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Smoked oysters are a popular snack around the world, prized for their rich, briny taste and meaty texture. You can find them packed in cans or jars at most grocery stores. But you might notice that many brands of smoked oysters seem to originate from China.
This begs the question – are smoked oysters from China safe to eat? With concerns over food safety standards in China, it’s reasonable to be skeptical.
In this article, we’ll dive into the details of Chinese smoked oysters. You’ll learn about how they’re produced, the health risks involved, and get answers on if you can enjoy these smoked treats worry-free.
Why Do So Many Smoked Oysters Come from China?
China is the world’s largest producer of oysters, supplying over 80% of global production. The country has robust aquaculture resources to support large-scale oyster farming. This makes China an ideal source for the high volumes of oysters needed for mass-produced smoked oysters.
Many major brands like Reese, Brunswick, and Ocean Prince’s smoked oyster lines source from China to take advantage of the lower cost and ready oyster supply.
For Chinese companies like Crown Prince sourcing oysters domestically avoids import fees and other barriers when exporting smoked oysters worldwide.
While smoked oyster production does occur in the U.S., Japan, Korea and Europe – China dominates the market. Their competitive pricing and export infrastructure make Chinese smoked oysters the go-to choice for most major food brands.
How Are Smoked Oysters from China Produced?
Chinese oysters destined for smoking are farmed in coastal tidal areas or freshwater lakes They’re harvested when they reach 3-4 inches long after 2-3 years
The oysters are then brought to processing facilities to be prepared for smoking. This involves:
- Cleaning/brushing
- Blanching in hot water
- Removing the top shell
- Detaching oysters from the bottom shells
The oyster meat then undergoes a hot smoking process. This uses smoke from burning wood chips to both cook and flavor the oysters
Smoking imparts a rich, savory taste. It also acts as a preservative, extending the oysters’ shelf life.
After smoking, the oyster meat is packed into cans or jars along with oil or sauce. The packaging includes detailed expiration dates and codes traceable to the source facility.
What Are the Potential Health Risks of Chinese Smoked Oysters?
Despite processing and import regulations, Chinese smoked oysters still pose some health and safety concerns:
Heavy metals: China’s water pollution issues can lead to higher heavy metal levels in shellfish. Oysters can accumulate metals like arsenic, cadmium, lead and mercury.
Bacteria: Smoking helps kill bacteria, but contamination can still occur post-processing. Pathogens like Vibrio, Salmonella, and Listeria are risks.
Food additives: Some brands use MSG, added phosphates or sulfites as preservatives. These are considered safe but can cause reactions in sensitive individuals.
Allergens: Oyster protein can prompt allergic reactions in those with shellfish allergies. And oils used in processing may contain undeclared nut or soy residues.
Sodium: Smoked oysters pack a hefty dose of dietary sodium (700-900 mg per serving) which could be concerning for some.
So while smoked oysters from China must adhere to certain sanitary benchmarks, they may not match the standards of oysters harvested domestically. It’s smart to moderate intake and stick to reputable brands.
Tips for Safely Consuming Chinese Smoked Oysters
Here are some best practices for minimizing risks when eating smoked oysters from China:
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Check labeling – Look for brands that indicate thorough processing controls and rigorous metal/toxin testing. This indicates higher food safety standards.
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Know your serving sizes – Limit portions to 2-4 oysters at a time. Moderating intake helps avoid overexposure to any contaminants.
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Buy from established sellers – Purchase from major retailers versus random bodegas or markets. Big box stores hold inventory to stricter sourcing protocols.
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Store properly after opening – Keep refrigerated and use within 3-5 days of opening. Don’t consume from bulging or damaged cans.
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Avoid raw consumption – Cooking helps reduce bacterial presence. Don’t eat raw oysters, which come with higher risks.
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Check local advisories – If state health departments warn about certain brands, avoid purchasing those specific products.
What Are Safer Alternatives to Chinese Smoked Oysters?
If you’re still concerned about the risks of Chinese smoked oysters, here are some safer options to consider:
Domestic smoked oysters – U.S. or Canadian-sourced smoked oysters follow production guidelines more aligned with Western food standards.
Fresh or frozen oysters – Cooking unfrozen raw oysters eliminates uncertainties about prior handling. But check source.
Other canned seafood – Clams, mussels, sardines provide a similar nutrition/taste profile with less heavy metal accumulation.
