Put all in a large pot or kettle.

Cover and bring to a boil.

Turn shrimp over several times while cooking.

Boil 15-20 minutes or until the tails turn pink.

It is better to under cook shrimp then to over cook.

1 lb mahi mahi
1/2 cup chopped pecans
2 tablespoons breadcrumbs
1/2 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon coconut milk
1 teaspoon sea salt
1 tablespoon black pepper

Directions:
Preheat oven to 425 degrees
Combine butter, nuts, bread crumbs, salt, pepper and flour
Cover a baking sheet with foil and grease. Place the fish on the foil
Bake fish for 6 minutes. Remove from oven, brush on the coconut milk, and tspinkle with nut mixture. Pat mixture down so that it sticks to the fish. Bake fish for additional 12 minutes, or until fish is flaky and crust is golden brown.

16 medium shrimps peeled and deveined
2 tablespoons butter
3 tablespoons olive oil
4 cups fish stock (or chicken broth)
1 medium onion, finely chopped
2 cups risotto rice (Arborio,Carnaroli)
1 tablespoon freshly grated orange peel
juice of 1 orange
salt to taste

Place the fish stock into a saucepan, bring to a boil, then reduce heat to low, keeping it warm.

Heat the butter and 2 tablespoons of olive oil in a large, iron saucepan or in large non-stick saucepan. Add the shrimps and fry them for 3 minutes or until they are cooked (do not cook them for too long otherwise they will be tough. A good sign they are cooked is when they get red). Remove with a slotted spoonand put them in a bowl with the orange juice and set aside.

In the same sauce pan, add the remaining olive oil and onion. Stir occasionally for 2 minutes or until onions are transparent. Add rice, grated orange peel and salt. Cook, stirring constantly for 3 minutes.

Add 1/2 cup of boiling stock, stirring constantly until the stock is almost all evaporated. Continue cooking, pouring stock 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente.

When the inside of the rice is slightly more firm than you desire in the final dish, stir in shrimps and the orange juice. Stir until the liquid evaporates. Season with salt and pepper.

2 1-inch thick tuna steaks
1/3 cup soy sauce
2 teaspoons wasabi paste
1 teaspoon coarse ground black pepper

Directions:

Mix the soy sauce, wasabi paste and cracked black pepper in a 13 x 9 baking dish. Place tuna in dish, coating both sides, then cover and refridgerate for 1 hour. Grill the tuna for 1 to 2 minutes per side in a non-stick dish or pan, over high heat. Serves 2.

In small saucepan, combine margarine, lemon juice, parsley, dill weed, salt and pepper. Cook over medium heat until butter melted and all is mixed well.
Pull off 4 large squares of heavy-duty aluminum foil. Place one fillet on each square of foil. Pour sauce over the fish.
Wrap foil securely around fish. Grill 4 minutes on each side or until fish flakes with fork. Makes 4 servings.

1 lime Juiced
1 pound fresh red snapper fillets, cut into 3 x 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 7” corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
Quartered limes
Purchased or homemade salsa
Sliced avocado

Chipotle Cream Sauce:

1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
Dash of sugar
Salt to taste

Tacos: Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.
To serve, place two tortillas on each plate and divide the fish evenly down the middle of each.

Chipotle Cream Sauce: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

Top tacos with cabbage and drizzle with Chipotle Cream Sauce. Pass limes, salsa and avocado at the table.
Serves 4

Substitutes
Grouper, Swordfish, Tilefish, Amberjack.

How Much to Buy
Whole or drawn fish: 3/4 to 1 pound per serving.

Dressed or cleaned fish: 1/2 pound per serving.

Fillets or steaks: 1/4 to 1/3 pound per serving.

Buying, Storage and Handling
Remember to purchase seafood last and keep it cold during the trip home.

Fresh whole fish should have:
-- A shiny surface with tightly adhering scales.
-- Gills that are deep red or pink.
-- Clean shiny belly cavity with no cuts or protruding bones.
-- A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:
-- A translucent look.
-- Flesh that is firm and not separating.
-- A mild odor, similar to the ocean.
-- No discoloration.
-- Packaging that keeps them from being bent in an unnatural position.

Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria. When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking
The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.

If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.

Fillets less than 1/2 inch thick do not need to be turned during cooking.

Fish cooks quickly. Do not overcook.

Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.

Marinate in your favorite salad dressing prior to cooking.

Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

Broil or grill with lime-butter and seasoned salt.

Oil the grill to prevent fish from sticking.

Bake whole fish with a crab or shrimp stuffing.

Add leftover fish in broken pieces to salads, soups or sauces.

Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

Calories 110  
Calories From Fat 10  
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 45 mg
Sodium 50 mg
Total Carbohydrates 0 g
Protein 23 g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV
Omega-3 Fatty Acid 0.32 g

More About the Red Snapper
Red snapper (Lutjanus campechanus), found off Florida's Gulf and Atlantic Coasts, is one of the best known and desired deep-sea delicacies. Snappers are caught in waters 60 to 200 feet deep using large electrical and manually powered reels with multiple-hook rigs. The red snapper industry began in 1870 in Pensacola, Florida, by an enterprising New Englander.

Adult red snappers are easily distinguished from other red-colored snappers; they are deeper bodied, not as streamlined and have a bright red iris. The back and upper sides vary from pink to red and the lower sides and belly are lighter in color.

Snappers prefer irregular hard bottom formations of rock and limestone covered with coral and sponges. They feed on a variety of bottom dwelling crustaceans and small fishes. The growth of this species is slow; however, it can weigh as much as 30 pounds and grow to 3 feet. They reach sexual maturity after age 2 and spawn between June and October

Lutjanus campechanus

Other Common Names
American Red Snapper

Seasonal Availability

J F M A M J J A S O N D
   •  •  •  •  •  •  •  •  •  •  • 

Size Range Available
2 to 25 lbs.

Product Forms Available
Drawn, Filleted

Where Most Available Locally
Grand Isle, Leeville/Fourchon, Cameron, Freshwater Bayou

Bake Broil Fry Poach Steam Sashimi Grill Smoke
•  •  •  •  •  •  •    

Notes of Interest
A high-priced fish, in heavy demand in the “white tablecloth” restaurant trade. Fillets are usually sold skin-on so as to detect product substitution with less desirable species. Basic market size classes for red snapper are 1-2 pounds, 2-4 pounds, 4-8 pounds, 8-12 pounds and 12 pounds and larger. A good deal of variation in size classes appears above 4 pounds. Increases in minimum legal sizes have impacted the 1-2 pound size class, which is the most expensive followed by 2-4 pound red snapper. Over 2 million pounds of red snapper are caught commercially in Louisiana each year.

A very similar snapper to the red snapper, the blackfin or hambone snapper, Lutjanus buccanella, will occasionally appear in small numbers. It resembles the red snapper, but has a black spot at the base of the pectoral (side) fins.

For more information on this species, go to:

Substitute: Stone Crab, Spiny Lobster

How Much to Buy: 3 to 4 whole crabs per serving, or 1/4 pound removed meat per serving

Buying, Storage and Handling Crabs:
Live crabs should have some leg movement when purchased; discard dead crabs and ones with broken shells. Refrigerate in a breathable container (a bag or cardboard box). Do not store directly on ice.

The meat of the crab is also sold, usually as claws, or as crabmeat. Fresh hard-shell crab meat should be stored on ice in the coldest part of your refrigerator and used within seven to 10 days. Fresh soft-shell crab should be refrigerated and cooked within two days.

Nutritional values (4 ounces, raw):
Calories 90  
Calories From Fat 10  
Total Fat 1 g
Saturated Fat 0  g
Cholesterol 80 mg
Sodium 320 mg
Total Carbohydrates 0  g
Protein 19 g
Omega-3 Fatty Acid 0.32 g

Season: March through November. During the winter months, blue crabs move into deeper water and enter a state of semi-hibernation.

Size: 5 ½” to over 6 ½”

Notes of Interest: A shallow water crab, it can live in salt, fresh and brackish waters of bays, sounds, channels and river mouths. They are commercially harvested by traps.
The process of molting allows the crab to shed its external shell periodically in order to grow. Before molting begins, a new soft-shell forms inside, and the crab backs out of the old loose shell. Soft-shell blue crabs are hard blue crabs that were captured when they were ready to molt (called peelers) and held in water-filled trays until their old shell has shed.

Why Freshness Counts
Healthwise, it is important to look for freshness when choosing seafood. In some species, if the catch has been left out in the sun too long — or the fish haven’t been transported under proper refrigeration — toxins known as scombrotoxin, or histamine, can develop.
Eating spoiled fish that have high levels of these toxins can cause illness.

