I'm a chef with your answer. The reason why the one brand of oysters did not have green stomachs is they had been through a purging process. You put the shellfish, works with most, into fresh water with corn meal. Other things can be used, but corn meal is cheap and readily available. The shellfish ingest some of the corn meal and it makes them vomit, then you wash them off leaving a cleaner tastier shellfish. It's also advised to do with lobster, clams, and mussels.
Brian Moore thank you for that info! You just helped me to convince my kids to try some of the seafood I love so much. I can now show them that I can clean shelfish more thoroughly and they aren't so grossed out anymore.
Wow! You're here, too! You and TheWolfePit are definitely among my top favorite RU-vidrs! Very entertaining! Glad I kept scrolling down & saw your comment. Keep up the good work!
im still curious about why the last one didnt have green stomach.. maybe it has to do with the farm not being on a beach but in a controlled environment.... (im suprised to see laowhy comment on here too haha )
I studied marine biology and fisheries. The great value oysters having empty/nongreen stomachs most likely due to purging the oyster. Purging is taking the oyster/and shellfish and letting them sit in crystal clear water for 8-24 hrs, to purge/clear stomach contents as a means to remove waste. The green in the oysters stomachs is the green algae they filtered from the water, the white can be some kind of meal/flour.
Smoked oysters are a staple of our family's New Year's Eve celebrating. We usually have them with a choice of sour cream or French onion chip dip on the side, as well as crackers, chips and shrimp cocktail. (And we always watch the 1984 movie version of Dune while eating them, too.)
We used to have them on Jan 1 brunch with fiery bloody marys to cure hangovers. And they did. And we don't drink anymore but I love the sour cream idea .... still think the ones I found in Canada are ok.
I very often eat canned sardines by Chicken of the Sea because they are a "Product of Poland" but I avoid any thing from China, I've seen the rivers that they use for irrigation and even though I'm a 5 year US military veteran that scares the hell out of me.
SuperSaltydog77 I hate to tell you, but the Baltic Sea is one of the most polluted bodies of water. If fish live in the water, the fish are also terribly polluted. There is everything... lots of radiation too. Google it. I try not to eat anything from the Baltic Sea and almost all seafood comes from there, except for the unhealthy Norwegian farmed salmon... but you never know about restaurant food, for example. I mostly avoid fish nowadays.
Those Polish sardines really are top quality in taste, but I never put a geiger counter on them, or the Latvian Sprats which are great. When you compare the Canadian herring or so called sardines, which are usually too large to be called such, they are hard in texture and off in taste. But I would guess the Canadian Atlantic fish are the cleanest of all, especially the crap from China
Its so some idiot doesnt eat them on purpose and be like 'UHHHH, I NEARLY DIED?!?!! IM SUING, WHERE WAS MY WARNING' its sad and highly hilarious at the same time.
I like the zesty tang of the acrid smoke a shifty eyed garfield wall clock provides. Adds just the right kick when you're hankering for a hunk of salty sludge monsters.
"Not for sale in California" is printed on them, due to the ~12mg of lead in each can. The prop 65 warning has been replaced. That's several times the acceptable limit. Plus cadmium. Children are especially susceptible and will have significant brain damage from regular lead intake. Adults can handle one can sometimes. I just ate one, I love them. Thanks for the (lack of) memories, ALDI
@@Empyrean_Enigma Most of the seafood farmed in China is given an extremely low safety rating. depends on the country and fish, but Chinese farmed fish is almost never a good option.
@Allodium Actually, that's not quite true. There are times where farmed fish is actually way more sustainable, and safe. It just depends on the species and country. Something you can always look up before purchasing.
@Allodium Ah I see, wasn't familiar with that. I would definitely try to take a deeper look into those studies / those reporting on the study. I will too actually. Not saying I doubt you, but I am a little sussed about that being presented as a blanket statement for all farmed fish. But I'm also not an ichthyologist so maybe I'm 100% wrong for my suspicions lol.
GV that had no stomach content was harvested and put in clean, possibly salted water to purge the stomach content. Same as with crawdads. Hope this helps.
China has the best water quality in the world and always has since ancient times. Just ask the one and only (literally) state run media, they'll tell you.
Indeed. Prop. 65 is quite the classic case of a piece of well-meaning legislation ending up totally ridiculous and pointless. Combine the risk of being sued by someone abusing the system for a quick buck and there being no penalties for having the warning without actual need for it, companies slap it on pretty much everything just to play it safe.
The 'clean' ones at the end had been purged properly. I collect oysters here in Fl. and if you just purge them in water for a day or so you still get the green guts they have been living in but if you throw in a hand full of plain old flour they 'clean out' all that cr.p which is what it is.
