Apalachicola: Oysters Are Our Claim to Fame
Apalachicola Bay oysters are among the most delectable and nutritious seafood in the world. They are also a very important part of the Franklin County economic picture. More than 1,000 people are employed by the multi-million-dollar industry in the County. In 2004, approximately $2.7 million dollars worth of oysters (1.5 million pounds of oyster meat) were shucked in Franklin County seafood houses, according to landing data complied by the FL Fish and Wildlife Conservation Commission. Historically, Franklin County harvests more than 90 % of Florida’s oysters and 10 % of the nationwide supply. Within Franklin County, oysters make up almost one-third the value of commercial marine landings.
Florida’s Gulf Coast oyster industry is based on the highly preferred American or Eastern oysters, also known by its scientific name Crassostrea virginica. This species is the principle oyster harvested commercially along both the Gulf of Mexico and the Eastern Seaboard and can be found from Canada to Campeche. Like all oysters, Apalachicola Bay oysters are mollusks; two shells or valves protect their soft bodies, so they are called bivalves. They are tolerant and hardy creatures, which can endure a myriad of environmental conditions.
Apalachicola Bay encompasses the waters of St. George Sound and St. Vincent Sound, which provide an ideal environment for oysters. This 210 squares mile estuary is wide and shallow averaging between six and nine feet deep at low tide. The estuary is dominated by the Apalachicola River, which provides nutrient rich fresh waters vital to the Bay’s natural productivity. Oysters grow rapidly in these waters reaching marketable size in less than two years. Apalachicola Bay produces some of the nation’s highest quality seafood.
Oystermen harvest oysters in Franklin County from more than 7,000 acres of public oyster “bars” and about 600 acres of private leased bars in the Apalachicola Bay. Public bars are divided into “winter” bars, which are harvested from October through June each year and the “summer” bars which are harvested from July through September. There are more than 1,000 people employed by the oyster industry in Franklin County. Tongers (traditionally called “oystermen”) harvest the oysters today in the same manner they have for a century. 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 oysters are then stored in burlap bags and shaded until they reach the shore. On shore, the seafood houses employ “housemen” who sort the oysters and package them for sale either in bags or boxes, or send them to be shucked, washed and sold in pints or gallons.
Florida’s renowned Apalachicola Bay oysters are heralded by chefs worldwide for their mellow flavor, plumpness and balanced saltiness. Whether served au natural on the half-shell or elaborately prepared in a delicate entree, oysters never cease to delight the senses. Perhaps more than any other shellfish, these humble creatures of the flats have graced hundreds of gourmet restaurants and filled pages of cookbooks and family recipes worldwide. Traditionally, oysters are named by the bay, region or town where they are grown and not necessarily by their species. Apalachicola Bay, with its warm shallow water fed by the fresh water of the Apalachicola River, provides an excellent environment for oysters.
Oysters are a nutritious as well as succulent 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, a fatty-acid linked to lowering the risk of heart attack, breast cancer, prostate cancer, and of stroke. Oysters can be fried, baked, steamed, broiled or micro-waved and served as appetizers, main dishes, side dishes, salads or stews. When selecting fresh-shucked oysters, you should check for a clean, sea breeze aroma and a clear or slightly milky, light gray liquid called liquor.
Florida’s Gulf Coast oyster industry is based on the highly preferred American or Eastern oysters, also known by its scientific name Crassostrea virginica. This species is the principle oyster harvested commercially along both the Gulf of Mexico and the Eastern Seaboard and can be found from Canada to Campeche. Like all oysters, Apalachicola Bay oysters are mollusks; two shells or valves protect their soft bodies, so they are called bivalves. They are tolerant and hardy creatures, which can endure a myriad of environmental conditions.
Apalachicola Bay encompasses the waters of St. George Sound and St. Vincent Sound, which provide an ideal environment for oysters. This 210 squares mile estuary is wide and shallow averaging between six and nine feet deep at low tide. The estuary is dominated by the Apalachicola River, which provides nutrient rich fresh waters vital to the Bay’s natural productivity. Oysters grow rapidly in these waters reaching marketable size in less than two years. Apalachicola Bay produces some of the nation’s highest quality seafood.
Oystermen harvest oysters in Franklin County from more than 7,000 acres of public oyster “bars” and about 600 acres of private leased bars in the Apalachicola Bay. Public bars are divided into “winter” bars, which are harvested from October through June each year and the “summer” bars which are harvested from July through September. There are more than 1,000 people employed by the oyster industry in Franklin County. Tongers (traditionally called “oystermen”) harvest the oysters today in the same manner they have for a century. 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 oysters are then stored in burlap bags and shaded until they reach the shore. On shore, the seafood houses employ “housemen” who sort the oysters and package them for sale either in bags or boxes, or send them to be shucked, washed and sold in pints or gallons.
- Historically, Franklin County harvests more than 90 percent of Florida’s oysters and 10 percent of the nationwide supply.
- Within the county, oysters make up one third the value of commercial marine landings
- The Bay is carefully monitored and managed by the FL Department of Agriculture and Consumer Services to ensure the health and productivity of the oyster beds.
- As early as 1949, the state was involved in restocking oyster shell into the bay to create new oyster bars. It is estimated that 750 acres of bars have been constructed since then.
Florida’s renowned Apalachicola Bay oysters are heralded by chefs worldwide for their mellow flavor, plumpness and balanced saltiness. Whether served au natural on the half-shell or elaborately prepared in a delicate entree, oysters never cease to delight the senses. Perhaps more than any other shellfish, these humble creatures of the flats have graced hundreds of gourmet restaurants and filled pages of cookbooks and family recipes worldwide. Traditionally, oysters are named by the bay, region or town where they are grown and not necessarily by their species. Apalachicola Bay, with its warm shallow water fed by the fresh water of the Apalachicola River, provides an excellent environment for oysters.
Oysters are a nutritious as well as succulent 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, a fatty-acid linked to lowering the risk of heart attack, breast cancer, prostate cancer, and of stroke. Oysters can be fried, baked, steamed, broiled or micro-waved and served as appetizers, main dishes, side dishes, salads or stews. When selecting fresh-shucked oysters, you should check for a clean, sea breeze aroma and a clear or slightly milky, light gray liquid called liquor.