Why You Should Eat Oysters at Home (And How to Shuck Them!) | What’s Eating Dan

[@brianklaus2468]

Taking some serious umbrage with your assertion that I need company to eat 30 oysters in one sitting

[@marmotsongs]

5 dozen is the most I’ve eaten in one sitting. After that, I couldn’t look at another oyster for at least a week ;).

[@_Smarf_]

Yeah, I think I've waited on you before. I couldn't tell you this at the time because I was working and in a professional setting but that is a pretty disgusting thing to do. 🤢🤮

[@EastSider48215]

I know! I mean, it’s nice to have oysters with a group of friends, but if all I have is 30 oysters…..

[@hottuna2006]

I remember being in a Lyonnaise seafood restaurant being ecstatic at all the different variety of fresh Normandy oysters they had on the menu. Where I would normally eat three or four for hors d'oeuvres, I ordered a dozen for my first course. All was amazing... until the train to Paris the next morning where I was sick as a dog and stayed in the hotel the entire day. I still love raw oysters but too scared to eat more than five or so at a sitting.

[@marmotsongs]

@@hottuna2006 Lyonnaise seafood restaurant??? That is wrong in so many ways.

[@pochuyma9530]

I never realized how he's so good 👍 at deadpan humour: "The best way to crack open those is to fly 50 feet up in the air and drop them onto the rocks, making sure no other seagull gets them before you do."😆😂🤣

[@mshell1959]

Classic!

[@brienfoaboutanything9037]

Wikipedia about Oyster: kzbin.info/www/bejne/nIHZqYOvdsSgbaM

[@kitbirskovich1838]

Some folks don't enjoy eating raw oysters (maybe because they're still alive when you slurp them). For them I place opened oysters on half shell on a baking sheet of crinkled foil (as in this video) and add a half teaspoon of lemon butter (melted butter, squeeze of lemon, finely minced parsley, tiny bit of grated garlic). Set under the broiler for no more than 3 minutes. Delicious, savory, and palatable for even the squeamish.

[@jamaliciousben]

You left out one of the best methods for cooking oysters - grilling them! Either on a standard grill or directly on the coals of a fire. Here in the PNW when we are camping on the coast you can harvest oysters directly from the beach. Having a nice beach fire while watching the sun set, drinking a beverage of your choice and snagging oysters that you picked up off the beach from the coals of your fire just as they open up is how I eat oysters.

[@colleenberenguer8153]

New-ish to the PNW- other than harvesting from the beach (which is now on my PNW bucket list), do you have a favorite restaurant or raw bar here? I’m on the hunt!

[@jamaliciousben]

@@colleenberenguer8153 if you’re in the Seattle area “The Annex” in Ballard is my favorite.

[@colleenberenguer8153]

@@jamaliciousben I’m in the Seattle area! Unfortunately it looks like the Annex didn’t make it through covid. A shame. I’ll keep looking for the perfect place!

[@JohnLight1]

Roasting them over a smokey wood fire may be the best way to cook them. I also like to shuck them, roll them in four and fry them in olive oil.

[@jamaliciousben]

@@colleenberenguer8153 Noooooooooo!

[@TheKirbyT]

Oysters are awesome, not only because they're delicious, but their farming and using their shells after eating is helping rebuild and maintain coastlines.

[@Lancers262]

Only if the shells brought back to the coast. Sadly many cities don’t offer this service and the shells are toss in the landfills 😢

[@Ugohaasisover9000]

I remember eating oysters with my grandpa while he was still alive. We’d just pop a cracker in our mouths while chewing the oysters for a lil crunch, awesome memories man

[@raymondvandorpe2768]

Oh yum! Dan, this has got to be your best video to date. Oysters are my favorite food too! Your helpful information, sprinkled with your own dead-pan humor made this home cook smile all the way through. Thank you!

[@randomrando8350]

As a person who’s allergic to oysters this was valuable information.

