A Guide to Crustaceans, Bivalves and Molluscs, or Why You Should Be Eating Exoskeleton-Bearing Aquatic Invertebrates

I grew up in a coastal fishing village in Maine, and one of my favorite memories is being out on the flats at low-tide, digging for the clams that would accompany our occasional lobster feasts (back when lobster was well under a dollar a pound). I can still feel the excitement of pulling that clam rake up and looking for the tasty bivalves that would soon become the first course.

We humans like our shellfish. Nearly every coastal region which hosted humans features massive shell collections, often called shell heaps, or middens. You’ve even got inland piles, like the 11,000 year old midden full of snail shells in inland Vietnam, indicating that even inlanders knew shellfish were worth eating. Back in my marathon training days, I recall running a mountain trail in Woodside, CA, ten miles inland, and coming across layers of thousand year-old strata embedded with all manner of seashell left behind by the coastal Indian tribes. Because the entirety was just full of seashells, you had to look closely to discern the individual shells. These folks definitely liked their shellfish.

Recounting a classic Weston A. Price observation, Chris Masterjohn describes how two perpetually warring New Guinean tribes would broker temporary peace to trade shellfish for sweet potatoes. The upland tribes would put aside the spears and bring down some tubers, while the coastal tribes would relent and offer shellfish. It was a beautiful arrangement, far more harmonious than the alternative (which sometimes occurred) – the highlanders selectively hunting and eating the livers and organs of fishermen of the coastal tribes.

But why? What can explain the persistent shell middens all over the world, both inland and on the coasts? Why were there so many seashells embedded in that Woodside strata? What’s so great about shellfish that it stops multigenerational tribal warfare in its tracks and drives sweet potato eaters to prize the organs of fishermen who eat it?

They’re tasty, sure, but I wouldn’t put oysters, mussels, and clams over a grass-fed lamb shoulder roast, and I doubt the flavor of those New Guinean fisherman livers reflected the shellfish content of their diet. No, the taste isn’t the driving factor. It’s the uniquely dense nutrition inherent to most shellfish. Since they spend their lives immersed in mineral rich water, they’re excellent repositories of those same minerals, including zinc, iodine, selenium, and magnesium, along with vitamin A and B-vitamins (especially B12). Plus, when we eat shellfish, we’re eating the entire animal (except for the shell). All that muscle meat and digestive tissue and organ mass slides right down. Humans can get these nutrients on land through other animals and some plants, but rarely can they get them in such a concentrated, easy-to-consume form. And you all know how much we like to make things easy for ourselves.

Let’s go down the list of species and make a case for including shellfish in your diet:


The most nutrient dense, the most expensive, the perfect accompaniment to lemon and hot sauce, oysters are truly the stars of the shellfish world. Recent evidence of an early “oyster bar” puts our infatuation with the bivalves at around 125,000 years old, which is a pretty strong track record. The oyster’s reputation as an aphrodisiac may have ground to stand on, as they are the single greatest source of dietary zinc, which our body needs to make testosterone.

Just four medium sized Pacific oysters supply a smattering of B-vitamins (including over 1000% of daily B12), 1200 IU of vitamin A, a third of daily folate, almost 7 mg of vitamin E, 3 mg copper, 280% of daily selenium, and 33 mg zinc. That comes with 18 g protein, 4 g fat, 1.5 g omega-3, 0.1 g omega-6, and 9 grams of carbohydrates.

At an Asian supermarket, I can buy those four oysters, still living, for $0.80 a pop. Or, I can head down to Malibu Seafood and pick up some for a couple bucks each. As to whether farmed oysters, which make up 95% of the market, are okay, they’re fine. If you remember from last time, I described how most farmed shellfish live totally “natural” lives, only instead of being attached to a rock they’re attached to an artificial construct. Same water and food, though. Eat these guys raw and living for the full effect (plus briny goodness). Canned, smoked oysters are also an option.

How to open oysters.


