Off the Grid: Oysters From Farm to Table at Taylor Shellfish
By the time an oyster reaches your plate at the raw bar, it has been on a three- to four-year journey. In this video, we trace the bivalve's path, from the oyster beds outside of Seattle, Washington, at Taylor Shellfish Farms, a generations-old grower, to the processing plant, and then to your plate. It's quite a trek for an ingredient to make for a quick second of deliciousness, but as oyster lovers know (and as we confirmed when we tried one of these suckers straight from its bed), this is one epic journey that's worth it.
Comments
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How do you guys like him even get a job like this lol
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I never tried oysters
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Why i cannot like it. It taste like mud raw with so smelly and taste like fish dont cook. Salmon raw is good but this i surender. My troat cannot.
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That dude needs to look to his strengths like being pale and sensitive. Though he was a good match for the bourgeoise topic he didn't fit the sitch.
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You're a little bitch at eating oysters, then pretending to recover by saying it's so good.
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We head to Taylor Shellfish Farms outside of Seattle to find out exactly how oysters get from their beds to your plate.
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