…with peak production at 18 months; wild oysters need about three years. Also, he can harvest all year long; the commercial season for wild oysters is October to March. But there’s room enough for farmed oysters and shucking oysters. “Our product is so different,” he said. “We don’t compete with…
Search Results for: oysters
Oysters Tell the Story of Our Coast
…always grading and sorting the oysters out.” Farm-raised oysters offer a completely new product to North Carolina. Unlike the wild oysters that grow in clusters, those raised in cages are produced mainly for the half-shell market, which values individual oysters consistently uniform in shape and size. “While oysters on the…
Oysters Rockefeller Has Carolina Cousins
…is that Oysters Rockefeller is not what most restaurants today pass off as the real thing: oysters baked under a blanket of creamed spinach, bacon and parmesan cheese. It seems Alciatore’s secret recipe inspired a baked oysters craze that takes on many forms. Along the North Carolina coast, Oysters Rockefeller…
North Carolina to ‘shellebrate’ oysters Oct. 10-16
…the restaurant will offer $1.50 select oysters by the half or full dozen. Tackle Box Lures: Local N.C. oysters this month at Catch Restaurant, Wilmington. “Tackle Box Lures” are North Carolina oysters prepared specially by award-winning Chef Keith Rhodes. Oysters are $2 each Tuesday through Saturday during regular business hours….
Our Coast’s Food: 5 Easy Sauces for Oysters
…cook your own oysters at home. They’re best simply prepared with a delectable sauce, and these five recipes cover all the best ways to serve oysters. If you like raw oysters on the half shell, go for the sweet Vidalia vinegar sauce with pink peppercorns and a hint of sweet…
Initiative Results in 140M More Oysters in NC
…reef and support at least 50 million oysters, there are now 140 million oysters on 43 acres of newly created oyster reefs in coastal North Carolina. Oyster sanctuaries are areas dedicated to oyster repopulation that are open to fishing but not harvest. The adult oysters in the sanctuary will produce…
Event to Celebrate Oysters, Shellfish Growers
…netting, oysters grown on the bottom using the ‘spat on shell’ method and single oysters grown in protective bags and cages that are either floating or resting on the bottom,” he said. Spat on shell method is when baby oysters attach to old oyster shells. “Shuck, Rattle and Roll is…
Talking Shop About Oysters
…and at making sure we don’t compete for the funds that are available.” Oysters are wonderful educational tool. These students are measuring the growth of oysters on a reef in New River. In addition, he said, it’s important to avoid complacency; people see better harvest numbers and more oysters and…
Future Seasons’ Oysters Need Recycled Shells
Oysters are served on the half-shell in this file photo. Photo: Ashita Gona It’s the time of year when North Carolinians feast on that culinary delicacy, the humble oyster. But dining on oysters needn’t, and shouldn’t, be the end of the story. After the oyster’s gone, there’s the oyster shell,…
Reviving Ocracoke’s Oysters
…they identify by touch and by “tasting” the bottom. When the oyster larvae touch an oyster shell, they stop. These tiny oysters are called spat The oysters continue to grow, some as singles and some in clusters. Oysters which live in clusters have more protection from predators such as blue…
Can Oysters, Coastal Restoration Create Jobs?
…of the conference focused on the potential impact oysters could have on the state’s economy, which many in attendance said could be massive. Tom Looney There were discussions of North Carolina potentially becoming the “Napa Valley” of oysters, a term coined by author of “The Essential Oyster,” Rowan Jacobsen, who…
What’s in Those Oysters You’re Eating?
…waters. The state closes shellfish waters either temporarily or permanently when bacteria levels in the water get so high that the oysters and clams are unsafe to eat. What might be in the oysters themselves, such as arsenic or mercury, isn’t considered. Oysters are often the lab specimen of choice…