[@alexdgod1106]

go eat some coward, its just a mollusk

[@mshell1959]

I'm sorry for your loss :(

[@richinoable]

Can't say I'm gonna branch out and watch a video about peanut farming😅 Congratulations. Turns out oysters are probably more important for their environments than for us to eat, but, maybe we'll strike a more favorable balance...

[@jonslg240]

Are you supposed to just swallow them, or chew them? I'm asking because I don't think I'd like any kind of food that you "eat" like a shot of alcohol, because if they don't taste good enough to chew, what's the point?

[@jonslg240]

For those who know nothing like me: you do chew em. "People who don't must not like them to begin with." Now that I know this I'm gonna try some. I live in Southern CA near the coast, so I surely can find some fresh ones.

[@rogerandersen7046]

What a great endorsement, “with a challenging flavor profile”

[@ostreafiles5393]

Some of the best oysters I’ve found are not the easiest to eat for sure, it takes skill almost to really appreciate it

[@eirsavanflur4143]

It’s for those people who hear challenge and take that as a personal challenge

[@anabumo240894]

Having shucked the bigger oysters, I thought the challenge lied in opening them as well

[@chrisafp071]

I worked on an oyster farm in New England and they did become and still remain my favorite food. I can't get enough to this day! I'm an oyster freak!!

[@swarzeoz2550]

Me too. Raw was always the way for me, but recently tried barbequed oysters in the Bay Area, and they were delicious. Dan is right; equally delicious grilled, as they are raw. I swear, I could live on them. Can't seem to master that seagull technique, however.

[@inferno350z]

I have so many things to add growing up shucking and eating oysters. First of all if you're buying by the bushel and doing it for a lot of people, you will want to speed up the shucking process. for this you will need an oyster shucking glove. Another thing is that some people prefer using clam knives since they make the initial shell piercing easier due to being sharper at the tip and skinnier, i still prefer oyster knives due to the long flat surface making the separation of the shell easier once inserted. Hold the oyster to where the back of the shell is pointed toward the bottom of your hand with your palm up. Moving away from shucking there are many different ways to eat your oyster; my favorite being hot sauce and slurping from the shell. The shallot vinegar you make is also wonderful, however the best method for an oyster noob would definitely be cocktail and horseradish on a saltine cracker.

[@Staymad122]

Here in Hawaii we throw um in the grill then when the shells pop open due to the heat we aim for a soft, yet firm texture. Keep the oyster in the shell, pour in your mixture of shoyu (soy sauce) tobasco, calamansi & ponzu if you feeling fancy, then eat. Also another shellfish we’re really into are limpet clams, what we call “opihi” (oh-pee-hee) 20.99/lb due to dangerous process of harvesting (look it up) grill like oysters or eat raw

[@debrawalton2366]

Onolious!!

[@michaeldelazerda4434]

You're a nut🤣🤘much love from the PNW. I'm living that Puget Sound life, so no shortage of deliciousness here. Nice shout out to the Olympia, freakin love 'em and of course we chefs live by the schukin' months💙💚

[@lc9245]

We have this oyster style in South East Asia by heating up lards, pours over spring onion, fry until golden some red onion bits, sprinkle fried onion and some chopped peanuts onto the opened oyster, pour the lard spring onion mixture over then roast them. They toast it on coal but of course I use the oven. There are many variations for the recipes, my favourite is to make sure the lards is extremely hot and pour directly over the spring onion and oyster, essentially cooking the oyster with the lard. But that usually takes quite a bit of effort, so I would stick to prep then oven.

[@JB-mm5ff]

Neat. Might work good with ghee

[@FR-tb7xh]

A dollop of Horseradish, a dot of Tobasco, and a spritz of lemon and I’m so good to go! BTW I found shucking so hard to do myself - too many broken shell tops and liquor loss. But I’ll give it another go with your techniques - thank you!

