Everyone’s heard of the old adage: “It’s only safe to eat oysters in months with “r” in them.” So, if you’re like us, with every delicious oyster we ate in April the question loomed: Is this it until fall? We went to experts to find out, and, thankfully, they put our oyster-loving hearts at ease.
Last month, we joined an incredible event at High Cotton centered around oysters and all there is to love about them. The restaurant teamed up with Quintin Middleton of Middleton Made Knives to serve up an absolutely phenomenal five-course oyster lunch with beverage pairings. The afternoon then wrapped with a pretty incredible takeaway: a Middleton Made Knives Brew Shucker oyster knife.
High Cotton executive chef Jonah Bordner introduced each course of the day, highlighting where each oyster we were tasting came from as well as how he prepared them.
“At High Cotton, we like to showcase a rotating selection of oysters from the Carolinas, the upper East Coast, and Prince Edward Island,” Bordner says. “We work closely with our purveyors to ensure we are sourcing the best oysters for our guests. Our favorite local oyster is Steamboat Creek for their consistent quality and attention to detail.”
In fact, High Cotton goes through around 400 to 500 oysters from Steamboat Creek a week, according to Bordner. These oysters are farm-raised and cultivated right here in the tidal waters near Edisto Island.
But with May looming we simply had to ask…
Can you eat oysters in May in Charleston?
Yes, according to Bordner. Oysters don’t have to only be consumed in months that have “r” so long as you’re smart about it. “This rule goes back to a time before modern refrigeration and aquaculture practices,” Bordner says. “In the warmer months, wild oysters are spawning, which makes them softer in texture and prone to spoilage if not handled properly. Today, the rule is mostly outdated.”
Expert tips for eating oysters safely in warmer months
There are a variety of great oysters to enjoy in spring and summer in Charleston, according to Bordner. Just keep in mind where the “r” rule came from to guide you on your quest of ordering oysters safely in late spring and summer before cooler temperatures return to make it easier to keep wild-caught oysters from spoiling before they get to your plate.
“You should always be on the look out for either farm raised or oysters coming from colder waters,” Bordner says. “My personal favorites around May are ones sourced from Prince Edward Island or Massachusetts. If you are dining out, the best places to enjoy oysters are those that are fully transparent about their sourcing and rotate oyster selections regularly.”
The bottom line? Ask where your oysters are coming from if you want to enjoy them in months without “r” to ensure they are fresh and safe to consume. The freshest oysters in Charleston are typically found at restaurants with daily rotating selections like 167 Raw and The Ordinary, while upscale establishments like High Cotton and Delaney Oyster House offer seasonal varieties that change regularly based on sourcing.
