Hey there, fellow oyster fan! I have learned a whole lot about shellfish harvesting this week and am excited to use my new skills on a camping trip to the Kitsap Peninsula. I already got my license through the Washington Department of Fish & Wildlife, but that doesn't guarantee that I can eat all the shellfish I want!
Before I go, I'm going to check on the Washington Shellfish Safety Map, to see if there are any biotoxins, pollution, or infections to worry about-- I DON'T want to spend my weekend curled up around a non-existent toilet!
A little vibrio? No problem. Good thing there aren't any biotoxins-- that would ruin my plans!
I harvest my oysters on low tide and thank the ocean for the gifts. I only take so much as my license allows and make sure to report how much I harvested! I fill in any holes I dug, put my harvest on ice immediately, and make sure that, if I need to poop, I do it far away from water sources!
Back at camp, my sweetie and I tell stories while they oysters boil. They need to get to 145 degrees internally for 15 seconds to kill all the vibrio germs.
The next day we feel fabulous and healthy from all the protein and nutrients of the shellfish, and we get to climb mountains!
DARK TIMELINE: We decide that raw oysters are just too good to pass up and feast! 24 hours later, we become violently ill and fight over the toilet for days. Disgusted by each other and ashamed by ourselves, we call our engagement off. We never speak to each other or so much as look at seafood again.
ALWAYS PRACTICE SEAFOOD SAFETY. CHECK | CHILL | COOK