North Carolina Oysters

During the late 1880’s, North Carolina oysters were being harvested as an alarming rate and shipped out all over the country. At it’s peak in 1902, 800,000 bushels of oysters were harvested, exhausting the supply and threatening the future of the species [information from NC Oysters]. Thank goodness that efforts have been made to rectify this and increase the population.

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Like I’ve said before, I have been fortunate to grow up surrounded by fresh seafood. Oysters aren’t a delicacy to me but are simply another reason to gather around at my grandparent’s house. We’ve had oyster roasts for as far back as I can remember, though when I was younger, the oysters were heated on top of a wood stove until they popped open. Now we steam them over a cooker but they taste just the same – delicious. Typically we wait until January to cook oysters the first oysters of the season(sometimes we will have them on Christmas Eve) though the recreational harvest season runs from October 15 through March 31.

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I tend to like my oysters a bit firmer than most (otherwise it tends to look like snot). I also  chew my oysters (unlike most of my family). Once I’ve waited as long as I can wait, I snatch the oyster from the cooker, careful to avoid the steam. It’s only been in the last few years that I’ve learned to open an oyster with moderate success. You lay the blade of your oyster knife into the hinge of the oyster and twist until it pops apart.

If there is any juice, I sip it. The salter the better and where/when your oyster was harvested sometimes dictates the saltiness. I slather the meat in homemade cocktail sauce (a mixture of horseradish and ketchup, though I’m a bit heavy handed on the former) and eat it.

When we get fresh oysters, we always eat them steamed. If we are wanting to fry oysters, we usually will pick up a jar of already shelled oysters from Quality Seafood.

This wouldn’t be a post on oysters if I didn’t highlight the oyster knife of my dreams. Made by Carolina Suckers from an old railroad spike, this oyster knife is practically a work of art to me.

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The Mother Shucker

Maybe one day I’ll get my hand of one of these beauties. For now, I’ll just keep using the crusty – well, let’s call them vintage – oysters knives rummaged from drawers at my grandparent’s house.

Do you eat oysters? What is your favorite way to eat them (steamed, fried, make into an oyster stuffing)?