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  • (instrumental music)

    (樂器聲)

  • - [Narrator] Most people think it's a food safety issue.

    - [旁白] 大多人認為這是食物安全議題

  • You keep the oyster alive as long as possible

    盡可能讓蠔保持活動狀態

  • and that reduces the risk of bacterial contamination,

    可以降低食物細菌感染機率

  • and there is a little bit of truth to that.

    而有件事可以證明這一點

  • Oysters can carry a scary flesh-eating bacteria called

    蠔會帶原一種恐怖的食肉細菌,稱之為

  • Vibrio vulnificus.

    海洋弧菌

  • You can get it from oysters

    會從食用生蠔

  • or from swimming with an open wound in brackish water

    或是身上有開放性傷口,又在這些細菌活動的鹹水中

  • where the bacteria lives.

    游泳感染

  • But, let's put things in prospective.

    但先把事情想得樂觀一點

  • - The risk of running into a bad oyster is phenomenally low.

    - 吃到壞生蠔的機率非常地低

  • My biggest pet peeve is people like,

    最讓我焦躁的是,有人

  • go crazy over one bad oyster in the news,

    因為吃那些生蠔導致細菌感染的新聞而恐慌

  • but they don't really care that hundreds of thousands

    但他們卻不在乎好幾百磅

  • of pounds of lettuce are contaminated with Salmonella.

    受到沙門氏菌污染的萵苣

  • - [Narrator] About 100 people die

    - [旁白] 每年大約有 100 個人

  • from Vibrio infections each year.

    死於海洋弧菌

  • About 450 die from Salmonella.

    而每年因為沙門氏菌死亡的有 450 人

  • Plus, the FDA requires that oyster farm have to test

    而且,美國食品藥品監督管理局規定

  • water quality before sending oysters

    把蠔送到市場上或餐廳前

  • out to markets and restaurants,

    必須先檢驗水質

  • and that's important because oysters are filter feeders,

    檢驗水質很重要,因為蠔是淨水生物

  • they soak basically anything that's in the water around them

    蠔基本上會吸收其周圍的任何物質

  • including fecal matter which can come from rain runoff.

    包括降雨中的廢棄物質

  • Yak, but there's a clever little secret way you can check

    噁,但有一種聰明的小方法可以檢查

  • how fresh your oysters are.

    你吃下的生蠔有多新鮮

  • - One thing that you can ask for is a shellfish tag,

    - 你可以向店家要求查看貝類標籤

  • which every, retailer or restaurant is required to have

    這是每家零售商或是餐廳規定在購買後

  • every bag of oyster that they purchase for up to 90 days,

    保存期限 90 天內 ,每包蠔都規定要有的標籤

  • after that purchase. So, that tag, if they don't have it,

    如果店家沒有貝類標籤的話

  • don't eat those oysters.

    就別吃那些蠔

  • - [Narrator] This tag is a way for restaurant

    - [旁白] 貝類標籤是餐廳

  • to track where and when the oysters were farmed.

    追蹤蠔來源的一種方法

  • Qiu says that she looks for the most recent dates

    邱表示她會查看標籤上最近的日期

  • on the tag, anything further out than two weeks

    如果超過兩周以上的話

  • won't taste this good, and increases the risk

    蠔就不會那麼好吃,而且會增加

  • of a bad oyster.

    吃到壞生蠔的機率

  • Some chefs may look at you funny

    有些主廚可能會盯著你看

  • for asking for this documentation,

    覺得要求查看貝類標籤這種行為很搞笑

  • but it's a strategy that apparently works.

    但這顯然是可行的策略

  • - I tried to do the math and I probably had

    - 我算過自己生平大概

  • over six or seven thousand oysters by now in my lifetime

    吃下超過 6 、7 千顆生蠔

  • and I've never gotten sick once from an oyster.

    從來沒有一次因為吃生蠔而身體不適

  • - [Narrator] Basically, oysters are safe.

    - [旁白] 基本上,吃生蠔很安全

  • So, question, why on earth are they still sometimes alive

    所以,問題:為什麼人類有時會吃

  • or dying when we're eating them?

