My initial experience with the king rated seafood dish Oyster was a memorable one way back in the 90’s. Though I was a bit concerned about the risk factor in consuming this versatile dish, my craving for getting it through my taste buds didn’t hold me back a bit. From one of the famous seafood specialty eatery at my home town, the first one went through my mouth and the greasy blemishing feel took me to ecstasy. A pinch of spicy ingredients and the physical experience of the sea nearby, though mineral, makes you want to taste oyster again and again.

altoughtherecan be a great risk in consuming improperly stored and cooked oysters This has now given way fro development of a great new post harvest process which can control the Vibrio vulnificus factor to the least possible.Its really not possible to keep them completely out of the picture and at zero.But we control them by applying high-hydrostatic pressure, quick freezing it individually and heat cool pasteurization or low heat pasteurization .

To know more about Oysters and its post harvest process log on to “Gulf oysters”