December 5, 2006
It’s Time To Enjoy Apalachicola Bay Oysters
Now is the perfect time to enjoy Florida’s renowned Apalachicola Bay oysters, which are heralded by chefs worldwide for their mellow flavor, plumpness and even saltiness. 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. It is also one of the most productive marine ecosystems on the continent.
Oysters feed mainly on single-cell plants and flourish in estuaries where nutrient-rich fresh water rivers meet coastal salt water. Florida's estuaries provide favorable conditions and a plentiful food supply for Eastern oysters (Crassostrea virginica) to grow rapidly. In less than two years, Florida oysters can reach marketable size, while it may take up to six years in colder northern waters. Along Florida’s Gulf Coast, oysters are harvested commercially from small boats by fishermen using large, long handled tongs to scoop oysters from the sandy bottom beds.
Apalachicola, a tiny Gulf Coast Panhandle town, is one of Florida’s historic waterfront communities and has been commercially marketing oysters since 1837. Oysters are still a large part of the economy in Apalachicola today, with Apalachicola Bay producing 90 percent of Florida’s oysters and 10 percent of the supply nationwide. The bay that made Apalachicola famous around the world is carefully monitored to ensure the continued health and productivity of the oyster beds for generations to come.
Oysters are wholesome and nutritious, and are a low-calorie, low-cholesterol source of protein. They are also an exceptional source of zinc, a mineral associated with strengthening the immune system and a source of omega-3 fatty acid which is linked to lowering the risk of heart attack, breast cancer, prostate cancer and stroke.
Fresh-shucked oysters should have a clean, sea breeze odor and a clear or slightly milky, light gray liquid called “liquor” in the container. Fresh-shucked oysters can be stored on ice or in the coldest part of the refrigerator for up to five days from date of purchase. Oysters are versatile and can be served as appetizers, main dishes, side dishes, salads or stews. Try these oyster recipes and enjoy a mouth-watering sampling of Florida’s Apalachicola oysters.
Note: People with compromised immune systems are at high-risk and should avoid consumption of raw oysters. They can, however, consume thoroughly cooked oysters. If you have chronic illness of the liver, stomach, blood, diabetes or other immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. People in high-risk groups insistent on consuming raw oysters should consider only oysters that are labeled “processed to reduce Vibrio vulnificus to non-detectable levels.” If unsure of your risk, consult a physician. For more information visit www.beoysteraware.com.
Caesar Salad with Fried Oysters
1 head Florida Romaine lettuce
1/2 head Florida iceberg lettuce
1 cup Caesar salad dressing
1/2 cup Parmesan cheese, grated
2 cups garlic croutons
fried Florida Oysters (recipe below)
anchovies (optional)
Wash lettuce, pat dry and tear into bite-sized pieces. Place lettuce in large salad bowl, add dressing and toss. Add Parmesan cheese and croutons and toss well. Arrange lettuce mixture on salad plates and top with Fried Florida Oysters and anchovies.
Yield: 6 servings
Nutritional Value Per Serving (including fried oysters)
Calories 589 , Calories from Fat 423, Total Fat 47g, Saturated Fat 7g, Trans Fatty Acid 0, Cholesterol 52mg, Total Carbohydrate 27g, Protein 14g, Omega 3 Fatty Acid 3.78g
Fried Florida Oysters
1 pint Florida oysters, shucked
3 tablespoons milk
1/2 cup all-purpose flour
1/2 cup dry bread crumbs or corn meal
1/2 teaspoon salt
1/4 teaspoon pepper
Canola oil for pan frying
Drain liquid from oysters and remove any remaining shell pieces. Place oysters in a bowl, add milk and stir. Combine flour, bread (or cracker crumbs), salt and pepper in a small bowl or pie plate. Heat 1/4 inch of oil in a heavy skillet until hot, but not smoking. Coat oysters individually with flour mixture and drop into hot oil. Fry for 2 to 3 minutes on each side or until browned. Remove oysters from oil with slotted spoon and drain on absorbent paper. Keep warm.
Yield: 6 servings
Nutritional Value Per Serving
Calories 131, Calories From Fat 25 , Total Fat 3g, Saturated Fat 0.78g, Trans Fatty Acid 0, Cholesterol 45mg, Total Carbohydrate 17g, Protein 8g, Omega 3 Fatty Acid 0.51g
Spicy Jalapeno Cheese and Bacon Oysters
36 Florida Apalachicola Bay oysters, shucked on the half shell
12 ounces mozzarella cheese, grated
1/2 cup cooked bacon, crumbled
4 fresh jalapeno peppers, sliced thin
Arrange oysters on rock salt in a baking dish and top each with 1/2 teaspoon of cheese, a sprinkle of crumbled bacon and pepper slices to taste. Bake in a preheated oven at 350 degrees F for 10 minutes or until edges of oysters begin to curl.
Yield: 6 servings
Nutritional Value Per Serving
Calories: 240, Calories From Fat: 90, Total Fat 10g; Saturated Fat: 6g; Trans Fatty Acid 0, Cholesterol: 60mg, Total carbohydrates: 7g, Protein: 27g, Omega 3 Fatty Acid 0g
Oysters Rockefeller
36 Florida oysters, shucked in the half shell
2 cups Florida spinach, cooked and drained
1/4 cup Florida onion, chopped
2 fresh bay leaves
2 tablespoons Florida celery, chopped
1 teaspoon Florida parsley, chopped
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/3 cup butter
1/2 cup dry breadcrumbs
1 tablespoon Florida lemon juice
rock salt
Arrange shells on rock salt in a baking dish. Preheat oven to 400 degrees F. Process spinach, onion, bay leaves, celery and parsley in a food processor until smooth. In a saucepan, add salt and pepper sauce to spinach mixture and cook in butter for 5 minutes. Add breadcrumbs and lemon juice. Mix well. Spoon the spinach mixture over oysters. Bake at 400 degrees F until oyster edges curl.
Yield: 6 Servings
Nutritional Value Per Serving
Calories 149, Calories From Fat 97 , Total Fat 10g, Saturated Fat 65, Trans Fatty Acid 0, Cholesterol 34mg, Total Carbohydrate 9g, Protein 4g, Omega 3 Fatty Acid 0.10g
For more seafood recipes and information about Florida seafood, go to the Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing, web sites at www.FL-Seafood.com and www.wildfloridashrimp.com.
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
