A plate of oysters prepared by Jared Tees, executive chef at L'Auberge Casino, in the Market Oyster Bar area of the new Bon Temps Market, which just opened at L'Auberge across from the restaurant 18 Steak, Tuesday, April 26, 2022. Bon Temps Market has just replaced a buffet area. Behind the oysters are boiled shrimp and crawfish.
- STAFF PHOTO BY TRAVIS SPRADLING
Oysters harvested from Grand Isle, Alabama, Alaska and Prince Edward's Island share a platter at Le Chat Noir, the new restaurant in a former cabaret space in downtown New Orleans. (Staff photo by Ian McNulty, Nola.com | The Times Picayune)
On what would have been Drago Cvitanovich's 96th birthday, the Croatian National Football Team defeated England 2-1 in the World Cup in Russia to advance to the final. Drago's Seafood Restaurant hosted Croatian fans and family members at the restaurant cheering for the team's victory in Metairie, La. Wednesday, July 11, 2018. Croatian immigrants, of the Dalmatian coast of the Adriatic Sea, played an integral role in the creation of the oyster industry in Southeastern Louisiana. Many settled in Plaquemines and Jefferson Parish. Croatian oyster fisherman, dealers, and restaurateurs like Drago Cvitanovich came to dominate the oyster industry for several decades. Cvitanovich was an avid soccer goalie in Croatian before giving up his dreams to play professionally and immigrating to the United States in 1964. He opened Drago's in Metairie in 1969.
- Advocate staff photo by MATTHEW HINTON
Wade White, an oyster fisherman from St. Bernard Parish, heads down Bayou Loutre in Hopedale, La., toward Blind Lake near open water of the Gulf of Mexico, loaded with 110 tons of limestone loaded on his lugger to help build up his oyster beds Saturday, April 18, 2015. White and his deckhand George, made three 9 hour trips on Saturday. (Photo by David Grunfeld, NOLA.com | The Times-Picayune)
Wade White, an oyster fisherman from St. Bernard Parish, heads down Bayou Loutre toward Blind Lake near open water of the Gulf of Mexico with 110 tons of limestone loaded on his lugger to build oyster beds Saturday April 18, 2015. (Photo by David Grunfeld, NOLA.com | The Times-Picayune)
Levy Collins, a fifth generation oyster fisherman from Golden Meadow, la., looks for live oysters, but mostly finds dead ones during a trip to the families Caminada Bay oyster beds Friday October 29, 2010. (Photo by David Grunfeld, NOLA.com |The Times-Picayune)
Nick Collins, a forth generation oyster fisherman and Levy Collins, a fifth generation oyster fisherman check on the families Caminada Bay oyster beds Friday October 29, 2010. (Photo by David Grunfeld, NOLA.com |The Times-Picayune)
3 min to read
Bella Dardano
A plate of oysters prepared by Jared Tees, executive chef at L'Auberge Casino, in the Market Oyster Bar area of the new Bon Temps Market, which just opened at L'Auberge across from the restaurant 18 Steak, Tuesday, April 26, 2022. Bon Temps Market has just replaced a buffet area. Behind the oysters are boiled shrimp and crawfish.
- STAFF PHOTO BY TRAVIS SPRADLING
Oysters harvested from Grand Isle, Alabama, Alaska and Prince Edward's Island share a platter at Le Chat Noir, the new restaurant in a former cabaret space in downtown New Orleans. (Staff photo by Ian McNulty, Nola.com | The Times Picayune)
Wade White, an oyster fisherman from St. Bernard Parish, heads down Bayou Loutre in Hopedale, La., toward Blind Lake near open water of the Gulf of Mexico, loaded with 110 tons of limestone loaded on his lugger to help build up his oyster beds Saturday, April 18, 2015. White and his deckhand George, made three 9 hour trips on Saturday. (Photo by David Grunfeld, NOLA.com | The Times-Picayune)
Levy Collins, a fifth generation oyster fisherman from Golden Meadow, la., looks for live oysters, but mostly finds dead ones during a trip to the families Caminada Bay oyster beds Friday October 29, 2010. (Photo by David Grunfeld, NOLA.com |The Times-Picayune)
You may have heard the saying that you should only eat oysters in months that contain the letter "r," meaning oysters harvested in the warmer summer months of May through August were not safe for consumption.
However, oysters are now sold and consumed year-round with little to no worries. So what happened?
Editor's note: This story was originally published in August of 2022.
Justin Gremillion, chief sanitarian at the Louisiana Department of Health, says the rule is old-fashioned and out of favor.