As a New England native, I’m contractually obliged to sing the praises of the clam. Now, they aren’t quite as nutrient-rich as oysters, but they’re still worth eating for a few reasons. First – the texture. Some people hate the chewiness; I love it. I can understand if you get clams cooked to the consistency of rubber, as many restaurants do, but not every food has to be tender. Frankly, I’d find it a little unsettling if clams just disintegrated in my mouth. Second, the versatility. Clams definitely have a flavor – they aren’t blank canvases – but it’s a flavor that lends itself to a lot of cooking styles. Spicy stir fried Asian clams? Yep, works. Steamed with butter, garlic, and white wine? Great stuff. And of course you’ve got New England clam chowder, which – by itself – justifies the presence of clams on this planet.

They’re also nutritious. Fifteen medium raw clams (mixed species) gives a nice dose of vitamin A, B12, selenium, magnesium, and iron, plus 31 g protein, 7 g carbohydrate, and 300 mg omega-3.

Most clams are farmed, and that’s okay.

Try making arctic char chowder, only with clams.


When I was younger, mussels were more of a low-end shellfish that I avoided (after all, you could find scads of them clinging to every dock piling on the East Coast). With their appearance on more gourmet menus lately, I’ve taken a shine to them. In the shell, cooked in white wine, garlic, and butter, with about a cup of savory mussel broth left over is just incredible and super easy. Fast, too. It only takes me ten minutes to throw a big batch together. In fact, I could probably squeeze one in right now… Great. Now I’m hungry for mussels. Hold on while I fix some.

In my last post on farmed seafood, I gave credit to the incredible nutrition of the New Zealand green-lipped mussel, which I love but have only had frozen. I can only imagine them fresh. Standard blue mussels are very nutrient-dense, too. 20 medium sized raw blue mussels provide folate (1/3 of the RDA), good amounts of B-vitamins including thiamine, riboflavin, and B12, 108 mg magnesium, 12.6 mg iron, four days’ worth of manganese, 143 micrograms selenium, and 5.1 mg zinc. Along for ride are 38 g protein, 11 g carbohydrate, and 7 g fat, including 1.5 g omega-3 and just 100 mg of omega-6.

I’d be leery of farmed Asian mussels, but all other sources are fine.

Try tomato garlic mussels.


Sweet, succulent scallops, formed into perfect bite-sized morsels. They almost seem designed specifically for eating, with their flat, even surfaces (good for searing), uniform, attractive color, and natural sweetness. Compare the scallop, which looks like it was formed in a mold, to the oyster, that delicious but shapeless blob of slime and salt, and you see why squeamish folks will shun shellfish but happily eat the scallop.

Just because the masses love ’em doesn’t mean they aren’t good for you. On the contrary, a mere six ounces of scallops provides the RDA for B12 and a decent mix of magnesium, selenium, and zinc, plus 20 grams of protein. Farmed and wild scallops from all over get a good rating from the Seafood Watch, so have at them.

Try scallops and bacon.

Lobster, Crab, and Crayfish

Lobster, crab, and crayfish aren’t what most people typically think of when discussing shellfish. They are arthropods, rather than mollusks. They walk around and actively eat things, instead of being filter feeders. They have big claws. Are they encased in shell? Yes, and so they are included.

The nutrition data available for lobster, crab, and crayfish indicate decent levels of magnesium, selenium, and zinc, more so for crab and lobster than crayfish, probably because the former are sea creatures and the latter is freshwater. As this article points out, conventional data most likely doesn’t account for the viscera, or connective tissue and organ mass; it’s only concerned with the muscle meat. If the nutrition data for the organs of other animals is anything to go by, eating the viscera of arthropods is certain to provide a wider, denser range of nutrients. So that means eating the crab and lobster “butter” and sucking out the contents of the crayfish head are probably good ideas.

All crab and lobster are wild caught and good to eat. Farmed American crayfish is safe and plentiful.

Try lobster, grapefruit, and avocado salad with creamy citrus dressing.

