Many people love eating oysters; they are considered a great delicacy. But we all know that from a food safety perspective, they are quite difficult to handle. Many pathogens make a home on an oyster’s shell. This can cause problems for customers to eat – especially if they are to be eaten raw. This week’s web video goes into one way to safely prepare this shellfish that can serve for customers at any restaurant.
Summary of Web Video: Heaven in a half shell – how to handle your oysters
Colin Barker, a chef at Sydney’s The Boathouse on Blackwattle Bay, shares some tips and tricks on how to get the best flavour and shelf-life from your oysters.
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