Oysters

Oysters are prized worldwide for their delicate flavor and the pearls they produce. Eaten raw on the half shell, steamed, single fried, in stew, stuffing or any number of other dishes, oysters are among the favorite seafood dishes. Oysters grow in coastal areas, and are an important part of the ecosystem. They take well to aquaculture and are farmed for both food and pearls.

Oysters are a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium.

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Step 1. Hold the oyster firmly in one hand, knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on back.

Step 2. Run the knife the way around the oyster until you get to the other side.

Step 3. Using a twisting motion, pry the top and bottom shells apart. Hold the oyster level in order to not lose any of the liquor inside.

Step 4. Cut the oyster free from the shell by gently pushing the blade further into the oyster and move it back and forth so as to sever the adductor muscle. Be sure to keep the blade pressed up against the inner top surface of the upper oyster shell to avoid cutting the oyster meat itself. When muscle has been severed, the top shell will "give" a little.

Step 5. move the knife blade underneath the oyster meat and cut the adductor muscle where it is attached to the bottom shell.

Cajun Oyster Stew

1/2 each celery, diced
1/2 each red & green bell peppers, chopped
1/2 cup bacon bits, chopped
1 1/2 Tbsp. flour
1 1/2 quarts milk
1 1/2 cups cream
salt & pepper to taste
1/2 tsp. hot pepper sauce
1 potato, diced

Fry bacon.
Simmer vegetables in bacon fat; when soft add flour and mix well.
Slowly add milk and cream while stirring
Simmer for 30 minutes.
Add oysters, cook about 2 minutes
Garnish with parsley or green onions

Chincoteague Virginia is well known for its excellent quality oysters. The island is a maze of oyster bars and reefs, both natural and man made.

Oysters and Chincoteague have a long history, as the industry has thrived here since colonial times. Chincoteague was once a major producer of oysters, with the product being exported in tremendous numbers by sailing vessel, wagon, and rail. The oyster industry is still thriving and oysters are available locally and nationally.

More information about Chincoteague Island's history and oysters is available at the local Oyster and Maritime Museum on Maddox Blvd.

Oysters are prepared in many ways including single fried, oyster fritters, steamed oysters, oyster stuffing, oyster stew and even raw on the half shell.

Visitors wishing to enjoy oysters at home can buy oysters in the shell or shucked. Local markets such as Capt. Zack's Seafood Carryouts carry fresh or cooked oysters and Chincoteague oysters are on the menu of almost every restaurant on the island.

Other island seafood includes lobsters, clams, crabs, scallops, fish and more.

More information can be found on the Chincoteague Island Virginia website.

Maryland's Oyster Advisory Commission recently submitted its 2007 Interim Report Concerning Maryland's Chesapeake Bay Oyster Management Program to Governor Martin O'Malley, the Members of the Maryland General Assembly, and Maryland Department of Natural Resources (DNR) Secretary John R. Griffin.

"Our preliminary efforts have laid the groundwork for a major rethinking of ecological and economic strategies to restore oysters in our Bay," said OAC Chairman Bill Eichbaum. "Business as usual will not restore the oyster. To be successful, we must go far beyond past efforts."

In September Secretary Griffin appointed 21 scientists, watermen, anglers, businessmen, economists, environmental advocates and elected officials to serve on the Commission, which is charged with advising the state on matters relating to oysters and strategies for rebuilding and managing the oyster population in Maryland's portion of the Chesapeake Bay.

"Finding a solution to restoring Maryland's once vibrant oyster population requires us to investigate new approaches that provide oysters the best possible chance to thrive," said Dr. Donald Boesch, commission member and University of Maryland Center for Environmental Science President. "It is also critical that any new oyster management measures are based on the best scientific understanding that we have."

Recognizing that current oyster populations in Maryland's portion of the Chesapeake Bay can neither provide important ecological functions nor sustain an economically viable fishery, the OAC report offers findings on the status of Maryland's oyster population, oyster bar habitat, sanctuaries, public and private oyster fisheries, managed reserves, economics and enforcement of closed oyster areas. eded during at least the first 10 years to support a revitalized Maryland oyster restoration program that includes increased hatchery production, increased oyster bar habitat rehabilitation, population monitoring, oyster bar habitat mapping and characterization, research and enforcement.

"We all want a well managed fishery and recognize that change is needed, but we need to move ahead in a way that doesn't leave the commercial oyster industry behind," said Ben Parks, Commission and Maryland Watermen's Association member. "If we all work together and implement a carefully planned transition, we can have both."

"We hope that DNR will begin exploring implementation of the Commission's interim findings," added Chairman Eichbaum.

The Maryland Department of Natural Resources and Oyster Recovery Partnership (ORP) expect to hire more than 520 watermen for oyster bar restoration work as part of Governor Martin O'Malley's plan to help mitigate economic losses from the declined blue crab fishery, while also helping to restore the Chesapeake Bay. An additional 84 watermen are expected to be hired for land-based work that will begin later this year.

"United with the Maryland Watermen's Association and the Oyster Recovery Partnership, we're keeping Maryland watermen working and protecting the viability of local businesses that rely on blue crabs, while giving the species time to rebuild," said Governor Martin O'Malley. "Our State and federal government invested in work projects for watermen to help strengthen the industry for the future. The Chesapeake Bay also benefits from these projects that utilize watermen's skills, gear and intimate knowledge of the Bay to help restore oyster bars, an important habitat for blue crabs."

This week more than 100 watermen worked to recover and clean approximately 100 acres of oyster bars in Tangier Sound and the Patuxent and Severn Rivers. Watermen used their boats and dredge equipment to remove silt and sediment from the tops of once historically healthy oyster bars in order to prepare them for a natural spat set and/or hatchery seed planting.

"This work really helped keep us in business and boost the local economy," said Calvert County Waterman's Association President Tommy Zinn, who led crews working in the Patuxent River this week. "This is a good program that's helping the heart of crabbers. The work that we are doing will hopefully help strengthen the industry down the road by improving our local oyster bars."

Every year, the Chesapeake Bay loses 2,600 acres of hard bottom oyster habitat. By the end of these projects watermen will have reclaimed shell on 1,000 acres of oyster reefs.

"This is a good project that helps put more oysters in the bay," said JR Gross, owner of JVE Seafood and leader of crews working in the Severn River this week. "I'm proud to be a part of this project because it will really have a positive impact. I'm very optimistic about this program and hope that we can expand it in the future."

Oysters on the half shell are an extremely popular meal among seafood lovers. Oysters are served raw still in the shell and usually served with lemon wedges, cocktail sauce or melted butter.

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