| Market Names |
Oyster, U.S. Gulf of Mexico Oyster, Gulf Oyster |
| Where Caught |
U.S. Gulf of Mexico |
| How Caught |
Wild-captured by dredge and tongs |
U.S. Gulf of Mexico Oyster
U.S. Gulf of Mexico Oysters are a bivalve mollusk. They are Atlantic or Eastern Oysters (Crassostrea virginica), the same species as Atlantic Blue Points. However, the taste and texture of Oysters is affected by the conditions, such as salinity, nutrients in water, and temperature, of the specific location they are grown in. Thus, Oysters are often identified by the region they are grown in. Gulf Oysters are wild-captured from the Gulf of Mexico.
Gulf Oysters are protandric, meaning that they first spawn as males but later spawn as females when they grow larger. Gulf Oysters spawn in the summer. The meats thin during spawning and many people consider the taste to be inferior during the spawning season. Oysters may be a carrier of Vibrio bacteria. This is a naturally occurring bacteria found in marine environments and present the highest risk to people with compromised immune systems. However, there are methods of post-harvest processing that eliminates any Vibrio. Gulf Oysters may be pasteurized and many companies do this in different ways.
Following simple handling steps will help keep the Oysters in top quality. The Monterey Bay Aquarium Seafood WATCH® rates wild-caught Oysters from the Gulf of Mexico as a “Good Alternative” because “oysters reproduce quickly and prolifically; however, over harvesting, habitat destruction, and the introduction of diseases have severely reduced their populations in the wild.”
| Sources | |
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Species NameCrassostrea virginica |
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SourceGulf Oysters are from the Gulf of Mexico. Louisiana is a leading Oyster producing state, but other states also harvest these Oysters. They can be found in coastal regions along the Gulf of Mexico in shallow brackish water, estuaries, sounds and shallow tidal and subtidal zones. They attach themselves to the substrate and prefer firm substrate. They have been found on pilings, hard rock bottoms, and the shells of other Oysters, as well as cans, tires, boats, bottles and crabs. |
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SeasonalityThe availability of Gulf Oysters is affected by weather, ocean conditions and seasons. The best time to buy Gulf Oysters is from October to May. |
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Fishing MethodGulf Oysters are wild-captured mostly by dredges with some taken by tongs. |
| Features | |
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FlavorGulf Oysters have a mild, delicate taste and meaty, delicate texture. The meats should be fatty and smooth. |
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Dietary InformationPer 100g raw, edible portion: Source: USDA |
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AppearanceThe shells of Gulf Oysters are elongated, rough, spoon-shaped and white to gray-brown colored. The inside of the shells has a purple adductor muscle scar. The meats are creamy to light brown and turn ivory when cooked. |
| Uses | |
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PreparationGulf Oysters can be eaten raw but can also be prepared many ways including baked, fried, grilled, sautéed, smoked, steamed, boiled, broiled, roasted or poached. |
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SubstitutionPacific Oysters, European Oysters, and Atlantic Blue Point Oysters may substitute for Gulf Oysters. |
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HandlingShellstock (oysters in the Shell) are live and should be stored in a container that will allow the oyster to breath, but does not allow air to flow and dehydrate the oyster. Cover the container or place a moist cloth over the oyster to prevent dehydration. Refrigerate between 34 and 38F. Always store your shellstock with the original shellstock certification tag as required by law. DO NOT ICE. DO NOT STORE IN WATER. |
| Market | |
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Sizes and CutsLive Gulf Oysters are usually marketed at 3-4 inches. They are also sold fresh and frozen shucked. Shucked Gulf Oysters are available fresh in 4-pound and 8-pound pails and 12-ounce retail bags, and frozen in a 10 pound case. |
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Pricing ScaleOysters are expensive. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information and current pricing. |
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Shelf LifeGulf Oysters, as with all shellstock, are distributed with an FDA Interstate Shellfish Tag which will state a date of harvest. Oysters may be consumed raw within 14 days. NEVER eat or serve an oyster that is open or dead, discard immediately. |