The Times-Picayune: “the FDA announced new rules this month that will require any oyster served from April through October to undergo a sterilization process before it can be sold in restaurants or on the market. The rule will essentially eliminate raw oysters — at least as Louisianans know them — from restaurant menus for seven months of the year. Even oysters that will eventually be cooked during those months would have to go through the same cleansing process before being added to any dish, a move some say would undermine the culinary integrity of some of New Orleans’ most famous delicacies.”
“It’s not only going to include raw oysters. You can’t fry oysters for a po-boy, you can’t put oysters in a gumbo and you can’t charbroil oysters unless they’re post-harvest processed,” said Tommy Cvitanovich, owner of Drago’s restaurant, a mainstay for oysters in the metro area. ‘That’s ludicrous.’”
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