Low Tide Jewelry Company from Rhode Island

For our oyster friends that were born & raised on the east coast, I imagine some of you are a little homesick right now with this Texas heat! Please meet our friend and artist, Paula Quigley. She can send you a taste of home with one of her specially crafted jewelry pieces from the sea!

https://www.lowtidejewelryco.com/

Paula grew up on Sand Hill Cove, near Point Judith, Rhode Island. Every single summer day was spent at the beach where she spent a lot of time swimming under water with her eyes open and marveling at all that glittered and gleamed beneath the sea. When she had to get out of the water, due to pruning skin, or purple lips, she spent the rest of her time walking the shoreline and collecting treasure.

Paula collecting sea glass, stones, and shells being drawn to the art of jewelry making from a young age as she watched her aunt make piece work.  Years later, drawn in by her love of the sea, Paula opened her first jewelry store, Island Dreams, on Block Island. She was able to raise her children in her image with a deep love for the ocean, all while perfecting her craft.

Paula now rents a workspace in the historic stone buildings of the Peace Dale mills and renamed her nautical treasures as the Low Tide Jewelry Co.

Follow Paula on Facebook: Low Tide Jewelry Co. for new pieces and events. Happy shopping!

June Oyster of the Month

Heads up Shucker!

These choice oysters arrive in their natural state with mud from the waters and could use a quick rinse if you prefer to serve clean shells. We do not rinse these in advance because it encourages them to open.

In the heat of the summer our beloved Canadian oysters begin to loose their briny taste and plump texture. For this upcoming Independence Day we went All-American with salty oysters from Maine. You will most likely want to use the mignonette with each of these oysters and maybe throw a few on the grill this July 4th! We suggest topping with a bbq butter; just mix softened butter with your favorite bbq sauce, top onto your shucked oyster and grill for 7-8 minutes on low heat. Don’t forget some good crusty bread for the all the delicious butter sauce!

SALTY MAINER OYSTERS

Salty Mainer oysters are a medium oyster, cup full of meat, and a very bright brine. This strong brine will take you straight to the ocean. You will see that the shells are different in sizes and take more care in opening because they are wild grown in sand and mud.

• Specie: Crassostrea virginica

• Origin: Damariscotta River, Maine

• Water Temperature: average 53°

• Tides: Damariscotta River; tidal river with large 10-foot tides

• Wild: 4 years

• Average Size: 3-3.5 inches

• Available: April-December

FLAVOR PROFILE

Salty, buttery cream with a more clean, sweet finish.

Suggested Pairing: Ginger Beer, Moscow Mules or Cider

BRINE INTENSITY

Medium High

GROWOUT METHOD

Grown in floating cages until they reach about 2” and then bottom planted for the final grow-out giving them their hard, deep-cupped, easy to open, beautiful shell.

GROWER

Atlantic Aqua Farms provide product that has been raised, harvested and processed in an environmentally sustainable manner.

How to shuck an oyster? <—Click to watch this video!

May Oyster of the Month

Hi Shucker!

Oysters are arriving just in time for the Memorial Day holiday! For the month of May we are sampling the most northern oyster available from the east coast of Canada, Merasheen Bay from Newfoundland.

MERASHEEN BAY OYSTERS

Merasheen Bay oysters are a boutique cocktail oyster, cup full of meat, a burst of lingering salinity on the front with a mélange of seawood notes and slight minerality. Expect a long-lasting fresh ocean finish. They are noted for their strong shell, easy to find hinge and always clean ~ inside and out.

• Specie: Crassostrea virginica

• Origin: Rustico, Newfoundland, Canada

  • Nestled into a cold pristine bay on Merasheen Island, the Merasheen Bay oyster was born. It’s because of the frigid waters, Merasheen oysters take a bit more time to grow than a typical oyster lifecycle but the rewards are well worth the wait.

• Water Temperature: 2°-20°

• Tides: 6-8 feet high; currents come from Labrador Sea and the Arctic

• Farmed: 4 to 5 years

• Average Size: 2.5-3 inches

• Available: Year-round

FLAVOR PROFILE

Seaweed, salt and the crisp, clean sea.

