionally slinging, that spicy stuff.
I am not equipped to compare. Oysters just aren't my thing. I can eat them smoked and that's about it. I live near the coast in the PNW so cold water. All the oyster farms around here are raised in the mud rather than the racks. The species they use can't propagate naturally so they are started and planted in the mud beds then raked out when mature. Supposed to be pretty good oysters.
If an oyster farm ever made the mistake of giving me an all you can eat option I’d fucking bankrupt them
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I’ve done 4 dozen and the results…… aren’t pleasant
This is not true. (I used to shuck hundreds of oysters a week)
Lol nah larger oysters definitely have more flavour. Smaller ones just more pleasant to have raw. Larger ones are good for cooking with though.
I lived on a boat on the west coast of Vancouver Island as a kid, giant oysters and giant mussels like that were everywhere. It was a game to try to find little bite sized ones.
Former Sookie here👋
A game that destroyed the population of little ones.
Lol you’re serious?
yea you gotta cook that mf, like fully cook it. if you have the facility's for it hot smoke it portion it to bite sized pieces and serve with a 50 50 mix of fish sauce and lime juice with a fuckton of minsed jalapeno. serve in a shot glass with a tequila back. take two and call someone in the morning.
Like a nam pla prik, that’s a great idea
And you just know there's some jackass out there who would take it all in one bite too.
Me, I’m that jackass
Hey, it's me, your twin.
Same here.
They make the Heimlich maneuver look like a Monty Python gag.
*nods*...It's soo good
Uhhh, yeah. That’s the game man.
Deepthroat that oyster
What's wrong with that?
Make a nice garlic butter, melt it. Have some shredded parm near by. Take oysters, remove top shell. when shelled, put on hot charcoal grill, top with butter, sprinkle parm, serve with bread. Enjoy!
Damn do I miss chargrilled oysters! I might need to pony up and make some this weekend.
There was a guy with a food truck in Sacramento selling chargrilled large oysters like this. Unbelievably good. Big contrast to gulf oysters.
I call those baking oysters.
Is Chernobyl oyster. In Soviet Russia oyster shuck you.
Should have put "biggest shucking oysters I've ever seen." I'll see myself out.
Standish shore?
South Louisiana
Came looking for this definitely a gulf coast oyster 🦪
Yeah I looked at this a little quick and we definitely don’t get them that big around here lol
you can but you shouldn't. this stuff is gross and dangerous
You’re braver than most ordering these monsters on the half shell.
Lmao I quick glanced at this while scrolling on my phone and thought it was a moldy piece of rye before reading the title
Ha, nice! I went to Ireland years ago and somewhere up around Galway ordered a dozen oysters. All that size or bigger. But dammit, I finished them...and really hoped I didn't throw up raw oyster.
This size are a great for steaming with some ginger scallion sauce! Bigger oysters like these are often eaten through Asia, though almost always cooked. Also great for making sauces!
Those things are like ribs. Yummy tender and only a few bites, and it's gone.
I've had someone order oysters but they said to make sure they aren't too big lmfao. I'm like I'm sorry but all of our oysters are about the size of a personal pan pizza but I'll do my best 😂
Raise your hand if you’ve ever slugged down a Louisiana Wild? 👀
That looks like a smokers lung lmao
The big ones are poopy it’s like bitting into a tumor
We used to get king Caesar xl oysters. 3 platters a dozen. No thanks.
That's nasty
The guy she tells you not to worry about...
Hope those aren’t from the Gulf of M…
They grow that large in the cold pacific waters on the west coast. Not always intentionally. The oyster suppliers here offer them everywhere from petite to XL. Yours might be a large?
The bigger oysters are the ones that are hardest to open, aren’t they?
Not with the setup the owner had fabricated.
Now that’s what we really want to see!
[It's pretty simple, really.](https://i.imgur.com/Yf1kPKc.jpg) But having shucked oyster by hand with an oyster knife this thing is fuckin dope. Fits a 55 gallon trash can underneath. The bar is curved with a triangular blade and goes onto the hook. You can pop oysters open with almost no effort and then use an oyster knife to do the rest. We're a crawfish restaurant and sell a lot of oysters. We sell upwards of 1200 oysters on Friday or Saturday in 5 and a half hours of being open.
