Oysters are one of the North and South Carolina’s shellfish that are a staple on most local restaurants menu year around and are a special Winter treat. They are delicious and one of the most nutritious foods we can eat providing almost every essential nutrient. You can find them growing in clusters in the salt water rivers and creek banks of the Atlantic Intracoastal Waterway. They are eaten around the world and considered a delicacy. We are lucky that this little power packed mollusks grows and flourishes in the warm waters of the Carolinas.

Fried, steamed, grilled or raw, oysters are a versatile shellfish used for soups, appetizers, and entrees. There are many seafood restaurants along the Carolina coast that offer oysters cooked different ways. Choose one with good reviews and an “A” sanitation grade posted.

Locally owned Restaurants to try: Shem Creek Crab House at 508 Mill St. (just off Hwy 17) Mt Pleasant, SC is a local favorite for families. Cold cocktails and spectacular views come with the tasty fare. Their fried seafoods are lightly breaded Calabash style, the tea is perfect, and outside dining is the local fave. Families and children are welcome, dress is business casual, Handicap accessible, and parking is free. In North Carolina, Carolina Fish Fry is known as the spot for fried oyster platters as well as “Po Boy” sandwiches. Family, children and handicap friendly, casual dress. Open 7 days a week. 4023 Market St Wilmington, NC 28403 910-769-4145. In both states you can find oysters on the menu year around from Tasty Crab House. This family friendly and handicap accessible seafood restaurant is found in Rocky Mount, Cary, Raleigh, and Matthews, North Carolina as well as South of the border in Florence and North Charleston, SC.

FRIED OYSTER RECIPE: Start with 8 to 10 shucked , raw oysters. Dip in Buttermilk and lightly dredge in cornmeal seasoned with black pepper and salt. Add cayenne pepper to the corn meal if you like a spicy kick. Deep fry at 375 F in small batches in Crisco shortening. Drain on a bakers rack, sprinkle with sea salt and serve with fresh lemon wedges and remoulade sauce. Allow the oil to cool completely before moving and discard. “Go Lightly” is a healthier version of the recipe to save on calories and fat. Trade buttermilk for 2% fat milk and pan fry the oysters in olive oil. Switch the creamy remoulade dip for horseradish cocktail sauce.

Health Info: They are rich source of Omega-3 fatty acids. Per 100 grams, oysters provide around 672 mg of omega-3 fatty acids. They are a great choice for protein, rich in zinc, vitamin B12, copper, and a are a rare food source of vitamin D. Therefore, oysters are a good source of the vitamin for people who don’t get enough sun exposure, the best source for vitamin D.

Food Safety Tips: Buy oysters fresh from the market on the day of use whenever possible. Use farm raised, single select oysters for raw presentations to avoid food borne illnesses. Toss out any oysters that are not closed tightly when tapped, have a funny smell or are cracked. Refrigerate covered leftover oysters, date, and use within 3 days. Do not freeze cooked leftover oysters. Store raw oysters uncovered on the bottom shelf of frig on top of a layer of ice in a perforated pan. Do not store raw oysters more than 2 days, use them already! Avoid cross contamination by washing and sanitizing utensils, counters, sink, and everything that comes in contact with oysters. Use caution when using an oyster knife for opening steamed shells and do not attempt to use a kitchen or butter knife for this task. Use an oven mitten on your hand holding the shell whenever shucking oysters. This prevents the shell from slipping and protects your hand.

*ALLERGY ALERT* Oysters are shellfish.