Many myths and misconceptions have sprung up concerning seafood. As
is the way with myths, they are handed from generation to generation,
reinforced with each telling, until they become an almost inherent part
of the culture in which they grew. Nor are these myths fare for the
unlearned: educated people are likely to believe them as well. Here
are a few of the myths and misconceptions concerning seafood that have
come down through the year:
Myth - Oysters and other shellfish should be eaten only in months
with an “r” in them.
So far as the United States is concerned, this is not true. Under commercial
raising and harvesting conditions, oysters and other shellfish are safe
and good to eat any month of the year. Certain European oyster which
brood their young in months without an “r” are less palatable
at that time of year, but this rule doesn’t apply to U.S. oysters,
which don’t brood their young. As a contradiction to the myth about
“r” months, shellfish containing a paralytic shellfish poison
are occasionally found along the Pacific Coast in “r” months.
When this occurs, people are warned against gathering and eating these
particular shellfish. The California Department of Health places a quarantine
on the harvesting of mussels between May1 and October 31; and along
the Oregon Coast, people are warned by the news media against gathering
and eating the mussels that cling to rocks that rim the beaches. The
cardinal rule is that any commercially available shellfish is non-toxic
and safe to eat. While Vibrio vulnificus bacteria are more prevalent
in warmer months, according to the Centers for Disease Control and Prevention,
a full 40% of cases occur from September through April, again dispelling
the idea not to eat oysters in the months without “r”s in
them. There is some good news regarding all this myth stuff, Following
these simple guidelines will ensure your safety.
Myth - Cooking oysters thoroughly destroys Vibrio vulnificus.
The FDA recommends that if you boil oysters, cook them until the shells
open and then continue to cook for five minutes more. If you steam them,
wait until shells open and continue cooking for nine more minutes. Shucked
oysters must be boiled at least three full minutes or fry them in oil
at least ten minutes at 375 degrees F. Of course we all know not to
eat any shellfish that has come from beaches that has been closed do
to PSP or other toxin. This information for our state is on the Department
of Health website at WWW.doh.com or call the PSP hotline in your phone
book with your area listing.
Myth - Oysters are an aphrodisiac
The idea of eating oysters for their aphrodisiac qualities, which has
been around for a long time, is basically untrue. Oysters do contain
considerable amounts of nature’s building block, cholesterol, as
well as being extremely rich in protein, but it is doubtful that this
was common knowledge when the aphrodisiac myths was perpetrated.
Myth - Shellfish that die before being cooked should not then be
cooked and eaten.
People have been warned not to eat clams, mussels, crabs, lobsters,
and other shellfish unless they are alive when cooked. From the standpoint
of flavor, this is a good suggestion, but shellfish don’t become
toxic when they die. When shellfish die, their digestive glands break
down, releasing digestive enzymes that begin digesting the flesh of
the animal.
Myth - Cooking the shellfish alive prevents this process from beginning.
The reason you should only clean and cook live or frozen shellfish is
that those that die before being cooked or frozen will have a decomposed
flavor and odor.
Myth - Seafood is brainfood.
The myth of fish as a brain food goes back to a 19th century Harvard
University scientist who discovered that phosphorus is abundant in the
human brain, and from this fact, wrongly concluded that a diet of fish
should increase the human IQ.
Myth - Eating seafood with fresh milk will make you sick.
This is totally untrue, both from observation and the application of
logic; the combination of two wholesome foods cannot possibly make one
sick.