[@miwanabanana]

Dan saying ordering 30 oysters is an excuse to have people over. Meanwhile, my mom and I power through 90 kumamotos we bought from our local wholesaler. 😅

[@mshell1959]

Lucky duckies!

[@eveisuponus]

Very informative! Also great to see Lan Lam! 😀

[@simonsavelyev]

Definitely trying the seagull technique this weekend, thank you Dan!

[@mshell1959]

gotta wear your Snoopy goggles and scarf.

[@cocdcy]

Please report back!

[@swann4233]

Always love lemon and horseradish. Someone gave me butter and hot sauce and that was awesome too. Thank you Dan!!!

[@jordy8464]

My go-to oyster garnish: Tapatio hot sauce, salt, squeeze of lemon, and a bit of mignonette sauce!

[@ramen-numerals]

We're they not already salty enough?!?!

[@cliffelliott9331]

1) A squeeze of lemon or lime juice, a dash of fresh horseradish and or Tabasco. 2) Baked or grilled Rockefeller. 3) Butter poached with lemon juice and chive garnish. 4) Raw with garlic lemon aioli dip. 5) Lightly steamed with scallions and shallot. 6) Breaded and deep fried. 7) Stir fried with greens. 8) Oysters on a grill or fire. 9) Oyster chowder with potatoes, onion, celery and such 10) Raw naked with a few grains of sea salt. There are so many levels to the Oyster. Good luck

[@teamjay2837]

BEST way to roast oysters- over a wood fire, on top of an expanded metal grate, covered with a wet burlap sack. 5 minutes and eat... no butter or sauce. Absolute heaven.

[@zihenglao3591]

Do you open them befote cooking or do the tops come off easier after?

[@bobbykeene12]

@@zihenglao3591 They'll open up on their own

[@esvamapp]

as a child from the Eastern Shore my family would fry a bunch of oysters with garlic, onions and scrambled eggs for breakfast. the" adult version" had jalapeno or hot sauce.

[@nancybrill2792]

Living within two miles of an oyster farm in Maine is a huge treat. We can buy culls (not suitable for the restaurant trade--too big, too little, too lumpy, whatever) by the 25 pound bag, and three of us go through a couple of bags and look around for more. Toss 'em on the barby util they open, no topping needed or wanted.

[@charlesc7950]

Tabasco and a squeeze of lemon. Simple and delicious.

[@kyro909]

Excellent video. The comic relief really helps keep one’s attention.

[@tom_something]

I always thought the "R" month rule was because in warmer weather there's a greater chance of captured, dead oysters to sit at warmer temperatures before service, increasing the risk of food-borne illness. But I honestly don't remember if that was told to me or if I came up with it on my own. But onto things that I think _might_ be right, I think the major cause of premature ice-meltage is the serving dish itself. Despite a reputation for being "insulating" materials, glass and ceramic have a lot more heat capacity and conductivity than, say, wood. The outside air won't take much of a toll on your ice in those early moments, but a room-temperature serving vessel absolutely will. So whether you're fast or slow with the shucking, you probably won't be at fault for pre-chilling your dish.

[@guybob548]

The R month rule is more for harvesting wild shellfish to prevent PSP (Paralytic Shellfish Poisoning) caused by the accumulation of toxins from water contaminated with Red Tide. Red tide is only really active in the warmer months of most places making winter, fall and even spring harvesting safe, but is tested for by Fish and Game usually. Commercial farms have the product tested before sale ensuring safe oysters. The red tide isn't harmful for the shellfish usually it seems, just makes them inedible until the toxins are flushed out by fresh an clean tides.

[@runningsloth3324]

@@guybob548 It sounds to me like all these problems overlap to make eating shellfish annoying in the warm months.

[@rgruenhaus]

I have been told it was spawning period so there would be more for harvesting future supplies! It's like when we throw back Female crabs! Caring about the future of the product!

[@nicolas2970]

I love fresh oysters with lemon juice from a real lemon wedge and Huy Fong Foods' sriracha sauce YUMMY! I learned a bunch thanks for great vid ATK.

