The USA Seafood That Kills 100 Americans a Year!!

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🇺🇸MARYLAND

1. WHITE STONE OYSTER COMPANY
ADDRESS: 202 Rte 661, White Stone, VA 22578, United States
INTERVIEWEE: Tom Perry – Oyster farmer & CEO White Stone Oyster Company

🇺🇸RAW OYSTER: Shuck the oyster and eat it.

🇺🇸RAW OYSTER WITH LEMON AND HOT SAUCE (Laotian fish sauce): Shuck the oyster, squeeze lemon, and add hot sauce

🇺🇸RAW OYSTER WITH CAVIAR (SMOKED TROUT ROE): Shuck the oyster and add caviar on top. Eat with champagne.
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2. OYSTER SEED HOLDINGS, INC
ADDRESS: 425 Callis Wharf Rd, Hudgins, VA, United States
INTERVIEWEES: Mike Congrove (President/Owner) | Scott Dinning (Chef)

🇺🇸OYSTER BANH MI – OYSTER WITH VIETNAMESE BREAD: Coat shucked oysters in Egg and Cajun Seasoning, then flour. Deep-fry until golden and crispy. Toast Banh Mi and place fried oysters on it. Top with pickled vegetables, cilantro, and sauces.

💸PRICE: $13.00

🇺🇸ROASTED OYSTERS SERVED WITH BUTTER 3 WAYS – CHIPOTLE BOURBON, GARLIC HERB & SWEET CHILI: Shuck the oysters and add specific butter to each (chipotle bourbon, garlic herb, sweet chili). Roast for about 5 minutes until the butter has melted. Plate on a stainless steel tray with rock salt.

💸PRICE: $15 for 12
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3. THE BOATHOUSE AT ROCKETTS LANDING
ADDRESS: 4708 E Old Main St, Richmond, VA, United States

🇺🇸ROASTED OYSTERS WITH HOLLANDAISE: Shuck the oysters, top with hollandaise sauce, and place in the pizza oven for a few minutes. Remove and finish with a topping of caviar.

💸PRICE: $21

🇺🇸OYSTERS ROCKEFELLER: Shuck the oysters. Add Rockefeller mix (butter, celery, onions, garlic, heavy cream, spinach). Top with bacon bits.

💸PRICE: $18

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Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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In this video you’ll see how an oyster goes from this that’s a 2mm oyster to this these get pretty dang big and even this they have a champagne cream sauce with caviar on top can we try that out but first let’s back up as our journey continues our East Coast Seafood tour is

Taking us from krabbers in Maryland oh my God this thing is gigantic all the way here to the oyster capital in Virginia eat it raw nothing on it to start nothing on it this is full of seawat this multi-million dollar industry is responsible for the harvesting of millions of oysters each

Year Virginia is the top three oyster producers in the country but bringing these mollusks to maturity isn’t a straightforward as you might think even in the same body of water the way the Sun hits it the depth of the water the oysters can have a different flavor

Today I’m on a mission to see how farmers raise the Eastern oyster a high-end delicacy for some and a complete nightmare for others every year some people die from eating oysters that are raw is that correct it all starts right here here on the water how important is oyster farming to

Virginia it’s essential it’s a core staple coming out of the region meet Tom former bro cage kid turned fanatic oyster preneur today he’ll show me the entire oyster rearing process from Farm to Mount Virginia is the top three oyster producers in the country the chesap bay is one of the largest bodies

Of water that houses oysters in the world the Chesapeake Bay is the USA’s largest Estuary where the river meets the sea crosses Six States including Virginia its unique blend of fresh water and salt water creates a dynamic nutrient-rich environment perfect for raising the highest grade of oysters in

The world but how does the oyster raising process begin so everything starts with the nursery correct can we check that out first absolutely let’s do it this is oyster seed Holdings and this is owner researcher Mike oysters have a two-part life cycle they have a larel

Phase first and then the adult pH second inside in the Hatchery is where we do all the larel work once they get big enough we we can get them out of larval culture and put them into a setting process that allows them to get through metamorphosis once we get them through

Metamorphosis they kind of get kicked out of the Hatchery out here where Mother Nature is providing all the food and we’ll put them into these tanks and flow lots of water past them so these are all little baby oysters they are at this stage these tiny babies are ready

