Oysters can maintain the balance of a marine ecosystem by reducing excess algae and sediment that can lead to hypoxia, or low oxygen levels, causing other marine life to die. The oyster population of Chesapeake Bay used to filter the entire water volume of the bay in just three days.
Oysters are shaped by their beds. Once an oyster attaches to a bed a surface occupied by a group of oysters , it grows and forms around the surface it attaches to as well as the other oysters around it. All oysters are capable of producing pearls, but not the shiny, pretty pearls of value.
In fact, most pearls are harvested from an inedible type of oyster as well as from freshwater mussels. Humans have been eating and cultivating oysters for thousands of years. Oysters have been eaten by humans since prehistoric times and cultivated at least since the times of the Roman Empire. The Roman Sergius Orata was the first person known to cultivate oysters by building a system that could control water levels.
Most American oysters are of the same species. Get your oyster facts straight — oysters harvested from the Gulf of Mexico, Chesapeake Bay and off the coast of Virginia are all the same oyster, Crassotrea virginica. This oyster species is native to the Gulf Coast and the East Coast. Powered by The Molo Group. Minimum Quantity: 1, pounds per item and 6, pounds annually.
No Minimum Quantity for Gulf Coast curated blends. Linkedin-in Facebook-f Instagram. Blog February 1, Do you need a new dish to spice up your life? Are you looking for a culinary delight that will knock your socks off?
If so, gulf oysters could be the food for you. They also make great templates for chefs, since many dishes involve combining gulf oysters with a wide variety of spices and herbs.
But this leaves us with a question. What else do these gulf oysters have to offer? Origins of the Gulf Oyster. Shucking Gulf Oysters. Oyster Cooking Tips. Oyster Dining Tips. Fine Dining for All. By Katelyn Strumolo. Prev Previous. Next Next. Share on facebook.
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Scientists funded in part by BP have found no evidence of higher levels of contamination after the spill in certain tested areas. Although those findings don't apply to the area as a whole, oil-related issues have prompted no government regulation of oysters. So should you go ahead and indulge in raw oysters while you're down in Louisiana or other Gulf states?
Aside from possible petroleum contamination, flesh-eating bacteria is a real and present danger. Some raw oysters from the Gulf of Mexico carry the flesh-eating Vibrio vulnificus bacteria. Some people have become seriously ill from the Vibrio vulnificus bacteria infection, said to cause excruciating pain as it eats its way through skin and muscle.
Almost half of those people have died and many of those who survived have lost limbs. This bacteria can be eliminated from oysters by treatment, but, at time of publication, the federal government has not stepped in to make this mandatory. California, out-front on many such issues, has had a law in effect for 20 years forbidding the sale of raw, untreated Gulf oysters in the state.
The ban is in effect every year from April through October, the months when Vibrio vulnificus bacteria are present.
So the best advice if you are heading to the Gulf of Mexico? Sure, eat Gulf Oysters, but eat them cooked, not raw.
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