Where To Get Murder Point Oysters?

Killing Point Nearby to where Myrtle Point once stood, oysters are grown. People were living and working on the sea at the time, and the wild oyster industry was growing. Then, in 1927, two families got into a contentious argument over an oyster lease. On his front porch, one man approached the other and shot him to death with a shotgun. Myrtle Point has been known as Murder Point ever since the occurrence.

As you can expect, those oysters were probably pretty darn excellent. Actually, the tagline of Murder Point is “Oysters worth murdering for.” Very appropriate, indeed!

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The family-run Murder Point Oyster Co. is dedicated to providing you with the finest oysters that love can provide. Murder Point has made a living by exploiting the Gulf of Mexico’s natural resources for the past five generations. Our experience on the water enables us to be the best at what we do, from collecting shrimp or fish to raising hand-crafted oysters. We are now able to share that enthusiasm with you.

Murder Point Oysters with Lots of “Butter Love”

Oysters that are worth dying for. Lane Zirlott, the company’s chief oyster farmer, defines their boutique oysters in such manner.

The family-run Murder Point Oyster Co. is located in Bayou La Batre, Alabama, a small fishing community south of Mobile. Murder Point is dedicated to providing the “greatest oysters love can craft” for their patrons.

There is a place called Murder Point; in the past, it went by the name of Myrtle Point. Two men “got into a fight over the rights to the farm lease in 1929,” according to Zirlott, “and so, that’s why [they] use the phrase oysters worth killing for.”

The only farm in Alabama that is owned by Zirlott has its own hatchery. We are vertically integrated, he explained. “No one else except us has contact with our oysters from conception to plate. You will experience a burst of salt and a rich, creamy, buttery aftertaste if you eat one of our oysters. Everything revolves around “butter love.”

Their approach, which makes use of an Australian long-line farming technique, enables input, the ability to dial in and truly care for the oysters as they grow to guarantee the product is the ideal taste.

Zirlott observed, “Like butter, you need precisely the right amount of salt to make the butter good, but if you don’t have enough salt, the butter is no good either. In addition, all preparation techniques for oysters are excellent, including grilled, raw, and fried.

A wet storage facility has recently been constructed by the oyster industry to contain and prepare cases of oysters for transportation. We used to ship out 300 cases of oysters per week when we first started, then 500, and today we ship out more than 1,000 cases per week. You can even have these delectable oysters shipped right to your house as the business expands.

Zirlott said that they are thinking about opening the farm to public tours. However, until then, if you’re interested in trying Murder Point Oysters, stop by their storefront in Bayou La Batre where you can buy Murder Point merch and shuck and taste oysters straight from the farm (yes, it’s BYOB!).

Where do oysters from Shooting Point come from?

On Virginia’s secluded Eastern Shore, there is a family-run farm called Shooting Point Oyster Company. Oysters from three different local watersheds, including Church Creek Corks & Bullseye Oysters from the Lower Bayside and Shooting Point Salts from the Atlantic barrier islands, are available at our special site.

Where do oysters come from at Glidden Point?

Maine’s Damariscotta River See the ocean map. A large, hard, strong-shelled oyster results from their bottom planting in the chilly Damariscotta River and slow growth. They aren’t collected until they are 4 years old. One of the few oysters in the world that are manually harvested by divers is this one.

Whose oysters are the best in the US?

When in New England, Matunuck Oyster Bar maintains its standing as a top raw bar and seafood restaurant with a breathtaking view (via Home Is A Kitchen). The establishment is the customer-facing division of the Rhode Island oyster farm Matunuck Oyster Farm, which is situated on Potter Pond in South Kingstown. Founder Perry Raso began the farm in 2002, and in 2008, he opened the beachfront restaurant. It is “one of the most famous restaurants in Rhode Island” for a reason, according to the Boston Globe.

There are just two types of oysters available in Matunuck: those from the Matunuck farm and those from other nearby Rhode Island oyster farms. The restaurant also provides a variety of prepared bivalves, including passion fruit oysters (local ones topped with cucumber gazpacho and salmon roe). Littleneck clams and cherrystones are two more mollusks that can be ordered alone or as a component of a seafood tower at the restaurant. To enjoy your lunch and the stunning coastline at the same time, Fodor’s advises arriving here at sunset.

Do the oysters in Maine taste good?

It intrigues me and is fantastic! The flavor of the same oyster species varies depending on where it is cultivated. When you consume oysters, you taste the minerals in the rock and mud they grow on, the seaweed and kelps that surround them, and the salt in the water they breathe. You can really taste how hot it is where they live. How is that even doable? To believe it, you must taste it.

Currently (2021), over 150 oyster farms in Maine, spanning the counties of York and Washington, produce over 11 million oysters annually for the white tablecloth market, a sector with a market value of over $8 million. The greatest oyster-growing area is in Maine’s Damariscotta River estuary. The majority of Maine oysters have strong, hard shells, large, plump meats, and a gorgeous flavor that captures the essence of a cold, fresh, clean ocean.

