Discovering the Odd Life of Pacific Northwest Oysters – and Those Who Farm Them
SEAFOODNEWS.COM [Rolling Stone Magazine] Clint Carter - October 2, 2017
Americans love oysters: Inside the journey from a Seattle river to a serving platter; how it can happen in less than 24 hours.
I won't try to sell you on oysters. You're either grossed out by what look like organ meats sloshing around in dirty soap dishes, or you're awestruck by the bivalve's ability to make the ground seem to sway gently beneath your feet, like you're standing on the deck of a sailboat and bathing in a gentle salt spray. A good oyster is a thrill that invokes memories both real and imagined; it's what author Rowan Jacobsen calls "more mood than food."
The oyster's power of transportation has alway struck me as mysterious, so I set out to unlock it. I began at Elliott's Oyster Bar in Seattle, where I tasted my first Blue Pool ...
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