Quote:
Originally posted by AuntyM:
I did not know Parker had a background in shellfish biology.
B.S. UW School of Fisheries, 1991.

One of my favorite courses was the shellfish bio class taught by Dr. Ken Chew. To pass his class, you had to eat everything he put in front of you - either in the lab, or on one of his beaches. I swear, if it crawled, oozed, slimed, or hunkered on a beach, I ate it raw. Ugh.

So yeah, a "background" in shellfish. Not an expert, by any means, but knowledgeable enough.

Quote:
Makes no difference WHERE the oysters come from. Public agencies always tell you to cook your oysters. As of this moment, I can assure everyone that HC oysters are safe to eat if cooked. In addition, I know several people who still eat them raw and have suffered no ill effects.

Is it too early for my "don't pick Parker" campaign yet? ;\)
Raw is bad. Cooked is OK. Sorry if I forgot to leave out the cooked bit for them slimy oysters.

Not too sure I'd eat any Puget Sound shellfish, raw or cooked.

There, is that any better?

Oh please, pick on me! It brightens up my day!
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T.K. Paker