Friends, New Yorkers, Oystafarians, 

IT IS ON in Miami. Visit www.MiamiOysterWeek.com for information on how to participate, secret & exclusive offers and updates of all kinds.

Social media is wonderful. It connects us to oyster growers, distributors, chefs, shuckers and oystafarians all over the world. Most recently we've connected with Felipe Casertaini @fecasertani, a Brasilian who operates Enfim Ostras, an oyster catering business in and around Florianopolis. @enfim_ostras  

The wood handle of these knives is made from the up-cycled decking of the 125 Oyster Boat, "Laurel". It's really an extraordinary story. Learn all about it at www.Laurel1891.com. So far, only 50 knives have been made from the wood we recovered. Only enough wood was recovered to make about 1500 knives. All knives made in the USA.

While there are more than 5 edible species we speak of THE 5 which are generally available in the US. One of those is Ostrea Lurida. This is the species that is native to the pacific coast of North America. It is also one of the species which comes in only one “variety”. That variety is known as Olympia and is farmed only in Washington State. Here’s a short video about how to shuck them.

Here’s a short video that give a brief introduction to ALL 5 SPECIES that are commonly consumed in North America. One post editorial note: Virginica oysters (East Coast Oysters) are indigenous to the Gulf Coast too, not just the Atlantic Coast. 

 

September 16 - October 1st. New York Oyster Week turns 5 in 2016! Please join us this September for our FIFTH ANNUAL pairing of original events & elite oyster destinations. 

The Holiday's are indeed the most wonderful time of year, not just to spend with family and friends, and to give thanks, but to also eat oysters! We love to adorn our holiday table with a heaping serving of Oyster Stuffing. This dish is so good, you'll want to eat it year round, and we couldn't agree more!

If you are looking for the perfect sip to your slurp, The Oyster Wine from Proud Pour, makes an excelled pairing!

Someone once said: “You don’t choose an oyster knife, an oyster knife chooses you”. It’s so true. Everyone has a different style and reason to shuck an oyster. And a different knife. Which one is yours?

CLASSIC AMERICAN
Wellfeet, MA

It’s funny how the most primitive creatures seem to always be those who’ve been around the longest. Oysters are a great example. They are a very, very ancient creature indeed. They’ve survived for hundreds of millions of years on the planet Earth.

When it come to oysters, Green, for lack of a better color, is GOOD! In fact, in France it is le meilleur (the best). 

Oysters are a lot like bears! Yeah, it’s true. How so? Well, like bears oysters hibernate in the winter (or coldest months of the year). In that time they get thin or skinny like a bear does. Then, come Spring, both bears and oysters come out of hibernation and begin to eat again. They fatten up to breed.

Here are two great apps EVERY Oystafarian should download today: Oystour & Pearl! Both come from entrepreneurs in The Big Oyster, NYC! And both are available for iPhone and Android. We happily recommend both. Learn about oysters or get the details on an oyster variety you are considering. Check in at a raw bar or find the oysters you love at a raw bar near you. 

A few of our favorite books about oysters. From left to right...

THE ESSENTIAL OYSTER by Rowan Jacobsen: The new oyster bible. A must read. Beautiful photography. 

THE GRAND CENTRAL OYSTER BAR COOKBOOK by Sandy Ingber: The Bishop of Bivalves gives away all (or many) of his secrets. 

OYSTER by Drew Smith: A very cool overview from a British perspective.

Any serious Oyster Aficiondo is well served to use Patrick McMurray’s Oyster Tasting Wheel. It’s genius! Keep in on your phone in your photo albums for easy access.
 
While there are hundreds (possibly thousands) of oyster varieties there are really only a few oyster species. We are talking only about “edible & commercially viable oysters" here. Lets understand “Varieties” (not varietals) first.

Before Diamond Jim Brady, before Grand Central Oyster Bar, hell, before 1850, there was Thomas Dowling, son of a free slave and denizen of Lower Manhattan.