“Oysters Rock Yo Fella”

In Search of Apalachicola Oysters!

First, we stored Kismet at TTC Storage in Eastpoint, then we went in search of a well-deserved oyster feast. We found TTC to be a great place to store the boat. We feel confident she will be in safe hands during our return home for the holidays.

After Kismet was stored in her spot in the building and with the recommendation of Mike, owner of TTC Storage, we headed out of town to Lynn’s Quality Oysters. Nothing short of delicious is how we found their specialty, Captain Jack’s oyster platter. This meal of Apalachicola oysters was going to have to last us a while – until we return to pick up our boat in January.

The shallow waters of Apalachicola Bay produces most of Florida’s oysters. Big Bayou, a remote and pristine area on the western part of the bay, near Saint Vincent Island, a National Wildlife Refuge may produce the most. Oysters from Apalachicola Bay are considered Apalachicola oysters. Apalachicola is the last place in the USA where wild oysters are harvested by small fishing boats using tongs. Raw oysters, fried oysters, or slightly steamed, Apalachicola oysters provide the best oyster experience.

Lynn’s Quality Oysters

I love that smile, a hungry man waiting for his oyster fix with hot sauce ready to go.

Mike was right about Lynne’s Quality Oysters, a friendly atmosphere with the freshest oysters around. When you live in the “North Country,” like we do most of the year, a meal of fresh Apalachicola oysters can’t be beaten. We ordered several trays of Lynn’s Captain Jacks special, I guess anything with cheddar cheese, jalapeños and a dollop of cream cheese on it will satisfy your taste buds, but all that on top of those chewy oysters was a real treat.