I am in Florida as well, near Pensacola. I would love to hear about your experience with oyster gathering as I can't seem to find a place that will let me. Thanks,
Man! I've bought an assortment of these canned seafoods at the Dollar Tree. A pack of Vigo Yellow Spanish Rice, and those frozen $1 packs of coktail shrimps, and I've made a kick ass Dollar Tree Paella, that no one would ever guess they were all Dollar Tree ingredients for less than $10
You know, I've always liked smoked oysters. I eat them on saltines with hot sauce. Been doing it for years. But I never knew they had green stomachs. I guess that's because I usually eat them in one bite. I kinda' wish you hadn't taught me that.
I only eat seafood that is North American in origin. American or Canadian exclusively. I would be interested in what kind of toxic metals were present in those oysters. They are directly related to the cleanliness of the water they are raised in. And China is one of the most polluted places in the world.
'I only eat seafood that is North American in origin. American or Canadian exclusively' No you don't. You just think you do. Plenty of 'made in canada' and 'made in the USA' foods come from asia, south america and mexico and are packaged in the USA and canada. Both countries allow companies to add the 'made in' to packaging as long as the food has been packaged there. It doesn't matter where the food actually came from. They rarely disclose it and are not required to
Sheepdog Wrangler Actually, I was raised in a fishing community and have pretty high standards about where my seafood comes from. You are correct about deceptive packaging though. And that's why I haven't consumed boxed, frozen or canned packaged seafood in over 25 years. The only canned seafood I eat is the food I can myself. (I really use mason jars). I realize most people don't have access to the fresh food that I do, but you can reduce the chances of mystery sourced food by shopping at local markets.
Sheepdog Wrangler Actually, I was raised in a fishing community and have pretty high standards about where my seafood comes from. You are correct about deceptive packaging though. And that's why I haven't consumed boxed, frozen or canned packaged seafood in over 25 years. The only canned seafood I eat is the food I can myself. (I really use mason jars). I realize most people don't have access to the fresh food that I do, but you can reduce the chances of mystery sourced food by shopping at local markets.
its the smoke flavoring. CA bans smoke flavoring because chemicals in grilling have a super remote chance of causing cancer... because it is still smoke chemicals. so yea, just goofy CA hippies and BS regulation
6:10 "I popped one in my pie hole and bit down on it and, HOLY MOTHER OF CRAP! I shot that oyster out of my mouth and across my yard like it was shot out of a cannon!" LOLOLOL!!!!
I certainly do as soon as I see China on the packet. It's unfortunately put me almost completely off seafoods as they all seem to be from china and vietnam these days. We're supposed to eat fish and stuff to be more healthy, but it's all garbage produce we're dealt.
My husband and I love watching your food reviews and you've even taught me how to smoke something on my gas grill. Nothing racist or wrong with wanting to buy American. Keep on doing what you're doing.
Columbus verɪfɪed Processed foods around the world use the same manufacturing techniques, which is why they’re cheap. It doesn’t matter where it comes from, because it will always be shit.
I love oyster stew and oyster pie. My grandmother made the best oyster pie and marveled that a little girl (I was 4 at the time) should enjoy it. She never gave out the recipe and I've never found a recipe like hers.
To your question about the oil: The market price/availability determines what they use. Sometimes the oils are blended as seasonal changes in flavor occur. Since the nutritional value is the same and they don't want to have, in inventory, two separate labels they put and/or on a single label.
I've been eating canned smoked oysters as a snack food since I can remember. I prefer Northern Catch brand, and it turns out they're from Korea, not that I'd ever stopped to think about it before. They have some with a chili pepper thrown in the can, and they're fantastic.
Aldi sucks one of the worst companies in my country.Its a greedy company that gives nothing about there employees and their costumers. Also their store is very dirty, and thats the same for the Netherlands and Germany. So for me, i don't support them.
I wasn't hip to these until I seen you're video's, I probably would of never tried them but once you said how good they were I just had to try them. And I have to say, thank you very much. I love them now.
Maybe it's different up here in Canada, or maybe I have just bought the same brands, but I have never encountered smoked oysters with green stomach contents. Of course the only brands available besides Great Value is Clover Leaf and maybe a few others. I might need to do my own taste test at some point.
i think the ones without green "contents" are left in clean water for a while, so they can empty theyr digestive tracts, for a cleaner taste and more appealing look.
They are all fed human poop. The green insides are from people that eat seaweed and the white insides are from people that eat only rice. The ornamental people do not poop brown like some people do.
