In Season :Oysters in Winter


Chef Collaborative Blog -Just like a vegetable, oysters have historically been produced in certain seasons.  Oysters have typically been a winter delicacy, as colder waters encourage oysters to store glycogen, a carbohydrate compound that taste like sugar, in order to survive the dormant months when water temperature drops below 40 degrees.  As glycogen accumulates, oysters get plumper and sweeter.  However, when water temperatures rise, the oyster focuses its energy on enlarging its gonad in order to create reproductive material.  The oyster becomes less meaty and, thus, less tasty.  During summer or spawning the oyster becomes slimy and milky.  These oysters are edible but the taste and texture appeals to no one. READ MORE

Oysters Rockefeller Recipe

Watch How to Shuck An Oyster