Culinary Fun Fact: True or False you should eat oysters only in months whose names contain the letter R.

The “R” rule may have been true 30 or 40 years ago, but thanks to advances in aquaculture it has fallen by the wayside. It used to be fishermen dug for oysters only in the colder “R” months (September through April) to avoid the spawning season.

Warm waters (above 60 degrees) encourage spawning, rendering oysters bland, soft-textured, and small. Once the spawning season is complete, oysters are generally plumper and better-tasting, thus commanding a higher price tag.

Today’s oysters are more likely to be farmed than found, with farmers having more control over the conditions in which they are grown, harvested, and stored. This means that oyster cultivators can plant oysters in cold waters, thereby staggering spawning and keeping their product available year-round. So forget the “R” rule—any time is fine for eating oysters.

Point aux Pins Oyster


Scientific Name: Crassostrea Virginica

The scent of crisp summer morning with sweet notes of creamed spinach.

Inside the shell is pristine, chubby meat gleaming with liquor. A sip is crisp and robust.

A bite is flavorful and light on the brine. A light finish fades and leaves one wanting more.

Murder Point Oyster


Scientific Name: Crassostrea Virginica

Another bright addition to the Gulf oyster scene, Murder Point oysters have a clean shell with hints of purple and green.

An aroma with notes of sea grass and earth. The golden-cast meat is wonderful, and it is tucked neatly around the shell.

A sip of the crisp liquor reveals a salted butter note while the oyster meat reveals a creamy, buttery  savoriness. The finish accentuates it with touches of metallic flavor and cream.

Pair it with a brown ale.

Stingray Oyster


Scientific Name: Crassostrea Virginica

Stingrays are so named for the bay oyster’s chief predator.

The chocolate colored shell is definitely slurp friendly. A simple seagrass salt scent drifts over the liquor.

This classic Chesapeake Bay oyster has decidedly plump and sweet meat with a solid brininess. The finish is slightly metallic that floats on the taste buds.

Try with hot sauce and a Pilsner, perhaps Siracha sauce.


Little Bitches Oyster


Scientific Name: Crassostrea Virginica

Little Bitches have the aroma of a fresh, wet ocean mist with a hint of florals. Plump meat fills the shell, surrounded by plenty of liquor.

The flavor starts off  mild, while the body is lean with a nice bite. Flavorful hints of a soft linger of kale and seagrass, accompany the finish.

Take note of the flowing shells, which carry a weather-beaten and tidal-grooved look characteristic of the Chesapeake bay where they’re farmed.

Pair it with a margarita and enjoy with a little tequila and lime.


Louisiana Oyster


Scientific Name: Crassostrea Virginica

The heaviness  of the shell is immediately noticeable. The light, sweet aroma wafts over a sparkling liquor. The meat floats inside the shell. The liquor reveals a balance of brine and sweetness, while the bite is full-bodied.

Layers of creamed spinach flavor capture the essence of the Gulf. The savory flavor remains for a nice stay before gently fading with hints of sweetness and the salts.

Oyster afficinados savor them raw and served on ice, but they can also be enjoyed chargrilled, fried, Rockerfellered, or part of a stew or gumbo.


ACE Blade Oyster


Scientific Name: Crassostrea Virginica

The scent reminds one of a salty morning breeze. The slender shell is a deep and houses a lean, golden meat bathed in liquor. Take a sip of the zing of salts. The meat is light and makes for very smooth eating with hints of green pepper. A crisp, clean finish remains for the perfect amount of time.

The ACE Basin, in the South Carolina Lowcountry, spans approximately 350,000 acres and is one of the largest undeveloped estuaries on the Atlantic Coast.

Try with a simple mignonette.