::. Apalachicola Bay Oysters - An overview

Apalachicola Bay oysters are among the most delectable and nutritious seafood in the world. And they're pretty important to Franklin County.

An estimated $3 million worth of oysters are shucked here annually - that's about 2 million pounds of oyster meat! Historically, Franklin County harvests the majority of Florida's oysters annually and contributes to a significant percentage of the nation's supply as well. Within the county, oysters make up more than one third the value of commercial marine landings.

Florida's gulf Coast oyster industry is based on the highly preferred "American" or "Eastern" oyster, also known by its scientific name Crassostrea Virginia. This species is the principle oyster harvested commercially along both the Gulf of Mexico and the Eastern Seaboard, and can be found from Canada to Campeche.

Oysters are mollusks; their soft bodies are protected by two shells, or valves, so they are also called bivalves. They are tolerant and hardy creatures which can endure a myriad of environmental conditions. The problem is, however, that even though oysters are resilient, they are filter feeders and store often harmful bacteria. The oysters don't mind it much but if an oyster with bacteria is eaten by humans with compromised immune systems, it can be harmful. That is why the State is so careful to monitor Apalachicola Bay and surrounding oyster bed waters to prevent oysters from being harvested when bacteria levels are unacceptably high.

Apalachicola Bay, including the waters of St. George Sound and St. Vincent Sound, provides an ideal environment for oysters. The 210 square mile estuary is wide and shallow; depths in Apalachicola bay average only six to nine feet at low tide. The estuary is dominated by the Apalachicola River which provides nutrient rich fresh waters vital to the Bay's natural productivity. Oysters grow rapidly (the fastest in the country) in these waters reaching marketable size in less than two years.

Oystermen harvest oysters in Franklin County from more than 700 acres of public oyster "bars and about 100 acres of private leased bars in the Apalachicola Bay area. Public bars are divided into "winter" bars, which can be harvested from Oct. 1 through June 30 each year and the "summer bars" which are harvested from July 1 through September 30.

There are more than 1,000 people employed by the oyster industry in Franklin County. And there are a variety of jobs associated with harvesting the mollusk. Tongers (traditionally called "oystermen") harvest the oysters from small boats using tongs, which look somewhat like two rakes attached in a scissor style. Tongers generally use a small wooden boat, 20-23 feet long, equipped with a culling board near the bow and sometimes equipped with a "dog house" or small covered area to provide shelter from bad weather. Out on the bay, oysters are stored in burlap sacks and shaded until they reach the shore. On the shore, seafood houses employ "housemen" who sort the oysters and package them for sale either in bags or boxes or pass them onto shuckers where they will be shucked, washed and sold generally either in pints or gallows.

Oysters, when prepared properly, can provide a wealth of nutrients. Oysters are, in fact, one of nature's richest sources of iron. Additionally, oysters are very high in calcium and vitamin A. Oysters are very low in calories with one dozen raw oysters containing approximately 110 calories. As healthful as they are, officials do advise caution to consumers about eating raw oysters. As in any raw animal protein, there is risk associated with consuming raw oysters. If consumers have chronic illness of the liver, stomach or blood or have immune disorder, they are at a greater risk of serious illness from raw oysters and should eat oysters fully cooked.

There are number of seafood houses lining Highway 98 in Eastpoint which offer fresh from the bay oysters by bag or shucked container.