Oysters used to be a seasonal treat.
Fans of the briny bivalve would exercise caution to eat them only during months with an “R” in the name. But thanks to modern practices, you can eat them year-round, said Tim Richards, executive chef at Doc’s Wine & Food in Brookside.
“We never really have a lull anymore,” he said. “Now with all the farming done and shipping by air, you can find delicious oysters in land-locked cities.”
For many diners, there remains a stigma associated with oysters — the texture alone can be off-putting. Richards points out that it is easy to enjoy oysters at home without the fear of getting sick, and the texture can be overcome.
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