Journal · Season · 3 minute read
When are mangrove oysters at their best?
Our oysters come from the mangrove creeks around Oron. Like everything from the sea, they have a season. Here is when to eat them and why.
By the Saltwater Grill kitchen. Example article for this demo.
Mangrove oysters grow on the roots of the trees along the tidal creeks. Twice a day the tide covers them and brings food; twice a day it falls and leaves them in the air.
The dry season is oyster season
From November to March, with little rain, the creeks are at their saltiest. The oysters are plump, briny and clean tasting. This is when our oyster bar is busiest and when we run oyster nights on Thursdays.
When the rains come
Heavy rain brings fresh water into the creeks. The oysters become thinner and milder, and harvesting is harder. From June to September we buy fewer, serve more of them grilled or baked, and sometimes close the raw bar for a week after very heavy rain.
How we keep them safe
We buy from harvesters we know, keep the oysters cold from the creek to our bar, and open every one to order. If it does not smell of the creek, it does not reach your plate.
The best way to learn the seasons is to taste them. Sit at the bar in January and again in July and you will see what we mean.
In short
The checklist.
November to March
Plump, briny, best raw.
April and May
Still good, getting milder.
June to September
Thinner; we serve more grilled and baked.
October
Coming back, ask at the bar.
Put it to the test
Every fish on our board passes these checks.