Like blue crabs and various shrimp species, the American oyster (crassostrea virginica) thrives in the mixed-water environment of Louisiana’s coastal wetlands. Raised in reefs where salty ocean water and sweet river waters mingle, these tasty mollusks are a valuable part of the state’s food culture and modern-day economic base.
Among shellfish, oysters are most similar to mussels. At a certain point in their early life cycle, free-swimming larvae cement themselves to coastal reefs and settle in for the long haul, filtering out nutrients (mineral and micro-vegetation) from the surrounding waters. Oyster flavor can varies naturally depending on the balance of fresh and salty water flowing by the oyster beds.
In earlier days, these collections of shellfish occurred naturally, but over time oystermen (many of them Croatians from the Adriatic coast) started hedging their bets with “seed oysters” — a management technique that assures fresh oysters in the city’s raw bars year ’round. With over a million acres of cultivated reefs, Louisiana is consistently one of the country’s top oyster producers.
In a biological sense, peak season for these meaty treats occurs in the winter months, when the oysters are busy packing on fat (glycogen) in anticipation of an active summer spawning season. When they’re at their flavorful peak, with sweetness from the fat adding a savory dimension to the oyster’s natural saltiness
That’s not to say that oysters won’t be available during summer vacation — they’ll just be more flavorful (plump and sweet ) when the Gulf waters are coldest. All the more reason to hit town during Mardi Gras season.