These Point aux Pins oysters were among the best Gulf oysters I’ve eaten lately. They were grown from hatchery spat in racks off the bottom of Mobile Bay, and like most farm-raised oysters, they had perfectly formed shells. As for the flavor, they were incredibly briny (42 to nearly 50 parts per thousand salinity). I want to taste these again later in the season when they get a little plumper and sweeter. As usual, Texas lags way behind the rest of the Gulf oyster industry when it comes to innovative programs. That’s because our state regards oysters as a nuisance that get in the way of the oil and gas biz.
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