Raw Oysters, Raw Seafood & Why Vacation Is the Worst Time to FAFO
A Chef’s Honest Talk on Food Safety, Norovirus, and Bad Buffet Decisions
Let’s get one thing straight: I love oysters. Love them. On ice. Properly sourced. Properly handled. Eaten in the right place, at the right time, with the right people. What I don’t love is watching folks throw all food safety logic overboard the second they go on vacation—especially on cruise ships and resort buffets—then act shocked when their “luxury dining experience” turns into a sprint to the bathroom.
Here’s the deal, chef to guest: raw seafood is high risk by nature. Oysters, clams, mussels—these little guys are filter feeders. That means whatever is floating around in the water (bacteria, viruses, contaminants) can end up inside them. Cooking kills most of that risk. Eating them raw? You’re rolling the dice. Now add vacation variables—crowds, mass food production, long holding times, fluctuating temperatures, international sourcing, and yes, other guests who may or may not believe in hand washing and suddenly that half shell starts looking real suspicious.
Enter norovirus, the uninvited guest that never skips a cruise. It spreads fast, survives on surfaces, and thrives in crowded environments where food is handled by many hands. Raw foods—especially raw seafood, don’t get a heat “kill step,” so if contamination happens anywhere along the chain, it shows up at the table ready to ruin your trip. Food safety didn’t fail… physics and biology just did what they do.
And let’s talk about vacation brain for a second. Something about buffets and ocean views convinces people they’re invincible. “I never get sick.” “I eat oysters all the time.” Cool. But do you eat them when thousands of strangers from different countries are touching the same tongs, breathing the same recycled air, and living their best life right before touching that lemon wedge? Exactly.
As a chef, my rule is simple: vacation is not the time to be adventurous with raw seafood. Eat it at reputable restaurants that specialize in it. Eat it when you know the source. Eat it when the kitchen isn’t feeding 4,000 people at once. Or “hot take” eat it cooked and enjoy your trip without memorizing the layout of your bathroom.
Food safety doesn’t take vacations, even when common sense does. So if you’re heading out to sea or hitting an all-you-can-eat resort, do yourself a favor: admire the oysters from afar, grab something hot, and let your vacation memories be about sunsets—not stomach cramps.
Chef’s Tip: If the seafood is raw, the risk is real. If it’s on a buffet, double it.
Follow Us