    生的或是垂死的食物?

  • - You really want you're raw shellfish to be

    - 你會希望自己吃下的生貝類

  • absolutely fresh and, you know, the freshest you can get

    是絕對新鮮的,最新鮮的

  • is something that is just very recently killed.

    也就是現殺的

  • So, it goes back to not only the food safety

    所以,這超越食物安全層面

  • but the actual taste and the texture of that oyster

    而是生蠔的實際味道以及口感

  • to me just far superior.

    對我來說比食物安全層面重要得多

  • - [Narrator] So, basically freshly killed oysters

    - [旁白] 所以,基本上,現殺的蠔

  • taste better, and it's hard to tell exactly

    比較好吃,卻很難判定蠔的確切

  • when an oyster dies, because before it's served it's shocked

    死亡時間,因為蠔被送到餐桌前已經「被休克」

  • and shocking is, how should I put this,

    而「休克」,該怎麼說呢

  • shocking is not a gentle process.

    讓蠔「休克」的過程一點都不溫柔

  • Shocking involves separating the oyster abductor muscle

    讓蠔「休克」的方法是將連接貝殼的外展肌切開

  • form its shell, this muscle gives the oyster control over opening and closing the shell,

    這條外展肌控制蠔開合外殼

  • similar to how your spinal cord helps you move.

    和幫助人類活動的脊椎骨類似

  • So, severing their abductor muscle is almost like,

    所以,切除蠔的外展肌就像是

  • severing you spine. Yikes!

    切開你的脊椎,嚇死人了!

  • Most restaurants in the US keep their oysters alive on ice

    美國大多餐廳進行蠔「休克」

  • up until the shocking process, which either kills the oyster

    也就是殺死蠔或是將它癱瘓之前

  • or renders it completely immobile.

    會先用冰塊保鮮

  • Since they don't move around much in the first place

    因為蠔一開始就不太會動

  • it's kind of hard to tell which.

    所以很難判定是哪一種

  • So it's easy to feel guilty sitting there, eating an oyster

    這一點會讓你坐在椅子上感到罪惡

  • that was either just killed or is maybe dying.

    罪惡自己吃下現殺或是垂死的蠔

  • But consider the oyster biology.

    但以蠔的生理構造來看

  • It's very primitive, so it's possible

    其構造非常原始,它們

  • they might not even feel pain at all.

    可能根本沒有痛覺

  • - [Julie Qiu] They don't have a brain,

    - [邱茱莉] 蠔沒有大腦

  • they're not really processing pain in the same way

    蠔不像人類一樣有大腦傳導痛覺反應

  • that we process, any kind of feeling,

    或是任何其他感覺

  • so, I don't believe that they are feeling pain

    所以,我認為蠔不是我們想像的那樣

  • in the same way that we are thinking of it.

    會感覺到痛

  • - [Narrator] So, really it's a up to you,

    - [旁白] 所以,要不要吃生蠔全看個人

  • if you don't wanna eat oyster, that's fine,

    如果你不想吃生蠔,也沒關係

  • and if you do you won't be the first.

    如果不介意吃生蠔,你也不會是第一個吃生蠔的人

  • - It's one of the few foods that have not changed in like,

    - 生蠔是一種食物,大概

  • thousands and thousands of years.

    上萬年都沒改變過的食物

  • So, being able to appreciate a food that has remained

    所以,我們要珍惜這種長久以來

  • unchanged for that long is something really special

    不變的食物,這是一種相當特別

  • and remarkable and I think it should be celebrated

    而且了不起的食物,人類應該要讚頌

  • for what it is.

    生蠔的存在

  • (instrumental music)

    (樂器聲)

(instrumental music)

(樂器聲)

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B2 中高級 中文 美國腔 生蠔 旁白 貝類 標籤 食物 吃下

我們為什麼要活吃牡蠣 (Why We Eat Oysters Alive)

  • 94 9
    羅世康 發佈於 2021 年 01 月 14 日
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