Smoked salmon or trout – These finfish don’t carry the same worries as bivalves like oysters when farming in concentrated waters.
Canned octopus or squid – Cephalopods show lower levels of toxins than shellfish in testing.
Plant-based seafood alternatives – Options made from soy, konjac or peas offer an ocean-inspired taste without safety concerns.
The Takeaway: Enjoy Smoked Oysters from China in Moderation
Given proper processing and testing by reputable brands, smoked oysters imported from China present minimal cause for worry. Sticking to responsible serving sizes and following basic food safety protocols further reduces any low-level risks.
That said, individuals with higher vulnerability including children, pregnant women, immune-deficient patients or those with shellfish allergies should exercise greater caution or avoid Chinese smoked oysters when alternate choices exist.
For most healthy adults, enjoying these flavorful, high-protein snacks infrequently and in small portions is no cause for stress. Just be sure to follow the smart consumption guidelines covered above.
With a few savvy purchasing decisions and safe storage habits, you can still incorporate Chinese smoked oysters as an occasional part of a healthy diet without reservation.
So don’t hesitate to pick up a jar of these smoky, briny treats to keep stocked in your pantry. Using sound judgment, you can safely fulfill an oyster craving and benefit from their robust nutrition. Just be mindful of sourcing and serve sizes for optimal wellbeing.
Sawmill Bay vs. big brand smoked oysters. Who is the winner?[/et_pb_text][et_pb_post_title title=”off” comments=”off” featured_image=”off” _builder_version=”4.4.6″ title_text_align=”center” title_font_size=”36px” meta_text_align=”center” meta_font_size=”11px” title_font_size_tablet=”” title_font_size_phone=”25px” title_font_size_last_edited=”on|phone” meta_font_tablet=”” meta_font_phone=”” meta_font_last_edited=”on|desktop” meta_font_size_tablet=”” meta_font_size_phone=”10px” meta_font_size_last_edited=”on|phone”][/et_pb_post_title][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.4.6″][et_pb_fullwidth_image src=”http://smallbatchvancouver.com/wp-content/uploads/2020/06/SB_Sawmill-Bay-Smoked-Oyster-7.jpg” alt=”Sawmill Bay Smoked Oysters” title_text=”Sawmill Bay Smoked Oysters” _builder_version=”4.4.6″][/et_pb_fullwidth_image][/et_pb_section][et_pb_section fb_built=”1″ use_custom_gutter=”on” gutter_width=”4″ specialty=”on” _builder_version=”4.4.6″ width=”100%” custom_padding=”||10px|||” hover_enabled=”0″][et_pb_column type=”3_4″ specialty_columns=”3″ _builder_version=”25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_row_inner _builder_version=”4.4.6″ custom_padding=”||0px|||”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.4.6″][et_pb_text _builder_version=”4.4.6″]
Admittedly, until very recently I thought the smoked oysters I ate my whole life were local. Then, one day, I grabbed a can of Clover Leaf oysters without thinking and saw that they were actually made in China. Mind blown.
When I saw Sawmill Bay Shellfish post a photo of their cans of smoked oysters I hopped on my bike and rode across town to Fresh Ideas Start Here (F.I.S.H) to grab a can or two – 16 kilometres and $24 later I possessed two cans of these local treats.
Sawmill Bay Shellfish is an oyster, clam, and mussel farm on Read Island, which is off the coast near Campbell River and is mostly uninhabited. Read Island is between Quadra Island and Cortes Island.
The oysters are ‘beach grown’ in pristine waters, which means the oyster seeds, or baby oysters, are ‘planted’ on the ocean floor at low tide so they grow with the ebb and flow making for a more durable shell and meatier oyster. It’s then shipped to St. Jean’s Seafood in Nanaimo to be smoked using hardwood.