Sea Snails

Two main types of sea snails are usually available for purchase: whelks and conchs. Usually available is relative, of course. You probably won’t find these at Safeway. To distinguish between the two, rely on the labels or the guy working the seafood counter. Conch shells tend to be a bit more ornate looking, almost with a crown-like structure or “horns”, while whelks do not. It’s easy to mix them up. Conch shells double as wind instruments, like in “Lord of the Flies.” I’ve never had whelk, but conch ceviche is incredible.

Three ounces of raw whelk (unspecified species) meat contains a day’s worth of copper, 4.3 mg iron, 73 mg magnesium, and 70%, or 38 micrograms, of selenium, plus plenty of B12. You also get 20 g protein and 6 g carbs, but sadly no fat. Four ounces of cooked conch meat gives you 17 g protein, a third of the recommended folate intake (121 micrograms), 4.3 mg vitamin E, and a day and half’s worth of B12. As for minerals, the conch provides 161 mg magnesium (a huge amount), 0.3 mg copper (a third of the RDA), and half the RDA for selenium.

Unfortunately, conch gets an “Avoid” rating from the Seafood Watch. There are sustainable farms popping up in the Caribbean, but for now it might be a good idea to hold off on the wild conch.


See this recent post.

Shellfish Allergy

Shellfish allergy is one of the most common, and this leads some to believe that shellfish may be a novel addition the the human diet to which a good chunk of people have yet to adapt. This is a mistake. First, we’ve obviously been eating shellfish for hundreds of thousands of years. They don’t run from us, they taste great, and we’ve got the shell remains to prove it. Second, beef allergy is one of the more common allergies, too (more common than you might think), but that doesn’t tell us anything about whether we should be eating it or not. It does suggest that folks who are allergic to a particular food probably shouldn’t be eating the food, and that’s it.

If you haven’t been eating shellfish on a regular or semi-regular basis, I think I’ve shown that you probably should be. We have every indication that our ancestors prized the shellfish and considered it a sacred food worthy of trekking long distances and even commiserating with mortal enemies. The nutritional data we have on the various types of shellfish confirm that these little guys are indeed powerhouses.

If the cost of shellfish seems prohibitive, understand that you don’t have to, nor should you, get the bulk of your animal nutrition from them. The fact that they are so nutrient dense means you only need a few to get the benefits. Don’t necessarily think of oysters, mussels, and their brethren as protein sources. Think of them as whole food supplements.

What’s your favorite type of shellfish? Do you eat it regularly? Do you think you’ll try adding more to your diet?

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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76 thoughts on “A Guide to Crustaceans, Bivalves and Molluscs, or Why You Should Be Eating Exoskeleton-Bearing Aquatic Invertebrates”

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  1. Well now I could go for a dozen oysters and a full-of-horseradish bloody mary…

  2. This reminds me of Primal Con. The night before it all started. Lars ordered the shellfish appetizer. In it was some shellfish and some crazy egg in some sort of wine glass. He swallowed it in about 3 bites. It was amazing.

    I am pretty sure there was oysters and mussles. Not sure what else.

    My favorite from this group is king crab and then scallops. I like mussels too.

    I have yet to try lobster, oysters, clams, crayfish and sea snails. Hey, I used to be afraid of all things that came from the sea for the first 21 years of my life!

    I can’t wait to try lobster tail though… I LOVED king crab so much that its one of my favorite foods now!

    1. don’t avoid the rest of the lobster. the claws are spectacular. I even like the legs, just suck on the leg like a straw YUM

    2. Toad, if you haven’t tried lobster yet, I envy you so much! I’m from New Hampshire and my family has several giant “lobster feeds” every year. Start with the legs, sucking out the juice and the meat just like a freeze pop. Then detach each claw, drink the juice, and extract the meat, placing it in a bowl of melted butter to marinate. While that’s happening, take off the tail and eat the meat from the hind flippers like an artichoke leaf. Once you get the giant tail meat in the butter, start eating the claws. Oh man, I’m getting hungry just typing this. I’ve never eaten the cephalothorax before, but maybe I ought to start. Point is, don’t just eat the tail–you’ll be missing out. Good eating, man!