Frozen Fish:
Know What To Look For
Today, fresh catches can be processed and frozen immediately to very low temperatures;
frequently, this takes place right on the fishing vessel. However, frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long.
To help ensure that the frozen fish you’re buying is safe, follow these guidelines:
• Don’t buy frozen seafood if its package is open, torn or crushed on the edges.
• Avoid packages that are positioned above the “frost line” or top of the freezer case in the store’s freezer.
• If the package cover is transparent, look for signs of frost or ice crystals. These could
mean the fish has been stored a long time or thawed and refrozen — in which case, choose another package.

Selecting Shellfish:
Some Special Guidelines
The Food and Drug Administration requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell), and a label on containers or packages of shucked shellfish.
• Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
• Ask to see the tag or check the label when purchasing shellfish. In addition, follow these general guidelines:
1. Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
2. Do a “Tap Test”: Live clams, oysters, and mussels will close up when the shell is tapped. If they don’t close when tapped, do not select them.
3. Check for Leg Movement: Live crabs and lobsters should show some leg movement.
They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Keep It Safe Until You Eat It
Put seafood on ice or in the refrigerator or freezer soon after buying it, using these guidelines for safe storage:
• If seafood will be used within two days after purchase, store it in the refrigerator.
• If seafood won’t be used within two days after purchase, wrap it tightly in moisture-proof freezer paper or foil to protect it from air leaks, and store it in the freezer.

When You Catch Your Own:
Tips for Staying Safe
Before:
• Always check local advisories and sign postings for information about the safety of fish and shellfish in your area.
During:
• Be sure to keep fish and shellfish well iced while fishing and while transporting the
seafood home.
After:
• Fish caught in some lakes and streams may have harmful levels of Polychlorinated Biphenyls or PCBs, which can cause a variety of health problems.*
• Since PCBs accumulate in fat, trim the fat and skin from fish before cooking. This can lessen the risk of exposure to these contaminants.
• Broil, grill, or bake the trimmed, skinned fish on a rack so the fat drips away.
* Harmful levels of PCBs have not been found in fish that are sold in the commercial marketplace, including farm-raised species.

Cook It Properly

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator. Discard marinade; it contains raw juices which may harbor bacteria. When marinade is needed for basting reserve a portion before adding raw seafood.

Most seafood should be cooked to an internal temperature of 145 ºF. But if you don’t have a food thermometer, there are other ways to determine whether seafood is done.
• Fish: Slip the point of a sharp knife into the flesh and pull it aside. The flesh should be
opaque and separate easily. If you cooked the fish in the microwave, check it in more than one spot to help ensure doneness.
• Shrimp and Lobster: The flesh becomes pearly-opaque.
• Scallops: The flesh turns milky white or opaque and firm.
• Clams, Mussels, and Oysters: Watch for the point at which their shells open, which means they’re done. Throw out the ones that don’t open.

The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.

Fillets less than 1/2 inch thick do not need to be turned during cooking.

Fish cooks quickly. Do not overcook.

Poaching, steaming, baking, broiling, sautéing, and microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.

Marinate in your favorite salad dressing prior to cooking.

Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

Broil or grill with lime-butter and seasoned salt.

Oil the grill to prevent fish from sticking.

Bake whole fish with a crab or shrimp stuffing.

Add leftover fish in broken pieces to salads, soups or sauces.

TPWD ©
Other Names
Redfish, Rat Red, Bull Red, Or Just "Red"
Description
The most distinguishing mark on the red drum is one large black spot on the upper part of the tail base. Having multiple spots is not uncommon for this fish but having no spots is extremely rare. The color of red drum ranges from a deep blackish, coppery color to nearly silver. The most common color is reddish-bronze. Red drum is a fast growing fish reaching approximately 11 inches and one pound in its first year, 17-22 inches and 3 1/2 pounds in two years, and 22-24 inches and 6-8 pounds in three years. The record red drum was 94 pounds and was caught on the East coast. The current Texas record is 59 1/2 pounds.

Life History
For the first three years of their lives red drum live in the bays or in the surf zone near passes. Evidence from tag returns show that they remain in the same area and generally move less than 3 miles from where they were tagged. As they mature, they move from the bays to the Gulf of Mexico where they remain the rest of their lives, except for infrequent visits to the bays. Although there is little evidence of seasonal migrations, anglers find concentrations of red drum in rivers and tidal creeks during the winter. Daily movement from the shallows to deeper waters is influenced by tides and water temperatures. During the fall, especially during stormy weather, large adult red drum move to the gulf beaches, possibly for spawning, where they can be caught from piers and by surf anglers. This is known as the "bull redfish run."

