Since most fish markets don’t deliver on weekends, many avoid it but others are comfortable ordering fish if the restaurant has a coastal location or is known for seafood. When it comes to oysters, however, all bets are off, at least according to Cordon Bleu-trained chef, Mark Nichols. Nichols, who owns the high-end catering service 'JC’s Catering', won’t go near raw oysters if they were harvested more than 100 miles away from the restaurant serving them. “If handled and stored incorrectly, raw oysters can kill you,” he explains. Not exactly the evening you were looking for when you made that reservation.