Wednesday, February 4, 2009

Everything’s Bigger in Texas?

Last week Jonathan Jones of Beaver’s fame taught me the difference between Florida oysters and Texas oysters... It’s salt. The oyster on the left is a gulf oyster, ringing in at 50% salinity (yikes!). The one on the right is a Florida oyster, weighing in at 38% salinity.


The Texas oyster’s massive size, coupled with its saltlick taste, made me a firm believer. In Kumamoto oysters. The fried oyster nachos, however, won back my heart. [Sigh] I’m a Texas girl, born and bred.

1 comment:

Anonymous said...

the salt content in an oyster is directly related to the curennt saline count in its respective waters. During heavier rains, heavy freshwater river discharges or the particular coastal area in which that oyster lives (a closed no creek fed saltwater lake vs. a high discharge area) that oyster will have a lower saline count. On the other hand lack of recent rain in that area or up river and double high tides that pump briny water in from the gulf will cause the saline content to rise.
The shape and size are more related to the speed of water flow, fast water produces a deeper cup with wavy edges