What should I expect from shucked oysters at a raw bar?
When I shuck my own, I make an effort to open them carefully, no shell pieces in the oyster, no nicks in the oyster itself and fully detached from the bottom shell. Too often, the oysters I get when I am at a raw bar or restaurant are at least nicked, and more often beat up by the oyster knife, and not released from the bottom shell. I am not sure this effects the flavor, but it does alter the presentation and requires me to release the oyster from the bottom shell without an oyster knife.
Am I expecting too much?