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T he Bitter End Anatomy of an Oyster Roast

The old adage about only eating oysters in months with R in the name is not quite accurate here in the South, where water temperatures are warmer. Not only because oysters spawn during warm spring and summer months, allowing populations to thrive and reproduce, but also because spawning is a lot of work and tired oysters aren’t very flavorful. The bacteria v. vulnificus and v. parahaemolyticus are more likely to occur in warmer waters as well, but it’s important to remember that it can occur at any time, which is why you should only eat harvested oysters that have been stored at temperatures below 45 degrees.