The trouble with eating raw oyster isn’t the taste (it’s delicious) or knowing where it’s been (filtering water on the bottom of the bay) but that it’s alive.
“If you open it right, you can still see the heart beating,” says oyster farmer Lane Zirlott, who co-owns the perhaps appropriately named Murder Point Oysters in Bayou La Batre, Ala.
Zirlott pries open a fresh oyster, recently scooped out of Portersville Bay, and shows my kids the soft, white flesh, pointing to the veins and other organs of the still-living mollusk.
Then he eats it.
“Ohhhhh,” exclaims my 10-year-old daughter.
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Source : HuffingtonPost.Com