There are oysters from other bodies of seawater that are more reputable.
“There are oysters from other bodies of seawater that are more reputable.”
Has nothing , absolutely zero to.do with if the water is reputable. This bacteria is endemic to warm seawater even more so brackish water. It is present in all of the Gulf of America and bays attached too it same for most of the lower Atlantic coastline. Warm water is its natural home. It is not imported by illegals and has zero to do with locations imagined pedigree. If the water is warm enough and if there is a source of food for this bacteria it will grow and multiply it is that simple.
It amazes me that people eat raw seafood from any source in the Gulf when the water temp is above 80F its only remotely safe in the winter cooler water months.
There is a reason you have never heard of Puget sound oysters having this bacteria the water is too cold for it so survive. Same for PEI or Newfoundland and Labrador oysters. These sources are the only ones anyone with a grasp of science and biology would touch on any Northern hemisphere month that is not December to February.
Char grilled oysters from Dragos in NOLA are fully cooked and perfectly safe to eat same for the only real oysters Rockefeller at Antoine’s in the Quarter again NO ONE EKESE ON EARTH has real oysters Rockefeller other than Antoine’ they invented them and only they know the real greens they use which is NEVER spinach.