|Subject: Re: Shellfish (was Haggis)|
Hey Tom & Ziners,
I hope that was tongue in cheek! Don't believe any of it!
The biggest danger is from "red tide", which is the waste
material produced by bacteria that lives in and are filtered
out of the water by clams, mussels, oysters and other
shellfish. The tabasco sauce and alcoholic sauce doesn't
change the composition of the proteins that cause the
Red tide develops in warm shallow bays during the summer
typically, as these are the best conditions for the bacteria
to proliferate. Usually there will be a shellfish fisheries
closures in these and nearby areas. In some mild regions,
shellfish harvest is closed almost year round, some
permanently due to other issues such as E. coli. Watch for
signs and check the regulations before you eat!
Sorry to be the bearer of bad news!
Donna Nanaimo on Canada's west coast