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.
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.
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.
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.
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.
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.
1 standard 5-ounce bottle Tabasco or favorite hot sauce
¼ cup simple syrup
1 cup water
Simple Syrup
Pour 1 cup of sugar and 1 cup of water in a saucepan and bring to a boil. Stir until sugar is dissolved completely. Cool.
Directions
Combine all ingredients in a bowl and mix well. Pour into a wide and shallow container and freeze. When thoroughly frozen, scrape with a fork to create a shaved ice.
1¼ cups prepared horseradish
½ cup vinegar, preferably champagne
⅓ cup simple syrup
1¼ cups water
Simple Syrup
Pour 1 cup of sugar and 1 cup of water in a saucepan and bring to a boil. Stir until sugar is dissolved completely. Cool.
Directions
Combine all ingredients in a blender and blend thoroughly. Strain onto a wide and shallow container and freeze. When thoroughly frozen, scrape with a fork to create a shaved ice. Serve on oysters immediately.
2 tablespoons lemon juice
1½ teaspoons wasabi powder
1¼ cups tomato juice
¼ cup minced celery stalks
minced celery leaves
salt (Kosher)
12 shucked extra-small to small oysters with their liquor
Chill 12 shot glasses in the refrigerator for 1 hour.
In a bowl, mix together the lemon juice and wasabi powder until blended. Add the tomato juice, celery stalks, celery leaves, and a pinch of salt. Stir to evenly blend and allow the juice mixture marinate for about 15 minutes. Taste for seasoning, adding more salt and wasabi if needed to your preferred taste.
Spoon a bit of the mixture into the bottom of each shot glass. Add an oyster to each and top with the rest of the juice mixture. Serve right away.
Enjoy!
Mark Beré Peterson: The Haunted South - Hauntings, Urban Legends, History, Folklore and Southern Witchcraft 