[@63ah1275]

My preferred way to eat them is at happy hour when someone else has done the work and they're cheaper than the fish monger.

[@melimoo6656]

🤣🤣🤣🤣

[@nucleardave3752]

Mmm yesss, do agree good sir...do... agree

[@MissMargolia]

My Australian friend introduced me to how his family eats raw oysters and it is now my favorite - top with finger limes!

[@kenyattaassaddeea7598]

I just love Dan! Always so informative and fun to watch.🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

[@GoTerry]

I was lucky enough to be given 3 cooking classes at Scott's Seafood here on the west coast, one of them included 3 recipes of 3 cooked/baked oysters .. yes, 9 oysters YUM my favorite was the one with Kilpatrick, and I was the "purist" too however, my favorite oyster memory was when I took my 15 year old (the pickiest eater in the world) to Lombardi's in Petaluma and talked him into eating BBQ'd oysters - he said "Dad, THAT is the best thing I've ever had in my mouth"... in tears inside, I was just glad to find something he the Meataterian can eat with his sister the Pescaterian .. that's how I like my Oysters..

[@otroflores91]

Can you share one of the recipes?

[@Ghost_Recon_Actual]

Yum!!! No one in my house likes raw oysters...except ME!!!! That means well, you know, and I couldn't be happier. Thanks, Dan, for making me have to pause this video to go get a paper towel to mop up the drool. But it was worth it.

[@picodoc8001]

Raw - no condiments. That is how you taste the subtle flavors of the oyster. I do have to try the roasted though, that does look pretty good. Great video.

[@octopus8420]

Dear Dan, I have to apologize to you. I previously been very critical of you in the comments of a certain video, but now I discovered this series a couple of days ago and binge watched it since; you impressed me and I love the series

[@faithnelson6069]

ha ha. maybe Dan is an acquired taste just like oysters?

[@ericsarnoski6278]

The rule about avoiding the summer months was based on the potential of toxic algae boom and red tide that are prevelant during hot weather. That's why they will close beaches and ban clam and oyster harvesting if an outbreak is detected . I always shuck the oysters at the beach and throw the shells back into the water . The shells are important for the species to reproduce since the floating oyster egg clusters attach themselves to the empty shells. The samples you showed for Pacific NW are puny, there are plenty that can be found as big as your palm . Usually those puny ones are farmed where the emphasis is more on getting them to market quickly.

[@LeenieVibes]

At least Olympics are native.

[@jpaulrinehimer4191]

You're confusing oyster species. The "puny" PNW oysters they showed were the native Olympia oysters (Ostrea lurida) and they rarely get more than 2"-3". They were nearly wiped out due to overfishing by the early 20th century and are now rarely encountered in the wild, though a few people farm them. If you do see them on the beach, WDFW would like to know as they're trying to reintroduce and track them. The large ones you find on the beach are the introduced Pacific oysters (Magallana gigas) and they can get up to 12". They're non-native and their ecological impact has been debated. Also, your statement about puny oysters and farming is way off. Unless you pull it off the beach yourself, you're eating a farmed oyster (at least in the PNW). Larger =/= better when it comes to oysters. Smaller oysters are often better for eating raw, larger ones are good for roasting and grilling. Farmed oysters are available in every size and I doubt there's much benefit of "getting them to market quickly" especially considering finding smaller (i.e. better raw) Pacific oysters is actually kind of difficult in the PNW.

[@maryallen9391]

Bravo...well done. I am a purist...... but love the frozen concoction idea!!!!

[@erniesteele3164]

With a squeeze of fresh lemon... Sometimes a little horseradish...Yum!

[@jase_allen]

Most of my oyster consumption comes at Christmas time with my family's Christmas Eve tradition of oyster stew.

[@powellmrp6335]

We recently moved to Denver from Houston, and I was bemoaning the loss of really fresh seafood. To my surprise and delight, I can get really fresh goods. The Whole Foods near me even has $1 Oysters on Fridays, with at least 5 choices.

