"oyster" news and stories

We've gotten the warnings about oysters from the Pacific Northwest, and we also know the old saying that we should only eat oysters in months that have the letter "R" in them (summer months), but thanks to FedEx, calendar be damned! Restaurants can ship oysters from colder climates to anywhere, even here, southern California. The Los Angeles Times' West magazine lists five places where you can kick back at the raw bar and enjoy the slippery little suckers.

• Ocean Avenue Seafood - 401 Ocean Ave., Santa Monica, (310) 394-566, www.oceanave.com
• Brophy Bros. Restaurant and Clam Bar - 119 Harbor Way, Santa Barbara, (805) 966-4418, www.brophybros.com
• Bluewater Grill - 630 Lido Park Dr., Newport Beach, (949) 675-3474, www.bluewatergrill.com
• Kendall's Brasserie - 135 N. Grand Ave., Los Angeles, (213) 972-7322, http://www.musiccenter.org/restaurant.html#KENDALL'S%20BRASSERIE
• King's Fish House - 100 W. Broadway Ave., Long Beach, (562) 432-7463, www.kingsfishhouse.com

Health officials in Washington State are warning people against eating raw oysters that were harvested in Puget Sound. The warning came after 45 people reported violent illness - including two hospitalizations - in two weeks. Usually, there are only 20 such cases in an entire year. The oysters were contaminated with a bacteria strain called Vibrio parahaemolyticus and five oyster harvesting areas have already been closed.

The oysters from the Sound are often available in other parts of the Pacific Northwest, along the Pacific coast and in several other Western States (where a handful of cases have been reported already), so if at all possible, find out where the oysters are your market came from before deciding to down them uncooked. Health officials say that cooking the oysters to an internal temperature of 145F should prevent any health problems from the bacteria, in the event that your oyster is contaminated.

Source

It's a testament to a truly consistent and excellent chef when foods that are nearly always disappointing at your run-of-the-mill restaurants are, instead, perfectly prepared, texturally impeccable, the promise realized. So it was with Tani's fried oysters, a special that my husband often orders but (at any other establishment) I always find greasy, improperly cooked, gritty and fishy tasting. But these oysters, these were enough to make me fall in love all over again with the mollusk. The breading was crisp but not fat-laden, light but flavorful, the dish an amazing juxtaposition of fleshy oyster, delicate coating.