SwvellyBents t1_j221yzw wrote on December 29, 2022 at 2:14 AM

Reply to comment by Vtguy802812 in Are there any restaurants that fry local oysters or do they all use the pre-shucked ones in a jar? by Dude_Following_4432

I grow my own, stir them into my scrambled eggs for breaky, have fried them 1/2 dozen different ways (so far tempura is my favorite), love a good fried oyster po boy, toss back a few on the half at lunch time, for a snack or with beers at the end of the day and have enjoyed them grilled but that's probably my least favorite way. They add a boatload of flavor and texture to gumbo, paella and bouillabasse.

I add them to the turkey stuffing and and will plop some into the pot when making clam chowder. Regretably, I don't know how to make oyster stew.

I eat them naked, dosed with hot sauce or trad cocktail sauce, I don't much care for remoulade but don't castigate those that do.

In short, any way you eat a fresh local oyster is a good way.

Go ahead and limit yourself to raw on the half, but you are missing out on a lot of goodness.

BurningPage t1_j24cuys wrote on December 29, 2022 at 3:59 PM

Are you growing your own small batch?

SwvellyBents t1_j25p5ts wrote on December 29, 2022 at 9:11 PM

Kinda, I started a hobby farm about 6 years ago, set a goal of selling 5K oysters /year to pay for a winter vacation. By the third year when I had salable product covid hit which put the kibosh on my sales program. Next year health issues forced me to rethink the whole enchilada.

I wound up selling all my farming gear and dumping my remaining product in a good location to hopefully reseed the coastline and get some new oyster reefs growing.

Now, when the conditions are good I go out and grab a few dozen for my own consumption. I'm hoping there'll be wild oysters all over that area in a few years.