Johnathon Castro....... Do you use the oil around the oysters or just the oysters? Me? Shrimp ramen in a pan. I throw a 1/4 pound of bluegill, skin on, into the shrimp seasoned water. Lightly boil it for 10 minutes. Pull the fish out and put the ramen noodles in. While I eat the fish, the noodles get done. Sprinkle on a little chopped peanuts, cilantro, and a squeeze of lime. Quick, easy, and really tasty! Sometimes I throw a little bok choy or wild greens in on top of the noodles. Lunch for less than a buck! :)
The best smoked oysters in a can I found is the Kroger Brand premium smoked oysters. They are a product of South Korea and are very tasty. They have that smokey taste that reminds me of smoked ribs and doesn't taste metallic at all. Best brand in my opinion
Looking on Ebay all the 1950s frozen dinner boxes that for some reason people didn't throw away, they're all made in the US and only have a handful of ingredients. Not sure what happened between then and now but it seems like it got undoubtedly worse.
The Great Value cans are available in Canada for $1.44 a can but are very VERY tiny in comparison, and I've had a lot of them. And their stomach contents are green. Their nutritional value is very different too. They taste fine but have a strong metallic taste, I'm not sure if it's just the iron content or if the can itself adds to it. The can doesn't very obviously have a coating of plastic as a lot do to prevent rusting, which is probably a good thing considering those plastic layers almost always contain BPA.
I'll subscribe because you made me lol when you said "I stabbed a fatty" lol..and the warning about causing cancer you said I can't hurry up enough to eat this" or something like that. Keep up the humor and the good reviews
Thank you for sharing Sir. I absolutely love oysters it doesnt matter how they are prepared. I eat canned oysters all the time. This is great information. I look forward to your next video. Thanks again.
Those products all looked like they were in the same can, with different packaging. I wouldn't be surprised if those oysters all came from one area or even one huge packaging factory in China that just sorts and packages them before shipping them to different distributers in the US. I am surprised there was such a difference in smokiness though. This might be a weird experiment but maybe you should try buying a few of the same can of your favorites and seeing if they vary from can to can.
😅 😂 🤣😅 😂 🤣 That Bubba Impersonation killed it. Funny stuff, Loved that movie if you never watched it u might not have picked up the humour . Great vid tho.
One of my drinking buddies used to eat a can of these every other night or so. It'd always make my stomach turn smelling them and watching him eat them.
I've tried raw and with bacon, and still I can't swallow it. Just like a frog leg. They tastes so damn good, but I had them for the first time just after visiting Leland, Mississippi. I was IN the house where Jim Henson invented Kermit, and sang, "It's not easy being green," in the swamp behind the house. The frog legs were smoked with rosemary, and the flavor was amazing. When it came to swallowing though, I just couldn't do it. It was so close to chicken, it blew my mind that I couldn't get it down.
If you're going to preserve the seafood, it makes more sense to buy it overseas and use your own production for fresh applications. These are smoked, sold in oil, so on. So yeah, it just make logistic sense to preserve as much of your own fresh batches for fresh use. IIRC most Asian countries buy *American* and other smoked oysters for the same reason. At least, that's what I've been told by some friends I have in Japan and Hong Kong. It makes sense.
I believe the metallic chemical taste is from the cottonseed oil. The Geisha had sunflower oil. I've even noticed the difference in taste when eating deluxe mixed nuts, one oil tastes like it's used for machines while the other is cleaner, doesn't alter the product's flavor. Thanks for the taste test.
yeah tried these for the first time after watching this video. It's definitely an acquired taste tbh. I ended up turning them into a spread and drowning it in hot sauce, which turned out pretty decent.
If you want world class smoked oyster,check out those produced in the Pacific Northwest,Oregon especially.A really good pizza shop will have em available.add the to a combo,incredible.
Am I the only one who thinks his voice is soothing? Like your all american middle aged neighbor who you invite to your backyard BBQ and wish was your husband so you can have some rendezvous with cause you wanna hear that voice calling you a "naughty girl." That escalated quickly. And I'm not ashamed.
man, I used to love these things but having grown up in Eastern North Carolina, I cannot seem to stomach these things anymore. Thank you for your videos and your voice. It's nice to hear here in Germany.
Green gill or stomach is entirely the diet that stains the oyster. Im an oyster farmer in the US. We have this condition occasionally every few years or so usually late spring. When conditions and water temperatures are suitable for that particular algea bloom to flourish. Green oysters are quite sought after in France for instance. I would never recommend purging oysters in a static water condition such as a bucket as dissolved oxygen depletes rapidly. And never tap water it will wildly change the flavor profile. Most good farms these days have purging as the final step done on site with seawater.
