The oyster industry in Louisiana is crucial to the greater success of the seafood industry at large in the region. Grand Isle Jewel oysters, in particular, are being touted for their texture and salinity.
Jerry Bologna, Executive Director of Jefferson Parish Economic Development Commission (or JEDCO), joined WWL’s Tommy Tucker to discuss the unique culinary treasures being harvested in southern Louisiana. “The Grand Isle Jewels are a little bit smaller and a leaner product. But they’re much cleaner and not gritty. They have a great flavor profile,” Bologna notes.
Bologna says the so-called “off the bottom” oysters are a treasure of the region and noted the difference between those oysters and traditional oysters you might find in restaurants.
“Traditional oysters are harvested on the sea floor and are subject to scouring and predators. Off-bottom oysters are actually spawned in a lab, then placed in bags in cages that float roughly 4 ft. from the surface,” explains Bologna. “The farmers actually get into the water to turn the cages and constantly farm the product. These oysters grow much faster and are not subject to scouring and other dangers. The saltiness of the oysters can also be controlled, so it’s just a premium product. And it was all innovated right here in Grand Isle, Louisiana,” Bologna goes on to add.
“You can definitely tell the difference between ‘off-bottom oysters’ and traditionally farmed oysters. That’s why we want to promote this brand of Grand Isle Jewels because we want people to start asking for them by name in restaurants,” emphasizes Bologna.
“We want to support our oyster farmers in Grand Isle, which was the oyster capital of the world at one time, and we’re hoping to become the oyster capital of the world once again,” Bologna told our own Tommy Tucker.
Exciting times for oyster enthusiasts. A taste test may be in order at your local seafood spot soon!