You’ve gotta try these Apalachicola Bay oysters

By | February 1st, 2012

We interrupt this consumer blog to bring you the following important message: If you’re ever in Northwest Florida, you must drive down to Apalachicola to try the oysters.

Why? Because they’re really good. I’ve had oysters everywhere, and these are far and away the best.

We’ve been on St. George Island, Fla., on assignment for our Away is Home project and a few of my other news outlets, since Sunday.

It’s quiet here. This is the lowest point of low season, and visitors are few and far between.

But life goes on, even without the tourists, and every morning we can look out into the Apalachicola Bay from our vacation rental, and see the oyster boats floating in the blue-gray water.

We headed over to lunch over at Boss Oyster in Apalachicola today. We ordered a dozen prepared in various ways — baked, topped in cheddar or parmesan cheese. Mmmm. They were extraordinary.

I’ll have more on this culinary adventure soon on National Geographic Traveler’s Intelligent Travel blog. Meantime, if you’re anywhere near Florida’s Forgotten Coast, drop down here for lunch. You won’t regret it.

(Video by Kari Haugeto and photos by yours truly of fishing boats in Apalachicola, Fla., and of an oyster boat in the bay near St. George Island.)

  • That is one of my all time favorite places in the USA. Also, the ice machine was invented there.

  • y_p_w

    How about raw?

    I’m rather partial to the Drakes Bay Oyster Farm at Point Reyes National Seashore.  There’s a bit of controversy there where the National Park Service may or may not renew the lease on their farm.  It’s a little more complicated than just that, but basically they’re gone if the lease isn’t renewed.

    All I need is my trusty Dexter-Russell S131, a rubber-palmed glove, a cooler, a bottle of Tabasco, and a medium sized lemon.


  • TonyA_says

    Hey that’s a boning knife. Pretty dangerous for an oyster.

  • y_p_w

    I’ve opened oysters with a paring knife before.  Wasn’t too good for the knife.

    You should also also see some French oyster knives. They’re like stubby little kitchen knives that are fully sharpened. I’ve also been to some oyster bars where the employees use sharpened oyster knives because they’re faster.

    And correction – what I’ve got is a Dexter-Russell S134. I’ve also got a Forschner 44692 that works better on largey bivalves.

  • streamerstoo

    Excuse me but you are wrong!!!
    The best oysters are from the pristine May River in BLUFFTON SC!! 
    If you haven’t had them then you haven’t had the best! 

  • Jeanne_in_NE

    I was introduced to oyster shooters at a family wake last month.  Another method of preparation you ought to try, in my mind.

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