This is Florida Oyster. I heard this is the best of the best, right?

How should I do this? I'm just so just tippin' it in front of you. Almost like you're

doing a shot. I've done that. What's what?

You know what? Then you're a veteran.

Last weekend, I was standing on a boat in the middle of Oyster Bay, about 30 minutes south of

Tallahassee's Florida A&M University. The buzz of students and Oyster men filled the air

as I was about to try my very first raw oyster straight from the water.

I don't know why I did that. I don't know why. But I did it. And it tastes fresh.

I didn't like a pro. Not sure exactly why I did that, but I did it.

I did it. That's your first one though. You did it.

Yeah. You did it like it was your hundredth.

What you said? Doing like a shot. So I said I've done that a little bit.

A little bit.

Now the taste of these shellfish isn't exactly my thing. But whether or not you find them delicious,

oysters aren't just food. They're crucial to the health of the ecosystem.

I am one of the three thousand species that is completely and solely dependent on oysters

cleaning the ocean because I need the ocean.

Each adult oyster can filter about 50 gallons of water per day,

clearing the oceans and bays for other marine life to live and grow.

And when the oysters die, the empty shells also create structures for other sea life to take shelter in.

Over time, these oyster reefs form barriers that protect shorelines from extreme storms and weather.

The National Hurricane Center warning the Florida Peninsula will face catastrophic winds and flooding.

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