While business has gradually been improving, P&J Oyster Company in New Orleans, the oldest shucking operation in the United States, is still at only 35 percent of its normal production – and the company has yet to resume shucking its own oysters. Photo: Ed Lallo/Louisiana Seafood News
[Editor's Note: This story contains information inspired by a Louisiana Seafood News article by Springfield Lewis - Oyster Community Continues to Recover From Isaac as Season Harvest Begins. We encourage all publications to USE OUR STUFF - AS IS, OR AS INSPIRATION.]
By Emma Bryce, Green Blogs, NY Times.com
With roughly two million acres of public and private oyster beds and annual revenue of $350 million, Louisiana’s oyster industry is the largest in the United States. New Orleans prides itself on being the “oyster capital” and has devised endless ways to prepare the delicacy — pannéed, broiled or baked; in sandwiches, stews or pies; or most traditionally, raw on the half shell.
Al Sunseri, sales manager at the P&J Oyster Company in New Orleans. Photo: Louisiana Seafood News
Sal Sunseri, sales manager at the P&J Oyster Company in New Orleans, the oldest shucking operation in the United States, said that while business has gradually been improving since the 2010 spill, the company is still at only 35 percent of its normal production – and the company has yet to resume shucking its own oysters.
Read Emma Bryce’s Post on The New York Times Green Blog
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