I’m well versed in Clover Leaf smoked oysters as they were ‘treats’ in my household, so I thought I’d do a comparison of the two to see what, if anything, is the difference. [/et_pb_text][/et_pb_column_inner][/et_pb_row_inner][et_pb_row_inner _builder_version=”4.4.6″][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.4.6″][et_pb_ src=”http://smallbatchvancouver.com/wp-content/uploads/2020/06/SB_Sawmill-Bay-Smoked-Oyster-10.jpg” alt=”Sawmill Bay Smoked Oysters” title_text=”Sawmill Bay Smoked Oysters” _builder_version=”4.4.6″][/et_pb_][/et_pb_column_inner][/et_pb_row_inner][et_pb_row_inner _builder_version=”4.4.6″ custom_margin=”31px|||||”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.4.6″][et_pb_text _builder_version=”4.4.6″]
There was a big difference between Clover Leaf and Sawmill Bay’s oil when you opened the cans. The oysters from Sawmill Bay were full and whole, but the oysters from Clover Leaf were a bit shriveled and flattened. To be fair, this may have more to do with the type of oyster than how it is processed. The Sawmill Bay oysters were smooth and meaty in texture with no tough bits and no squishy bits. The comparative Clover Leaf was a little tough and chewy.
Smelling wise, Sawmill Bay’s smoked oysters were very clean and lightly smoked, while the Clover Leaf was much more sour and had a stronger smokey taste from the extra oil.
My little experiment led me to more questions about how big brand oysters end up on the shelf.
In Vancouver, the common brands you’ll find on the shelf are Clover Leaf and Ocean’s. Both brands tout social and environmental responsibility on their website, including sustainability audits and a tool that helps you trace your catch by entering the serial numbers from your can. To my disappointment, and perhaps yours, this function is not available for Clover Leaf oysters – only their other canned products. [/et_pb_text][/et_pb_column_inner][/et_pb_row_inner][et_pb_row_inner _builder_version=”4.4.6″][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.4.6″][et_pb_ src=”http://smallbatchvancouver.com/wp-content/uploads/2020/06/SB_Sawmill-Bay-Smoked-Oyster-5.jpg” alt=”Sawmill Bay Smoked Oysters” title_text=”Sawmill Bay Smoked Oysters” _builder_version=”4.4.6″][/et_pb_][/et_pb_column_inner][/et_pb_row_inner][et_pb_row_inner _builder_version=”4.4.6″][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.4.6″][et_pb_text _builder_version=”4.4.6″]
As far as where the oysters are actually grown, the information is vague. Ocean’s says their oysters are “harvested in the Northeast Atlantic Ocean and then prepared and packaged in China “under strict quality standards.” Clover Leaf, on the other hand, didn’t know where the oysters are grown or how they get to China.
Take a look at this: the Sawmill Bay smoked oyster went from Read Island to Kitsilano, which is about 175 km away. I bought two cans there for $12 each. Based on a quick Google search, my can of Clover Leaf probably went about 20,000 km before it was sold for $3 at Donald’s. Mind blown again.
So, which oysters to eat? I’m going with Sawmill Bay because, frankly, they tasted better. I also like that I know exactly where they come from, what kind of water they grew in, and how they were picked. That being said, these smoked oysters are pretty pricey, so they’re not something you’d eat every day. For the quality and peace of mind, I’ll pay the price. [/et_pb_text][/et_pb_column_inner][/et_pb_row_inner][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3. 25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4. 5. 6″ header_font_size=”32px” header_2_font_size=”29px” header_4_font_size=”12px” header_5_line_height=”1. 7em” custom_margin=”0px|-27px|6px|-65px|false|false” custom_margin_tablet=”” custom_margin_phone=”|0px||0px|false|false” custom_margin_last_edited=”on|phone” custom_padding=”30px|20px|19px|20px|false|false” hover_enabled=”0″ header_2_text_color_tablet=”” header_2_text_color_phone=”” header_2_text_color_last_edited=”on|phone” border_width_top=”4px” border_color_top=”#ff9671″ border_width_right=”4px” border_width_left=”4px” border_color_left=”#fc9569″ text_font_size=”12px” header_5_font_size=”15px” background_color=”rgba(255,150,113,0. 15)” border_style_all=”none”].
When meat is “naturally smoked,” it means it was exposed to smoke from burning hardwood, hardwood sawdust, or corn cobs. This can be done either in the presence of heat or not.
“Smoked” means that the meat was treated with smoke that came from hardwood, hardwood sawdust, or corn cobs, either directly or indirectly (for example, liquid smoke). When talking about liquid smoke, the word “smoked” can only be used if the meat was heated in a vaporized liquid smoke solution or if the heated meat was wrapped or package in a material that was saturated with liquid smoke.
