On the Half Shell - BW

Gulf oysters were first harvested by Native Americans, who had an easier time collecting the relatively stationary shellfish than mobile shellfish... more

by Scott Pellegrin

Title

On the Half Shell - BW

Artist

Scott Pellegrin

Medium

Photograph

Description

Gulf oysters were first harvested by Native Americans, who had an easier time collecting the relatively stationary shellfish than mobile shellfish like shrimp. If you go out wading in the Gulf, you can see live oysters in places with shallow brackish water like estuaries and sounds.

There are so many wonderful places to visit on the Gulf of Mexico that it could keep you busy for a decade of vacations. Wherever you go, seafood is likely to be first on the menu, including the wild-caught Gulf Oyster, which is a strain of Eastern Oyster (Crassostrea virginica) but with a different taste and texture. The freshwater of the Mississippi River that runs into the Gulf lowers the salinity of the water and contributes to making Gulf Oysters large, tender and meaty. The taste is said to be mild and delicate. Spoon-shaped, they are cream-colored or brownish when raw, ivory when cooked.

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Uploaded

May 10th, 2010