"That was kind of brought about during times when the industry didn't have a lot of adequate refrigeration," Gremillion said. "It wasn't readily available, it wasn't reduced in price like it is now, at least somewhat affordable."
It's National Oyster Day: Celebrate with these 8 tasty oyster recipes
Friday is National Oyster Day, and what better way to celebrate than with an oyster-filled meal.
When oysters are extracted from the water, they are exposed to higher temperatures that allow potentially hazardous pathogens to grow.Fishermen had to rely on months with "r" because air and water temperatures were typically cooler.
"They would always try to say hey let's restrict this to those months with an 'r' because it's cooler so that means oysters are safer to eat during those months," Gremillion said.
He said with more readily available refrigeration, oysters can be safely harvested and sold anytime.
The Louisiana Department of Health has many restrictions and guidelines in place to ensure Gulf oysters are safe for consumption.
Gremillion said there are restrictions on how quickly oysters need to be harvested and placed in refrigeration to prevent the growth of pathogens.
Rules for oysters are determined at a national conference with the United States Food and Drug Administration, called the National Shellfish Sanitation Conference, where all 50 states meet and discuss what regulations work for everyone, Gremillion said.
He said rules across the nation are similar, and that allows Louisiana oysters to leave the state and be transported under federal regulations.
Gremillion also said the state uses a tagging system that identifies what each oyster will be used for and how quickly it needs to be placed in refrigeration based on the month and temperature.
Carolina Bourque, oyster program manager at the Louisiana Department of Wildlife and Fisheries, agrees the "r" rule is out of date.
She said oysters are most likely reproducing in those months without the "r," which may cause a milky taste in some oysters, but they are still safe to eat. Oysters grown in cages above the sea floor typically don't reproduce, which would eliminate the milky taste, and they are safe to consume year-round with proper refrigeration, Bourque said.
Al Sunseri is owner of P&J Oyster Company and a member of the Oyster Task Force, an organization that monitors the oyster industry and makes recommendations to better it and also works to increase oyster production and salability, according to theLouisiana Department of Wildlife and Fisheries website. Sunseri agreed the key to eating oysters year-round is good refrigeration.
He also said restaurants tend to slow down in the summer months, so oyster sales follow the same pattern.
Tommy Cvitanovich, owner of Drago's Seafood Restaurant, said oysters used to be transported in a flat-bed truck before refrigerated trucks became more common, and oysters would sit in the environment from the time they were caught until they were brought into the city and placed in a cooler.
And while he agrees that state regulations make oysters safe to eat year-round, he still thinks the best oysters come in the winter months.
"Technically, in my opinion, the best oysters you're gonna eat on a year-round, regular basis are Jan., February, March, April and into May," Cvitanovich said. "Those are absolutely the best Louisiana oysters then."
Paul Rotner, the CEO of Acme Oyster House, also agrees the saying is false.
Rotner said in the past, people would be hesitant about eating oysters in warmer months because it causes issues with the outside of the shell.
The state of Louisiana passed new refrigeration laws, and boats added refrigeration so the oysters could go immediately from the water and into refrigeration, Rotner said.
Rotner said Acme's oyster sales are not really affected in the summer months and remain steady throughout the year.
Is there really a Honey Island Swamp Monster, Louisiana's Bigfoot? Curious Louisiana answers.
Bobby Brettel grew up in New Orleans, nearly 40 miles away from the moss-tangled bayous of eastern St. Tammany Parish's Honey Island Swamp.Bu…
New Orleans resident Chuck Blamphin, 75, recently learned about Acadiana faith healers, ortraiteurs, while searching for treatments for a fri…
Love New Orleans food? Pull up a seat at the table. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans.
Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats biweekly newsletter here.
More information
New Orleanians are no strangers to costumes, but this viral oyster mascot is surreal
Over the course of the year, New Orleans is home to celebrations and festivals of all kinds. With Carnival in the spring and Halloween and Voo…
Is it safe to eat catfish caught in the Mississippi River? Curious Louisiana investigates.
Louisiana residents with a penchant for fishing in the Mississippi River can skip the trip to the grocery store for their next Friday fish fry…
Two deaths in Florida linked to raw oysters from Louisiana this month
A restaurant customer in Fort Lauderdale has died of a bacterial infection after eating raw oysters. A Pensacola man died the same way this mo…
Bella Dardano
- Author email
Get email notifications on {{subject}} daily!
{{description}}
Email notifications are only sent once a day, and only if there are new matching items.
Followed notifications
Please log in to use this feature
Log In
Don't have an account? Sign Up Today