Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Oysters !! YAY !!!

It's also about bacteria in the summer (red tide etc) and oysters are spawning in the summer. I'll pass on warm water oysters.

Yeah, they are filter feeders !!

So, It's more about where you get them from.

Love them freshly shucked, cracked black pepper & a squeeze of lemon juice, accompanied by a good stout !

If ya'll gotta cook them;

https://juliegoodwin.com.au/oysters-kilpatrick-recipe/



or, steam them in their own juices, only until they pop their top shell & get after them.

I live on the Pamlico Sound in NC so I just go out and catch my own. I usually get from 20-30 bushels a year for me and friends and cookings. Fried oyster burger or cooked on grate over open fire covered with burlap bag to create steam and hold in heat till they crack open.

The "R" month tradition is more because oysters breed in the summer, and that makes them taste - not bad, but not as good. Kind of flaccid and bland. Poor little things are worn out from all that sex. I had a dozen on the half when I was in Augusta Georgia the first week of April, and they were marginal. A shame since I can't get them at all here in Utah.

We just spent a couple of days in Corpus fishing and my wife ate a pile fried. I have no use for them when a killer crab cake is available. I watched a number of folks just swallowing them down though. Never a chew it seemed...

Bout time to yard the camp trailer up to quilicene for a steamer/oyster run... pard is headed shrimpin this weekend and next weekend, tied up this weekend and headed out halibut and king on the the 11th and 13th... hood canal is a pretty good grocery store

I love a place in East Baltimore. 16oz. CC on Fridays. Killer.

Picked up a quart of selects($34.00) earlier today. Cashier lady remarked as they looked like a jar of gaggers. Oh well, that's West Virginia for ya.

Used to get fresh oysters when I lived in Alexandria. About March the quality was really down from, say, January. Uncle Ed who made the best oyster stew I ever tasted would quit after February but then he was a connoisseur as far as oysters go. Ed said they were fat mid-winter and by spring they were skinny. Never got into what that meant, I just went with what Ed said. Guess it's what Rocky said, the skinny ones tasted like Rocky described.

Best were off the boat, husk yourself. Commercially processed oysters (in VA/MD anyway) had to be rinsed and you loose some flavor. And damn, is that a chore if your just learning how to do it.

I eat them year round. Have for decades. Will continue to. Carry on.

Normal day in my kitchen.It's a mess so fried a few in butter. YUM

Kitchen carnage notwithstanding oyster po'boys BL&D later this week till I bust.

I have eaten them year around. They are safe in summer just not as good.When they harvest them they are held in a certain manner that causes the harmful bacteria to die. It's 3 days in LA. I've been buying them for 25 years and hauling them home when I leave work. The ones I bought in March this year were the best oysters I've ever had. I've never eaten any from the Atlantic coast. But I've had them from the Pacific NW and all the Gulf states, In my opinion Louisiana oysters taste the best.

If you get the chance there's something special about Chesapeake Bay oysters.

YUP. Chesapeake Bay oysters are the best. Ate a quart of selects the other day. Breaded,pan fried heaven.