Oyster season is here, so that calls for a blog post!
Let's just stop here for a minute, because I can't even fake this one - I didn't even know there was a real oyster season until about twenty minutes ago.
Honestly, I thought oysters were a year round thing. Being a born a raised Baton Rouge oyster lover, I can't ever remember a time when they weren't just an order away - (except post Oil Spill, but those are dark times that I would prefer not to reflect on.) I'm a little ashamed, but now I have the whole scoop on "oyster season" and the old adage that sets it in place.
|Photo Credit - LouisianaSeafoodNews.com|
Apparently, this has been the word on the street for decades, if not at least a century. (I'm not really helping my case here for being a proclaimed oyster-lover who had no idea about this whole deal, but stick with me.)
However, I did keep digging and turns out that there is a good reason to stick to colder months for oyster dishes after all, particularly when eating raw oysters. Oysters spawn in the warm summer months, usually May through August. (Louisiana Gulf oysters can spawn year-round due to the warm waters.) Spawning makes the oysters fatty, watery, soft, and less flavorful. In the cooler, non-spawning months oysters have a lean, firm texture and bright seafood flavor. I am all about the latter of the two.
I am completely and totally hooked on fried oysters. However, there is nothing like fried oysters on a fully dressed poboy. Personally, I think Parrains has some of the best french bread in town. The bread can really make or break it for me when it comes to poboys. So, by far, they win for best fried oyster poboy in my book. Also, their patio is gorgeous and makes the perfect place to enjoy a nice happy hour.
Now, this is a tough one because oysters on the half shell are practically the same anywhere. However, my favorite place for raw oysters is The Chimes, hands down. Every Tuesday from 4-7 p.m. raw oysters at The Chimes are half off. Plus, The Chimes is a Baton Rouge institution. I feel like I practically grew up there. While you're there you can drink any of their fantastic beers from across the globe.
|Acme Chargrilled Oysters | Photo Credit: Angie Antimatter via Flickr|
Chelsea Bennett, Communications Intern