HOW TO PICK & PREPARE OYSTERS
Join Marine Scientist Kimber Anderson as she visits her local grocery store to show you how to pick and prepare oysters from Texas.
WHAT’S THE RIGHT WAY TO EAT AN OYSTER?
There’s actually no “right” way to eat an oyster, though the most popular way is to slurp them down raw, right out of their shells. You can’t go wrong with a big squeeze of lemon and a dash of hot sauce, either. If you’re not team raw, Texas oysters are begging to be deep-fried, piled onto a po’ boy or cooked on the grill, in which they poach themselves in their own liquor inside their shells.
OUR MOST SUSTAINABLE SHELLFISH
These gems of the Gulf aren’t only delicious, they also play a vital role in maintaining the overall health of our Gulf’s ecosystem. A single oyster can filter up to fifty gallons of water per day, improving water quality and clarity in the process.
Oystermen pick and process fresh oysters from wild reef beds, then return their empty shells along with raw materials to the bay to build new reefs. This allows our oysters to thrive naturally, improve water quality, and increase the number of habitats for other fish in the Gulf.
ARE OYSTERS ALWAYS IN SEASON?
Remember the old saying, “Never eat oysters in months without an ‘R’ in them”? Back in the day before refrigeration, it was harder to keep oysters from spoiling during summer months. Nowadays they’re eaten year-round, but the primary season is November to May.