From The Writer<\/h2>\n\n
As a self-proclaimed \u2018foodie,\u2019 the daughter of a former chef, and a generally adventurous eater, even I had not yet tried an oyster at the age of 30\u2014until I was assigned to write this story. I\u2019ll admit, I was nervous at first. Would it be slimy? Gooey? Overwhelmingly salty? No, friends. Emphatically, no. <\/p>\n\n\n\n
Instead, my first oyster was full of surprises, served raw on the halfshell with nothing but a squeeze of fresh lemon juice. Yes, it was cold and wet and salty, but the texture I was so afraid of went more or less unnoticed. It was fresh and bright with a lovely shellfish flavor, bereft of any fishiness whatsoever. Thanks to the NC Oyster Trail, I can now proudly add the eastern oyster to the long list of foods I love and crave. Consider me one more oyster skeptic who has been converted into a bonafide bivalve believer.<\/p>\n\n<\/div><\/div><\/aside>\n\n\n\n
\n\n\n"},"excerpt":{"rendered":"
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