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NORTH AMERICAN FOOD
Q.
When it is safe to eat
shellfish?
Q.
I've heard that you can eat oysters in any month that
has an 'r' in it. Is this true for shellfish that
comes from New Orleans and other U.S. cities, or is it
for Europe only?
A. The whole 'r' month
problem is generally becoming obsolete these days.
It used to be that before refrigerated shipping was the
norm, you'd have to stick to oysters, mussels and snails
harvested during Fall, Winter and Spring. Summer
was a problem because bacteria levels were higher then
in these creatures. Nowadays, the only issue is
for people with shellfish sensitivities. Of
course, cooked shellfish are usually safer to eat than
raw or partially cooked. As for crustaceans (like
lobsters, crabs, prawns and shrimp), these will have
various molting seasons. Pay attention to what the
specials and 'catches of the day' are- these are
normally things that are caught in season. Of
course, double check with the waiter whether this is the
case.
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