Brooklyn1 <Gravesend1> wrote:
>On Sat, 12 Mar 2011 03:55:08 +0000 (UTC),
>(Steve Pope) wrote:
>
>>Not sure why not. Frozen raw oysters are common in the food service
>>industry.
>
>Fresh frozen oysters and clams are very common, that's all large
>commercial kitchens/commissarys use.
>
>>Personally I stay far, far away from them.
>
>Why, they are excellent quality and constantly inspected for
>wholesomeness, often much better quality than what one buys live in
>the shell at a local fish monger (just because a bivalve is live
>doesn't mean it's fresh or wholesome). Unless one buys that days haul
>directly from the oysterman there is no way to ensure freshness, I
>wouldn't buy in teh shell bivalves if I lived inland, I won't buy any
>here in NY's capital region.
When I was traveling frequently to NYC, I eventually gave up on eating
any form of fish or seafood in the NY area, because the quality was
never any good relative to the West Coast, the only exception being
Maine lobster which is better over there.
Frozen raw oysters? No thanks, not when for four months a year
I can find fresh Pacific coast oysters in fine condition.
>Unless I was going to eat them raw on
>the half shell I always bought fresh frozen for chowders/stews.
I prefer the fresh/jarred/refrigerated for this. I suppose if one
was particularly distant from oyster producing reasons frozen might
be better.
Steve