|Scientific Name:||Crassostrea virginica|
|Common Name(s):||Eastern Oysters or American Oysters|
|Season:||Year-round, peaking September–April|
COMMON COOKING METHODS:
Bake, Broil, Deep Fry, Grill, Raw, Sauté, Steam
Mississippi Gulf Oysters are prized for their plump rich meat and taste that has a natural touch of salt. Their meat ranges from tender to firm, making them a versatile ingredient in a number of oyster recipes.
Mississippi Gulf Oysters have pale white to gray shells that are rough with ridges or bumps and can grow up to 8 inches. Mississippi Gulf Oysters are available year-round, usually spawning in the late spring’s warm waters. Click here to Get Mississippi Gulf Oysters Recipes
FROZEN: Do not buy frozen seafood if the package is open, torn, or crushed on the edges. Avoid packages with signs of frost or ice crystals.
FROZEN: Frozen Mississippi Gulf Oysters can be frozen in-shell, on the half shell, or as the shucked meat only. Freeze freshly shucked Mississippi Gulf Oysters in an airtight container with the natural oyster liquid. To thaw, place in the refrigerator overnight.