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Atlantic Oysters


Atlantic Oysters
European Oysters
Pacific Oysters
Preparation
Purchasing
Receiving
Storage
Life Cycle of Oyster



Louisiana Oysters
Blue Point Oysters
Chesapeake Bay


Atlantic - Eastern Oysters
  Crassostree virginica Blue Point,Chincoteagues, Apalachicolas, Cape Cods, American Oyster

An indigenous species to America this oyster comes from the Gulf of Mexico from Louisiana, Texas and Florida.  Chesapeake Bay and Long Island Sound are also heavy producers.  In fact these oysters can be found from Prince Edward Island Canada to Mexico.

These oysters often bear the name of the region from which they are harvested that gives them a unique flavor for example; Blue point which hails from long Island Sound.

The Atlantic Oyster is known for its distinctive salty flavor and smooth somewhat fatty texture.

Oysters can be infected with certain viruses and bacteria such as Vibro vulnificus.  Oysters should be harvested only from waters approved by the National Shellfish sanitation Program.

Oysters are best from September through April and the colder waters from which they are harvested the lower the health risk.

Market Form  Weight Preparation
Live 
Fresh  - In the shell; shucked, uncooked
Frozen-In the shell; on the half shell, shucked, cooked and uncooked meats; IQF
Smoked
.3 to 4 oz. Bake, broil, steam, stew, roasted in the shell, fried

Clams Mussels Oysters Scallops

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