On Sun, 11 Jul 2010 17:38:45 +0000 (UTC),
(Steve Pope) wrote:

>Mark Thorson > wrote:
>
>>I'm expecting hot weather today, so I'm not planning
>>to cook anything until the evening. I took a look
>>at the oyster tank at the nearby Asian market, and
>>I found a really big one. At only $0.69, it seemed
>>like a great deal. I could eat it raw, so that
>>would not heat up the house.
>
>>This time, to avoid self-inflicted injury, I opened
>>it by attacking the hinge with a large screwdriver
>>and mallet. I really had to beat on that thing
>>before I could get it open, but I finally won.
>>
>>This might be the last oyster I ever eat. It was
>>okay, but I'm not sure I really appreciate raw
>>oyster. I'd much rather eat steamed clams.
>
>
>Buying tanked seafood from in Asian market is in no
>way representative of good seafood.
>
>You want an oyster, buy one that has been living in its
>native coastal environment, not in a tank. Generally
>in my experience you want a Pacific Northwest oyster,
>the further north the better, the closer to the source
>the better, and you want it between November and March.
>
>Oysters from California or the gulf can be okay but are
>not as good, and it goes downhill from there.
>
>Steve

All west coast oysters are native to Japan. The best oysters are from
the North Atlantic. There are plenty of same day harvested oysters
available from Lung Guyland fish mongers.

These are excellent too: http://www.nedsislandoysters.com

This is very good:
http://www.chow.com/recipes/10453-co...yster-stuffing