GREEN GILLED OYSTERS OK
TO EAT
EXTRA FAT AND VERY
LUSCIOUS
June 7, 1920, Baltimore
American, reports that green gilled oysters have been proven not
to be harmful to ones
health and are extra fat and luscious.
Once discarded by tongers
because of a pale greenish gray color in the oysters gills are now
shipped from Virginia to
New York and Washington leading hotels and restaurants.
Professor Phillip H.
Mitchell, of Brown University in Providence, Rhode Island, has
disclosed after a five
year research of Narragansett Bay oysters that they are
identical
to the famous Marrennes
green oysters which are a delicacy in France.
The greenish gray color is
the result of the oysters feeding on microscopic plants called
distoms, a microscopic
alge that is an important source of food for marine life, which at
times is more abundant
in the water the oyster is feeding in and they absorb its
characteristic pigment and
hold it in store in the gills, and this gives the oyster its greenish
tint.
Another color problem,
the cause of a blueish green found in oysters sometimes, was
addressed and found to
be due to the presence of copper absorbed by oysters from the
seawater. Undetectable
amounts of copper are not dangerous to health but oysters with this
coloration are
transplanted to waters where they rid themselves of the
copper.
If anyone should try to
eat the oyster with copper it would be almost impossible to swallow
the first one because the
pronounced taste of copper is, to say the least, unpalatable.
Abstract: June 1, 2018 by
Harrison H., from Baltimore American, June 7, 1920
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