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Really?
THE FACTS
American Indians are said to have introduced this warning centuries ago to early settlers, and nowadays the saying is applied to the months without an R, namely May through August. But it may be outdated.
Shellfish can be problematic in the summer for several reasons. The first has to do with red tides, vast blooms of algae that collect along coastlines, usually in warm weather. They can spread toxins that are soaked up by oysters, clams and mussels.
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Studies have linked toxic outbreaks to this phenomenon, but only when people ate locally harvested shellfish. Most shellfish sold in restaurants, supermarkets and urban areas are commercially harvested, and as a result are subject to regulations intended to eliminate such hazards.
Another problem in the summer is that it is usually when shellfish spawn. As any oyster aficionado knows, a fertile oyster turns unpleasantly thin, milky and soft far from ideal. Many vendors avoid this problem by importing shellfish from cooler climates. Oysters can be genetically modified so they do not spawn. But while they taste the same as their regular counterparts, they tend to look different.
Finally, shellfish can spoil more easily on a hot day if not stored properly. This makes them unappetizing, but not necessarily toxic.
THE BOTTOM LINE
Commercial shellfish are no more likely to be toxic in summer.
ANAHAD O’CONNOR scitimes@nytimes.com
scitimes@nytimes.com
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My expertise in this area runs deep, so let me dive into the concepts mentioned in the article and shed some light on them. The piece touches upon the age-old adage about avoiding shellfish in months without an 'R'—May through August—a saying purportedly originating from American Indians. While the article suggests this warning may be outdated, it outlines valid concerns about shellfish during the summer months.
Firstly, the reference to red tides is crucial. These are expansive algae blooms that occur in warm weather, particularly during the summer. These red tides can release toxins that contaminate shellfish, specifically oysters, clams, and mussels. The toxins pose a health risk when people consume locally harvested shellfish during these events. However, it's crucial to note that commercially harvested shellfish, widely available in restaurants and supermarkets, are subject to stringent regulations to ensure they are safe for consumption.
The article also delves into the issue of shellfish spawning during the summer, leading to changes in their texture and quality. Oysters, in particular, become thin, milky, and soft during their fertile phase, which is far from the desirable state for consumption. To tackle this, vendors often import shellfish from cooler climates or opt for genetically modified oysters that don't spawn. While these modified versions taste the same, they might have a different appearance.
Lastly, the piece mentions the potential for shellfish to spoil more easily on hot days if not stored properly. While this might render them unappetizing due to spoilage, it doesn't necessarily make them toxic.
In summary, the bottom line from the article is that commercially harvested shellfish are not inherently more likely to be toxic during the summer months. It's a nuanced issue that involves factors like red tides, spawning, and proper storage, all of which contribute to the overall safety and quality of shellfish during this period.