  3. Hi Mark,

    Living on the West Coast of Canada, I am surrounded by exoskeleton-bearing aquatic invertebrates. In fact last Friday my wife and I went to a local shellfish festival where the appetizer was a competition between three different oyster growers and the meal was five different servings of shellfish (each serving accompanied by a different wine. Life is so boring 🙂

    Appropriately enough we live adjacent to ‘Midden Road’ and walk through a park, full of middens to get to the festival.

        1. Yup, Merville actually. I’m normally not surprised to find a local person via something online but so far I’ve yet to meet anyone interested in (or who has even heard of) paleo in these parts so it’s a surprise!

        2. John,

          I find the same. I’d like to find some more fans of this lifestyle around here. The resources are amazing. I get a 1/2 cow from Gerald Smith in Merville every year and lots of my veggies from Siefferts.

          email me direct at michael.smit1 at gmail.com

  4. Mark, fresh NZ mussels are AMAZING. I must have eaten piles of them as a kid living in New Zealand. We would walk along the beaches and rocks picking and eating as we went, lol! I can only get them frozen here, but i’ll eat them by the bowlful ^_^

  5. Amazing headline. And an article that lives up to it.

    I usually only eat shellfish in restaurants, but I’m looking to learn how to prepare them myself and this article might give me enough of a bump to actually try it.

  6. I was already sold on scallops and clams, but you just sold me on oysters too. As a testosterone junkie there is no way I can pass up the number-one whole-food source of zinc. I will grab some for lunch this very day.

    However, you’ve made me wonder if the best choice of all might be the raw livers of aboriginal fishermen. If anybody has a humane source for those, please let me know…

    1. Okay, I am now eating raw oysters right out of the jar. And I have to say that the epithet “briny goodness” applies to the nutritional profile, not the flavor. I’m no stranger to funky foods — adrenals, hearts, sardines — but man, these are really hard to get down. At least they chew up quickly.

      Please pass the fisherman liver.

      1. Add a splash of tabasco and a pinch of horseraddish and it will taste a lot better! Just had a dozen last night.

      2. I’ve never had them in jars, but I would be wary. Those jarred oysters are probably better for cooked preparations like oyster stew, or something where you obscure the flavor, like a shooter.

        Best way to get oysters is from a very VERY fresh source and right on the half shell with a little bit of lime and mignonette. It’s a totally different experience.

  7. This was a great article! I love seafood and all of these exoskeletal creatures, except I can’t stand shrimp. To me it tastes sooo much different, and even the smell makes me queasy. Lobster, scallops, oysters are great…but no can do the shrimp.

  8. Living up in the mountains i don’t eat as much as I used to…
    This post takes me back to netting crabs near Half Moon Bay & huckin ’em right into the pot when we got home. Or digging for pismo clams outside of San Luis Obispo. Stopping in Fisherman’s Warf for fresh goodies…
    Oh well, there is a decent sushi bar here. Maybe I’ll have some oysters tonight?

  9. Mark, I am so excited to learn that you are a fellow Mainer! My husband is an oyster lover and anthropology student, and we were just talking about taking a day trip up to Damariscotta to check out the Whaleback Shell Midden.

  10. I dislike oysters and am “meh” about mussels and shrimp, but love, love, LOVE scallops, clams, crab, lobster and crawfish. Since scallops, shrimp and lobster are the only seafood my picky teenager will eat, I make them as often as I can!

    Mmmm, bacon and scallops…dinner tonight!

  11. I wonder what it is that makes shellfish allergies so common? Out of all the many random things I’m allergic to, nothing gives me quite the severe reaction… which sucks because what I can remember having tried before was pretty darn tasty!

