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After a bit of research, I feel comfortable eating sushi/sashimi that comes from a good source. In other words, I'll have it in a high-end, clean restaurant, but as a rule not from the grocery store (even whole foods type places).<br><br>
However, I'm wondering if the ban on raw oysters is different from raw fish. Or, can you lower the risk by eating oysters from cold ocean water (rather than say the Gulf)?<br><br>
Answer only if you love raw oysters!
However, I'm wondering if the ban on raw oysters is different from raw fish. Or, can you lower the risk by eating oysters from cold ocean water (rather than say the Gulf)?<br><br>
Answer only if you love raw oysters!