P & J OYSTER COMPANY JUNE 2004 NEWSLETTER
This year’s Louisiana Foodservice Expo will certainly be considered one of the best ever. Every indication shows that we will have record number of exhibitors and attendees in 2004. This year’s Expo will offer a major event featuring 50 new booths of domestic seafood at the new Gulf Coast Seafood Pavilion. Also, 15 chefs, selected by each State’s Governor, will be competing in the exciting Great American Cookoff on Saturday, July 31 at noon. Each chef will present a seafood dish indigenous to their area. The Gulf Coast Seafood Pavilion is sponsored by the Louisiana Seafood Promotion and Marketing Board and Southwest Airlines. Please attend, and don’t miss the opportunity to enjoy some fresh shucked Natural and Gold Band (Post Harvest Processed) oysters at our new P & J Oyster Booth, # 1537. Thanks for being a part of a wonderful event. This year’s Louisiana Oyster Convention, hosted by the Louisiana Oyster Dealer’s and Grower’s Association will feature U.S. Congressman David Vitter discussing the appropriations bills and other legislative matters affecting the oyster industry. Also, local experts will address the invasion of green mussels which has been found in some estuaries in Florida, Georgia, and Texas. The black, “hooked mussel,” is a similar concern which was found in abundance last year discouraging the growth of oysters on the east side of the Mississippi River. The Virginia Institute of Marine Services will give an update on the Chinese oyster which is being tested by Maryland and Virginia to enhance the dismal production of oysters in their area. The ten year program is financed by Federal funding along with funding from Maryland and Virginia. Their hopes are to restore some of what was once one of the largest oyster producing areas in America. In the early 1900’s the Chesapeake harvested more than 7 million bushels a year and now it has dwindled to fewer than 100,000 per year. The meeting will be held at the Airport Hilton, Saturday, August 28th at 8:30 am.
LRA FOOD SHOW
“processed to reduce Vibrio Vulnificus to nondetectable levels.” These options are offered as alternatives to natural fresh oysters for at-risk consumers. - The Hydrostatic High Pressure Process is the newest form of PHP’s. After approximately 45,000 PSI of pressure the Vibrio Vulnificus is reduced and the oyster becomes detached from its shell. - Individually Quick Frozen, or “IQF” oysters have been around the longest time. The IQF freezing process occurs when oysters are harvested December through May and are cryogenically frozen or simply blast frozen. - Low Heat pasteurization began in 1995. This is simply a warm – cool process that treats the oysters. P & J Oyster Company distributes for the at-risk consumer what we consider the best Post Harvest treated product, Gold Band, High Pressure Processed oysters.
Louisiana Oyster Convention
Corinne Dunbar’s OYSTERS DUNBAR
4 large artichokes 1 + a bit sticks butter 1/4 cup green onion Oyster water, up to one cup 1 cup sliced mushrooms Salt and pepper Juice of 1 lemon 2 tbs. flour 1/4 tsp. Tabasco 2 dozen P&J Oysters 1/2 cup bread crumbs
POST HARVEST PROCESSES
There are three different oyster processing technologies which are called “post harvest processes” or PHP’s, that the Food and Drug Administration allows to label the product
Preheat oven to 350 degrees. 1. Bring a large pot of water to a boil with 2 Tbs. salt and half the lemon juice. Cook the artichokes until tender, then remove from the water and allow to cool. 2. Scrape the meat from the outer artichoke leaves. When you get to the hearts, pull them apart and keep the whole leaves. Also chop the artichoke bottom into medium dice. Reserve all this. 3. In a skillet, heat the stick of butter until it bubbles, and stir in the flour to form a loose blonde roux. Add the green onions and cook until tender. Add the oyster water and mushrooms. Bring to a light boil, the lower to a simmer. Simmer until the mushrooms are tender and the liquid is very thick. Add salt, pepper, and Tabasco to taste. 4. Scatter the artichokes in a baking dish. Add the skillet contents. Top with bread crumbs. Bake in a 350-degree oven for about 12-15 minutes, until the bread crumbs are browned and the rapid bubbling of the liquid contents has begun to slow. 5. Allow to cool for about five minutes. Serve in small dishes with pasta bordelaise, or as an appetizer. Served four to six.
We appreciate your business, Sincerely, Al, Merri and Sal