New Orleans — Without a blink of hesitation, Renee Fish grabbed a squirmy-raw oyster off an iced platter in New Orleans and sloshed it into her mouth.
“It’s definitely the texture,” she said, her eyes lighting up at the experience of just having eaten a live mollusk from the Gulf of Mexico’s once-oily waters. “And they’re clean. They have a real silkiness. I try not to think about what other nasties could be in there.”
On a neon-lit night at the Acme Oyster House, Fish and her husband went on to order two-dozen raw oysters, a half-dozen charbroiled oysters and two “oyster shooters,” which are essentially vodka shots with oysters staring up from the bottom.
As for the oil spill: “It really didn’t even enter my mind.”
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