怎样开生蚝?

1) Learned it when I was a student and had quite a bit of practices. We used to order from fishermen, spent a whole day eating (shucking first, of course) drinking and playing. Great fun.
2) What to watch for? Don't take chance on raw oysters, you need to get them from a reputable source. The supplier should know where the oysters are caught, water temperature (the lower the safer, like North Maine) and salinity level (the saltier the safer, away from where river and ocean meet). Otherwise one can get seriously ill.

Now you can learn on your own, it's pretty simple.

所有跟帖： 

• whole food的生蚝可以放心吗？看见有卖，没敢问津 汗～ -忽然之间- ♀ (0 bytes) () 03/27/2008 postreply 18:02:17

• wholefood is quite safe. we typically look for restaurant suppli -weston- ♀ (0 bytes) () 03/27/2008 postreply 18:18:40

• I love fresh oyster. I can eat a dozen with just fresh lemon and -Oregonrain- ♀ (0 bytes) () 03/27/2008 postreply 20:20:54

• and tobasco sauce! I prefer Atlantic oyster than pacific oyster. -OregonRain- ♀ (109 bytes) () 03/27/2008 postreply 20:27:19

• You're right about it. In the States, I like those from Maine. -weston- ♀ (237 bytes) () 03/27/2008 postreply 21:13:21

• 看不到图啊，还是不知道怎么开。 -猪宝- ♀ (0 bytes) () 03/28/2008 postreply 09:29:12