Young red drum feed on small crabs, shrimp, and marine worms. As they grow older, they feed on larger crabs, shrimp, small fish, and sometimes their cousins, the Atlantic croaker. They generally are bottom feeders but will feed in the water column when the opportunity arises. A phenomenon called "tailing" occurs when the red drum feed in shallow water with their head down in the grass and the tail exposed to the air. Predators include humans, birds, larger fish, and turtles.

Between the third and fourth year, the red drum reaches sexual maturity. Spawning season is from mid-August through mid-October in Gulf waters, near the mouths of passes and shorelines. Eggs incubate for 24 hours. Larvae are carried into tidal bays by the current. They move to quiet, shallow water with grassy or muddy bottoms to feed on detritus (dead or decomposing plant and animal matter). The oldest recorded red drum was 37 years old!

During spawning, red drum males attract females by producing a drum-like noise by vibrating a muscle in their swim bladder. They sometimes swim in water so shallow that their backs are exposed.

Red drum are related to black drum, spotted seatrout, weakfish, mullets and croakers, most of which also make drumming sounds. Scientists believe that the black spot near their tail helps fool predators into attacking the red drum's tail instead of their head, allowing the red drum to escape.

Habitat
Red drums prefer shallow waters (1-4 feet deep) along the edges of bays with submerged vegetation such as seagrasses. They are found over all bottom types but they seem to prefer areas with submerged vegetation and soft mud. These fish are also commonly found around oyster reefs. Breaks in continuity of shorelines such as coves, points, jetties, old pier pilings, and guts attract them. They prefer soft mud along jetties, pier pilings and jetties. They are often found in water so shallow that their backs are exposed while swimming. During cold spells large numbers of red drum can be found in tidal creeks and rivers. They can live in fresh water and have been found many miles upriver.

Distribution
Red drum range from Massachusetts to Key West, Florida, and along the Gulf Coast to Tupxan, Mexico.
How To Catch
One attractive characteristics of this fish is its willingness to take most kinds of bait, both natural and artificial. The best natural baits are live shrimp, small finger mullet, Atlantic croaker, and small live blue crabs. Live shrimp are fished under a popping cork or "free shrimped" using a small weight and letting the shrimp swim freely. Live fish are best on the bottom using a slip-sinker type rig where the fish can swim freely. The bait fish are hooked through the lips or through the top of the back behind the dorsal fin. Small blue crab are fished on bottom and are hooked through one of the swimming legs at the rear of the crab.

Stalking the shallow grass flats for red drum is the ultimate challenge for the wade anglers. Artificial baits such as 1/2 and 1/4 ounce shallow-running gold, copper, or silver spoons are favorites. A weedless spoon is used in areas of heavy submerged or floating vegetation.

Fish-shaped plugs, both floating and shallow-running, are effective over the grass flats. Shrimplike plastic worms and jigs are good and both are fished under corks or bounced along the bottom.

The surf provides excellent red drum fishing. The best artificial baits are the heavier spoons and slow sinking fish shaped plugs. Plastic worms are also effective bounced along the bottom.

Saltwater flyfishing for red drum is increasing in popularity. Flyfishers sight-cast small surface popping plugs, baitfish type streamers or shrimp and crab imitation flies to "cruising" or "tailing" red drum. Rod lengths range from 8 1/2 to 9 1/2 feet casting weight forward, floating line from six to nine weight. Leader lengths can be from seven to 9 feet with a tippet strength from eight to 15 pounds. Once hooked, a red drum on flyfishing tackle is a worthy, exciting adversary.

"Bull" reds are best caught with natural bait. Fresh cut mullet, larger live mullet (6-8 inches long) and blue crab are the best baits. Both single and double-drop bottom rigs are good. A heavy grabbing sinker is needed to keep baits stationary on the surf bottom.

Tackle varies according to angler preference. Surf and pier fishers for "bull" reds prefer rods more than 10 feet in length and stiff enough to handle a heavy terminal tackle. Reels should be large enough to handle several hundred yards of 25-40 pound test line and reels should have a good drag system.

