How a Seafood Skeptic Learned to Like Oysters
I grew up in upstate New York. After college, I moved to western New Jersey. I was not a big beach person (I love to snow ski), and I never spent much time anywhere near fresh seafood.
My family didn't eat seafood, unless you count canned tuna. As I got older, I started branching out and found that I like shrimp and salmon, but never found a fondness for any of the “fishier” fish. And, I definitely had no interest in oysters, clams, crab or lobster.
I admit I was a little apprehensive about the restaurants in Gulf Shores and Orange Beach, and what my food options might look like. The area is known for its amazingly fresh seafood. Would I find some regular old chicken and steak on the menus? At least I knew I would like one item: shrimp and grits sounded safe enough for my non-seafood-seasoned palette.
Here’s something no one tells you. Once you spend a little time on the Alabama Gulf Coast, the beach vibe is infectious. Going out to dinner, it somehow felt wrong to order steak at the beach. I dipped my toes in the seafood waters and tried blackened grouper. It was delicious.
But, my friends were raving about these “Murder Point” oysters. I learned that the famous Murder Point oysters thrive in the unique conditions off Alabama’s coastline and are some of the best you'll ever eat.
Oysters, though? Was I that adventurous? They're slimy, rubbery and quite often raw. I didn't know if I was ready to take that step.
Then, we sat down at the beautiful marina at Fisher's Dockside in Orange Beach. Our server brought out a gorgeous looking plate of Cajun Roasted Oysters. OK, these oysters were cooked. And covered in breading and spices. If there was ever a time to try them, this was it.