To be shipped out to Farmers like Tom who will grow them to full size over a matter of years all right so we’ve seen the nursery but from here we’re going to see how you cultivate the oysters right here in the ocean let’s go see it so right now we’ve just entered the

Oyster field there are a lot more Pelicans than I expected I think that could be a side business Pelican meat this is my second time being to an oyster Farm the first time was actually in Vietnam and let me tell you it was quite a bit different in Vietnam they

Have these giant wood lates made from bamboo from the lates they have some strings or ropes suspended that the oysters are then connected to and you can kind of pull them up in clumps this is completely different what’s different about what we do is we are raising these

Oysters at the surface of the water colum where the food is the most plentiful the first 18 in is where the most light penetration is and the most water flow is so there’s more algae available when you suspend them the further you get into the water column

The less algae you’re going to have so we’re about to pull this one up what’s going to be inside here these are going to be our oysters that we put out at one4 in that was about 90 days ago so let’s pull them up and see what they

Look like Tom exclusively Farms East Coast native oysters you can help guide that on there okay yeah that side’s on that and we’re up we also could have used the crane like what what are we thinking here you know we got to use our backs I thought this was a sailboat

These five valves have the special ability to filter and clean 50 gallons of water each day absorbing nutrients from algae and Plankton can you look in there oh wow in these nutrient-rich Waters they can grow from a/4 in to this in as short as 90 days when these went

In initially they were just big enough to not come out of this nck yes exactly but these are still the little babies these are tiny some oysters blessed with good jeans can grow at shocking speeds this bag also contains 90day old oysters but some have already reached their

Midstage of development so these are quite a bit bigger and actually some of them look like they’re fully grown I would call that a market oyster you might think that managing thousands of oysters all growing and maturing at different speeds would be quite a logistical Challenge and it might be

Unless you have one of these Tom’s very own processing facility once a bag of oysters fills up it’s brought here the oysters are being carried up this Hopper and they’re being broken down into three sizes so we have the first drop second drop and the third drop the first and

Second drop are much further away to Market size the third drop is very close to Market every oyer here is categorized according to size then you put it back in the mesh bag with similar oysters of the same size throw it back in the water correct on average an oyster makes five

Round trips between this tumbler and the water and eventually they plump up to their full adult size now they’re ready to be shucked and eaten alive this is quite a bit bigger than the other ones we just saw from Nursery to becoming this size how long

Is that 18 to 24 months that’s an incredible amount of effort it’s actually relatively fast for the industry up in Canada sometimes those oysters take up to 4 years to get the yeah but Canadians that’s right we demand Excellence here in the United States He wedges the knife in there gets

Leverage on it you want to cut that adductor muscle off the top Throw That Boy overboard show the other oysters what’s up and then you get a nice meaty succulent bad boy right there eat raw nothing on it to start but then we’ll go into the other stuff I mean nothing on

It this is full of sea water so you drink all the liquid too oh absolutely Electrolytes so good mhm okay it was overwhelming at first there a lot to handle it’s a salty blast griny but the meat has a nice bite to it it didn’t feel slimy it’s interesting cuz it’s not cold it’s not chilled but Super Fresh right out of the water overall I’m

Impressed I like it let’s put some stuff on it now all right let’s do it so we’re putting some sauce on it what do you got here so this is a little Le ocean fish sauce from my mysterious friend who lives like an hour and a half north of

Me well you had me at Le ocean sauce I’m sold already a little bit of lemon cheers that’s the ticket it’s like an Asian Tabasco spicy lots of powerful flavors that is really nice you know if folks haven’t been to an oyster bar it’s kind of this different versions of

Oysters mixed with booze we got a little bit of champagne I mean yeah he brought a freaking Katana all right he looked up how to do this on chat PT ready hey doesn’t get any better than that that’s it baby this something you guys do a lot with new guests coming from Vietnam

Absolutely we have the oyster with caviar it’s a type of caviar I’ve not seen before this is from trout smokes trout Row mm nice little bite on them yeah those eggs are nice they just pop every time you bite into it a little explosion oily and a wonderful mix with that Briny oyster I don’t know I feel like I just made out with Ariel let’s wash it down with some champagne cheers Ariel I can get used to this so this is all you do basically this is it this is the life people think farming is hard it’s not it’s so simple how long have people been farming versus just going out and trying to get wild oysters the cultivation of wild