For smaller fish (less than 10 pounds), the best rod to use should be 6 1/2 to 8 feet long, has a medium action, and has a two-handed grip to help the anglers in long distance casting. Reels should be able to hold at least 100 yards of line. Line strength will vary depending on what type of habitat is being fished. Heavier line (17-25 pounds) is needed when fishing around oyster shell, rocks, or pilings. Lighter line (8-15 pounds) is favored when fishing the grass flats. Leaders are optional, depending on line weight and where the fishing occurs.

Anglers must remember that there are bag and possession limits and minimum-maximum size limits on red drum. Be sure to be familiar with the regulations each year when fishing on the Texas Gulf coast.
Other
The red drum is a popular game fish in coastal waters from Massachusetts to Mexico. Red drum is considered a great sport fish because it will hit on most kinds of bait. The Texas record for a red drum catch was 59.5 pounds (23 kg); however, a red drum weighing 94 pounds (42.69 kg) was caught along the North Carolina coast.

Red Drum
Sciaenops ocellatus

Other Common Names
Redfish, Channel bass

Seasonal Availability

J F M A M J J A S O N D
•  •  •  •  •  •  •  •  •  •  •  • 

Size Range Available
4 to 6 lbs.

Product Forms Available
Whole, Drawn, Filleted

Where Most Available Locally
Central coastal Louisiana

Bake Broil Fry Poach Steam Sashimi Grill Smoke
                       

Notes of Interest
Commercial harvest of wild red drum was halted Louisiana waters in 1988, and Federal waters are currently closed to all harvest, both commercial and recreational. Limited production of farm-raised red drum has occurred since then as reflected in the availability chart above. Louisiana seafood dealers also process and market imported red drum, both fresh and frozen

Substitutes
Clams.

How Much to Buy
In-shell oysters: 6 whole oysters per serving.

Shucked oysters: 1/3 to 1/2 pint per serving

Buying, Storage and Handling
Live Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Live oysters should close tightly when tapped.

Discard any oysters that don't close; this is an indication that the shellfish are dead.

They should have a mild odor, similar to the ocean.

Live oysters should be free of cracks.

They will remain alive for up to seven days in the refrigerator when stored at a constant 41 degrees F in a container with the lid slightly open.

Drain excess liquid daily.

Shucked Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Oysters have a fresh odor when freshly shucked.

A clear, slightly milky or gray liquid should surround freshly shucked oysters.

Freshly shucked scallops should have very little liquid in the package.

Refrigerate shellfish in a sealed container on ice or in the coldest part of the refrigerator.

Store shucked oysters up to five days.

Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria.

When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking
Wash live oysters thoroughly under cold running water prior to cooking.

Steamed or grilled: cook until shell opens.

Shucked oysters: bread and fry in oil for 3 to 4 minutes at 375 degrees F.

Shucked oysters: bake for 10 minutes at 450 degrees F.

Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

Calories 80  
Calories From Fat 20  
Total Fat 2 g
Saturated Fat .5 g
Cholesterol 55 mg
Sodium 190 mg
Total Carbohydrates 4 g
Protein 9 g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 45 %DV
Omega-3 Fatty Acid 0.61 g

Health Advisory
If you eat raw oysters you need to be aware that certain health conditions put some people at risk of serious illness or death and these people should not eat raw oysters. Vibrio vulnificus is a bacterium that occurs naturally in marine waters. It is not a threat to most healthy people, but Vibrio vulnificus can cause sudden chills, fever, nausea, vomiting, blood poisoning and death within two days in people with certain medical conditions. The presence of the bacteria is not a result of pollution or poor product handling. Eating oysters from "clean" waters or in reputable restaurants with high product turnover does not provide protection.

Fully cooking oysters completely kills the bacteria, so you can continue to enjoy oysters in many cooked preparations. When dining at restaurants, order oysters fully cooked if you have one of the risk conditions. Eating raw oysters with hot sauce or while drinking alcohol does NOT kill the bacteria.

You are at risk of being infected by Vibrio vulnificus if you have any of the following conditions:

-- Liver disease, either from an excessive alcohol intake (two to three drinks daily), viral hepatitis or other causes. (Liver disease will put you at increased risk for Vibrio vulnificus infection from raw oysters. The risk of infection is 200 times greater for individuals with liver disease than those without liver disease.)

-- Iron disorder hemochromatosis.

-- Diabetes.

-- Cancer.

-- Stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use).

