Raw Oysters anyone?

Anyone who likes fresh seafood and is in the Apalachicola/ Port St Joes Fla area has to stop here:

http://www.indianpassrawbar.com

The biggest, freshest oysters I have ever had and dirt cheap.  I watched the fishermen pulling them off the boat across the street and walk them into the back of the place.  Now thats fresh!  The other dishes looked awesome as I watched them being prepared.  The fresh oysters are shucked right before your eyes by a fun entertaining group of guys. The atmosphere is a blast.  Walk up to the cooler and help yourself to a beer, soda or wine cooler...you pay later, they work on the honor system. Just save the cap to your bottle(s) for when you settle up.  Sometimes they have cookouts and bluegrass bands....definitely a local roadfood type place that the tourists avoid.   Enjoy!

I love this place!  Off the beaten path, but worth the trip.  Fabulous oysters and interesting surroundings!

Is this not a clam area?

This area is famous for Apalachicola oysters.   They are considered some of the finest in the world.

Greymo,

That they are.  These were the largest best tasting oysters I have ever had.  I am not an expert by any means but I thought these were the best I ever had.

I spoke with some of the locals as I was eating. They said that the oysters that grow in the Apalachicola bay are some of the best in the world because the conditions are perfect for growing oysters.  They said that oysters grow best when there is a perfect mix of salt water and fresh water from an incoming river.  Apparently, the mixture of fresh water from the Apalachicola River and the salt water from the ocean along with the perfect beds across the entire bay create an environment that grows some of the largest, tastiest oysters in the world.  I can't wait to visit again.

A clam area?  LOL...  In the Tallahassee area, there is Barnacle Bills:  here ;)

Apalachicola oysters are the best in the world. IMO (Although I have not eaten them all over the world)

All I can say is.................YES!

Lizzieslulu,

This article agrees with you.....

http://www.nytimes.com/20...rs-rated-the-best.html

Appalachicolas are indeed great oysters, but so are Chincoteagues, Belons, Blue Points, Malpeques, etc, etc,

BTW: Sunday's NYTimes travel section had a story about Damariscotta Maine Oysters which are relatively new to the market having been wiped out many years ago and only recently revived due to a cleaner river. 

Has anyone here tasted these oysters?

Cheers, John 

This place in Apalachicola looks promising as well.  Anyone ever been here before?  I'll give this one a try when I'm in the area.

http://papajoesoysterbar.com/

$6.00 for a fresh shucked dozen. 

We only have Apalachicola and Cedar Key here but I'm not complaining. 

seafarer john


Appalachicolas are indeed great oysters, but so are Chincoteagues, Belons, Blue Points, Malpeques, etc, etc,

BTW: Sunday's NYTimes travel section had a story about Damariscotta Maine Oysters which are relatively new to the market having been wiped out many years ago and only recently revived due to a cleaner river. 

Has anyone here tasted these oysters?

Cheers, John 

Damariscotta Maine Oysters

John, Sounds promising.  I wish I could get some of these here.  Check out the article..

http://www.peaceactionme....ers-damariscotta-river

Forgot to mention Cedar Keys - we spent a great weekend there a few years ago with dear friends and loaded up on local oysters. Can't find any notes from that trip, but I do remember a place with plain enamel tables back from the water a bit where we enjoyed a feast of oysters on the half shell.

Cheers, John 

 I have and they're good. I also had some oysters recently from the Taunton Bay area of the Maine coast.
To me, they are a little larger than Malpeques(not as large as southern oysters) and not as briny as the Malpeques.
  Finally, Maine has realized it has good terroir!

Papa Joe's is also very good.  I had a dozen raw and a dozen topped and baked.  Both were wonderful!  It's right on the water so it's more scenic than Indian Pass.

Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

Bellingham bay has great oysters the Lummi Indians pull um out serve them fresh . Local restaurart features them in omelets. (to die for)

jellybear


Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

This would explain why the local bar down the street from me which was offering 50 cent oysters on wed nights quit doing it.  I would not agree with you about the overrated statement though.  The local ones here in NC I have had are way too small and a bit on the tough side in my opinion.  But I do know during this time of year, the water is very warm in the Gulf which may be the reasoning for the sickness and them being more prone to carrying sickness causing bacteria.

I loved eating raw oysters when I lived in Houston, and always have them when I'm in New Orleans. But I avoid them here in Kansas. I prefer them when they are fresh.

jellybear


Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

Don't suppose this idea may have been created by the Oystermen in NC to eliminate competition do ya????????

There's another thread on here that also discusses the Pros & cons of oysters from different regions.
http://www.roadfood.com/Forums/tm.aspx?m=436746&high=oysters

beijinger


Bellingham bay has great oysters the Lummi Indians pull um out serve them fresh . Local restaurart features them in omelets. (to die for)

You are probably the first person I have ever seen on Roadfood to mention eggs and oysters! Several (more than 25) years ago, a friend took me to a local "hole in the wall" restaurant- I was living in Kingston, NY at the time, for a Mothers Day Brunch. Lo and behold, beautiful eggs with fresh oysters were the main entree....all I can say is WOW! I have not had them since, but I still remember that meal......thanks for the memory jolt!

Foodbme

jellybear


Oysters from the Gulf Coast have been banned in NC due to health reasons,Just saw this on the news last night.I've have always said that Applachiacola Oysters were overated .Too many cases of People getting sick from them.

Don't suppose this idea may have been created by the Oystermen in NC to eliminate competition do ya????????

Hmmmmm. Very interesting point.  All I know is that I have never ever had bigger, fuller, and more delicious oysters than the ones from Apalachicola bay.  Period.

Foodbme


There's another thread on here that also discusses the Pros & cons of oysters from different regions.
http://www.roadfood.com/Forums/tm.aspx?m=436746&high=oysters

Interesting how your thread mentioned how good the oysters from Apalachicola bay.  Me thinks jellybear is "jellyous!"

Todays article in the paper, www.starnewsonline  Read it and weep.

jellybear


Todays article in the paper, www.starnewsonline  Read it and weep.

I tend to agree with the writer of the newspaper article. I usually skip oysters during the months without an "R" in it as well.
I will however, make an exception for oysters that come from the Pacific NorthWest.
Here in Dallas, Gulf (Texas & Louisiana) oysters have a muddy taste during the warmer months that you don't taste in PNW oysters.

I have a question - the only time I had an oyster was at a fish and chips place.   It was deep fried and I spit it out.  Raw oysters, I've always had it in my mind that you let them slide down your throat.  That's not true, is it?  Do they have little bits of sand in them?  Do you chew a lot or just a few chews and then down the throat? 

Although you can just swallow since they are soft, it is preferable to chew to realize the flavor and texture a quality oyster provides. There may be some grit but cleaning and rinsing the shells will help along with removing pieces of shell that may occur from the opening process. I usually do not chew much but enough to separate and gain the flavors before reaching for the next one. Great PNW oysters in their prime during the winter months.

To me, after nearly 80 years of eating European, East, and Gulf Coast oysters, I find the Pacific Coast oysters I have sampled to have an alien metalic ( maybe coppery) taste. The ones I've had have been fat and plump and briny - but there's that background  unusual taste that i just can't seem to learn to love.

Cheers, John