Oysters been happening since the beginning of time humans have been trying to farm them in some way they send a whole bunch of boats out bring them back to Shore and just leave them there and they can have this plentiful oyster that they can just kind of go

Back to whenever they want so these oysters where do these head from here everything is sold nationally so you can go on our website whiteon oysters. comom and buy oysters we ship anywhere in the country I love seeing how different ingredients are sourced that’s kind of

What this whole series is all about but from here I’m going to see where these ingredients end up I think I’ve had almost every type of Boni that exists in Vietnam never with oysters and that is happening Next remember oyster scientist Mike that’s a 2mm oyster just last year his team at oyster seed Holdings opened a food truck serving an Innovative Oyster menu sourced from the very Farmers they Supply these look incredible what are they flavored with but before I get too excited there is one possible catch the

Rarely spoken of seafood bacteria that kills dozens of Americans each some say that oysters are dangerous what can you do here to prevent people from suffering negative consequences from eating this delicious food yeah I I I appreciate the question I’d love to elaborate it on let’s start with the eating part start

By popping open the oyster shells and throwing them on the grill now create three different flavors with three different Butters we have a Chipotle bourbon butter a sweet chili and garlic with a little bit of white wine in it oh white wine I like that Scott The Mastermind behind this food truck

Crafted a perfect menu for lab visitors to savor a satisfying meal following their exploration of the oyster Hatchery after just a few minutes the butter bomb melts drowning each patch of coein in pure flavor I want to try the garlic one first and you just dump the

Whole thing back we do all right here we Go on way up so good oh man the oysters here are incredible these obviously buttery garlicky incredible flavor and in the texture the bite changes when you cook it up a bit so like a little bit more dense and not at all slimy yeah and the ches Peake Bay region has been huge

In oysters for centuries what is so special about this place you know oysters take on the taste of the place that they are if you’re really close to the ocean oysters can be really salty when you get away from the ocean and get a lot of freshwater input into these

Rivers you get lots of kind of sweet flavors that blend into that salty flavor speaking of salty what is this one again Sweet Chili it’s so good oh my God it’s buttery a little bit sweet not too much of a kick from the chili very nice oh they’re all just so rich and

Delicious these are some of the best oysters I’ve ever had one of the reasons that we serve oysters this way is that we’re trying to kind of convert people to Oyster eaters and we were talking about maybe doing a pork Bon me and then realize that maybe an oyster Bon Me

Would be the way to go well it’s not going to take much to convince me to try a bon me so kick off this recipe by mixing shucked oysters with eggs and cun seasoning strut the mixture through a Sie to ditch any excess egg Goo now coat the oysters in a frying

Batter fortified with Cajun seasoning once fully coated give them a sizzle now for our kbby vessel throw the Boni on The Griddle to toast it up fill it up with Crispy oysters pickled daon pickled carrots cilantro and pickled onions and finally a special creamy house sauce to tie everything

Together I think I’ve had almost every type of Boni that exists in Vietnam never with oysters let’s give it a Shot this is awesome super crunchy a nice Tang from those S pickled vegetables who knew wish SC new you season the breading that goes on top of it right yeah I’m just wonder by the texture it’s meaty and honestly my first guess wouldn’t even be oyster if you

Just gave it to me and I had a blind taste test some people may be apprehensive to try oysters because of the texture but I’ve heard people out there who are afraid for their safety vibriosis is an infection primarily transmitted to humans through the consumption of raw seafood especially oysters every year

There are casualties some people die from eating oysters I assume that are raw is that correct you correct in the USA the disease claims the lives of 100 people each year so my question is what can people do or what can you do here to prevent people from suffering negative

Consequences from eating this delicious food I think the oyster industry is a very safe way to get your food one of the things that’s super important is getting oysters cold so vibo is something that typically happens in the summer months as long as you get the Shell stock down to temperature very

Quickly then there’s nothing to worry about at all you can eat them raw you can e them cooked doesn’t matter anybody who knows that they might have some type of amuno compromised condition should definitely avoid raw shellfish same as you should avoid other types of raw food and I mean there’s actually more

Illnesses and deaths from eating raw vegetables than there are from eating raw shellfish oh wow hold on how many people die a year just from choking on food number of deaths due to choking in the United States in 2021 5,000 people more people are dying from choking on an

