I already mentioned the lack of Gulf oysters, but need to bring it up again, since it is something that concerns me — not just for my selfish pleasure, but for the survival and regeneration of the hapless crustaceans.
This note, found attached to the menu of Anthony’s, a longstanding Ocean Springs restaurant that over looks Fort Bayou, is indicative of what is becoming a common theme. No oysters. No Gulf shrimp. No local fresh seafood.
This happened with Hurricane Katrina, too. It took a couple of years for the oyster population to be strong enough again for harvesting. Now, as we approach the fifth anniversary of the devastating hurricane, I wonder how long it will take for the oysters make a comeback.
I have a feeling it will be much longer this time around. With all the oil and dispersants contaminating the water and food supply, the damage by far exceeds the oysters killed during Katrina.