Shucked author Erin Byers Murray has selected her 15 Most Delicious Oysters on Thrilllist.com, and two come from the waters of the Gulf of Mexico, including Galveston Bay’s Pepper Grove. Photo: Jim Gossen/GSI
by Ed Lallo/Gulf Seafood News Editor
Shucked author Erin Byers Murray has selected her 15 Most Delicious Oysters on Thrilllist.com, and two come from the waters of the Gulf of Mexico.
Because she wanted to provide the knowledge needed to order the most beautiful bivalves for those diners across the counter, she selected her favorite salty, slippery gems from all over the US and Canada.
The two Gulf oysters are Pointe aux Pins from Bayou La Batre in Alabama, and Pepper Grove from Galveston Bay in Texas.
Tracy Woody, whose family owned business Jeri’s Seafood, harvests the Texas Pepper Groves said it was an honor to have been selected, but he always knew they were delicous.
“We take extra care in harvesting the Pepper Groves,” said Woody. “We only harvest at these special oysters at peak season, not year round. We hand select each oyster, and only sell the best.”
Cage grown Point aux Pins oysters on the dock at Grand Bay, Alabama. Photo: Jim Gossen/GSI
Peak season for this wild grown oyster is between December and May. According to Woody, the Galveston Bay oyster has the perfect shape and size, and is firm with a clean, crisp taste.
According to Chris Blankenship, the director of the Alabama Marine Resources Division, “Point aux Pins oysters are incredible. They are grown in a pristine place called Sandy Bay. This area is far away from any development and is a very salty bay. The oysters have a wonderful flavor. They are grown in off-bottom cages and that keeps the oysters clean and gives them a beautiful cup shape. They are both delicious and aesthetically pleasing.”
Although currently it is hard to find these oysters at restaurants outside the South, she has listed three establishments where customers can slurp these tasty mollusks.
“These Gulf appellations oysters have a unique flavor and texture,” said Jim Gossen, chairman of Sysco Louisiana Seafood and a Gulf Seafood Institute board member. “The Gulf Coast produces wild oysters that grow faster that other regions because of the superior water quality and current. It’s exciting to sit at an oyster bar and order four Champaign Bay’s from Grand Isle, LA, four Point aux Pins from Grand Bay, and four Pepper Groves or Ladies Pass oysters from Galveston Bay.”
Murray’s complete list can be viewed at Thrilllist.com.
Point aux Pins (Bayou La Batre, Alabama)
Why they’re delicious: One of the first farm-raised oysters from the Alabama Gulf, these family grown oysters are helping to reinvigorate that area’s oyster industry — and they’re changing the way we think about Gulf oysters in the process. The sweet, meaty bites have a faint brininess but only grow to about two inches — a rarity in Gulf bivalves, which usually come as big as a hand.
Where you’ll find them: Hot and Hot Fish Club, Birmingham; Reef, Houston
Pepper Grove (Galveston, Texas)
Why they’re delicious: Texas is dipping its toe back in the world of appellation-naming their oysters, meaning you can now pinpoint the exact inlet of Galveston where they’re grown and compare them against others. Pepper Groves are pretty with their notched, mottled shells and get high marks for the mouthful of saltwater goodness you get followed by vegetal notes in the firm, toothsome meat.
Where you’ll find them: Reef and Goode Company Seafood, Caracol, Houston
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