State Reopens Louisiana Oyster Bed

KPLC-TV
Posted: Jan 19, 2010 6:28 PM Updated: Jan 19, 2010 6:29 PM

The following is a news release from the Louisiana Department of Health and Hospitals.
BATON ROUGE – The Louisiana Department of Health and Hospitals will reopen Area 29 to oyster harvesting at sunrise Wednesday, January 20, 2010.  DHH evaluations of Area 29, located in Lower Calcasieu Lake, have determined the molluscan shellfish growing waters there are suitable for harvest of oysters.
DHH closed Area 29 on January 14, 2010 as a precautionary measure.  It is believed that oysters harvested from these waters may have been responsible for a norovirus outbreak in North Carolina last month.
Today, State Health Officer Dr. Jimmy Guidry and DHH Secretary Alan Levine signed the order to reopen this oyster harvesting area. This action rescinds the precautionary closure order, allowing oystermen to resume operations in Area 29.
The DHH Office of Public Health continues its regular monitoring of conditions in Louisiana's shellfish growing areas to ensure the public's health.  The Louisiana Oyster Task Force, an organization made up of oyster industry and regulatory agencies, supports the reopening.  Water standards for oyster harvesting areas are set by the Interstate Shellfish Sanitation Conference and can be found at www.issc.org.  DHH has the authority to open and close these waters under LSA-R.S. 40:5,3.
The Louisiana Department of Health and Hospitals strives to protect and promote health statewide and to ensure access to medical, preventive and rehabilitative services for all state citizens. To learn more about DHH, visit http://www.dhh.louisiana.gov.

Oyster Facts

An average sized American oyster (Crassostrea virginica), as we find in the Gulf region, can filter about 50 gallons of water per day.

How Oysters May Have Saved the Human Race

Interesting little article on Tree Hugger

Smoking Oysters (heat)

As promised ... notes on heat-smoking oysters:

There's perhaps no other seafood which is more appealing to me than smoked oysters. Many of you may have had the canned variety, which are sold in most grocery stores. Obviously, the quality and flavor varies greatly, and the good ones are rather expensive. That got me thinking that there's really no reason at all that I shouldn't try preparing them myself.

My first try was not entirely successful, as I ended up with tiny chewy bits which even the cats weren't interested in. My technique, or lack thereof, was simply to place them on a sheet of foil, which I poked some holes in so the smoke could circulate better. I expected them to dry out quite a bit, but not to the extent that they did ... pretty much a total loss.

I adjusted my technique on the second attempt, however, and the results were far superior. What I was really looking for was a moderately firm but juicy oyster which I would ultimately marinate in a good olive oil. This time I started the process as before, placing the oysters on a piece of foil and poking a few holes in it to allow for better circulation (and for the oysters to drain a bit). I removed the oysters after smoking them for about 15 minutes at around 145 degress. As the temperature control in many smokers is difficult to measure, just keep an eye on them until they begin to shed some of their liquor, and begin to become more plump and round, under cooking them a bit is OK, because we're not finished with the process yet. The next step is actually to remove the oysters and place in a small pan then pour in enough extra virgin olive oil to completely cover them. Place back in the smoker at the same temperature for another hour or more, depending on how smokey you want them to become. Personally, when I taste the olive oil and get a slightly smokey (but not bitter) flavor, that's perfect. Just remove the pan and set aside to cool. Once they're near room temperature, I generally add some sliced raw onions, and a touch of white wine vinegar.  You can store these in the refrigerator, or even can them.

Besides just eating them straight or with some good bread, there are numerous ways to to use them, including:
- Throw a few in with your seafood pasta dish
- Use them on top of salads
- Make a delicious sandwich with whatever strikes your fancy (I like them with artichoke hearts, roasted piquillo peppers and a slice of good cheese)

Pearls ...

“Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”
Hector Bolitho 'The Glorious Oyster' (1960)

What's in an oyster ...

OK, I've been meaning to write this post for some time as I've had a few, we'll say, interesting discussions on the matter.

For millennia, oysters have been revered for their qualities as an aphrodisiac, and no place were they more sought after as an exotic and popular delicacy than in ancient Rome.  Originally imported from England, the Romans eventually stored and farmed them in salt water pools. Supposedly, they "fattened them up by feeding them wine and pastries." Hmm, I wonder if those "picky" English oysters would insist on cream scones and teacakes, or if they were OK with a cannoli or struffoli, maybe even a simple biscotti? As to whether those legendary Roman whoopie fests were at all "inspired" by the mass consumption of bivalves is up for debate, but it's clear that several civilizations throughout history have recognized oysters as having certain beneficial qualities for libido. Enough speculation.

What we know is that oysters contain high quantities of zinc and protein, both of which are thought to be necessary ingredients to in a healthy and sustained libido. They also contain compounds that have been shown to be effective in releasing sexual hormones such as testosterone and estrogen. These compounds are D-aspartic acid and NMDA (N-methyl-D-aspartate). Moreover, the scent and texture of a fresh briny oyster can be alluring and even stirring for many people.  Don't believe it? Go eat 2 or 3 dozen and check back in the morning.

I have a recipe I call "Roman Oysters." Nothing fancy, it's just basically grilled oysters with olive oil, a little garlic, red pepper, rosemary and sea salt (if needed). I wasn't really thinking about the not-so-fringe benefits when I created the dish eight years ago, but it turns out that rosemary and garlic are also both considered to be aphrodisiacs and olive oil contains vitamin E, so maybe you'd get a quadruple dip of goodness. Hey, maybe everyone would!

A Dozen a Day ...

During the whole debate about the FDA's proposed ban on raw oysters, one aspect of the issue that didn't get addressed much is the actual health benefit of eating raw oysters. Rather, it was Vibrio vulnificus that took not only center, but the entire stage.

As for the health benefits for every individual (with a normal immune system) who consumes raw oysters:

The National Heart and Lung Institute states that oysters are ideal for a low-cholesterol diet, but oysters (especially raw) are also a great source of vitamins A, B1(thiamin), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus. *

WebMD even designates oysters as the #1 healthiest food for men


That's not to mention the legendary benefit to a boost in libido, the reasons for which I'll hit in my next post.


* Source: GlobalGourmet.com