[@nunyabiz948]

Yup, used to work at Whole Foods. Many locations have a buck-a-shuck deal.

[@lizoconnor2752]

Bravo Dan And Lan! You made this so entertaining 🎉

[@aboy5456]

This is the best video explaining how to open an oyster; Thank you!

[@sojourner659]

Dan, you are amazing! Thank you for this very informative Oyster video. I love raw Oysters and usually only have them at seafood restaurants. Because I trust your knowledge of all things tasty, I will now feel more comfortable buying at my local seafood market, and shucking/eating them at home. 👏👍

[@jmr9923]

Dan is a national treasure!

[@vannshuttleworth4738]

I put garlic butter on mine. I didn't know about storing oysters. Good to know! AWESOME, as always!!

[@BariTone7-v5r]

Mignonette!! A dash of walnut oil, olive oil, red wine vinegar, chopped shallots, course ground black pepper.

[@lynnewolfe7965]

A delicious topping for raw oysters is store bought Ponzu (soy with lime) sauce. Just yum!

[@gdcadad]

One thing I was told is that you want to chew just a few times before swallowing these little delights. Don't swallow them whole and don't chew them into a pulp. It works for me. :)

[@brianshripka2917]

2-3 chews is the sweet spot

[@kristianwichmann9996]

Favorite pairing is vanaigrette with shallots and homemade stout viengar. Along with a stout, ofc.

[@Akkaren79]

Now in confused, I was shown to shuck a oyster on the 2 o'clock position, where the l hunch is at 6. Also after separating the top part to wash in the sea if you're there, then separate the bottom part and turn the oyster around for a neater look.

[@HawthorneHillNaturePreserve]

This was F-ing amazing! I loved this video and all the incredible info. Great job 👏

[@GrotrianSeiler]

Dan, I applaud you. There is so much information in your videos, and so much humor, and so much fun sarcasm, these really are some of the best videos. Excellent.

[@altereddogma]

A born-and-raised Pacific Northwesterner, I really like roasted oysters. At home, though, I pan-fry shucked oysters with salt and pepper like my grandmother (also PNW born-and-raised) did. I always fry up enough to have leftovers cold out of the fridge to eat like candy. It’s a bummer not being able to find Olympia oysters in other parts of the country.

[@titamari5660]

Excellent presentation and complete and very interesting, thank you !

[@waymor2460]

Because they’re so expensive at restaurants we go out for oysters only a few times a year. Highly recommend the Atlantic oyster from Duxbury, MA. Meaty, buttery, a little briny. No condiment needed but a local restaurant serves a salted vinegar that’s really good.

[@RandomVelocity]

I love them plain too. Occasionally with a touch of lemon or hot sauce but mostly just plain so l can taste them.

[@alistersutherland3688]

I tend to eat mine with a tiny drop of Tabasco (or whatever hot sauce is at hand), a little squeeze from a lemon wedge and a little slosh of vodka. They're also good with a bit of tamari, gari, and wasabi a la sushi, and I've eaten them with a bit of lumpfish caviar and lemon. And just a bit of squeezed lemon will do fine. Or plain if you prefer, though I do like to dress 'em up a bit.

[@carrieannmcleod5219]

This video had me craving raw oysters. It's been a long while since I've had them. Thanks the education.

[@dvdgalutube]

I like fresh oysters with a few drops of lemon juice and that’s it! I want to taste its natural sweetness and flavors.

[@kohort1]

Sounds weird but I sometimes use lime and a fruit chutney that has a little heat. Just use a little of it gives that tangy sweat heat while allowing the oyster flavor to shine

[@eye4talentnyc]

Love them with a squeeze of lemon and cocktail sauce.