Suggested Pairing: Sparkling Rose or Pilsner

BRINE INTENSITY

Medium

GROWOUT METHOD

The specific method is not disclosed. The Merasheen Bay oysters grow inside the rolling rocky banks of Merasheen Island. Seawalls of kelp and seaweed covered rocks in the bay with a history of fishing for cod and crab in the area.

GROWER

Owner/Operator, Juan Roberts, Iceberg Select Company

How to shuck an oyster? <—Click to watch this video!

April Oyster of the Month

Hi Shucker!

In honor of the upcoming Mother’s Day holiday we are sampling the Momma Mia oysters. We are staying with hard shell PEI oysters as new members join the club. Not that you can’t handle difficult to shuck oysters; those will be coming soon enough.

MOMMA MIA OYSTERS

Momma Mia Oysters offer the salty taste of the sea upfront and finish more mild.

• Specie: Crassostrea virginica

• Origin: Rustico, Prince Edward Island, Canada or known as PEI

• Farmed: 4 to 5 years

• Average Size: 2.5 inches

• Available: Year-round

FLAVOR PROFILE

Upfront medium brine with a slightly fruity finish.

Suggested Pairing: Sparkling Rose or Pilsner

BRINE INTENSITY

Medium

GROWOUT METHOD

Aquaculture surface grown in floating cages. The cages are sunk in the winter to avoid massive ice sheets.

GROWER

Cape Cod Shellfish &Seafood, eatables in 1982 and located in Boston, Massachusetts.

How to shuck an oyster? <—Click to watch this video!

February Oyster of the Month

Hi Shucker!

This month marks the beginning of the Aphrodite Oyster Club at-home oyster journey! This month we are sampling:

IRISH POINT OYSTERS

Irish Point Oysters are some of the cleanest, most consistent, and well-balanced oysters to come out of the Atlantic. Depending on the time of year, their shells can take on beautiful hues of green, a reflection of the algae-rich waters that feed and nurture these oysters.

• Specie: Crassostrea virginica

• Origin: Rustico, Prince Edward Island, Canada or known as PEI

• Farmed: 4 to 5 years

• Average Size: 2.75 inches

• Available: Year-round

FLAVOR PROFILE

A tender texture and sweet brine with a smooth mineral finish.

Suggested Pairing: Irish whiskey

BRINE INTENSITY

Medium

GROWOUT METHOD

Aquaculture surface grown in floating cages. The cages are sunk in the winter to avoid massive ice sheets.

GROWER

Raspberry Point Oyster Co began in the early 1990’s and produces some of North America’s most sought-after oysters. Raspberry Point’s leases are some of the most northern stocks of oysters on North America. Because of this, each oyster takes between 4 – 6 years to reach market size.

Learn More by taking Pangea Shellfish Course on Oysters or simply watch the video below:

How to shuck an oyster?

Aphrodite Oyster Club

We’ve talked about it & we’ve listened! At Aphrodite Oysters we love discovering and introducing new oysters to our clients. The Aphrodite Oyster Club will take you deeper into the world of oysters by featuring a different oyster each month. You may choose between 36 or 60 count boxes shipped to your door with Aphrodite Sauces and the Oyster of the Month QR Fact Sheet. Not yet a shucker? Don’t worry, we will have instructions or we can throw an oyster shucking party!

Together we will help #saveourseas by consuming and sharing our love for oysters with others, one shell at a time. Did you know, each oyster you consume had filtered 30-50 gallons of water a day for 2-6 years?! On average, that is 40gal. x 4years x 365days = 58,400 gallons of water! Now that’s an impressive muscle at work and it does not matter whether wild or farm-raised, you have a truly sustainable seafood product.

Roll your sleeves up and let’s get to SHUCKING!

Are oysters really aphrodisiacs?

Short and sweet, YES!

Although, the Smithsonian Magazine doesn’t quite agree as to desire being measurable.

I like this compilation of the definition by wikipedia.org.

