I fondly recall tasty oysters in New Orleans but on last week's visit every one I tried (raw, at decent spots like Felix's, Remoulade, etc.) were fresh, meaty... and tasteless to the point of regret for ordering a dozen instead of six. I love oysters, especially those from P.E.I. to Long Island Sound. IMHO Narragansett Bay in RI now produces the finest oysters (Salt Pond Selects, Poppasquash and Ninigret Cups in particular, if you get the chance). But I know that I did USED TO enjoy oysters in New Orleans.
Can anyone enlighten this Yankee dullard? I have heard that the oysters are less briny when Lake Pontchartrain has an excess of fresh water from rains or the Mississippi in spate; I have also been told that the oysters served in the French Quarter restaurants lately were from further afield: Texas, or the Gulf in general. I can believe that, as some of the poorest oysters I've had were from Texas.
I await your opinions and/or outrage. Cheers!
Updated 14 days ago | 2
Updated 2 months ago | 1
Updated 21 days ago | 8
Updated 5 months ago | 0
Updated 4 months ago | 1