We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
The Atlantic Oyster (Crassostrea virginica) lives from the Northeast US down all the way through the Texas coast.
They grow faster and larger in the south, and, in my view, are tasteless. In fact, they need to be cooked with something to be any good at all.
Our Wellfleet Oysters are the best in the world, raw on the shell. Some afficionadoes call it "merroir," like terroir with grapes: These oysters grow slowly in mostly cold water, are splashed twice daily with fresh water from the Herring River, and spend low tide in the air. A rare combination of things. They are generally not too large.
Due to demand, they are farmed now in commercial oyster beds, although my father-in-law and I have had some fun snagging a bag of them at low tide because there are still some wild ones. (Wear sneakers.) Don't go near the commercial beds or they might kill ya.
I’m sorry , but you just cannot beat Louisiana oysters , don’t know if it’s the sewage from the Mississippi River or the leaky oil pipelines , but it works.
I also do not eat raw oysters any more, @ 69 not worth the risk.
But the Oysters Beinville at Anthonies in Ocean Springs MS are to die for.
I'm jealous. I love raw oysters, but they're just so damn expensive in the middle of OK that it's a waste of good money most of the time. I eat them on special occasions and on vacations. I love them cooked in many ways too, but raw is the best.
I'd love to have a table full of various oysters from all over the country to compare the flavors.
I am one of the unfortunates who seems to lack the taste receptors needed to appreciate oysters. To me, they simply taste like mud. I've had them on the boat, dug up just then in the Chesapeake, and elsewhere, always with the same disappointing result.
I'm not afraid of raw seafood per se (I love Eastern Hardshell Clams or quohogs on the half-shell) and am quite fond of sashimi, but I seem to have gotten cheated out having any oyster fun in this lifetime, alas.
The best oysters from the South are the ones from Apalachicola Bay. Sadly, the harvesting has been shut down for years to come, as the tidal flats have become too salty because Georgia is using too much water from the Chattahoochee River, which feeds the bay.
The French Belon oyster is now grown in Maine, and is just as good. I love them but not everyone does. Kumamoto oysters from the Pacific NW have a nice mild flavor that most everyone likes.