Maine offers a delectable experience with an excellent selection of oysters.

Are oysters from the beach edible?

No, it is not safe to bring shellfish back home to eat, particularly bivalves (mussels, oysters, clams, razor, etc.). The Food Standards Agency has strong supervision over the regions from which the bivalves sold in stores come. This guarantees that there have been no dangerous algal blooms and, depending on the region, that the bivalves have been purified before being sold. The clam can self-purge during depuration in a very regulated setting.

Glidden Point Oyster Farm is owned by who?

Ryan McPherson acquired the Glidden Point Oyster Farm in Edgecomb on January 12, 2016. The Glidden Point oyster, which Barbara Scully first introduced in 1987, has grown to be one of the most sought-after varieties in the region and abroad. For a year, McPherson managed the business from its original location at 707 River Road.

Oysters can be found in Alabama?

Several of the more than 100 species of oysters that can be found worldwide can be found in Alabama waters. Only the Eastern oyster (Crassostrea virginia), which is found in Alabama, is significant commercially. Oysters are a member of the pelecypods (hatchet foot), a group of invertebrates that make up the phylum Mollusca, along with mussels and scallops (clams, snails, squids, and octopods).

What state produces oysters with the best flavor?

Alabama oysters are among the most well-liked in the nation; they are rich and salty. In fact, the state used to produce more oysters than any other in the country. A farmed oyster like Isle Dauphin stays fat all year round because Alabama oysters, like their counterparts in Louisiana, are triploids. Another Alabama classic is the wonderful Murder Point, which is buttery and salty.

However, Alabama’s oyster populations have recently fallen to historic lows. Due to a severe shortage, the state stopped selling oysters to the general public in 2018. While efforts are being made to rebuild the once-vibrant oyster population, the prohibition has been lifted in some parts of the state.

What oyster is regarded as having the best flavor?

You must try these if you haven’t already! Although ours are currently cultivated in Humboldt Bay in northern California, this tiny, deeply cupped oyster was originally from the Japanese island of Kyushu and was given its name for the bay. They are extremely tiny, but their salty, sweet flavor more than makes up for it. They are a popular among novice oyster eaters due to their size and fantastic flavor.

Moondancer oysters: what are they?

Mook Sea Farm cultivates Moondancer Oysters in the famed Damariscotta River. Since 1985, Mook Sea Farm has been honing the art of cultivating oysters on the Damariscotta.

The Moondancers are the primary Maine oyster produced by Mook Sea Farm. They have a very sweet flavor with a saline finish. The Damariscotta River produces some of the best oysters in the entire globe.

You can get bags of our Moondancer oysters in quantities of 12, 50, or 100. Here, we sell kits for shucking oysters. The shucking package comes with an FDA-approved puncture-resistant glove and a premium shucking knife.

What is Maine’s oyster season?

Animals of the species Ostrea edulis are referred to as “European oysters.” Between June 15 and September 15 of any year, it is forbidden to take, possess, ship, transport, buy, or sell European oysters.

How many oysters are necessary for each person?

The last thing you want to do is run out of oysters, whether you’re planning an oyster roast in the summer when things settle down or just want a treat during the week.

How many oysters you should order is a topic on which many experts, including Erin Murray, the author of Shucked, have some rather strong opinions.

Murray advises ordering six oysters per person at a restaurant, which is a terrific amount for an appetizer. For a party, bulk orders are a different matter.

Think about the following:

  • What more do you offer? People could eat less oysters if there is another hearty main dish on the menu.
  • Do your visitors enjoy oysters? Although everyone ought to be, it never hurts to inquire beforehand.
  • How long will it last? Extended social eating is ideal at gatherings. A cool location should be used to store the oysters until you’re ready to serve them.

A wonderful sociable food experience is eating oysters. Everyone will be pleased if you can give your guests an endless shuck and slurp session during your celebration. If so, we advise placing a dozen orders each individual. Our oysters are available in different kits, as well as by the bushel and half-bushel.

Because they are raised in Atlantic waters, WhiteStone Oysters are regarded as Atlantic oysters. This area may extend from the Gulf of Mexico to the end of the eastern shoreline.

It takes skill to match beverages with oysters. Virginia oysters have a distinctive flavor, allowing you to expand your alcoholic matching options even though Muscadet is a wine that is often served with oysters. Murray suggests matching with wines that have dryness, brightness, and minerality. Like a lemon, this will enhance the oyster’s flavor. Another excellent option is a sessionable, citrus-forward IPA.

Can fresh oysters be frozen?

This text was taken from the sixth edition of “So Easy to Preserve” in 2014. Cooperative Extension Service Bulletin 989, University of Georgia, Athens Elizabeth L. Andress, Ph.D., and Judy A. Harrison, Ph.D., Extension Foods Specialists, revised the original text.