9. Out-of-Season Oysters
Consuming raw shellfish requires impeccable handling and seasonal timing. Ordering raw oysters during warmer months or out of their local harvesting season drastically increases your risk of encountering dangerous vibrio bacteria. Additionally, out-of-season oysters must be shipped from distant locations, meaning the restaurant factors high freight costs into the price. You end up paying double for an inferior, potentially unsafe product. Always ask your server where the oysters originated and stick to eating them during the colder months when they are plump, local, and reasonably priced.
