Food & Drink
A Field Guide to Southern Oysters
Oysters in the South are all of the species Crassostrea virginica, but even the slightest differences in water temperature and salinity create distinct varieties, changing an oyster’s texture and taste. That means each one is like a little capsule of local flavor.
In the new book, Appreciating Oysters: An Eater’s Guide to Craft Oysters from Tide to Table, oyster connoisseur Dana Deskiewicz—who splits his time between Durham, North Carolina, and New York City—shares 85 slurp-able oysters from around the United States. Here, he provides a dozen of the South’s finest varieties, from Maryland down the East Coast, and all the way through the Gulf.