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posted to rec.boats
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First recorded activity by BoatBanter: Jul 2015
Posts: 920
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Impressed
John H. wrote:
On Wed, 28 Oct 2015 12:24:51 -0400, "Mr. Luddite" wrote:
On 10/28/2015 11:44 AM, wrote:
On Wed, 28 Oct 2015 10:28:43 -0400, "Mr. Luddite"
wrote:
Varies, state to state but MA has very specific regulations on the post
harvesting handling of oysters and other shell fish that are intended
for distribution to restaurants, etc. Icing in a slurry that is
temperature controlled, rinsing, prevention of exposure to direct
sunlight, etc.
Much is due to close to shore ocean areas that have become contaminated
over the years.
Down here a lot of the inshore areas have been closed to shell fish
harvesting and I bet if the politicians were not involved there might
not be any oysters taken at all. The same is true in the Chesapeake.
At the end of the day you have to realize these are filter feeders and
they tend to concentrate any contaminant in the water. I don't eat
liver or kidneys either.
OTOH oysters are excellent for water quality, just because they do
filter out a lot of stuff we would rather not have there.
Contrary to popular belief, liver does not "store" toxins. It's role is
to neutralize them. Toxins that cannot be neutralized are passed on
and stored elsewhere (fatty tissue).
Like many, I used to despise liver and would gag when my mother tried to
disguise it as "steak". Now, I enjoy it. Don't eat it often but
when I do it's a treat.
I don't do lobsters anymore though.
My mother used to fry liver until it was like leather. The onions and gravy made it
palatable. In Germany, it's served very pink in the middle. Fantastic. But, it took a
talking to by the chef in the restaurant before I gave it a shot. Now I order it
cooked 'medium', and I'll send it back if it's overcooked, which it usually is the
first time.
--
Ban idiots, not guns!
Why ruin onions by cooking with the sewage plant of the body?
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