To me, oysters are one of the delicacies of the coast of North Carolina. I have fond memories of my Dad and I going to Matthews Landing to get oysters. He would buy a bushel and before leaving he would shuck two or three raw ones for each of us. During the winter months, there was no finer meal than steamed oysters with cornbread cooked in a cast iron pan.
It appears people either hate them or absolutely love them. There is no middle ground. I suppose its' their appearance that turns people off but these salty mollusk have a taste all their own and when eaten with drawn butter and cocktail sauce....well, it's a symphony of sheer joy.
Also for those who love them, going to an oyster roast is as much a social event as a meal. Everyone gathers around a table with the steamed oysters poured down the center. While shucking, friends and family share stories and visit with one another. There is chatter about how good they are, who just opened the largest oyster, how long before some hot ones will be brought out, and how many can you eat or did eat last time. Even veteran shuckers giggle with delight when they open a big one.
Oysters are good for you too. They are one of the most nutritionally balanced foods, containing protein, carbohydrates, and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for low-cholesterol diets. Oysters are an excellent source of Vitamin A, B1(Thiamin), B2 (Riboflavin), B3 (Niacin), C (Ascorbic acid) and D (Calciferol). Four or five medium size oyster supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, and manganese and phosphorus.
Oysters are bivalve mollusks that can live up to 40 years and grow up to eight inches. In North Carolina the oysters (Crassostrea Virginica) are harvested at three years of age and about 3 inches. The population of oysters has declined over the past century due to habitat loss, pollution, diseases, and over harvesting. According to the North Carolina Federation, oysters are very important to our estuaries. These keystone species are a reflection of the health of the ecosystem. Restoring and keeping our native oysters healthy will help to keep our coastal waters and other aquatic species healthy.
Oysters are harvested from October to March with tongs, rakes, and by hand here on the coast. They dredge for them in the Pamlico Sound. Even though locals say oysters should be eaten only in months with r's, oysters really can be eaten 12 months a year. This started in the days when oysters where shipped with inadequate refrigeration and spoiling was problematic. Today all seafood is shipped refrigerated. However, some local restaurants still only serve steamed oysters during those months because they buy them from the Chesapeake Bay area.
It appears people either hate them or absolutely love them. There is no middle ground. I suppose its' their appearance that turns people off but these salty mollusk have a taste all their own and when eaten with drawn butter and cocktail sauce....well, it's a symphony of sheer joy.
Also for those who love them, going to an oyster roast is as much a social event as a meal. Everyone gathers around a table with the steamed oysters poured down the center. While shucking, friends and family share stories and visit with one another. There is chatter about how good they are, who just opened the largest oyster, how long before some hot ones will be brought out, and how many can you eat or did eat last time. Even veteran shuckers giggle with delight when they open a big one.
Oysters are good for you too. They are one of the most nutritionally balanced foods, containing protein, carbohydrates, and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for low-cholesterol diets. Oysters are an excellent source of Vitamin A, B1(Thiamin), B2 (Riboflavin), B3 (Niacin), C (Ascorbic acid) and D (Calciferol). Four or five medium size oyster supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, and manganese and phosphorus.
Oysters are bivalve mollusks that can live up to 40 years and grow up to eight inches. In North Carolina the oysters (Crassostrea Virginica) are harvested at three years of age and about 3 inches. The population of oysters has declined over the past century due to habitat loss, pollution, diseases, and over harvesting. According to the North Carolina Federation, oysters are very important to our estuaries. These keystone species are a reflection of the health of the ecosystem. Restoring and keeping our native oysters healthy will help to keep our coastal waters and other aquatic species healthy.Oysters are harvested from October to March with tongs, rakes, and by hand here on the coast. They dredge for them in the Pamlico Sound. Even though locals say oysters should be eaten only in months with r's, oysters really can be eaten 12 months a year. This started in the days when oysters where shipped with inadequate refrigeration and spoiling was problematic. Today all seafood is shipped refrigerated. However, some local restaurants still only serve steamed oysters during those months because they buy them from the Chesapeake Bay area.
Local Restaurants
T&W Oyster Bar and Restaurant - Highway 58, only 5 minutes from the John & Lucille Country Retreat.
T&W Oyster Bar and Restaurant - Highway 58, only 5 minutes from the John & Lucille Country Retreat.
Jordan's Restaurant - Emerald Isle, across from Bogue Inlet Drive, only 10 minutes from John & Lucille's
If you have had a good dining experience at an oyster bar, please add your comments to this blog.
Sources:
http://www.ncfisheries.net/
http://www.nccoast.org/
http://www.globalgourmet.com/
http://www.bartleby.com/
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