    1. Allergies are often produced by the part of the immune system that defends against parasites (the IgE system).

      Any food that contains protein can induce an allergic response, but I’d guess that mammalian tissues are so similar to ours that meat is unlikely to cause problems. Shellfish and crustaceans are lot more different, so might be more prone to causing a false “parasite infection” alarm.

  12. I am right on the coast in Florida now (I am from Agoura by you, Mark). SO fortunately I have access to lots of fresh seafood. We have lots of mizzens out here. Aside from bridges, they are the only hills 😀

  13. Yuck. The one group I cannot seem to add to my diet no matter how hard I try. All of them make me very…. um… yeah…. squimmish is the best word for it.

    1. I’m with you with the exception of shrimp and crab. Everything else I just cannot down it. And I did before too. There is just nothing redeeming about oysters, I’m afraid.

  14. If the month doesn’t have an “R” in it, we’re out harvesting oysters up at the cabin. A truly delicious event. They’re also delicious steamed with some grassfed butter. MMMMMMMMMM good!

  15. Great post!

    We eat crab at least twice a month and I love to make muscles….haven’t had them in awhile, now I really want to eat them for dinner.

    I have never tried oysters they kind of gross me out, my husband loves them… he is from NOLA, so I don’t think he has ever come across seafood that he didn’t like.

    1. oh, NOLA is paradise for oyster lovers! the appetizer with three different varieties of oyster, three of granita and three of caviar would be on my “last meal” menu, if i get a chance to choose!

      i thoroughly adore all kinds of seafood, though.

  16. Thanks, Mark, now you have me craving decidedly un-Primal linguine and clam sauce, one of my very favorite dishes in the world (been digging clams back home in CT for many years). Oh well, nobody’s perfect.

  17. You can collect barnacles from bridge pilings and make a great paleo soup out of them, packed with iron magnesium and iodine.

    I call it hungry hobo stew.

  18. I’ve never liked seafood before but I’ve been trying to expand my horizons. One of the first things I did with my new boat was to go out and harvest some oysters from the public beds down here in Beaufort. Enough hot sauce and I can eat just about anything 😉

    I plan on making a habit of it.

  19. I love mussels but developed a bad habit of sopping up the delicious garlic/wine sauce with crusty bread. That was before I went paleo. What do you use to sop up the juice if you don’t want to eat bread?

    1. I had some really lovely mussels last night in a great buttery, lemony sauce with little bits of diced onion and garlic loitering at the bottom. Everyone kept offering me bread but I just took the slippery little critters out of their shells, dumped them all in the bowl and scooped them up (along with huge quantities of sauce and “debris”) with my handy-dandy spoon. No sopping required and I got to knock back way more of the delicious sauce than I ever managed with bread. Yum!

  20. I’m obsessed with scallops and shrimp. They’re so easy to cook in an instant via grill, searing or sauteeing in a stir fry!

    Clams, mussels, oysters not so much!

  21. Ha Ha, as a coastal New Englander, I sure do love my shellfish…and since I developed a weird “finfish” allergy in my twenties..shellfish is the only “fish” I can work into my diet. Hello summer! Clamboil on the 4th! Yay!

  22. As a New Englander i have now decided what i am doing this weekend. I loved those days at the Beach collecting Mussels and then Clams on the intercoastal clam beds. Or maybe i will just go to Newicks Restaurant

  23. I would buy them all more often if I only knew how to cook them.
    Gulping down raw oysters is not something I will be doing anytime soon…yuck.

    Wish there would be more frogs and wood snails available in the States…haven’t been able to find any of those except in restaurants I can’t afford.

  24. I can’t choose just one kind of shellfish, I love them all. My SO made me a bloody mary with jumbo shrimp garnish once, that was good. I recently tried mussels for the first time, they taste like a cross between oysters and clams(whats not to like?)

  25. I’ve heard advice on avoiding ‘bottom feeders’ (e.g. catfish, mussels, bivalves, etc) because they would tend accumulate a greater quantity of toxins due to the nature of their diet (heard similar reasoning regarding pork). Anyone think there is any merit to this?