“An aphrodisiac is a substance that increases sexual desire, sexual pleasure, or sexual behavior. Substances range from a variety of plants, spices, foods, and synthetic chemicals. Therefore, they can be classified by their chemical properties (i.e., substances that are natural and unnatural). Natural aphrodisiacs like alcohol are further classified into plant-based and non-plant-based substances.”

The amount of Zinc found in oysters help men produce healthy sperm. So if you are wanting to multiple your love this Valentine’s Day, I suggest indulging in some oysters with your lover. Zinc does SO much more for you; read more in a previous post on Zinc and Copper found in oysters.

Oysters also contain a couple of very important hormones. One of my favorites: dopamine! No wonder we feel so good and happy after eating a dozen fresh oysters. More please! The other hormone is an amino acid called D-aspartic which is said to increase sex hormones, specifically testosterone in men.

In summary, if you need a boost of happiness or to smooth over a quarrel with your partner, find your closest oyster bar or give us a call! We would love to shuck oysters for you outside your home!

Wishing you all the love and most importantly let’s share the love. Let’s share love America, not amplify the negative or wrong-doings of others. Let’s forgive, yet remember, and let’s love, yet grow better…together? Yes, together.

Happy Valentine’s Day from your bi-valve friends at Aphrodite Oysters!

XoXoXo

Sources: Smithsonian Magazine, GlobalSeafoods.com, Houston Chronicle, Aphrodite Oyster shuckers and more

COVID-19, Farmer's Market, Oyster Omega-3 and Cholesterol

Umm, COVID-19 why are you still here!? I know we are all asking ourselves this question as it is the middle of our hot Texas summer, entering August of 2020! We are sweating in face masks, seeking sanctuary from cool watering holes (or the garden hose), and debating whether man-kind should of ever created the existence of ‘virtual’. I mean, living in straw huts, drinking from coconuts, and welding swords on horseback doesn’t sound so terrible right now. Escape with us…

Aphrodite Oysters has now gone to market in our local community to bring some salty air safely from the sea. We are excited to be a part of Austin’s original Barton Creek Farmers Market. Please stop by for some sweet, salty kisses from the sea on Saturdays from 9-1 pm at the Barton Creek Mall.

In continuation of our Oyster Nutrition Series, oysters provide a super immune boost and here’s how:

It’s simple, one gram daily of Omega-3’s cuts your risk of heart attack in half! Omega-3’s fight depression, reduce ADHD, asthma, and help children learn; Omega 3’s fight Alzheimer’s, auto-immune diseases, improve mental disorders, aid sleep, and so much more. Need we say more on why you should eat oysters?!

Oh, and there has been a myth that seafood is high in cholesterol. This was before we understood there was good and bad cholesterol. Oysters don’t contain it and only shrimp & squid are truly high in cholesterol.

One dozen oysters provides a gram of Omega-3 Fatty Acids.

Stay healthy Texans and slurp up the sea of immunity with us!

Post 6 of 6 in the Oyster Nutrition Series

Sources: Understanding Food: Principles and Preparation, Amy Brown 2nd Edition; Macrobiotic Diet by Michio and Aveline Kushi; The Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America by Rowen Jacobson; https://www.healthline.com/nutrition/oysters#benefits; https://www.healthline.com/nutrition/17-health-benefits-of-omega-3

Zinc and Copper from Oysters Zap Illness

Oyster Nutrition: Zinc and Copper

You may recall hearing oysters described as tasting metallic. This is because oysters love to pack in both zinc and copper from their environment; even if there are low concentrations of it, they will find it. If you have ever had an oyster that is green or blue in color, that means it is really high in copper - just like a penny! Now your thinking, should I stay away, are these levels too high? Of course not and here is why.

What is Zinc & Copper?

Zinc and copper are required minerals for our immune system health. These minerals contains extremely high levels of antimicrobial properties and help cell growth for fighting off colds and aids the healing of abrasions or wounds. You will find Zinc in your nasal sprays.

