News to me. I tend to do oysters when I go to Seattle. They are damn all expensive in CA. I can’t get too excited about dead oysters. I really love slurping terminally wounded live ones down with a little vinegrette. The local grocery sometimes has oysters - on a piece of styro covered with wrap. Just don’t want to even touch that. We have some higher class local restaurants, but live oysters seem to go for 3 to 6 $each. Haven’t done that since easter 2008.
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holy christwagons man. that is insane. i am in land locked colorado and all the stuff i bring in is flown that day or night before and i can get them for sometimes .79 retail to people, good shit is usually 1.49-1.69 each. you are getting robbed. shop around, you will find quality for less.
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There is an easy answer to this. Leave California. Seriously. Lots of other great states out there better than Calfornia where everything is overpriced, overhyped, and overtaxed.
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Yeah, the beer here absolutely sucks!
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Raw oysters and gueuze... Know it.
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So this applies only from May to October? Big deal. There’s been a really old rule of thumb about not eating oysters during the hot months. I’ve done it anyway since moving to Florida, but I’ve also noticed they don’t taste as good, less briny than getting them in the winter it seems.
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Yeah, I was looking at this more along the lines of an availability thing since most seafood is being overconsumed and their populations are decreasing dramatically.
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Yep, I got a whole big box of them last spring for about $15 or so. There was 2-3 dozen in there I think. Sometimes the supermarkets have them sitting out on ice in the seafood case, I can buy loose dozen for a few bucks.
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I’ve never had live oysters. We’re definitely living the hard life here in the midwest 
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That would be a perfectly reasonable reason to curtail the harvest, but that’s not really within the mandate of the FDA. If it’s FDA, it’s a food safety thing.
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