We’re entering prime time to enjoy freshly-shucked Alabama oysters on the half shell. Although local oysters are in season year-round, they reach their peak in flavor and size when the water is cooler, from October through winter. “This time of year, I notice the oysters are more plump, firm, and creamy,” Anthony Ricciardone, co-owner of the Admiral Shellfish Co. offshore farm near Fort Morgan, once told me. “They’re building up for winter.” Admiral is one of more than a half-dozen Alabama aquatic farms that grow and harvest oysters in the bays and estuaries where freshwater meets the salty Gu...

1 year ago

On HALO