-- Immune disorders, including HIV infection long-term steroid use, e.g., asthma and arthritis

If you are an older adult, you may be at greater risk of having these conditions than a younger person. If you are or think you may be in any of these risk categories, you should not eat raw oysters. If you are unsure of your risk check with your doctor.

More About Oysters
The cultivation of oysters began more than 2,000 years ago when Romans collected oyster seed stock near the mouth of the Adriatic Sea and transported them to another part of Italy for grow-out. The Romans had such a passion for oysters that they imported them from all over the Mediterranean and European coasts.

Oysters flourish in estuaries where nutrient-rich fresh water meets the salt water and feed mainly on single-cell plants. When feeding, the oyster can pump and filter 25 gallons of water in 24 hours. Florida's estuaries provide suitable conditions and a plentiful food supply for Eastern oysters (Crassostrea virginica) to grow rapidly. They can reach marketable size in less than two years; whereas, it may take oysters up to six years to reach marketable size in colder northern waters. When traveling along the Gulf Coast, you may see oysters being harvested commercially from small boats by fishermen using large, long handled tongs to scoop clumps of oysters from the bottom.

Texas may be best known for beef, but its bay oysters rank second to none. Ask any 
connoisseur. Texas oysters are impeccably fresh-whether served on the half shell with a kiss of salt air and Texas hot sauce or shucked for a sauté or creamy stew.

Texans know their oysters. They've eaten the briney bivalves for centuries – ever since Native American Karankawas living on the coast waded pristine shallows to scoop dinner from a reef. After eating, the Karankawas tossed empty oysters shells until mounds dotted the shore. Though most have washed away, these shell middens can still be found around Galveston Bay.

Like the Karankawas of old, modern Texans enjoy succulent raw oysters, but their taste buds also hanker for batter-fried, grilled and host of new dishes from innovative chefs expanding the Texas oyster menu. When Texas Department of Agriculture staff sampled Oysters in Chipotle Sauce at Galveston's Mardi Gras, they almost had to beat back the revelers with shucking knives. An overflow crowd of 2,000 – three times the number expected – queued up for spicy oysters and strands of Texas pearls.

The American commercial oyster (Crassostrea virginica) thrives in the bays and estuaries behind barrier islands separating the Texas mainland from the Gulf of Mexico. Here, fresh and saltwater combine to crate the environment oysters need to live and flourish. Fans of Texas oysters can buy their favorite mollusk year round. Harvest, confined to natural reefs in state-approved waters, takes place on public reefs in the bay system from November 1 – May 1.

During open season anyone with a Texas Parks and Wildlife Department harvester's license may harvest oysters and sell to dealers certified by the Texas Department of Health. The rest of the year harvest occurs on private oyster leases, mainly in Galveston Bay, home to 60-70 percent of the oyster crop. Smaller catches ocean from Matagorda and San Antonio bays as well as others in the system.

Up and down coast, reefs emerge at low tide in shallow areas. Early settlers must have delighted in this sight and the feast growing just beyond shore. Back then, the oysters' reputation spread rapidly, even catching the ear of a U.S. Army general stationed in San Antonio who insisted on moving his headquarters to Corpus Christi to take advantage of the balmy weather and local cuisine, especially the bay oysters.

Corpus Christi gave birth to a tall Texas tale adding to the state's oyster lore. As the story goes, Texas Rangers chased a band of marauding Indians onto a beach jutting into the bay. Knowing the Indians were surrounded by water and couldn't escape the Rangers decided to camp until morning. When the sun rose, the beach was empty. All they found were footprints leading into the water.

Some say the story marked the discovery of Reef Road, a series of oyster shell beds between Corpus Christi and Nueces bays. Reef Road could be crossed by horse wagon at low tide, and for years locals used the submerged route to cut travel time between Nueces and San Patricio counties. Meanwhile, other enterprising Texans were reaping a harvest that would develop into the country's second-leading oyster industry. By 1890, four years before the Grand Opera hall opened in romantic Galveston, oystermen harvested more than 2 million pounds of meat. Fourteen years later, as Galveston rebuilt from the devastating hurricane of 1900, the figure had climbed to a record-breaking 3.5 million pounds.

In those days, skiffs manned boy "tongers" piled reefs. On a calm day, a good tonger could haul in 6 barrels of oysters with long scissors-like tongs. Tongs remained the primary harvesting tool until the late 1940's when more efficient dredges did them in. Boats outfitted with dredges can harvest up to 100 sacks of oysters and return to shore quickly. Within 24 hours, the oysters can be delivered to restaurants and retailers in and out of state.