Oyster Zinc and Copper

The large amounts of zinc and copper absorbed by oysters go into their shells and the muscle. It helps aid themselves in fighting off bacteria as much as it builds our own immune systems as we enjoy them. Just two eastern oysters fill our daily required value, it is the same as taking a supplement pill. To give you an idea, the next foods high in these minerals are beef and crab - they contain 4 milligrams per 100 grams of zinc. Oysters contain 90 milligrams of zinc per 100 grams! Lobster is also extremely high in copper - 1.7 milligrams per 100 grams; yet oysters pack 4 milligrams per 100 grams. Pacific oysters are generally sweeter because they contain less of the minerals. The European Flat oysters, known as Belon, and also the Gulf oysters contain the highest concentrations of zinc and copper.

So the next time you are feeling under the weather, add oysters to your chicken noodle soup diet. The oyster will actually aid your immune defense system, not just bring you comfort. If you do take zinc supplements, you might want to skip it the day you eat oysters because the excess could leave you feeling ill. This would be the only time I would advise against having too much of my favorite tasty treat.

Even more of a health benefit,  “zinc and vitamins B12 and D also have antioxidant effects, boosting the protective benefits of oysters even higher. Research shows that people who eat diets rich in antioxidants lower their risk of heart disease, diabetes, certain cancers, and all-cause mortality” via healthline.com.

Here, here to OYSTERS again - they are AMAZING!

Post 5 of 6 in the Oyster Nutrition Series

Sources: Understanding Food: Principles and Preparation, Amy Brown 2nd Edition; Macrobiotic Diet by Michio and Aveline Kushi; The Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America by Rowen Jacobson; https://www.healthline.com/nutrition/oysters#benefits

Selenium Fights the Corona-virus

Oyster Nutrition: Selenium

It is almost May 2020 and the country is still on lock-down from the COVID-19 Corona-virus. Over one million cases in the United States and Governors are beginning to slowly re-open businesses. The world returning to normalcy is very much so welcomed yet dangerous. Keeping our immune systems in check is more important than ever and oysters can help you maintain healthy levels.

What is Selenium?

Selenium functions as a potent antioxidant. Selenium helps the body produce special proteins called antioxidant enzymes. These keep your white blood cells strong and fight off cell aging and damage such as a virus attaching like the corona-virus where it changes your cells. More selenium benefits:

• Like all antioxidants selenium is an anti-inflammatory. Many diseases are a result of inflammation like the progression of diabetes, MS, ALS, etc.

• Helps alleviate thyroid problems by converting the less active thyroid hormone into one our body can use.

• Protects your heart by decreasing the risk of blood clotting, reducing your bad cholesterol levels and increasing your good cholesterol level. WOW!

• Fights against free radical damage and cancer, as studies have shown that the amount of deaths due to cancer are less in those that have adequate levels of selenium.

Selenium also reduces dandruff and increases male fertility! Now these are great reasons as to why oysters are considered aphrodisiacs!!

Oysters are high in selenium and other pertinent nutrients to keep our immune systems strong. So pat yourself on the back the next dozen oysters your slurp down. Eat smart. #EatMoreOysters

Post 4 of 6 in the Oyster Nutrition Series

Sources: Understanding Food: Principles and Preparation, Amy Brown 2nd Edition; Macrobiotic Diet by Michio and Aveline Kushi; The Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America by Rowen Jacobson; https://www.healthambition.com/health-benefits-of-selenium/

*Selenium alone will not prevent COVID-19. Consult a physician.

Protein-rich Oysters Provide the Good Fats

Oyster Nutrition: Fat

What is fat?

Fats or Lipids are either solid = saturated or liquid = unsaturated. Solid lipids contain more saturated fatty acids which are long chains of carbon and hydrogen atoms with one oxygen molecule at the end. Unsaturated fatty acids are missing one hydrogen pair and polyunsaturated are missing more. Insoluble fats in water require the liver to produce bile for digesting these bad fats.

Our bodies need fats for the digestive system to function but they can be very harmful. This is where high cholesterol comes into play, too many bad saturated fats leads to excess cholesterol which are then deposited onto our artery walls, reduces blood flow, and ultimately resulting in heart attacks and strokes.