[@Bison162]

I was just thinking about trying oysters at home, and I was really hoping there was a Dan video to explain it all. There was! And it turns out I had seen it before many months ago! 😂

[@gilangignasraharjo6138]

Man I love this guy's section of the show

[@mathewmho]

Dan is so pleasant. Subscribed because of him!

[@victorbenner539]

As a life long resident of the Great Pacific Northwest, oh yes. We are sooo fortunate about our many local foods, both land and water. Something not mentioned and needs to be mentioned. If you go down to the water to harvest oysters on public owned beaches you are required to shuck them where you find them leaving the shells in the tidal zone. This is very important. The reason is the baby larva, called " spat" attach to the shells. By leaving the shells in the tidal zone you help with the next generation of oysters, plus avoid getting a really big fine from the game department. So how do you serve on the half shell? Simple. Buy fresh oysters from a oystermen or from a fish monger. Next don't throw away those shells. When done eating the oysters keep the shells clean and dry them. Then when you harvest oysters on a public beach,shuck them, replace the shells on the wet beach. Take the shelled oysters home in a plastic container and at home place onto half shells and your good to go. Ahhh fresh oysters, fresh fried or steamed clams and muscles, Dungeness crab, Prawns and salmon or maybe some Halibut. Life is so wonderful here in the Great Pacific Northwest. Everyone have a great day, I need to go fishing, the salmon are running and I intend to do some grilling tomorrow. 😃👍🌤🦀🦐🦪🎣🍻

[@mshell1959]

Very interesting! Thanks.

[@agni1967]

Me being jealous

[@kasugarman]

Years ago I found a recipe in Gourmet for Herbed Scalloped Oysters, it’s become a traditional side of the Prime Rib for Christmas dinner. Also you can’t beat Wellfleet Oysters, raw or roasted.

[@markbraunstein58]

Mignonette granita sounds great!

[@puckfittsburgh5539]

I love an oyster with a basic mignonette, but sometimes just a little lemon or horseradish is all I want.

[@BA-bb3bj]

This is brilliant! Yes, I am shucking, eating, and commenting..

[@volkswagenginetta]

im down to try fresh oysters again. i eat smoked oysters all the time. love em. the lemon and parsley sounds lovely

[@deanwilliams93]

Fresh Lemon Juice, Fresh Lime Juice, Vinegar. Pepper and Garlic. Cocktail sauce. Come to the Chesapeake Bay area. But the sea sides, Tom's Cove especially, are better than the bay ones. Seasides are like salt water jello. Though the bays are larger they just lack the salty flavor I really love. Yet, after an organ transplant, I really have to prepare them in steam to 135 deg. Really kills the whole experience.

[@NYDeutsch]

Hearing my name read by Dan was confusing! Hello to you, Dean Williams, from me, Dean Williams! 😜

[@F6FHellcat5]

Raw with a little lemon juice is good, but my go to is on a saltine and topped with horseradish, cocktail sauce, hot sauce, and lemon juice.

[@gibu002]

Horse radish, lemon juice, done. OR Oysters Casino. Bacon on bottom, jalapeno ring on top, encase in cheese and grill till gooey melty doneness.

[@WilliamnotW]

Raw oyster in a glass with a shot of vodka, a squirt of lemon juice, and a few drops of cocktail sauce is one of my favorite preparations. May not be sustainable for ingesting large quantities however...

[@_Smarf_]

So gross!!! I used to have to serve these... repulsive! In my experience, people that drink these tend to be showing off how they're basically a human garbage disposal that can ingest anything. 🤷‍♂️🤢🤮

[@jorgemontano2167]

In north Mexico we garnish with tapatillo sauce lime and salt! Gulp down with some beer!!

[@chambersstevens3135]

An excellent video. Dan you are the best!

[@jangunnarrooth]

The foil idea is great. I've always used crushed ice. .

