My First Raw Oyster

Last week I happened to have a conference in Baltimore, and my husband happened to come along, and we happened to spend a couple extra days exploring the DC area with some Virginia-based family members.  After a fantastic day at Monticello (more on that later), we went a great little seafood restaurant called Blue Light Grill in downtown Charlottesville, VA.  And it was here that I ate my first raw oyster.

I love fish, but I did not grow up with seafood.  I like shrimp and crab, I can handle scallops, but the squishier side of marine cuisine still eludes my favor.  Squid - ew.  Clams - ew.  Oysters - probably ew, but as I never tried them, there was only one way to find out.

My very first raw oyster was doctored up in Virginia style with some cocktail sauce, a squeeze of lemon, and a dab of horseradish.  I was given instructions on how I can either a) fork it or b) slurp it.  Although slurping sounded much cooler, I grabbed my tiny fork... 

I think this picture explains it all. 

I did eat it, with a healthy sip of Sauv Blanc to wash it down, but I've determined that the briny sliminess of raw oysters must be an acquired taste.  I'm sticking with walleye.