Longstreet Highroad Guide to the Chesapeake Bay
By Deane Winegar
The American Oyster (Crassostrea virginica) that lives in colonies in the Chesapeake Bay is best eaten during September through April, or during months that have the letter r in their name. Proper cooking completely destroys the bacterium Vibrio vulnificus that causes a risk to some people who eat raw oysters. The dangerous bacterium is more likely to be present during warm months. During late spring and summer, the quality and taste of the oyster deteriorates as this bottom dweller uses stored energy to produce spawn, and becomes thin and watery. For the uninitiated, eating this rather gelatinous sea creature any time may be a challenge. Said Jonathan Swift, "He was a bold man that first ate an oyster."
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