My family would always flush our clams and oysters and muscles, in water with corn meal for 24 hours before cooking them ,changing out the water and adding corn meal every few hours, it flushed the sand and other contents out and filled them with the meal. Maybe thats what happened with the last can you tried, tbey where flushed so they where grey inside.
Thanks for your channel! I really love your videos. It's horrible to see what kind of stuff people put in our food. I'm Greek and I used to live in Japan, where freshness was the most important thing. The food was so healthy and felt so good. Since I'm in Germany, I always feel like I'm eating very unhealthy. I really don't know every chemical in our food. I'd love to have a list where I can see what every chemical means, and if its okay. I think the biggest issue is that healthy food is really expensive. I want to buy some bread, and I get confronted with a long list of chemicals. I have a hard time choosing the right stuff, especially when I have my kids in the future. Sometimes it kinda scares me. I mean I also eat frozen pizzas from time to time, but everytime I finish that I feel soooo guilty. Food standards are so different from country to country. My parents raised me to always cook fresh food. Sad to see that so many products can cause cancer..how can you sleep at night knowing that you're selling crap? What also really disappoints me is that living creatures die for being sold with disgusting chemicals for a dollar.
I've seen them from South Korea at Trader Joe's. I can't remember the brand, but it was a well known canned fish marque. They were over $3 a can. When I was a kid in the 70s and 80s all the smoked oysters were Korean.
Gareth Lawton I wouldn't really see the NK thing as total warmongering, more like threats. But in a way I guess. I don't think Trump is really trying to start a war though.
Gareth Lawton - They are a Stalking Horse for the NWO. Zero to do with a Free People. The Insiders want Radical Depopulation Agenda Goals and then a Police State. A World War will do it. If Hillary had won and Brexit didn't happen they could stay with an Administrative Takeover and Mandatory Sterility causing Vaccines. Smell the Coffee Dawg...
I only eat American but these oyster are delicious on a hot fudge Sunday and french fries. We call it Kentucky highway dreams here in Ohio. Sounds like crap but we truckers crave the most exotic foods at times. Same old fast food gets boring and need to up it up!
This might be the case that produce is fished in US, then sent for processing to china (which is surprisingly cheaper than doing it on local soil) then shipped back, packed. Obviously not with these since they are farm raised. But in case with ocean-caught fish - that's a solid case.
Well, again. It's just plain business. It's cheaper to make it there, including shipment costs. When much more smarter automation comes around tho - game will be changed dramatically. Since cost of electricity and repairs should be cheaper than Chinese (and much more cheaper than american) labor in general. Then you could see "made in USA" labels popping up in much larger quantities.
Smoke Fumus that's actually true, Iceland is known for fishing cod and its cheaper to send the damn fish all the way to china to be gutted/filleted and sent back.
I saw a video and they do the fish on the boat. They cut them up and put them in boxes and freeze them right away. And they even make tuna cans like that.
I did a comparison like this for myself a few months ago. My local store brand was the cheapest and best by far, and they turned out to be from Korea, not China like all the others. Kroger brand in case anyone was wondering.
I used to like mussels but then I had a batch that was just so salty. As for oysters, I can never see myself eating them. As for oyster sauce I can't get enough of it!
Chicken of The Sea has definitely improved but now comes with a lead warning. Personally, I recommend Aldi's smoked oysters. They have a code so you can see exactly where it comes from. Also try the one in chili. It's really good.
I know one thing about canned oysters. If you just crack a can open (don't pull off the lid) and pour off the liquid and let them spoil a little, you can tape the can inside the heating vent in a car during winter. When the car isn't being used, the oysters are frozen and don't smell but when the heater gets run for a few minutes, they thaw and fill the vehicle with the smell of rotten oyster. Turn off the car, the can freezes again and the smell goes away. I'm a veteran of a really stupid prank war.
Love your vids Larry!!! Kroger sells smoked oysters under their own brand made in the Republic of Korea. A little mushy. I would have to be as messed up as you to know this. I love it.
The bitch is back ! Public freakouts, sjws, women who constantly try to punish men for no reason (im a woman and i think they are fucking retarded), the gender fuckers. It gets worse.
this was a really interesting video. Cloverleaf, which we get in Canada, i believe comes from Thailand, but will definitely check it out. We also have another brand, will mark this video and get back to you. I love your classic videos of how to make brilliant meals but for ethical reasons and health reasons i am limiting my intake of meat. Sardines and oysters, as long as they are ethically fished, seem to be a reasonable source of omega 3 etc. and yes, arugula salad with a lemon garlic not heavy olive oil dressing can stand up to both a few smoked oysters and slices of avocados as well, provided there is a bit of hot sauce judiciously sprinkled.
