by Cesca Janece Waterfield
In the nineteenth century, Chesapeake Bay oysters were cheap and abundant, and made their way into a variety of recipes, from stews and fritters to poultry stuffing. A good source of protein, oysters are rich in omega-3 fatty acids and low in saturated fat. They contain vitamins A, B12, and D. While they aren’t cheap anymore, oysters are ideal for convivial Thanksgiving gatherings. A common way to remember harvesting season is to associate it with months containing an “R”; autumn months when oysters are at their plumpest.
How to Choose and Store Oysters
Only buy oysters from reliable sources. Tip: Seafood vendors in the US are required to keep delivery tags showing the shipment dates of fresh seafood. Don’t be afraid to ask to see them.
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