In article >, Giusi > wrote:
>
>"Steve Pope" > ha scritto nel messaggio
>> Bob Terwilliger wrote:
>>
>>>sf replied to Giusi:
>
>>>>> I passed those iced trays of pints of oysters and pounds of backfin>>>>
>>>>> crabmeat.
>>>>>
>>>> Frozen fresh oysters....
>>>
>>>I don't think she meant frozen.
>>
>> Not sure why not. Frozen raw oysters are common in the food service
>> industry. Personally I stay far, far away from them.
>
>No, I meant those containers of shucked oysters one fails to appreciate
>enough when they are to be had. I have to pay a huge price for oysters in
>the shell to do anything oyster, and they end by costing a bundle.

Ah, okay. Yes, fresh shucked oysters are very useful. They are fine
for anything that is cooked (oyster chowder, po' boys, etc.).

Whereas frozen shucked oysters are usually intended to be served
raw, and are usually shipped with one shell so that one can do
a faux half-shell presentation that looks like a fresh oyster.
They are the domain of caterers, cruise ships, hotels, and
really sketchy seafood restaurants.

Steve