Are you craving the meaty, succulent taste of oysters? Trust us, we are, too! As a coastal culinary hot spot, the Lowcountry has endless opportunities for your tastebuds to experience all these bivalves have to offer. Before you enjoy your next hearty half shell, hear the purpose, process and benefits these briny bivalves offer us!

What Lies Beneath the Shell

Don’t just rely on just what meets the eye (or shell, in this case) when it comes to oysters. What you can’t tell about these bivalves just by looking at them is how positively they impact their habitats. Did you know that a single adult oyster can filter up to 50 gallons of water per day? As filter feeders, these oysters are crucial to local ecosystems because they improve water quality by removing excess algae, nutrients and more.

Oysters also act as natural barriers to protect and stabilize the coastline while minimizing impacts from storm surges, too. These small but mighty bivalves pack quite the SHUCKer punch!

Debunking the “R” Myth

Have you heard the rule, “Only eat oysters in months that have an ‘r’?” This mantra is actually a bit of a myth nowadays when farmed oysters come into the conversation! Because farming methods ensure oysters are constantly submerged, they don’t run the risk of growing harmful bacteria when exposed during low tide. This makes them suitable to eat year-round!

Farming methods vary to grow these oysters from spat (baby oysters) to full-grown bivalves. Oyster farmers have three primary options: on-bottom (growing on the ocean ground), off-bottom (using ropes, trays or containers) or suspension (where bags may float within the water column).

Oyster farms retain special permits and follow strict regulations in order to provide a sustainably sourced option for restaurants and purveyors year-round. These efforts create a special opportunity for one-of-a-kind oysters packed with flavor and dubbed with a catchy name, too. You can always ask your server where your oysters are sourced from, and whether they’re wild or farmed!

Aging Like Fine Wine

Wine and oysters go together like… well, “terroir” and “merroir!” Just like a wine’s flavor profile (known as “terroir”) pulls from the environment the grapes are grown in, oysters are infused with the underwater world to form their own flavor profile (known as “merroir”). If you find that you prefer buttery to briny or savory to sweet oysters, you’re already being influenced by this culinary concept!

Salinity, spatial location, life stage, tumbling and sculpting process and surrounding marine inhabitants all play a part in shaping an oyster’s culinary story. In short, where an oyster is farmed dictates the culinary story you experience when you eat it!

Lend a Helping Shell

Time to take all this knowledge and put it into action! No matter how small an act below may seem, each of these can have a big impact for our local oysters:

• Recycling your oyster shells
• Choosing locally sourced oysters (whether farmed or wild) when dining out
• Volunteering in an oyster reef habitat restoration through the South Carolina Department of Natural Resources
• Taking advantage of opportunities to spread oyster awareness to friends and family

Is your bivalve interest piqued? Shellebrate aquaculture for yourself by visiting our Good Catch partners for a meal or for a supply of fresh oysters to prepare yourself!