In 1599 British author Henry Buttes wrote, “It is unseasonable and unwholesome in all months that have not an ‘r’ in their names to eat an oyster.” Back then, it was believed that in warmer months (those without an “r”) oysters were unsafe to eat. The oyster is also spawning during this time, which gives it a unique texture and flavor. Many oyster lovers have learned to either ignore or embrace this taste, making the “r” month myth a thing of the past….until recently.

There has been much ado about oysters lately, as a potential FDA ban on raw oysters from the Gulf of Mexico during warm weather months (that again!) has hit the news. The government wants to require that raw oysters from the Gulf Coast be “post-harvest” processed, which means they must be frozen, heat-pasteurized or irradiated, during the seven warmer months of the year.

The culprit for this government initiative is vibrio vulnificus, a bacteria found in warm coastal waters and blamed for as many as 15 deaths a year from raw oyster consumption. Most of the people who become ill already have a pre-existing medical condition or weakened immune system. Oyster education is the answer, not a ban on our beloved oysters.

Currently, the government is holding off on the ban indefinitely due to great backlash from oyster-lovers, industry officials and local legislators who indicated such a ruling could kill the $500 million industry and cost thousands of jobs. Kevin Begos, the director of the Franklin County Oyster & Seafood Task Force in Apalachicola, Fla., said the FDA was bombarded by complaints. An article in USA Today  quoted Begos as saying, “We got 6,000 signatures on our petition in a week and on Facebook we had 7,000 members in one week. We got broad support: restaurants, food lovers and support from people who don’t even like oysters who felt that consumers have a right to choose what food they want to eat.” Plus, they’re good for you.

Oysters, especially ‘wild’, are excellent sources of several minerals, including zinc and selenium, which are often lacking in the modern diet. They’re also excellent food sources of Vitamin D and are considered the most nutritional when eaten raw on the half shell (we love them as shooters!).

Atlas Oyster House offers premium oysters from nearby Apalachicola, Fla., when available, because they are the freshest around and produce an intensely sweet and delicate flavor. There is nothing quite like sitting at the bar with an ice cold beer and a dozen or so oysters freshly prepared by our professionally trained shuckers. Oyster shucking is an important skill that has to be carefully taught and practiced. A properly shucked oyster remains alive after removing its top shell so its heart is beating heart when eaten. If the raw thing isn’t for you, Atlas also offers “bakers” on the half shell.

We love oysters at Atlas Oyster House and know our loyal customers do too. You can help protect the Gulf Coast oyster industry at http://saveourshellfish.org/ or join the Save the Gulf Coast Oyster Industry Facebook Fan page. In the meantime, join us for $.25 oysters on Sundays and Mondays and experience a true Gulf Coast culinary delight!

Tags: oysters

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Aw Shucks! We love Oysters.