My latest for The Virginian-Pilot — sunny, warmer days are perfect for enjoying local oysters on the half shell al fresco.
Never mind the old notion about only eating oysters in months with the letter ‘r.’
Bruce Vogt, founder of Gloucester-based Big Island Aquaculture and current president of the Virginia Oyster Trail, said this idea dates back years ago before adequate refrigeration was readily available to cool oysters quickly after harvesting in warmer months to prevent bacteria.
Because of good refrigeration and responsible harvesting practices, local oysters can be enjoyed year round. Today, commercially available oysters are strictly regulated for both safety and sustainability.