Tide to Table
Data from the US Department of Commerce Report "Fisheries Economics of the United States, 2012" Released by NOAA Feb 2014
Oysters reproduce as water temperatures increase. Spawning usually occurs in the spring when the water temp reaches 68 degrees.
Did you know.....Alabama is #1 in Oyster Processing!!!
Fresh oysters should be refrigerated at 40 degrees Fahrenheit or lower until you serve them or use them in a recipe. When you cook fresh oysters in the shell, the shells should open up. Discard any oysters that remain closed.
Oysters can be served raw, usually sitting on one shell (called half-shell in most restaurants), smoked, baked, fried, stewed, or as the featured ingredient in many recipes.