|Scientific name:||Crassostrea virginica|
|Common name(s):||Eastern Oysters or American Oysters|
|Season:||Year-round, peaking September–April|
Common cooking methods:
Bake, Broil, Deep Fry, Grill, Raw, Sauté, Steam
Mississippi Gulf Oysters are prized for their plump rich meat and taste that has a natural touch of salt. Their meat ranges from tender to firm, making them a versatile ingredient in a number of oyster recipes.
Mississippi Gulf Oysters have pale white to gray shells that are rough with ridges or bumps and can grow up to 8 inches. Mississippi Gulf Oysters are available year-round, usually spawning in the late spring’s warm waters.