Oysters are available to be harvested and eaten during any month out of the year. However, it is commonly known that the best time to eat oysters is during the colder months as opposed to during the summer.

During the summer months oysters tend to be thinner than a regular batch of oysters during Oyster Season. Oysters spend much of the summer months reproducing so those harvested are thin. As the winter months approach and the waters grow colder, the oysters end their reproducing period and grow to their largest size. This begins what many refer to as the Oyster Season. The oysters caught during these months are more plump and at the peak of freshness.

Health Benefits

Most seafood can contribute to a healthy diet, and oysters are no exception. Oysters contain high-quality proteins and vitamins as well as essential minerals like zinc, iron, and selenium. These minerals and others help to boost immune systems and have anti-inflammatory and antioxidant properties. The enzymes activated by oysters can also help fight cardiovascular disease and help with nerve function. Eaten raw, the taste of these minerals and proteins can be felt more directly in a uniquely invigorating experience. The zinc, calcium, copper, and other elements of the raw oysters help to create the bracing and salty essence of the sea in a physical and edible form.