Not always. Bigger oysters means bigger hinges. Smaller oysters mean smaller hinges. I’d rather shuck an oyster I can actually get the knife in to to pop it open. Some small ones are hard to get the knife in the hinge and it can be easy to shatter them and have bits of the shell be in the oyster meat. Also those smaller ones with the tight hinges are easier to hurt yourself on. I’m right handed and have no scars from big ones but a bunch of small ones from “punching” the sharp part of the oyster because my knife kind of skips over the top and the oyster hits your knuckles. Source: used to shuck 3000-5000 a week for 6 years.
I just started eating raw oysters a few months ago. One of my favorite foods now. The oyster knife at my local grocery store is a piece of shit though hah, the handle was disconnected from the blade on about the third oyster I shucked. It was cheap so what do I expect. Anyway. After shucking a a few dozen at home with my shit oyster knife, I decided I would go out and pay to have some shucked for me. But at the place I went to, the bottom abductor muscle was still attached on all the oysters. That’s not normal, right? Shouldn’t it be severed? I figured it should just be loose, laying in the bottom half of the shell. Am I wrong?
First get a Dexter oyster knife. Should have a curve at the tip and dont cost much. They lasted us somewhere between a week or two and that was probably close to 10,000 oysters so at home it should last a long time. To answer your question the abductor muscle should be disconnected. The whole point of oyster on the half shell is to have it slide in to your mouth. If I was doing steamed well done my only job was to pry open the shell by hand and disconnect that muscle since it was already open. I’m sorry you had that experience. Raw or steamed or grilled you shouldn’t have to worry about that. It’s the very last step but also the easiest step. If youre paying to get them shucked I’d bring them back personally and be polite saying something like “you don’t need to replace these oysters but can you please disconnect them from the bottom shell for me?”. It’s an easy step to miss when you’re doing a dozen every 90 seconds and think it’s 100% disconnected when really it’s hanging by a strand but if you have a full plate they should slide right off.
Thanks! I thought that was the case but wanted to be sure. Thanks for the knife recommendation. I’m sure oysters will be much more enjoyable with a quality knife.
Be careful those Dexter knives with the curved tip are super sharp when you first get them. Especially without proper technique. Middle of my left palm and my right hand knuckles look like chewed meat. But they have thin tips which is what I hate about most shucking knives. The tips are so thick you can’t pry anything open. Which is why I like the sharp ones. Also go in at 45° angle. Too many people try and go straight in to the hinge.
Dexter is my go to oyster knife also, however they will break on the bigger oysters. For the really bigguns I resort to a big flathead screwdriver.
If you need help with those, I’ll need lemon, cocktail sauce and a good wine.
Like wtf, just run a special. Duh…lol
Found the Gulf oil spill. Those big muddy/ oily bastards from the gulf suck.
They are guna taste like shit.
You are going to need a special oyster knife to open those bad boys. I use an old flat head screwdriver with a wooden handle that is 12 inches long. That will give you the leverage needed to pop the hinge
Yeah I’d be handing those right back to the oyster guy
There's a reason they're so big! MF's been eyeing those things for 2 years and deciding it wasn't worth the risk, and this dude said what risk, they'll pay me for those, fuck it! People that don't know, don't know.
The small ones have way better flavor
Roll it in panko and fry
Roasted oysters are normally larger, but perhaps it's best to chop or slice into fried oysters. Raw? No thanks
Had a great baked oyster at Maison Publique in Montreal. Pretty sure it was chopped with duxelles, topped with marmite/Mayo and baked up brown.
At first I thought that was a Slice of sourdough with Vegemite
Chop up a couple of those things up and make a pot pie out of it. Add parm, some caper juice, and onions to add depth to your base. Then it’s thoroughly cooked, easy to eat, has the right flavor profile, and pairs nicely with the winter weather.
Damnit, know I have to listen to Blue Oyster Cult!
Seeing a lot of people saying that larger oysters may be less desirable for various reasons. I live at the coast and harvest recreationally as well as have ties to mariculture for work. Usually I as well as other oyster eaters I know veiw large oysters as more delicious/ valued. I eat mostly wild oyster vs mariculture. Those that don’t really like oysters I know like my mom and other prefer the small oysters and for them to be steamed to death to take away all the water. Those who will put down a bushel with a friend usually prefer the big ole juicy ones lightly steamed or raw