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Buy Gulf Shrimp from Zirlotts Gulf Products

Royal Red Shrimp are tender, delicious and are one of the most unique harvestable species of shrimp in the Gulf of Mexico. Unlike most shrimp, when bitten into they are tender and almost lobster-like unlike the usual crispness you find in other shrimp. They come from deep, cold water along the continental shelf, with depths ranging as deep as 2,000 ft. They live completely in the dark. Unless you have bought some from a fisherman, most people have never seen them.  They do not travel and you will rarely find them outside of the Southeast. Due to their unique tenderness and sweetness, they do well in simple recipes of just on their own. They also cook in the half the time of their counterparts. If overcooked, they tend to become mushy (and not rubbery).

Buy Royal Red Shrimp from Zirlotts Gulf Products which we harvest directly from our own boats.

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Gulf White Shrimp and Gulf Brown shrimp are the most plentiful of all shrimp. Anyone who has ever watched the Tom Hanks movie Forrest Gump has seen these are the shrimp Forrest was catching on his boat after he got home from the war. These Gulf shrimp off the coast of Alabama are known worldwide for their sweet flavor and hearty texture. Wild caught shrimp are used for a variety of dishes such as salads, scampi and ka-bobs. Serve them boiled with butter on the side or just lightly bread and drop them in the deep fryer.

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Wild Caught Oysters

Zirlotts prides ourselves in having the nicest, freshest, juiciest Gulf of Mexico oysters in the South. Zirlotts Gulf Products has sold top quality Oysters which we harvest from our own boats.

* Gulf Oysters are prized for their plump rich meat and taste that has a natural touch of salt. Their meat ranges from tender to firm, making them a versatile ingredient in a number of oyster recipes.Fact

*Gulf Oysters have pale white to gray shells that are rough with ridges or bumps and can grow up to 8 inches. Alabama Gulf Oysters are available year-round, usually spawning in the late spring’s warm waters.

Our oysters are NEVER frozen and NEVER imported.

We fish for oysters year round. Peak time to get the BEST oysters is September thru June, when the Gulf waters are cooler and the oysters are happier.

Go to the Order page now.

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How to Cook and Serve Alabama Wild Caught Gulf Oysters

buy Fresh Oysters from Gulf Coast 1 qt. container, shucked $30.00 + s/h

Zirlotts prides ourselves in having the nicest, freshest, juiciest Gulf of Mexico oysters in Alabama and the Gulf coast. Zirlotts Gulf Products has sold top quality Oysters which we harvest from our own boats.

FREE SHIPPING ON ORDERS OVER $150.00 FOR A LIMITED TIME.

* Alabama Gulf Oysters are prized for their plump rich meat and taste that has a natural touch of salt. Their meat ranges from tender to firm, making them a versatile ingredient in a number of oyster recipes.Fact

*Alabama Gulf Oysters have pale white to gray shells that are rough with ridges or bumps and can grow up to 8 inches. Alabama Gulf Oysters are available year-round, usually spawning in the late spring’s warm waters.

Our oysters are NEVER frozen and NEVER imported.

We fish for oysters year round. Peak time to get the BEST oysters is September thru June, when the Gulf waters are cooler and the oysters are happier.

Lets talk about how to cook and serve Alabama gulf oysters.

buy Fresh Oysters from Gulf Coast 1 qt. container, shucked $30.00 + s/hOysters can be cooked by steaming, grilling, pan-frying, poaching or roasting and can also be pickled or smoked. Often, they are added to fish stews and soups.

Oysters are usually consumed from September – April, as during the summer months they spawn and their flesh becomes milky and too soft to be pleasant to eat.

It is best to buy Alabama gulf oysters from a reliable source such as Zirlotts Gulf Products so that you know that they are good quality. They can be stored in the refrigerator for up to 2 days but should really be eaten as soon as possible after purchase. If eating the oysters raw, they should be consumed immediately after shucking (opening).

Store the oysters on a large tray or plate, covered with a damp tea towel in the refrigerator until you are ready to prepare them. They should not be immersed in water, as this will kill them.

Cleaning your Gulf Oysters

When you are ready to serve the oysters, if you are going to eat them in the traditional way, scrub the shells under cold running water with a brush to remove any dirt and debris. Discard any shells that are open, cracked or damaged. Allow 6 – 12 oysters per person.

Opening your Alabama gulf oysters

Take an oyster and wrap it in a clean fresh towel or cloth. Ensure that the flatter shell is facing upwards and that the hinge is pointing towards you.

Grip the oyster shucking knife firmly and insert into the small hole located in the hinge. If you don’t have an oyster knife, use a tough short knife with a strong, blunt blade. Do not use a sharp kitchen knife.

Twist the oyster knife until the shells snap apart. Then run the knife blade backwards and forwards along the upper shell in order to sever the muscle that holds the two shells together.

Gently remove the top shell, taking care not to spill any of the liquid inside. It is a good idea to open the oysters over a bowl.

Finally, remove the black beard from the main body and serve.

Serving your gulf oysters

Raw Alabama gulf oysters are traditionally served in their shells with their juice on a bed of crushed ice. The classic accompaniments are cayenne pepper, a wedge of lemon to squeeze over the flesh and a thin slice of buttered brown bread.
Alternatively, they can be seasoned with salt and cayenne pepper with a dash of Tabasco sauce. Some restaurants serve them with a Mignonette sauce made from lemon juice or sherry vinegar, chopped shallots, mixed peppercorns and dry white wine.

Cooking gulf oysters

In general, most types of oyster, including Alabama gulf oysters are eaten raw and this is the most popular way of preparing them.
There are a number of well known cooked oyster dishes including the butter-rich Oyster Rockerfeller, Oysters Mornay, Angels on Horseback and Oysters au gratin.

When cooking with oysters, you should still work with live oysters and open them by steaming for a few seconds. The oyster should be removed from the shell as above and then used in the recipe as instructed.  As the oyster has such a delicate flavour, most people prefer to eat them raw unless they are cooked very lightly in a matter of minutes or seconds.

Order your Alabama gulf oysters from Zirlotts Gilf Products.
Here is the link https://zirlottseafood.com/product-category/wild-caught-gulf-oysters/