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Whats the rule on times of the year for eating oysters?
Posted on 7/16/15 at 6:09 pm
Posted on 7/16/15 at 6:09 pm
I was always told to only eat them in months with an R. Is that right? Is that only raw or all kinds? Or is this all an old wives tale due to advances in technology?
Posted on 7/16/15 at 6:15 pm to indytiger
There is no time rule anymore. Eat them how you want, when you want. The flavor does change with the time of year, however.
Posted on 7/16/15 at 8:23 pm to indytiger
I still stick to the "months ending in R" rule.
Posted on 7/16/15 at 8:43 pm to lsuwontonwrap
You really need to avoid the spawning season. I think that's May and June. The reason is that the act of spawning depletes the oyster's flesh so that it's less tasty.
You can get tasty oysters during spawning if you can find "triploid oysters". Triploids don't spawn, because they have 3 chromosomes instead of 2, hence the name. They have to be cultured and take about 2 years to mature as apposed to the 3 years for regular, "diploid", oysters.
Maybe someone on here knows more than I do and can chime in.
ETA: It's "triploid", not "triplet".
You can get tasty oysters during spawning if you can find "triploid oysters". Triploids don't spawn, because they have 3 chromosomes instead of 2, hence the name. They have to be cultured and take about 2 years to mature as apposed to the 3 years for regular, "diploid", oysters.
Maybe someone on here knows more than I do and can chime in.
ETA: It's "triploid", not "triplet".
This post was edited on 7/18/15 at 12:29 pm
Posted on 7/17/15 at 6:57 am to indytiger
quote:
Or is this all an old wives tale due to advances in technology?
This
The "R" Rule was a guideline before refrigerated trucks existed.
Posted on 7/17/15 at 7:42 am to misterc
Refrigeration changed things. BUT, I still find oysters to be of better quality and taste as we get into fall.
Posted on 7/17/15 at 7:57 am to VOR
Agreed. Oysters are a fall\winter delicacy in my household
Posted on 7/17/15 at 8:02 am to Stadium Rat
quote:
You really need to avoid the spawning season
This changed me forever...I will never eat oysters during this time...had a batch that were in the midst of spawning...they were off and I could tell.
Posted on 7/17/15 at 8:20 am to OTIS2
quote:
There is no time rule anymore. Eat them how you want, when you want. The flavor does change with the time of year, however.
They are safe to eat during the summer but you definitely have a lower quality product. Even though they are safe, you do have a higher risk of bacteria when it is warmer.
Posted on 7/17/15 at 9:02 am to indytiger
quote:
Or is this all an old wives tale due to advances in technology?
The technology of ice machines on boats .
Posted on 7/17/15 at 9:09 am to jmarto1
quote:
Even though they are safe, you do have a higher risk of bacteria when it is warmer.
This is very true. Vibrio is a higher risk, particularly in the Gulf oysters, during warmer months. I usually just eat fried oysters in the warmer months, but mainly for taste issues. I know I'm missing some good ones, too, though.
This post was edited on 7/17/15 at 9:50 am
Posted on 7/17/15 at 9:18 am to OTIS2
quote:
I usually just eat fried oysters in the warmer months, but mainly for taste issues. I know I'm missing some good ones, too, though.
Same. Unfortunate too because a nice cold gulf oyster on a hot day always sound good. Some of the upper NE coast oysters are a good option early summer.
Posted on 7/17/15 at 9:20 am to misterc
quote:
The "R" Rule was a guideline before refrigerated trucks existed.
It's not refrigerated trucks. It's actual refrigeration units (not coolers or ice machiens) on the boats. The oysters needs to be cooled at 45 degrees within an hour of harvest to properly manage vibrio.
This post was edited on 7/17/15 at 9:21 am
Posted on 7/17/15 at 9:27 am to mpar98
quote:
This changed me forever...I will never eat oysters during this time...had a batch that were in the midst of spawning...they were off and I could tell.
because you just loaded your mouth with tons of oyster sperm
Posted on 7/17/15 at 10:07 am to indytiger
I ate 2 dozen last night. Small but good and I'm still kickin
Posted on 7/17/15 at 10:55 am to indytiger
You'll find that many stores don't even carry them right now. I went everywhere but Tony's the other day because I had an envie for oyster spaghetti and could not find them.
Posted on 7/17/15 at 12:58 pm to Artie Rome
Stadium Rat is on the right page with the Diploid vs Triploid oysters. I'm harvesting Triploid oysters in Mobile Bay right and I can tell you they are just as plump and delicious as a few months ago. They grow faster in warm months and can be harvesting size in as little as 6 months. The saltiness depends on the wind and currents. We try to harvest when it's a strong south wind pushing salt into the bay. They are on floating pontoons in cages so they are a lot cleaner than La gulf oysters. I had some from Pottervilles bay last week that were small but tasty and clean. That is somewhere near Grand Bay. Looked almost like a NE Atlantic oyster.
This post was edited on 7/17/15 at 12:59 pm
Posted on 7/17/15 at 1:01 pm to lsumailman61
quote:
They are on floating pontoons in cages so they are a lot cleaner than La gulf oysters.
They are trying these in LA right now. Have some right behind my camp in GI.
Posted on 7/17/15 at 1:07 pm to lsumailman61
Wow. That sounds promising.
Posted on 7/17/15 at 1:21 pm to Artie Rome
I'm working with a Professor from LSU and Auburn University has test cages next to ours. We flip them once a week and they go thru a self purging process. The mud and barnacles dry and then they are returned to the water within 20 hours. Very clean, little brine and almost sweet and salty oyster. Should be seeing them in Gulf Shores restaurants in the coming months.
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