cook them

@@vintageb8 thanks for that belated tip.

@@vintageb8 lmao

My sister caught hep-C from eating raw oysters in Mexico when she was in high school and has suffered from recurrences of it every couple of years.

*how to give people hepatitis C with out leaving your home*

Maybe not brave but desperate?

These are bits from full episodes. Their website is in the description.

And this was published August 2020, but the oldest comment was 4 days ago. What gives?🤔

@@BeckVMH it's a tv show is why lol

It's called food unwrapped, from channel 4. You can watch it on all 4 online but will probably need a VPN if you're out of the UK

In India people poop in the water so seafood needs to be cooked.

In Australia, the only time that Pacific Oysters are any good, is once the waters warm and they start to develop their roe. In other words, about October through to Feb. Some areas will spawn sooner than others, but there is always some area that are still good. I am yet to eat an oyster during the cooler months that has a nice taste. It is the creamy roe that give oysters their fantastic taste.

Thanks for your knowledge. In what ways will they be dangerous to eat raw? Like over how many days or red tide or bad hygiene in the harvest company? If red tide, how would we able to tell?

@@Birdylockso If they are grown in contaminated water, no one would do that in western countries, nor be allowed to, but in some countries they could be dangerous to eat raw because of bacteria. Red tide in some areas is a problem, but it is usually government monitored, and dead fish everywhere is a good sign of red tide. I had no red tide in my area.

@@grancito2 , thanks for the pointers! Will definitely only eat raw oysters from countries that have strict regulations.

That's what I was taught too. Maybe there's a different reason in the UK.

Yes

She's an actress.

@@pubcollize shes a producer primarily, not an actress

Perhaps you have only had them during the cooler months? I agree that they are not worth buying, until they develop creamy roe, come mid Spring - try them then!

@@Rob-xz6uv Noted, but still not optimistic haha. Thanks for the tip! Edit: I prefer seafood grilled or baked, but do enjoy oysters properly fried and can detect a “taste” that is enjoyable. However, I wonder if that’s just because of the cooking process.

@@BeckVMH - the other (new) problem with Oysters in Australia, is the increase in Triploid oysters being put into the market. This version of the Pacific Oyster is sterile, so they NEVER develop a creamy taste, unlike the genuine (Diploid) article. The advantage of the trippies (for the farmers) is that they grow faster and because they do not develop roe and then spawn, they do not suddenly lose condition like the real ones do. *Once upon a time, oyster farmers did not expect to sell oysters all year 'round, but now they push them into the shops all year 'round, because some are silly enough to keep buying them, even though they are slimy/tasteless during the colder months, just as you described them.

@@Rob-xz6uv All excellent information. I’ll actually do some web search on the topic as I know very little and will look for the opportune time and location to find those you’ve described. I do live on the Atlantic coast so that should help. Thanks so much for sharing.

It does mean that you can raise non-native species without screwing the local ecosystem. At least until someone makes a mistake.

Ok

You have literally never had anything that wasn't a GMO in your entire life.

Every single apple you get are too! And your lettuce! And your cabbage!

Well these are only short clips, they do a lot more in the show