Texas oysters are certified. From boat to storage and sale, they meet the most stringent state and federal regulations. It's assurance to the nation's consumers that Texas oysters are the freshest and the best.

Eastern Oyster
Crassostrea virginica

Other Common Names
Oyster

Seasonal Availability

J F M A M J J A S O N D
•  •  •  •  •  •  •  •  •  •  •  • 

Size Range Available
0 to 0 lbs.

Product Forms Available
sack (live); graded for half-shell; Post-harvest-treated, half-shell oysters; Shucked (fresh or frozen); Canned

Where Most Available Locally
Coastwide especially central and eastern Louisiana

Bake Broil Fry Poach Steam Sashimi Grill Smoke
•  •  •        •  •  • 

Substitutes
Clams.

How Much to Buy
In-shell oysters: 6 whole oysters per serving.

Shucked oysters: 1/3 to 1/2 pint per serving

Buying, Storage and Handling
Live Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Live oysters should close tightly when tapped.

Discard any oysters that don't close; this is an indication that the shellfish are dead.

They should have a mild odor, similar to the ocean.

Live oysters should be free of cracks.

They will remain alive for up to seven days in the refrigerator when stored at a constant 41 degrees F in a container with the lid slightly open.

Drain excess liquid daily.

Shucked Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Oysters have a fresh odor when freshly shucked.

A clear, slightly milky or gray liquid should surround freshly shucked oysters.

Freshly shucked scallops should have very little liquid in the package.

Refrigerate shellfish in a sealed container on ice or in the coldest part of the refrigerator.

Store shucked oysters up to five days.

Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria.

When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking
Wash live oysters thoroughly under cold running water prior to cooking.

Steamed or grilled: cook until shell opens.

Shucked oysters: bread and fry in oil for 3 to 4 minutes at 375 degrees F.

Shucked oysters: bake for 10 minutes at 450 degrees F.

Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

Calories 80  
Calories From Fat 20  
Total Fat 2 g
Saturated Fat .5 g
Cholesterol 55 mg
Sodium 190 mg
Total Carbohydrates 4 g
Protein 9 g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 45 %DV
Omega-3 Fatty Acid 0.61 g

Health Advisory
If you eat raw oysters you need to be aware that certain health conditions put some people at risk of serious illness or death and these people should not eat raw oysters. Vibrio vulnificus is a bacterium that occurs naturally in marine waters. It is not a threat to most healthy people, but Vibrio vulnificus can cause sudden chills, fever, nausea, vomiting, blood poisoning and death within two days in people with certain medical conditions. The presence of the bacteria is not a result of pollution or poor product handling. Eating oysters from "clean" waters or in reputable restaurants with high product turnover does not provide protection.

Fully cooking oysters completely kills the bacteria, so you can continue to enjoy oysters in many cooked preparations. When dining at restaurants, order oysters fully cooked if you have one of the risk conditions. Eating raw oysters with hot sauce or while drinking alcohol does NOT kill the bacteria.

You are at risk of being infected by Vibrio vulnificus if you have any of the following conditions:

-- Liver disease, either from an excessive alcohol intake (two to three drinks daily), viral hepatitis or other causes. (Liver disease will put you at increased risk for Vibrio vulnificus infection from raw oysters. The risk of infection is 200 times greater for individuals with liver disease than those without liver disease.)

-- Iron disorder hemochromatosis.

-- Diabetes.

-- Cancer.

-- Stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use).

-- Immune disorders, including HIV infection long-term steroid use, e.g., asthma and arthritis

If you are an older adult, you may be at greater risk of having these conditions than a younger person. If you are or think you may be in any of these risk categories, you should not eat raw oysters. If you are unsure of your risk check with your doctor.

More About Oysters
The cultivation of oysters began more than 2,000 years ago when Romans collected oyster seed stock near the mouth of the Adriatic Sea and transported them to another part of Italy for grow-out. The Romans had such a passion for oysters that they imported them from all over the Mediterranean and European coasts.

Oysters flourish in estuaries where nutrient-rich fresh water meets the salt water and feed mainly on single-cell plants. When feeding, the oyster can pump and filter 25 gallons of water in 24 hours. Florida's estuaries provide suitable conditions and a plentiful food supply for Eastern oysters (Crassostrea virginica) to grow rapidly. They can reach marketable size in less than two years; whereas, it may take oysters up to six years to reach marketable size in colder northern waters. When traveling along the Gulf Coast, you may see oysters being harvested commercially from small boats by fishermen using large, long handled tongs to scoop clumps of oysters from the bottom.