Oyster Fat

These glorious protein-rich oysters come packing the good fats! Like olive oil, unsaturated fats provide many benefits such as reducing blood pressure and cholesterol. Most seafood are predominately protein and could not survive in cold waters if their fats were solid or saturated.

One medium east coast raw oyster, around 3.5 ounces provides 3 grams of fat. That means a dozen oysters provide 36 grams of fat. So, if you consume 1,500 calories on your weight-loss diet, you'll want between 42 and 58 grams of fat daily;, whereas a person eating 2,000 calories would consume between 56 and 78 grams of fat.

Oysters are the best source of protein with the good fats. Eat smart. #EatMoreOysters

Post 4 of 6 in the Oyster Nutrition Series

Sources: Understanding Food: Principles and Preparation, Amy Brown 2nd Edition; Macrobiotic Diet by Michio and Aveline Kushi; The Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America by Rowen Jacobson

Oysters Pack a Protein Punch

Oyster Nutrition: Protein

What is protein?

“Prime importance” is the Greek meaning of protein. We would not exist without hydration, muscle, hair, and nails - this is why protein is necessary. I guess we would be like a sea anemone without protein…ah, bad sea joke! Shellfish and other animal products are the best source of complete proteins. Beans actually have the highest value as a protein source yet they are considered incomplete. They are incomplete because they lack some amino acids which there are 22 total. We require 9 amino acids daily in our diet.

Oyster Protein

Unlike that delicious rib-eye steak you love to grill, oysters are a fantastic protein rich food without the saturated fats. You know, the bad fats, the ones we have to diet from when we get older because of that high cholesterol and heart disease risk.

One medium raw oyster, around 3 ounces provides 5 grams of protein; so an average Gulf oyster provides around 7 grams of protein. It is recommended for an adult woman to have 46 grams of protein a day and 56 grams for men on average. That means a dozen oysters meets your daily requirements without artery clogging fats AND also provide so many more nutritious vitamins and minerals!

Protein load with these bad boys for your pre/post-workout to build your bodies’ beautiful muscles, grow gorgeous hair, and maintain that brain in the cave. Eat smart. #EatMoreOysters

Post 3 of 6 in the Oyster Nutrition Series

Sources: Understanding Food: Principles and Preparation, Amy Brown 2nd Edition; Macrobiotic Diet by Michio and Aveline Kushi; The Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America by Rowen Jacobson

Oyster Nutrition Series Introduction →

Year 2020, A New Normal - COVID-19

First, Aphrodite would like to remind you how important each and every one of you are, and extend well wishes to you and your loved ones.

We are well into the “new normal” here in the United States as the Corona Virus reigns control over our everyday actions. We have taken this time to ‘fast’ from blogging and social media and focus on the heart of home. We are all affected and our prayers go out to you everyday. It amazes me to see the innovations and implementations of my fellow event industry friends; I commend you. Truly, you all are amazing! Aphrodite Oysters is so specialized and we understand oysters may not be the first food on your Stay Home delivery list, yet we would like to share how beneficial oysters are for your health.

We are are going to focus our next blog posts on the nutrition details of oysters. We hope you enjoy this Oyster Nutrition Series by Aphrodite!

I love the nutrition oyster diagram I have pictured here, created by our oyster farm friends in Duxbury, Massachusetts. Thank you Island Creek Oysters! Friends, please make sure to request these oysters in your next delivery order. Xoxo, Aphrodite Love

Oyster Reproduction 101

One of the most commonly asked questions I receive while shucking oysters at parties are, how do oysters reproduce?

Very differently from you and I. Oysters are not exactly male or female. They are protandric which means they can change from male to female over their life. Oysters start off as male and then turn to female for the majority of their lifespan.

During an oysters spawning season, the young male releases his sperm and the older females release their eggs. Sometimes up to hundreds of million eggs. One the met they develop larvae.

Larvae takes 6 hours to develop and a few weeks to settle into another oyster shell or rocky place. Now they are spat and take one year to mature. Once mature they can begin reproducing yet not always ready to be harvested for consumption.