[@martinwest2722]

TB vodka, TB fresh lemon juice, and either dash of tabasco or preferably fresh cracked pepper

[@hcwbw3]

Oysters during the summer months (with out the R) are in warmer waters and may have a higher possibility of Vibrio, Vulnificus or Parahaemolyticus, both of which can lead to gastrointestinal issues with individual that have a week immune system possibly having more serious issues. Aside form the spawning thing affecting flavor. In case your wondering these bacteria are related to Vibrio Cholerae which needs no introduction so to speak.

[@sacdigitaldesignweb]

This is the best oyster eating 101 instruction on KZbin.

[@PaulHo]

Hands down, my favorite food! 🥺

[@rgruenhaus]

Joe Patti's in Pensacola FL is one of my favorite places for oysters already shucked! Pints or quarts!

[@PortmanRd]

I bought one on Borough Market U.K. It look like it'd been fished from seas during the Jurassic period. Huge, succulent, but fresh. Couldn't resist drizzling it with Bloody Mary sauce.

[@danielzawacki4192]

I adore shellfish. Shrimp, scallops, lobster and crab, mussels and clams, I've not tried a shellfish I didn't like. However, I've not had occasion to try oysters. I am thinking this has got to change sooner rather than later.

[@mattkuhn6634]

The biggest problem with the seagull method is that shell shards and other gunk can get in. The second biggest problem is other seagulls.

[@apylinski]

Love, love oysters! I would like a good recipe for Oysters Rockefeller. Dan do you have one??

[@seriouslyreally5413]

So GLAD you offer a cooked oyster recipe since I cannot do the slimy raw texture. 🙂👍👍👍.

[@KobySoto]

Probably the best video on oysters. 👏

[@rgruenhaus]

The Charleston SC oysters are so different from the appalachicola oysters! While I don't dislike the Charleston oysters, I prefer the cleaner tasting appalachicola oysters without a river mud taste!

[@MrDavidwilson86]

I’ve shucked tens of thousands of oysters and my favourite is small, fresh without anything added, but very fine cut shallots or chipolini onions with champagne vinegar is nice. You want to taste the ocean so the less you have to add the better. We used to pre shuck them and rinse in sea salt water but in my opinion the liquid in the fresh shucked oyster is gold. I don’t tend to like cooked oysters but cooked with a spinach leaf with Pernod and hollandaise after is kinda fun

[@selewachm]

Excellent! I learn something new every time I watch your shows. Thank you. I never cared for oysters because the few times I did it tasted like cocktail sauce and horseradish. It wasn't until I watched Alton Brown's oyster show that I gave it a shot with just lemon juice. I was hooked. If you're ever in San Leon Tx ck out Gilhooley's. Besides fresh get the grilled on the half shell. The best!

[@MrDJCoulton]

Thai way of eating oyster is amazing - you have it raw with lime/grilled chili oil/crispy shallots

[@FR-tb7xh]

Can’t wait to try the roasting technique and the soy-based sauce! Too, I’ve had an impossible time finding decent post-shucked oysters with original brine for my seafood bisques (don’t call me cheap - my Maine lobster-topped bisques already cost nearly $40/bowl to make these days) - from now on I’ll just roast fresh!

[@batman1169]

Happy new year, store here had 25 for $8 PEI Canada. Yummy way to celebrate any occasion!

[@graefx]

I grew up with them really simply, hot sauce or horseradish and lemon. Shooting them was fun but on a saltine was really the best

[@cherylchristian5673]

I only like them raw, with cocktail sauce, horseradish, and a squeeze of lemon. I might try ordering them; my husband and I could easily down 30.

[@stetkal]

I love these types of food documentaries. Thanks!

[@SushilRam77]

I love just Tabasco sauce and sometimes lemon wedge.

[@northern187]

MY FAVORITE WAY IS I MAKE A SHRIMP CEVICHE ON THE SIDE AND TOP THEM WITH SALT LIME CHILE AND CEVICHE! Best way in my opinion and at restaurants they’re usually called “preparadas”🦪

[@Astarstruckfan]

This is a great video, Dan and extremely informative. Thanks so much for posting it!