All About Oysters

GOOD FOR US. GOOD FOR OUR WORLD. GOOD FOR OUR STATE.

BY MIMI GREENWOOD KNIGHT

Love them or hate them, oysters are a staple of southern cooking. For some of us, the sight of a dozen raw oysters on a plate is nirvana. Others can enjoy them only if they’re baked, gilled, or smoked. For still

others, just a glimpse of their slimy texture means game off. Whatever your preference, there’s no denying

oysters are good for us and good for our world.

FOR OUR WORLD

Oysters are filter-feeders. That means that under the right conditions, a single oyster can filter 50 gallons of water each day, removing excess nitrogen and phosphorus, as well as pollutants such as heavy metals, and helping balance water chemistry. Because oysters grow on top of one another forming oyster reefs, they provide vital habitat to over 300 different marine species including fish, crabs, shrimp, and other shellfish and add biodiversity to our waterways. Oyster reefs create a living shoreline that serves as a natural buffer against coastal erosion. This buffer can absorb wave energy during storms to protect shorelines, safeguarding both beachfront communities and the coastal ecosystems they’ve helped to create.

FOR US

Oysters are naturally nutrient dense, offering zinc, vitamin B12, iron, selenium, copper, omega-3 fatty acids, and high-quality protein in every serving. They’re also low in calories, making them a satisfying

option for health-conscious seafood lovers. Their standout nutrient is zinc, which plays an important role

in immune function and wound healing. Vitamin B12 and omega-3 fatty acids support overall brain

and nerve health, and omega-3 also help lower triglycerides and support cardiovascular wellness.

Iron and copper contribute to healthy blood cells and energy production, while selenium acts as a powerful antioxidant. Although oysters contain only small amounts of calcium and minimal

vitamin D, their impressive mix of minerals and healthy fats makes them a solid addition to a balanced

diet. And because they’re packed with protein, they help keep you fuller longer, supporting muscle

repair and everyday energy.

Texas is home to 22,760 acres of public oyster reefs and 2,321 acres of private oyster leases. The Texas oyster industry contributes around $33.4 million to the state’s economy through commercial fisheries, seafood processing, distribution, and restaurants. Their water filtration and habitat creation benefits the entire Texas seafood industry, which is threatened by the environmental changes and coastal erosion oysters help mitigate.

“R” RULE

If you grew up, like I did, with the adage that oysters are only good during a month containing the letter “R”, that’s only partly true. During cooler months when water temperatures drop, oysters grow slower and build up more glycogen making them taste sweeter and nuttier. Summer oysters are fine though. They just might have a less complex flavor profile. But, hey, the next few months are “R” months. Sweet, nutty oysters are calling. What are you waiting for?

* As with any seafood, it’s important to obtain oysters from reputable sources and cook them properly to avoid potential food borne illnesses.