“Smoke flavor” is the correct term to use when liquid smoke has been added to the meat in a way other than the ones listed above. For example, when liquid smoke is added directly to the emulsion. [/et_pb_text][et_pb_code _builder_version=”4. 5. 6″ custom_margin=”-24px|-27px|94px|-65px|false|false” custom_margin_tablet=”” custom_margin_phone=”|0px||0px|false|false” custom_margin_last_edited=”on|phone” custom_padding=”0px|20px||20px|false|false” hover_enabled=”0″ border_width_right=”4px” border_color_right=”#ff9671″ border_width_bottom=”4px” border_width_left=”4px” border_color_left=”#fc9569″ background_color=”rgba(255,150,113,0. 15)” border_style_all=”none” min_height=”262px”][democracy id=”2″][/et_pb_code][et_pb_post_title title=”off” author=”off” date=”off” comments=”off” featured_=”off” _builder_version=”4. 4. 6″ meta_font=”|||on|||||” meta_text_align=”center” meta_text_color=”#262626″ meta_font_size=”13px” background_color=”#FFC75F” custom_margin=”||8px|0px|false|false” custom_padding=”13px||||false|false”][/et_pb_post_title][et_pb_post_slider posts_number=”4″ include_categories=”89″ show_pagination=”off” show_more_button=”off” excerpt_length=”0″ show_meta=”off” _placement=”top” use_bg_overlay=”off” arrows_custom_color=”#262626″ offset_number=”1″ _builder_version=”4. 4. 6″ header_text_align=”center” header_font_size=”16px” body_text_align=”center” body_font_size=”12px” background_enable_color=”off” background_layout=”light” module_alignment=”center” custom_margin=”-14px|0px||0px|false|false” custom_padding=”0px||0px|||”][/et_pb_post_slider][et_pb_ src=”http://smallbatchvancouver. com/wp-content/uploads/2019/09/My-Post-9. jpg” title_text=”My Post (9)” _builder_version=”4. 4. 6″][/et_pb_][/et_pb_column][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4. 4. 6″ global_module=”8534″][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4. 4. 6″ width=”100%”][et_pb_column type=”1_4″ _builder_version=”4. 4. 6″][et_pb_post_nav show_next=”off” _builder_version=”4. 4. 6″][/et_pb_post_nav][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4. 4. 6″][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4. 4. 6″][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4. 4. 6″][et_pb_post_nav show_prev=”off” _builder_version=”4. 4. 6″ module_alignment=”right” custom_margin=”|0px||0px|false|false”][/et_pb_post_nav][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4. 4. 6″ background_color=”#e1e6e6″ custom_margin=”-4px|||||” custom_padding=”70px|||||” global_module=”8449″][et_pb_row _builder_version=”4. 4. 6″ background_color=”#e1e6e6″][et_pb_column type=”4_4″ _builder_version=”3. 29. 3″][et_pb_text _builder_version=”3. 29. 3″ header_text_align=”center” header_2_font_size=”30px” header_3_font=”|600|||||||” header_3_font_size=”25px” custom_margin=”||-2px|||”].
Canned Smoked Oysters – Are They ALL from CHINA? – WHAT ARE WE EATING??
FAQ
Are canned smoked oysters from China safe to eat?
Are smoked oysters safe?
Why are smoked oysters not for sale in California?
Where do Chinese oysters come from?
Are smoked oysters safe to eat?
Smoked oysters can be helpful, as they’re already fully cooked and have been sterilized. Those processes destroy any harmful bacteria, helping to keep you safe. However, you do need to be careful with cold smoked oysters. Because these are kept cold when they’re being smoked, they’re not really being cooked and some harmful bacteria can remain.
Are smoked oysters high in sodium?
In general, they’re higher in sodium and more nutrient-dense. One serving of smoked oysters boasts 170 calories, 8 grams of carbs, 14 grams of protein and 10 grams of fat. Raw oysters have 117 milligrams of sodium per serving, while smoked varieties can exceed 330 milligrams.
Are smoked oysters from China BPA certified?
Great Value smoked oysters from China is ASC certified. It might have BPA. Hi, this looks promising. Canned oysters from Cornwall, UK, offered in seawater and various other dressings. Still in the process of being set up.
How many calories are in smoked oysters?
One serving of smoked oysters boasts 170 calories, 8 grams of carbs, 14 grams of protein and 10 grams of fat. Raw oysters have 117 milligrams of sodium per serving, while smoked varieties can exceed 330 milligrams. Are Smoked Oysters Healthy? Craving pasta with smoked oysters?