(200 ct.) Bay Medium-Cupped Oysters

🦪When you slurp an Oyster, what do you get?

 The getting’s good when you know when and where to harvest the best oysters. In today’s demanding market, however, most oysters are farm-raised, but let’s just picture an outing with the family in quest of some bivalve mollusks, to use an academic way of talking about the oyster.

The Chesapeake Bay, tributaries and similar bays like Delaware Bay produce ideal oysters with a combination of cold and warm water conditions. The warmer weather develops the saltiness, and the colder, the metallic hint. Many enthusiasts claim Northeastern Oysters taste briny, copper-like, seaweed similar, or a slightly earthy vegetable undertone.

All oysters present a chewy savory texture, best enjoyed when slurped. If your adventure takes you to one of these locations, search around the piers, large rocks, and old shells. There you’ll find a good supply of oysters. Lastly, before you shuck a shell and slurp, follow a 4,000-year-old tradition of keeping to the ‘r’ months when savoring an oyster, namely September, October, November, December, January, February, March, and April. Now, get to it. Get slurping!