Eat something you don’t see much anymore on restaurant menus. Be different and eat Oyster’s if you can find them. Blue Point, Beaver Tail, Conway Cup are just a few names for different kinds of oysters. Just go to the Grand Central Oyster Bar in New York City and have some tasty fun. You may be there for a while just deciding from the extensive menu of different possibilities. Types like Royal Miagee, Saddle Rock or Summerside. In the 1990’s it was difficult to find different varieties of oysters because they just wasn’t available. Not anymore. We must be in an oyster renaissance because now if you look, you can find oysters.Eat something you don’t see much anymore on restaurant menus. Be different and eat Oyster’s if you can find them. Blue Point, Beaver Tail, Conway Cup are just a few names for different kinds of oysters. Just go to the Grand Central Oyster Bar in New York City and have some tasty fun. You may be there for a while just deciding from the extensive menu of different possibilities. Types like Royal Miagee, Saddle Rock or Summerside. In the 1990’s it was difficult to find different varieties of oysters because they just wasn’t available. Not anymore. We must be in an oyster renaissance because now if you look, you can find oysters.

Walk into Brooklyn’s Maison Premier Restaurant and you can find oysters from hundreds of different places around the world right there in Brooklyn. New York. It is ok to hear bunches of people just slurping the oysters down. If you feel dumb read the book called The Essential Oyster by Rowan Jacobsen   and you will find an essential guide to the shelled food. See if you have the courage to eat a live animal right out of the shell just like in primitive days or like the super wealthy   do. There is even an art to be able to open the shell that is called shucking. At least in these restaurants the staff will open the shells up for you.

Now fishermen can’t keep up with the demand and prices are higher than ever. The North American Oyster is back. People who own shoreline properties are creating oyster farms. You can harvest Oysters in Duxbury Bay off the coast of Cape Cod in Massachusetts. Geography matters when it comes to the taste of the oyster. The plankton and saltiness of the water they grow in can make a big difference in taste. Oysters are good for the environment too. Studies have shown that oysters act like tiny water filters. They can turn murky water clear. A single oyster can filter 20 to 50 gallons of water per day.

Put baby oysters in the ocean and wait two years and they have grown to maturity. Oysters, clams and Mussels should be the foods of the future. We wouldn’t even have any oysters anymore if it wasn’t for the Clean Water Act passed in 1972. Trump doesn’t want to pass any environmental laws. Now the waters along the northeast are much cleaner. Even on the west coast near Shelton, Washington State they regulated the logging industry that polluted the waters especially in the 1950’s. Today near the closed pulp mill fishermen are harvesting beautiful oysters. Now they sell about 35 million oysters from that spot each year.

If you never even tried eating an oyster, you have to at least be willing to give it a try. Take in the smell of the beach and not the smell of a dead fish. The sweet saltiness of it all is inviting. Then pick up the shell and swallow the fluid and the oyster in one shot and you are done. You just had the taste of the ocean. I dare you!  

Walk into Brooklyn’s Maison Premier Restaurant and you can find oysters from hundreds of different places around the world right there in Brooklyn. New York. It is ok to hear bunches of people just slurping the oysters down. If you feel dumb read the book called The Essential Oyster by Rowan Jacobsen   and you will find an essential guide to the shelled food. See if you have the courage to eat a live animal right out of the shell just like in primitive days or like the super wealthy   do. There is even an art to be able to open the shell that is called shucking. At least in these restaurants the staff will open the shells up for you.

Now fishermen can’t keep up with the demand and prices are higher than ever. The North American Oyster is back. People who own shoreline properties are creating oyster farms. You can harvest Oysters in Duxbury Bay off the coast of Cape Cod in Massachusetts. Geography matters when it comes to the taste of the oyster. The plankton and saltiness of the water they grow in can make a big difference in taste. Oysters are good for the environment too. Studies have shown that oysters act like tiny water filters. They can turn murky water clear. A single oyster can filter 20 to 50 gallons of water per day.

Put baby oysters in the ocean and wait two years and they have grown to maturity. Oysters, clams and Mussels should be the foods of the future. We wouldn’t even have any oysters anymore if it wasn’t for the Clean Water Act passed in 1972. Trump doesn’t want to pass any environmental laws. Now the waters along the northeast are much cleaner. Even on the west coast near Shelton, Washington State they regulated the logging industry that polluted the waters especially in the 1950’s. Today near the closed pulp mill fishermen are harvesting beautiful oysters. Now they sell about 35 million oysters from that spot each year.

If you never even tried eating an oyster, you have to at least be willing to give it a try. Take in the smell of the beach and not the smell of a dead fish. The sweet saltiness of it all is inviting. Then pick up the shell and swallow the fluid and the oyster in one shot and you are done. You just had the taste of the ocean. I dare you!