|Baked Oysters (iStockphoto)|
Fried, baked, grilled, or on the half shell, oysters are delectable and sustainable. During the month of October, Pescetarian Journal will celebrate with oyster recipes, a primer on oyster varieties, and a visit to the U.S. Oyster Festival, proudly hosted in Southern Maryland, where the oyster is revered.
Join us throughout October for a seafoodie’s “ode” to the oyster. Check out these recipes from previous posts:
“Dad’s Pride-of-Mobile Fried Oysters,” “A Day at the U.S. Oyster Festival” (2011), “Oyster Po Boy,” and “Cream of Oyster Soup.”