Oysters are Our Claim to Fame
Saveur Magazine Dec 2007
Apalachicola Bay provides an excellent environment for oysters and produces some of the nation’s highest quality seafood. Fresh water from the Apalachicola River mixes with the pure saltwater from the Gulf of Mexico to create a perfect nursery. Oysters grow rapidly in these waters reaching marketable size in less than two years.
Franklin County harvests more than 90% of Florida’s oysters and 10% of the nationwide supply. This $134 million sustainable, nonpolluting industry employs over 1,000 people directly. Tongers (traditionally called “oystermen”) harvest the oysters today in the same manner they have for a century. This method of harvesting is used to ensure the continued health of the Bay and River, which is central to any decisions involving this industry. From small wooden boats, 20-23 feet long, using tongs that look somewhat like two rakes attached in scissor-style the oystermen bring the oysters to the surface. The oysters are brought on board and sorted on a culling board where they are separated by size. Oysters must be at least three inches in length to be considered legally harvestable. The smaller ones are returned to the Bay.
Oysters are a nutritious as well as a culinary delicacy. They are a low-calorie, low- cholesterol source of protein; an exceptional source of zinc, a mineral associated with strengthening the immune system; a prime source of omega - 3 fatty-acids linked to lowering the risk of heart attack, breast cancer, prostate cancer, and of stroke.
Oysters are a nutritious as well as a culinary delicacy. They are a low-calorie, low- cholesterol source of protein; an exceptional source of zinc, a mineral associated with strengthening the immune system; a prime source of omega - 3 fatty-acids linked to lowering the risk of heart attack, breast cancer, prostate cancer, and of stroke.
The Southern Foodways Alliance has collected extensive oral histories on the history and culture of the oyster harvesters and dealers. To read more, click here.
Drain the oysters, saving the liquor. Remove any shell particles. In a large saucepan, sauté the onion and celery in 2 tablespoons of the butter until very soft and transparent. Add the milk and the remaining butter. Heat the milk, but do not boil. Add the oyster liquor, salt, pepper, Accent, and celery salt. In a separate pan, heat the oysters for 2+ minutes, just until they curl at the edges. Add the oysters to the stew just before serving. Yield: 4 servingsPer Serving: calories 507, calories from fat 339, total fat 38g, saturated fat 20g, cholesterol 135mg, total carbohydrate 18g, protein 25g.
OYSTER STEW
1 pint of Apalachicola Bay oysters with liquor
½ cup finely chopped onion
½ cup finely chopped celery
1 stick butter1 quart whole milk (you may use part Half-and-Half for richer stew)
seasoned salt to taste
pepper to taste
Accent to taste
celery salt to taste
Drain the oysters, saving the liquor. Remove any shell particles. In a large saucepan, sauté the onion and celery in 2 tablespoons of the butter until very soft and transparent. Add the milk and the remaining butter. Heat the milk, but do not boil. Add the oyster liquor, salt, pepper, Accent, and celery salt. In a separate pan, heat the oysters for 2+ minutes, just until they curl at the edges. Add the oysters to the stew just before serving. Yield: 4 servingsPer Serving: calories 507, calories from fat 339, total fat 38g, saturated fat 20g, cholesterol 135mg, total carbohydrate 18g, protein 25g.
12th Annual Forgotten Coast Chef Sampler
Join us on February 10, 2008 for the dining experience of the year! Area chefs from over fifteen different restaurants will put out their finest fare at the historic Fort Coombs Armory Avenue D and 4th Street in Apalachicola. Tickets are $50.00 each or tables can be purchased. For More Information, call (850) 653-9419 or
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