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What Types of Oysters are Found in the Waters Around the Outer Banks?
Eastern Oysters (Crassostrea virginica) are found in Outer Banks waters and along the North Carolina coast. This type of oyster gets its flavor from its location. Shape, size, texture, saltiness are all determined by where the oyster is found, which results in many different varieties of Eastern Oyster. Most oysters are harvested around three years of age.
Where Do Oysters Come From?
Oysters live in brackish and salty waters on hard, submerged surfaces. Wild oysters cluster together as they grow, forming reefs that are essential habitats for other marine life. In recent years, oyster farming has become a popular method of growing oysters for food.
- Crab Slough oysters are found in the Pamlico Sound on the south side of Oregon Inlet. These wild oysters are plump, salty, and most have a pea crab in them.
- Hatteras Salts are found in the Pamlico Sound near Buxton, NC. These oysters are sweet and creamy, with a salty taste. Hatteras Salts are grown by Bill and Ryan Belter of Cape Hatteras Oyster Company.
- Savage Inlet Oysters are another favorite grown near Oregon Inlet. These oysters have a big, briny flavor and are cultivated by a former charter boat captain and his wife, a true OBX family business.
When are Oysters in Season?
With the rise in oyster farming and more stringent environmental rules and enforcement, the old saying doesn’t necessarily apply to all oysters anymore. Farmed oysters are considered safe to eat year-round. Farming allows for more control and monitoring of the oysters’ environment. Oysters can be farmed in areas where the water is colder. Many farmed oysters are bred to be sterile, so they do not spawn in the summer and stay plump all year long. This is similar to many types of fruits and vegetables that are bred to be sterile, like seedless grapes. The additional monitoring of water quality also contributes to the benefits of oyster farms. Harvesting regulations and improved food safety practices allow for farmed oysters to be eaten year-round. As always, be cautious when consuming raw seafood during any time of year.
Wild vs. Farmed Oysters
Wild oysters are harvested in shallow waters and intertidal areas along the NC coast, though some can be found in subtidal reefs in deeper water. Oysters are collected with tongs, bull rakes, by hand, or, in some cases, by dredge. When oysters are in the early stages of life, they are carried around by currents. Oysters sink to the bottom as they mature. Landing on a hard surface is essential to the oyster’s survival, which is why oysters can be found growing together, either in clumps, on rocks, or on reefs.
Ryan Bethea of Oysters Carolina cultivates oysters from farms on Cape Lookout and Harkers Island. Oysters Carolina practices impressive efforts in sustainably harvesting their oysters. They rely on kayaks to reach their oyster farms, as opposed to motor-powered boats. No mechanical devices are used to lift the oyster cages out of the water – only arm strength.
How to Eat Oysters
Eating oysters is a tradition for many families on the Outer Banks. They are fantastic as a stand-alone delicacy, but there are many excellent oyster recipes if you prefer a more balanced meal.
- Raw or Steamed Oysters: Oysters are shucked or steamed then shucked and eaten plain or with topping(s). Common toppings include one or a combination of the following: horseradish, butter, crackers, cocktail sauce, bread, and hot sauce.
- Smoked Otila Oysters: A Jimmy’s family favorite.
- Charbroiled Style: Charbroiled oysters, like similar to Drago’s in New Orleans, give the perfect balance of oysters and toppings.
- Oyster Stew: A traditional cold-weather meal on the Outer Banks that’s easy to make.