  26. Hi Mark,

    Do you have any data on how much vitamin K2 the various shellfish contain?


  27. I love Oysters, Mussels, and Clams. Don’t really like the crayfish, I just can’t eat anything that’s looking at me.

  28. Shells aren’t exoskeletons, they’re shells! Exoskeletons are chitinous enclosures that support the structure of the arthropod invertebrate and its segmented legs, which allow it to move. Shells are calcified structures that protect the bivalve or other mollusk, in fact often hindering their ability to move.

  29. I’m drooling all over the keyboard, thanks Mark!!

    I haven’t tried all these, except for mussels (albeit from my pre-prepared meal days 😛 ), shrimp, & crab.

    There’s something about seafood that feels incredibly right!

    I remember when I used to find it repulsive; oh me 😀

  30. In truth most of these make me a little squeamish. I can gut a deer but let an oyster slide down my throat? I think not. I haven’t eaten oysters or smoked clams since I gave up crackers. I’m not sure how to eat them now. The crackers were the only thing that made them go down. As for lobster – good, yes, although I’m not a fan of cooking a live one myself. I used to like shrimp more than I do now – ever since I couldn’t stomach shrimp when I was pregnant my taste for them has not been the same.

  31. Sure…..now look what you did. Reading this at 6AM and now crave mussels.They will definitely be on the supper menu.

    Two pounds of steamed mussels are delicious. The left over broth I put in a mug and drink hot like coffee. Priceless!

  32. Here in Essex, MA (home of the fried clam incidentally) my whole family including the 4 year olds love shellfish. I dive for scallops and lobsters and I regularly buy clams and oysters even letting my 6 year old eat them raw. The clams in butter wine and garlic and onions is their favorite. Making them again tonight in fact.

    Did I read somewhere that there is a strong theory shellfish eating somewhere in East Africa correlates with the development of the human brain? In other words shellfish contributed to us evolving into humans. I can’t remember where I read that.

  33. We have oyster roasts here quite a bit. The oysters usually come fairly mud coated. We spray them off, but typically after eating a dozen or so, you are bound to eat a little mud. I figure this is probably good for you, in a primal kind of way? Any thoughts?

    1. Think of it as a probiotic… unless the mud’s been roasted, in which case think of it as a trace-mineral supplement 🙂

  34. I’ll eat Chesapeake blue crab, lobster, and shrimp all day long, but I just can’t bring myself to suck down and oyster.

    I wonder who the first Grok was who cracked and oyster open and said “MMMM-mmmm, this looks good!”


  35. If I have the opportunity to eat seafood, this is the kind of stuff I want to eat. Growing up in the south, I ate heaps of crawfish, mussels, and the occasional spiny lobster. The is truly nothing better than a blue point oyster. No lemon, no tabasco, no cracker, just goodness.

  36. A few weeks ago, I had an oyster Bloody Mary — flavored with the brine, and garnished with the mollusk, shell and all. It was superb.
    OK, I lied. I had two.

  37. Excited to go out and get some shellfish for tonight. I just texted my wife and told her we’re having some for sure. As I was on MDA the song Apeman by The Kinks came on my itunes. Not sure if you guys have listened to it or not, but it’s definitely a “primal” song so check it out!

  38. I mentioned catching crayfish a couple days ago but I’ll do it again here since it fits. About a couple months ago I read the book “My Side of the Mountain”, which is about a 14 year old named Sam who goes to live by the ruins of his ancestral farm in the edge of the wild at the bottom of a mountain. It’s a good read and I recommend it. In the book he eats crayfish, which gave me the idea to catch and eat some. Then I saw crayfish mentioned on here. I’ve always wanted the primal experience of catching, killing, preparing, and eating my own food and since crayfish are fairly easy to catch, kill, and prepare I have just recently done so. I caught them by walking around in water on the edge of a lake and overturning rocks. The larger, flatter rocks seemed to be the most likely spots for the crayfish to hide under. When you overturn a crayfish’s rock it will swim really fast in a straight line and if it’s not already heading for another rock, it will turn and try to get under one. Grab it. You probably won’t get hurt. Out of 6 I saw in about 15 minutes of searching I caught 4 and didn’t get pinched.
    Running out of library computer time.
    Here’s a good video for them.

