Originally Posted by atomicsmoke
So how do you know is not dead when you put it on the grill?
Oyster is dead as soon as you break it open. If I broke your muscle off you'd be dead too.....LOL
Thats always what I've heard. You gotta break that muscle to open the shell. It takes days and its worse than smokin butts, but you can talk them out but you have to be a silver tongued devil. Brian Skelly probably could. Only your top sales people.
Oysters ain;t clams there is no way for you to tell other than smell and thats really only freshness. What can hurt you with oysters is the microbacteria. You can't see it, smell it, or taste it. Its best to always deal with a fish monger you know, I remember a few years before BP, I would still buy sacks and 1/2 sacks off the side of the road. BUT all oyster sacks BY LAW have to be tagged with who where date and area they came from. Saltyness tells more where and when. You are just not physically able to tell bad. A microbiologist or a marine biologist can. But he can only test for area ratio.