Apalachicola oyster spat for sale
I came here to spend three days driving a loop we’ll call the Puget Sound Oyster Trail. The wonderful thing about Seattle, that greatest of oyster cities, is that the story began just beyond Elliott’s big picture windows, among the sheltered inlets and forested islands that make Washington State’s $185-million-a-year shellfish industry easily the biggest and best in the United States, if not the world. And yet, as with peas and pork and broccoli and beef, there is always a story to tell when you follow your food back to the source. Those shimmering half shells seemed to say that they’d been plucked straight from the sea, as if there were nothing to know beyond their briny lusciousness. With the precision of a surgeon, the oysterman set to work and laid my order on ice, next to a cold glass of Washington Sauvignon Blanc. The two dozen trays behind the shucker were flagged with names like Hama Hama, Barron Point, Little Skookum-farms within a few hours’ drive (or sail) of my barstool. At least it felt that way to me, sitting at grand old Elliott’s Oyster House on Seattle’s waterfront. There’s something sweetly deceptive about their simplicity, too. Oysters are even quasi-wild and sustainable, not to mention downright good for the oceans. Luxurious but unpretentious, decadent but healthful, oysters are the must-order-from the basis of le grand plateau de fruits de mer at a New York institution like Balthazar to seafood-centric newbies like The Ordinary in Charleston, South Carolina. Ysters have once again become the bivalve of the hour, the defining protein of the age, expressing everything we want life and food to be right now. Saturday, 12 noon: Sandy Ingber, executive chef at New York’s Grand Central Oyster Bar, phones in an order for 120 dozen oysters. After “aging” for two years, the shells are used to give oyster larvae a place to set and become seed. Shucked oyster shells at Taylor Shellfish Farms headquarters in Shelton, WA. Nick Jones, of Jones Family Farms, harvesting shellfish in Shoal Bay on Lopez Island.ĥ.|||||| The science behind oysters: Fourth-generation shellfish farmer Paul Taylor and his daughter Brittany inspect the Taylor Shellfish oyster seed nursery in Shelton, WA.ģ.||||||īiologist Molly Jackson developing oyster feed in the algae room at the Taylor Shellfish hatchery in Quilcene, WA.Ĥ.|||||| virginica oyster is an East Coast species raised in Puget Sound.Ģ.|||||| Oysters Mediterranean are steamed and served with an olive, garlic, and caper tapenade, while Oysters Moscow are raw with a dressing of horseradish, sour cream, and caviar.1.|||||| Purists who believe oysters need only a squeeze of lemon or splash of Tabasco to attain perfection might change their minds after trying some of Gormley’s bivalve variations. 23 Avenue D, 85Ĭhef Brett Gormley styles himself as “culinary artist-alligator slayer.’’ He’s certainly earned theįirst half. “We’d walk around with our mouths open waiting for someone to drop an oyster in.’’ Don’t forget Debi’s homemade buttermilk pie for dessert.
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“That’s why the place smells so good.’’ He grew up around Apalachicola, where oysters were plentiful at family gatherings. Debi Fletcher is the chef, while hubby Jeff runs the bar and shucks to order.
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Larger than the name suggests, this downtown institution is crammed with local memorabilia. 301-B Market St., 85, Hole in the Wall Raw Bar Oyster po’ boy $8, fried oyster dinner $15. Watch the pelicans cruise past on the creek while you eat. At Scipio Creek Marina, a few blocks from Apalachicola’s blinking traffic light, Papa Joe’s is good for oysters on the half shell with cold beer - or for sitting down in the screened porch to a po’ boy or a plate overflowing with fried oysters.