Texas may be best known for beef, but its bay oysters rank second to none. Ask any 
connoisseur. Texas oysters are impeccably fresh-whether served on the half shell with a kiss of salt air and Texas hot sauce or shucked for a sauté or creamy stew.

Texans know their oysters. They've eaten the briney bivalves for centuries – ever since Native American Karankawas living on the coast waded pristine shallows to scoop dinner from a reef. After eating, the Karankawas tossed empty oysters shells until mounds dotted the shore. Though most have washed away, these shell middens can still be found around Galveston Bay.

Like the Karankawas of old, modern Texans enjoy succulent raw oysters, but their taste buds also hanker for batter-fried, grilled and host of new dishes from innovative chefs expanding the Texas oyster menu. When Texas Department of Agriculture staff sampled Oysters in Chipotle Sauce at Galveston's Mardi Gras, they almost had to beat back the revelers with shucking knives. An overflow crowd of 2,000 – three times the number expected – queued up for spicy oysters and strands of Texas pearls.

The American commercial oyster (Crassostrea virginica) thrives in the bays and estuaries behind barrier islands separating the Texas mainland from the Gulf of Mexico. Here, fresh and saltwater combine to crate the environment oysters need to live and flourish. Fans of Texas oysters can buy their favorite mollusk year round. Harvest, confined to natural reefs in state-approved waters, takes place on public reefs in the bay system from November 1 – May 1.

During open season anyone with a Texas Parks and Wildlife Department harvester's license may harvest oysters and sell to dealers certified by the Texas Department of Health. The rest of the year harvest occurs on private oyster leases, mainly in Galveston Bay, home to 60-70 percent of the oyster crop. Smaller catches ocean from Matagorda and San Antonio bays as well as others in the system.

Up and down coast, reefs emerge at low tide in shallow areas. Early settlers must have delighted in this sight and the feast growing just beyond shore. Back then, the oysters' reputation spread rapidly, even catching the ear of a U.S. Army general stationed in San Antonio who insisted on moving his headquarters to Corpus Christi to take advantage of the balmy weather and local cuisine, especially the bay oysters.

Corpus Christi gave birth to a tall Texas tale adding to the state's oyster lore. As the story goes, Texas Rangers chased a band of marauding Indians onto a beach jutting into the bay. Knowing the Indians were surrounded by water and couldn't escape the Rangers decided to camp until morning. When the sun rose, the beach was empty. All they found were footprints leading into the water.

Some say the story marked the discovery of Reef Road, a series of oyster shell beds between Corpus Christi and Nueces bays. Reef Road could be crossed by horse wagon at low tide, and for years locals used the submerged route to cut travel time between Nueces and San Patricio counties. Meanwhile, other enterprising Texans were reaping a harvest that would develop into the country's second-leading oyster industry. By 1890, four years before the Grand Opera hall opened in romantic Galveston, oystermen harvested more than 2 million pounds of meat. Fourteen years later, as Galveston rebuilt from the devastating hurricane of 1900, the figure had climbed to a record-breaking 3.5 million pounds.

In those days, skiffs manned boy "tongers" piled reefs. On a calm day, a good tonger could haul in 6 barrels of oysters with long scissors-like tongs. Tongs remained the primary harvesting tool until the late 1940's when more efficient dredges did them in. Boats outfitted with dredges can harvest up to 100 sacks of oysters and return to shore quickly. Within 24 hours, the oysters can be delivered to restaurants and retailers in and out of state.

Texas oysters are certified. From boat to storage and sale, they meet the most stringent state and federal regulations. It's assurance to the nation's consumers that Texas oysters are the freshest and the best.

Eastern Oyster
Crassostrea virginica

Other Common Names
Oyster

Seasonal Availability

J F M A M J J A S O N D
•  •  •  •  •  •  •  •  •  •  •  • 

Size Range Available
0 to 0 lbs.

Product Forms Available
sack (live); graded for half-shell; Post-harvest-treated, half-shell oysters; Shucked (fresh or frozen); Canned

Where Most Available Locally
Coastwide especially central and eastern Louisiana

Bake Broil Fry Poach Steam Sashimi Grill Smoke