As a special treat I had half a dozen oysters today with a bit of lemon juice (half a tablespoon). I really liked them, although I must admit they didn't really fill me up as a meal, I had to half something else too.

Does anyone else like oysters?

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

I love them! With just a squeeze of lemon.

But you're right, half a dozen oysters does not a meal make. That's about 50-60 calories and 5-6 gms protein.

If you add some cold shrimp (with homemade dipping sauce - I make mine with some lc ketchup and horseradish) and maybe a couple of crab legs (with melted butter) and a nice leafy salad, then you're in "meal" territory.

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One of the saving graces of this WOE is fresh sea food.

There once was a man from Nantucket
A low carber who loved Jimmy Buffett
For the tropics he pined
To sip tequila and limes
And eat oysters and crab by the bucket

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By the way, I read an article about shrimp last night that said 80-90% of the shrimp we eat is now farmed in Asia. It recommended looking for gulf shrimp and said there was a very noticeable improvement in flavor. Now granted, they were interviewing a local seafood merchant who sells gulf shrimp, but he also sells farmed shrimp so probably wasn't completely biased. (Also, it's my understanding that farmed shrimp has negative environmental consequences.)

As for oyster content to follow the topic of this thread...uhm, all I can say is, YUM!!

Aderyn

Just finished reading "The big oyster". The history of the New York's oyster industry. A pretty good read. Greed, Growth, Sex, er, not much of sex part, but it was still worthwhile. The book tells us that farmed oysters taste better and look better than wild -- actually, they are wild, in the sense they are not jammed full of corn. Hmmm.

BTW, I love west coast oysters and buy them wholesale for about $60.00 per 100 count sack. I have learned that ground fresh pepper is great on them, try it. I had to have my arm twisted, but I now prefer pepper to fresh lemon (and oh, yes, a little gin or champagne is good with them, too).

Keep the cocktail sauce for the shrimp - and yes, once again "farmed" has raised its ugly head. Not just pollution, but health.

March's Gourmet has a good article on farmed shrimp, it's by Barry Estabrook. Chloramphenicol, an antibiotic which is banned for use in animals in the US is the drug of choice the Asian farmers use keep the the shrimp free of viral and bacterial outbreaks. Apparently, there is no known level of this drug that is safe, as even minuscule quantities can cause fatal diseases in humans. Grrrrrrrrrrrr.

Oceanboy farms (sold out) sells good stuff.

Pepper ... hmmmmm. Ok. I'll try that next time.

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