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Nine Weird Facts About Oysters


Oysters are weird if you think about it. These rather unsightly gelatinous mollusks are all the rage, as evidence by the plethora of quality, local oyster farms that are popping up like, well, oysters. After slurping down oysters to our hearts content at the Walrus and the Carpenter‘s recent oyster release party, we couldn’t help but investigate these bivalves, and when we did, we found out some weird stuff:

1.Oysters from the northeast are often brinier compared to their pacific northwest cousins, who possess a more mineral taste.

2.How pearls are made: A bit of sand or shell makes its way into the vulnerable oyster, who then deploys its pearl-making powers (i.e. ‘nacre’ fluid) as a method of self-defense on the hapless grit. The result:


3.Oysters filter over 1 gallon of water in an hour.

4.Their blood is colorless.


5.In the early 19th century, oysters were cheap and mainly eaten by the working class. Go figure.


6.If they are uncooked, you are eating a LIVING, pumping, digesting oyster.


7. Oysters taste better in the winter (just remember the months ending in ‘r’ rule). They spawn in the summer months, which makes them flimsy and watery.

8. Oyster juice (you know, that salty water that pools above your jiggling mollusk) is actually called oyster liquor. Fancy.


9. Though often listed with chocolate in the category of aphrodisiacs to eat on Valentines Day, there is no concrete proof that they will, ah, help you. But hey, if it makes you feel better about guzzling them down, go for it.


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