Oyster than from the actual bacteria that it may contain it’s an unfortunate but very rare Cur gentlemen this was incredible thank you so much appreciate you coming just 72 mi from the ocean in Virginia’s capital of Richmond we’ll see what oyster magic can be worked in a full-size kitchen with topshelf

Ingredients in this historic Metropolis where the food seat mirrors the diversity of its residence we find ourselves at a restaurant known as Boat House you know just when I think I can’t eat oysters any other way I see this and it looks amazing this restaurant nestled in a repurposed 1860s power plant offers

A stunning setting and serves up the finest locally sourced Cuisine these specific oysters are Chapel Creek interesting thing is Chapel Creek doesn’t have proper Refrigeration to hold oysters overnight so they just drive the hour and 15 minutes and we have the freshest oysters in town for our first course the oysters are shocked

Then lavished with a thick hollay sauce give them a quick toast in the pizza oven our Chef created this as a Christmas Eve feature last year then to dial up the extravagance add a delicate sprinkle of caviar Oh my god oh yeah a little salt from the caviar beautiful creamy sauce kind of a lemon finish and there’s just like no brininess to it I’m a guy who can enjoy some brininess but that is delicious it’s creamy I feel like I’m eating a seafood version of eggs benedict that’s

A good analogy this oyster really reminds me of something I’ve had in Vietnam now in Vietnam they like to put cheese on the oyster melt it and then they eat it like that this to me tastes like a slightly more refined version of that where it’s not necessarily cheesy

But really creamy kind of coats your mouth and that taste stays with you it’s excellent right here we have the Rockefeller these oysters are a staple of this region the Rockefeller presentation I think it was invented in Antoine’s in New Orleans let’s start with the Rockefeller mix in a sizzling

Frying pan they melt butter then toss in onion celery and garlic pour in heavy cream and cayenne pepper black pepper and a healthy dose of Parmesan cheese so this is a classic presentation we did not make this up and they should taste really lovely as it thickens introduce spinach then Ladle this Rockefeller

Concoction over the oysters sprinkle on crispy bacon bits and finally give it a few minutes under high Heat m that bacon is crunchy it’s a perfect punch to go with that really Ender oyster it’s slightly heavy slightly Briny and so the flavors of the bacon and oyster are really intermingling well that’s excellent that’s really incredible I’m from Minnesota it’s not a seafood State we have a Red Lobster

That’s it but here we’re very close to the ocean is this a place where people take pride in Seafood I think we’re spoiled because we have great Seafood it’s easily accessible you know we have high expectations for and we really take pride in who delivers it and the

Freshness of it and how it looks gentlemen this is incredible the food is incredible and I love what you’ve done here thank you very much thank you very much for your Time if you love Indian food then you’re going to love our new channel best ever food India subscribe now for weekly videos showcasing the most unique street food from around the country I could actually probably get this one myself I can pretend to help I

Didn’t know if you wanted to try more of a watch and narrate kind of guy quick question so everything here is inside this cage is that to protect it from all the birds no let’s delete that question and now they’ve grown this much 90 days they’ve I don’t know what like 100 times

Bigger I don’t know the exact multiplication mostly I’ve seen everything from the perspective of the farmer and sourcing and the nurseries the fertility clinics that’s how what they call it you know a couple oysters are getting together they’re not making it happen you know so this is a little

Le ocean fish sauce from my mysterious friend who lives like an hour and a half north of me what makes it mysterious well I’ve been trying to get a hold of this sauce for like 5 Years A friend of mine finally reluctantly gave me his

Contact and I met him in a parking lot you know somewhere between DC and Richmond and uh you know sells me like a gallon of it at a time I’m sold already boom that is the end of the video guys I tried oysters in nine different ways

There was this way and this way and then this way this way this way this way this way this way and this way I want to thank everybody who was part of this video today the people in the beginning the people in the middle part and especially the people at the end the

Seafood tour is going strong but next we’re going even Souther because in our next video we’re eating a seafood it’s shrimp I’m just GNA tell you it’s shrim I I was trying to come up with a cool hook but it’s GNA there’s gonna it will be so many shrimp

Otherwise guys that is it for this one thank you so much for watching I will see you next time Peace get it like I’m an NPC