Apalachicola

"I have tasted Apalachicola oysters (or what were passed off as Apalachicola oysters, at any rate) in many oyster bars around the country, and I have generally been disappointed. They are mild, yes, but also soft and watery. However, the oysters I tasted in Apalachicola itself were revelatory - firm, briny, and sweet with a clean finish."

mildbrinysweetcleanfirm

"Known for their full-bodied, mild brininess, Apalachicola oysters hail from the Panhandle region. These oysters are among the most popular in Florida, thanks to their consistent quality and delicate flavor profile."

full-bodiedmildbrinydelicate

"They are known for their distinct flavor profile, which is a result of the unique blend of salt and fresh water in the Apalachicola Bay. The area's pristine waters and nutrient-rich environment make it an ideal location for oyster farming."

distinctbrinyclean

"Pairing Eastern oysters from the Apalachicola estuary, where most of the fishery is concentrated in shallow coastal waters near riverbeds, and the nutrient streams are rich in earthen flavor profiles. The Apalachicola river basin and Gulf of Mexico covers more than 12.8M acres, and the barrier islands create a mixing zone between the fresh, nutrient rich river flow, blending with the saltwater's brine. To make for a delicious, mild brine, grassy, and earthen."

mild brinegrassyearthenmineral

"There's a smell of oysters in an oyster sack like no other smell. It's mesmerizing. Apalachicola Bay was legendary. Rich with life, the bay is almost perfectly shielded from the vagaries of the ocean by two barrier islands, St. George and St. Vincent, which form a cupped and protective hand. For millennia this estuary was one of the most productive in the northern hemisphere."

richbrinydistinctive

"You can taste the crisp, briny flavor that only the freshest oysters can offer. The bay's unique mix of fresh and saltwater creates an ideal environment for oyster growth."

crispbrinyfresh