Many wines are classified not by the country where they are produced, but by the specific region where the grapes are harvested – think Napa, Calif., or Bordeaux, France. Now apply that same concept to oysters and you get a sense of a nascent movement here that could change how this beloved Louisiana seafood is harvested and marketed in the future.
Some Louisiana oysters are already being described by the bay in which they are grown, rather than under the all-encompassing "Gulf oyster" moniker. These oysters – Beauregard Island, Caminada and Champagne Bay, to name a few – are just hitting the local market this year and they are tastier and juicier in summer months than traditional oysters, experts and growers say.
Nearly 10 years after Hurricane Katrina hit the industry hard, these new oyster varieties are also more resilient – representing, some say, a possible future for this vital part of South Louisiana's economy and culture.
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