The “R” Factor

yster season is upon us and here in Bluffton oyster roasts are held only in months with “R” in the name - September through April. This explains the “R” factor.

There are a few different explanations for the guideline. First of all, the state of South Carolina deemed September 15 to May 15 oyster season because oysters spawn during the summer. Years ago, the season was actually made to prevent the depletion of the reserves and give oysters a chance to spawn and reproduce. History also played a part in oyster roasts taking place in the colder months, before refrigeration existed. It was easier to transport oysters and keep them tasting fresh in cool weather. Oysters are fuller and fatter in winter.

For hundreds of years, people have enjoyed eating oysters together at oyster roasts - whether it’s in the backyard with a bushel cooked on the grill or at a community party. In Bluffton, oyster roasts have become a way of life. Shrimping and oystering are just part of our cultural tradition.

There are many ways to prepare oysters. Many people remember lighting a fire under a tin and roasting the oysters on top of that, while today’s most popular method is steaming the mollusks in a basket.

Rule number one is to bring your own oyster knife to open up the shells, and rule number two is to bring a towel because you will need it. But regardless of the rules, once those steaming oysters are poured out it’s every man for himself! And be prepared to watch novices who aren’t familiar with oyster roast basics. Some of them wonder, “How are you going to get the oysters out of those shells.”

Celebrated author and food writer Pat Conroy once wrote, “Your one job is to eat as many oysters as you can while they are still steaming off the fire. A lukewarm oyster is a disappointment to the spirit.”