Oysters Year Round
Anytime of year is time to enjoy Lady's Island Oyster Company's farm raised oysters.
And the winner is, drum roll, please! Lady’s Island Oyster Company won best oyster at the Annual Beaufort Oyster Festival last weekend. Congratulations to all!
Congratulations to Lady’s Island Oyster and its guru Frank Roberts on winning this year’s Oyster Competition with their Single Lady’s Island Oyster with Honey Mignonette.
They grow Single oysters in floating cages in the Coosaw River from seed raised in their hatchery. The salinity and mineral content are the same as those harvested along our shoreline. And theirs is the only oyster hatchery in South Carolina.
Savannah restaurant owner Brandon Carter and executive chef at Common Thread says, “We, as a company, hang our hat on how we procure our ingredients. Common Thread was built by the same team and local-first philosophy as FARM Bluffton in South Carolina. Common Thread has earned the Savannah restaurant spot on Bon Appetit’s 2022 list of 50 Best New Restaurants across the country.
When it comes to oysters, the “workhorse” for Carter is Lady’s Island Oyster Inc..
Located in Seabrook, SC Lady’s Island Oyster began in 2009 and became the first and the oldest oyster farm in South Carolina. Roberts and Julie Davis have been at the forefront of promoting the industry forward in South Carolina.
A native of Nova Scotia, Davis arrived in the Lowcountry after earning her master’s degree in aquaculture from Auburn University and helping launch Alabama’s oyster farms. After a time as an extension agent for the South Carolina Sea Grant Consortium, she has managed the operations on Roberts’ farm full-time since 2018.
Forget the “R” Rule
Together, Davis and Roberts have improved their growing process in floating cages continuously submerged so that oysters are clean and safe for consumption year-round.
Great Nutritional Value
Oysters are an abundant source of vitamins and minerals. Vitamin B12 is abundant in oysters and plays a big role in keeping your brain healthy. They are a rich source of vitamin D, copper, zinc, and manganese. These micronutrients, in combination with calcium, are thought to be key to slowing bone loss in older women and are more effective than supplements. www.webmd.com/diet/oysters-good-for-you
Hey - don’t toss that oyster shell
An empty oyster shell looks like a humble thing, but never throw it away. Recycle it. A shell is the best substrate, or foundation, to attract swimming young oysters looking for permanent homes.
The Edgar Glenn Boat Landing has a public drop-off bin for oyster shell recycling. The bin is located in the parking lot near the Chechessee River Bridge on Hwy. 170.
Oyster reefs filter large volumes of water, help stabilize salt marsh fringing shorelines, and provide essential habitat for many species of fish, crabs, and shrimp.
Fried Oysters
One of the most popular ways to enjoy oysters is to fry them. It’s simple and delicious.
Here’s how you do it!
Southern Fried Oysters
12 shucked oysters
½ cup all-purpose flour
2 large eggs
Dash of hot sauce or more to taste
1 cup panko bread crumbs
2 cups peanut oil
Kosher salt
In a small bowl, place the flour. Whisk the egg and a dash of hot sauce in a second bowl. In a third bowl, place the panko. Dredge the oysters in the flour, shaking off any excess. Dip the flour-dredged oysters into the egg mixture. Shake off any excess and roll oysters in the panko, being sure to coat them thoroughly. Place on a plate in the refrigerator while the oil comes to 325 degrees in a heavy-bottomed skillet.
Serve with a red sauce or remoulade sauce.
Remoulade Sauce
Ingredients
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce
2 teaspoons whole-grain mustard
2 cloves garlic, minced
2 teaspoons capers, roughly chopped
1 teaspoon Worcestershire sauce
1 teaspoon mild paprika
1 scallion, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Directions
In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.
Enjoy!