克姊:

能否請問一下:吃了那麼多的生蠔,有沒有嘗試是公的生蠔好吃?還是母的好吃?

我這代(及上幾代)還是在『不乾不淨、吃了沒病』的說法下長大的，可能耐受力強些；現在城市小朋友個個天之驕子(女)，大概不成

震災後去日本，一當地老華僑說「日本人命似乎很『脆』，太熱太冷、食物稍不潔就死了不少人」，可能環境太乾淨？

真是看不懂為什麼啥海鮮都要生吞活剝的生吃？許多食材加工烹調後真的更添美味

進口(生食)生蠔價高的原因之一是這裡的消費量低、需求低，紐澳生蠔較廉，但進口商要求的基本訂貨量高，零售者得大家「湊起來」進、還不一定用得完

本地吃生蠔的習慣不普遍(雖然生魚吃得很多)，許多消費者想到的可能也就是自助餐、那些一個比一個巨大的嚇人傢伙

Hi Clara,

I checked on internet but couldn't find the definite starting date for the season, but it normally start from late May every year when the "Bluff Oyster Festival" started.

I will update when I see the information.

Barry

Hi Clara,

You mentioned "台灣的代理實在太黑了". I totally agreed. I can also understand why the pricing in Taiwan can be rediculous.

Have you tried New Zealand's Bluff oyster before? Some people said the quality of Bluff oyster is among the world's bests. They only supply Bluff oyster a few months a year.

Barry