From Phat Ladies to Murder Points: The South's Seafood Renaissance

Looking for a road-trip excuse? the Atlantic and Gulf coasts have some of the best oysters in the country.

Aug 26, 2016
Outside Magazine
  • There are now dozens of new oyster varieties that can only be found in the South’s oyster bars.  Photo: David Malosh

  • Eating osters and fried seafood on the deck at Bowens Island Restaurant in Charleston, SC.  Photo: Peter Frank Edwards/Redux

  • Chef Mike Lata's restaurant, The Ordinary.  Photo: Peter Frank Edwards/Redux

  • Lady's Island Oysters at the Old Bull Tavern in Beaufort, South Carolina.  Photo: Peter Frank Edwards/Redux

Not long ago, the southern United States was an oyster wasteland. Chesapeake Bay populations had been so overharvested that Maryland’s shucking houses were importing Louisiana oysters to stay in business. Then Louisiana’s reefs were killed off by fresh water released from the Mississippi River to push away oil from the 2010 Deepwater Horizon disaster. Meanwhile, years of drought in Florida led the federal government to declare Apalachicola Bay, once the source of 10 percent of the nation’s oysters, a fishery disaster in 2013. “It’s been hard for anyone to make a living oystering,” says Bill Walton, a professor at Auburn University who’s known as Doctor Oyster. 

But as wild reefs disappeared and prices skyrocketed, growers adopted the cutting-edge cultivation methods that turned the Pacific Northwest into an oyster power-house. Raised off the ocean floor, in mesh barrels that keep them from being eaten by predators or suffocating under sediment, the oysters flourished—with quality that caught everybody by surprise. “Perfect cups, full meat, nice and clean,” says Walton. 

Dozens of new varieties have since appeared. Some are sweet, some are salty, and most can be found only in the South’s oyster bars. (See below.) There are buttery Murder Points from Alabama, briny Phat Ladies from South Carolina, and decadent Caminada Bays raised in the rich waters of south Louisiana. Order up a dozen, wash them down with something cold, and send for more. There are plenty to go around.

Where to Slurp the Tastiest Oysters

Kimball House, Decatur, Georgia

The Variety: Murder Point
The Chaser: Absinthe

The Ordinary, Charleston, South Carolina

The Variety: Phat Lady
The Chaser: Vermouth Spritz

​Pêche, New Orleans

The Variety: Caminada Bay
​The Chaser: Gentilly Shakedown

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