Texas Legalized Oyster Farms →

Sometimes its better to share the news than to recreate. Source: HoustoniaMag.com by Gwendolyn Knapp

Read Full Article Here!

Excerpts: “We haven’t needed to farm oysters because we have a viable -oyster industry. The Gulf Coast—primarily Texas and Louisiana—produced 51 percent of all oysters in America in 2017, and the 2018–19 wild-oyster season was the strongest in several years.”

…over the past decade Texas has lost a good portion of its natural reefs—those in Galveston Bay alone have decreased by more than half—thanks to both acts of God and over-fishing. Restoration efforts are underway, but they’ll take decades, and hundreds of millions of dollars, to complete. Which is why in 2017 proponents from Texas A&M, the Texas Restaurant Association, the Coastal Conservation Association, and elsewhere began working with legislators and the Texas Parks & Wildlife Department to draft a bill that would legalize oyster farming.

The Harte Research Institute estimates that farmed oysters will soon bring in $2 million a year in Texas. They’ll help keep our bays clean and reduce stress on our natural reefs. They could even bring in tourists one day, like the oyster farms on the East Coast, which attract foodies seeking out new bivalves to try. “That’s an angle we’re looking at, bringing in the community and giving a tour, like a wine vineyard,” says Raz Halili, owner of Prestige Oysters, who plans to give farming a try. As for whether we’ll be able to taste the difference between boutique oysters and those dredged from public reefs? We’re certainly willing to do all the taste-testing required to find out.

Something that was not mentioned was how we have been harvesting oysters. Dredging: a dredge which is towed along the bottom of the sea by a fishing boat in order to collect oysters. Texans have been dredging oysters from the beginning which is a very disruptive method to the natural reefs and habitat species. Changing this alone will make large impact on our reefs. Get excited! We need to take care of our Texas Gulf waters. I know I would like to see cleaner waters and beaches in Texas.

Tourists!? I’d love to know what everyone thinks about that one…livelihood for some, imperative - yet, I know many search for that escape on the Texas Gulf. It will be interesting to see this development and instead of wine+oyster farm tours like our Pacific and Atlantic neighbors it will be beer buckets and oyster shooters!

Oyster Seasons

“Don’t eat oysters with months that don’t have an ‘R’ in them!”

Many of us have heard this before and it once was true. When there was no ice on the boats it was difficult to harvest oysters in the summer time. Oysters could not travel very far without keeping them at a cold, proper temperature. Sadly the warm oysters would die or pass along food borne illness. Luckily for us, now we can eat oysters year around due to ice, coolers, and refrigerated trucks delivering these beauties across the country.

Oysters are now enjoyed year around yet you have more options in the colder months. What do I mean by this? Well, warmer waters bring on frisky oysters — ya know, the time when they like to reproduce. Supply or selection is reduced due to this and we source Canadian oysters for our summer pool parties. This ensures quality and the sweet to salty flavors of the sea are still prominent. Oysters that are spawning, reproducing, will alter in flavor; edible?, absolutely, just not in its prime season. Typically this prime season is from September until April, just before the waters begin to warm. With our long summers in Texas, this season begins November 1st for our Gulf oysters.

All in all, oyster season for our bellies are year around! Just select yours from more northern waters during the summer or indulge in some buttery, grilled Gulf oysters.

Why are Gulf oysters less expensive?

For many of us reared in Texas, your first and only oyster experience may likely be from our Texas shore, the large Gulf oyster. Gone are the days of the 50 cent all you can eat Gulf oyster bars; yet these are still much more affordable than are neighboring Pacific or Atlantic oysters.

Why is that? Well, sure, Texas Gulf oysters aren’t being imported, though they are still travelling inland for most of us Texans. It majority comes down to their life span. Gulf oysters take only 6 to 12 months from spit(seed) to maturity(time to slurp down)! The smaller Pacific and Atlantic oysters which offer a huge punch of sea flavor take anywhere from 4-6 years average growth time before they come to market! Six years! I can’t even keep a cactus alive for that long.