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[PREPARING/STORING] [STORAGE] [HANDLING/ PREPARATION] [HIGH-RISK INDIVIDUALS]
Know Your Source
From reef to restaurant, Texas oysters meet stringent state and federal regulations. Oysters may be harvested only from waters determined sanitary by the Texas Department of Health. Oyster boats are also regulated, and dealers are certified by TDH to ensure the safest possible product. TDH inspects oysters plants and monitors federal
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Forget the old adage about eating oysters only in "R" months. Thanks to modern refrigeration, Texas oyster lovers can eat their fill all year. Harvest takes place on public reefs in the bay system between November 1 and April 30. From May through October, harvest occurs on private oyster leases, mainly in Galveston Bay.
The American commercial oyster (Crassostrea virginica) thrives in Texas gulf coast bays and estuaries where fresh and salt water combine to create just the right environment for oyster production. Galveston Bay is home to between 60 to 70 percent of the state's oyster crop. Smaller commercial harvests come from Matagorda, San Antonio and Aransas bays.
Remember these tips when buying oysters:
Buy oyster products from approved licensed stores and markets. Certified oyster dealers sell fresh shucked oysters by the pound, pint, quart, 10-ounce jar, half-gallon and gallon. The number of oysters per container will vary from season to season. In-shell oysters are available in 100 and 200 count sacks and boxes.
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In 1998, Texas produced more than 3.4 million pounds of oyster meat valued at almost $8.3 million. The Texas oyster industry added approximately $25.9 million to the Texas economy.
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Questions or comments: oysters@agr.state.tx.us