  39. Next weekend I’m going to make a pilgrimage down to Myrtle Beach and this reminded me to hit up Admiral’s Flagship… $23 for all-you-can-eat (and local, as in “caught ’em across the road this morning”) blue crabs! Pass on the fried flounder, but keep the crustaceans coming…

  40. I have been buying the clams from Costco in the freezer section. They are really good the package has butter and all you do is microwave them. I usually have the clams with left over meat or fish from the weekend feast and it is awesome I highly recomend them and the Costco Sockeye Salmon

  41. Mmmm… shellfish 🙂 Oysters with lemon, fresh horseradish and a bit of hot sauce are my favorite! I love them steamed.

  42. I’ve always preferred shellfish of all kinds to finfish – and my local big-box supermarket is actually carrying live lobsters now. Will be on the menu more often!

    Oysters – one of my favorite foods ever. My sister’s in-laws introduced me to the oyster shooter… raw oyster in a shot glass with brine, a half-shot of good vodka and a dash of hot sauce. O.M.G.

    Was hoping to see a little more about snails… I can get periwinkles here, which are delicious steamed and dipped in clarified butter/garlic. They look like snot, but are wonderful for snacking!

  43. Tell it to my buddy, who ate some oysters. He became almost immediately ill. Hospitalized, his extremities began to turn black. Though the doctors amputated them, the condition spread. It consumed his whole body in a matter of days.

  44. Just a note on scallops–the perfectly-molded looking way we Americans get them–is not the way they actual grow in the wild. That yummy round white section is only their adductor muscle. In many countries in Asia, at least, the “frill” is often eaten as well. Just like the way some Asians eat the shell of the shrimp as well as the inside. I wonder what the nutritional implications are…

  45. Wow Mark, today I was at my local farmers market and noticed a stall where they were selling fresh oysters to eat there and then. I bought 2 and enjoyed them so much I went back and bought another 3! I’ll be going back next week for more.

  46. I have to admit that I live idyllically. I live on the water on the Maine coast. I fish (non-commercially) for lobsters and raise my own oysters. Our shore front is tidal so we can dig quahogs and razor clams and pick mussels off the rocks at low tide. Shrimp is available in the winter but this year the season was shut down after a week.There is a very nearby farm that raises and sells free range beef and we have our own chickens, plus a bountiful garden and fruit trees.
    The saddest part of this life here is knowing that there are thousands of Atlantic Salmon out there that may not be caught. I won’t eat farm raised fish so my morning piece of raw sockeye come from Alaska…such a pity…but I’ll survive.
    ‘Live Long, Love Strong…Eat Seafood’

  47. I buy 7 oysters on saturday, freeze, then eat one every morning until the next saturday. I developed a taste for it and don’t have to worry about my zinc, copper or selenium anymore. (Plus it’s an extra shot of omega 3’s as well!) Definitely price-efficient compared to all the supplements i would have to take otherwise, and i’m sure its bio-availability is good.

  48. Upon reading this article several weeks ago, I gladly began supplementing my diet wih shellfish. Here in Oregon, live mussels and clams are readily availabe from Washington. However, now with the Hanford nuke leaks coming to light, as well as encountering articles such as the following, I’m not sure the shellfish addition is good for my health. I’d appreciate more insight! https://aircrap.org/pacific-ocean-radioactive-garbage-dump/331431/

  49. I would love to try this bacon wrapped smoked oyster recipe, but can’t seem to find tins from the USA!!!! and I live on the Carolina coast… insane. Any suggestions? I am trying to only ever buy USA…

  50. This didn’t help with my vowels work!!!!!!!!!!!!!!!!!!!!!?????????????????????????????????????????????????????????????????