Building A Better Oyster – Out to Lunch – It’s Baton Rouge
Seafood is something we do well here in south Louisiana. We’re fortunate to be blessed with an abundance of mollusks, crustaceans and fin fish that not only keep our local population well fed but have enabled Louisiana cooks and chefs to be recognized around the world for their culinary exploits. So you might think there’s not much room for improvement. But you would be wrong.
Stephanie’s guests on Out to Lunch have come up with a way to create a better oyster. Not a better way to prepare oysters, an actual better oyster!
Steve Pollock and Ginger Brininstool are scientists, who through careful research have figured out how to breed a better tasting, more flavorful oyster – so good some local restaruatns refuse, even, to chargrill it so as not to detract from its natural goodness.
Steve and Ginger are a husband and wife team.
Ginger teaches biology at LSU by day.
Steve used to teach biology at LSU too, till he quit to go all in with their business, Triple N Oyster Farm, in the Caminada Bay near Grand Isle.
The secret to Triple N’s success is a new method of raising oysters – in floating containers, instead of in beds on the sea floor. Not only do the oysters taste better, but they grow more quickly. Steve and Ginger hit upon the idea just three years ago, harvested their first batch in 2016, and today Triple N is a runaway success.
Photos taken over lunch at Mansurs On The Boulevard.