In preparation for an upcoming trip to New Orleans, I was discussing plans with friends of mine who have been a few times. A few people mentioned that raw oysters in the Louisiana region are very different than the Pac-NW and NE oysters that I am used to. They described the gulf oysters as very meaty without the snap and sweetness of Kumamotos and others.
Of course there are so many different species of oysters, and region is not the best distinction of type (afaik), however some friends whose opinions I value stated that they mostly get the chargrilled or otherwise prepared varieties of oysters when in New Orleans.
So, my question... for those of you who love oysters, and have eaten varieties local to the gulf area as well as northern varieties, how would you characterize the differences? Do you enjoy raw oysters in New Orleans (probably a stupid question). Lastly, have you enjoyed raw oysters as early in the season as Late October?
Thanks again for all your opinions.