LaVaca Bay Oysters
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Oyster harvesting used to be my winter time job. Nothing but hard labor and cold fingers. The last sacks I sold to a wholesaler I got $12.00 for 120 pounds of whole oysters in the shell all cleaned of dead shell and singles. I got paid as low as $7.00 but that was the lowest I would take, I would shuck them myself and bootleg just enough to pay my bills. Now they are paying over $40.00 for a hundred pound sack. I'm not going to elaborate on what some people will do for money at the expense of a resource. There has been some massive changes in this fishery in Texas brought on by the industry and the participants thereof. I'm glad I'm not part of it anymore. Hopefully the ecosystem will recover. Enough of that. I bought a pint Tuesday to fry up and see if I still liked them. Some folks hate oysters and some would walk on fire to eat a dozen raw ones dipped in Tabasco Sauce. I have eaten my fair share of raw ones that I personally caught but with the condition of my liver and other body systems I have to decline that treat nowadays. I like fried oysters and don't necessarily have to douse them in cocktail sauce to hide the flavor and a very simple breading of plain cornmeal and some black pepper. Texas Oysters if they are any good will be salty naturally and just a little dash of Tony Chachere's seasoning in the meal won't over do the salt. Deep fry them at 350 degrees until they float and you're good. If you go to New Orleans every seafood restaurant will have a sausage Po'Boy on the menu. Don't know if I would like coleslaw on mine though. They sure smell the house up when you fry them.
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Hollowed out Po' boy with mayo and ketchup....mouths a watering....
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@mamalukino
Laisse les bons temps rouler , let the good times roll. Or as Justin Wilson would say I garrontee. I got to throw this in. You got to know how to speak coonass or this makes no sense.
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@bigfoot said in LaVaca Bay Oysters:
Oyster harvesting used to be my winter time job. Nothing but hard labor and cold fingers. The last sacks I sold to a wholesaler I got $12.00 for 120 pounds of whole oysters in the shell all cleaned of dead shell and singles. I got paid as low as $7.00 but that was the lowest I would take, I would shuck them myself and bootleg just enough to pay my bills. Now they are paying over $40.00 for a hundred pound sack. I'm not going to elaborate on what some people will do for money at the expense of a resource. There has been some massive changes in this fishery in Texas brought on by the industry and the participants thereof. I'm glad I'm not part of it anymore. Hopefully the ecosystem will recover. Enough of that. I bought a pint Tuesday to fry up and see if I still liked them. Some folks hate oysters and some would walk on fire to eat a dozen raw ones dipped in Tabasco Sauce. I have eaten my fair share of raw ones that I personally caught but with the condition of my liver and other body systems I have to decline that treat nowadays. I like fried oysters and don't necessarily have to douse them in cocktail sauce to hide the flavor and a very simple breading of plain cornmeal and some black pepper. Texas Oysters if they are any good will be salty naturally and just a little dash of Tony Chachere's seasoning in the meal won't over do the salt. Deep fry them at 350 degrees until they float and you're good. If you go to New Orleans every seafood restaurant will have a sausage Po'Boy on the menu. Don't know if I would like coleslaw on mine though. They sure smell the house up when you fry them.
Looks like a little bit of heaven on a plate right there.
