The raw oysters thread the other day had me hungry. Went to a place that had a good variety to try. Tried the Point aux Pins oysters and they were out of this world. Figured they were cold water NE shellfish. Nope. Alabama. Below is a write up. Looking forward to a lot more of this taking place in the Gulf of Mexico bays.
Long Island Sound, maybe? Cape Cod Bay? Duxbury Harbor? Would you believe Alabama? They’ve got the look of a classic Northeast oyster, but they are Gulf oysters through and through. (Native to Cedar Point, in fact, before the Auburn Shellfish Laboratory gets a hold of them.) The difference is, they are farmed, and, apparently, that is enough to turn a Gulf oyster into a Northeast oyster. Instead of the superthick shell, these get a nice cup and an urbane black-and-white polish to the shell. This happens because these oysters are raised in cylindrical mesh containers that roll with the tides and tumble the oysters, ensuring that deep cup. The plump meats and healthy ivory color come from the algae-rich waters of Grand Bay, Alabama, where they are grown.
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Long Island Sound, maybe? Cape Cod Bay? Duxbury Harbor? Would you believe Alabama? They’ve got the look of a classic Northeast oyster, but they are Gulf oysters through and through. (Native to Cedar Point, in fact, before the Auburn Shellfish Laboratory gets a hold of them.) The difference is, they are farmed, and, apparently, that is enough to turn a Gulf oyster into a Northeast oyster. Instead of the superthick shell, these get a nice cup and an urbane black-and-white polish to the shell. This happens because these oysters are raised in cylindrical mesh containers that roll with the tides and tumble the oysters, ensuring that deep cup. The plump meats and healthy ivory color come from the algae-rich waters of Grand Bay, Alabama, where they are grown.
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