5 minute read
Pearl of the Sea
The mighty oyster’s impact on Hilton Head Island
Fried on a po’boy or enjoyed straight from the shell — nothing gives you a taste of the sea like a freshly shucked oyster.
Advertisement
“Hilton Head Island oysters are especially tasty,” says Andrew Carmines, owner of Shell Ring Oyster Company and president of Hudson’s Seafood House on the Docks.
“We have this perfect scenario of big changes in the tide, salty water, and a healthy amount of plankton,” Carmines explains. “I love to eat oysters on the half shell, but our steamed oysters — an ode to the oyster roast — and our chargrilled oysters are really popular, as well.”
Oysters are not just here for our culinary delight; they are vital to the local ecosystem.
Hudson’s Seafood House on the Docks, along with more than a dozen other Hilton Head Island restaurants, has joined forces with Outside Foundation on the Oyster Recycling and Reef Building Initiative. Since the program’s inception in 2018, more than 100 tons of oyster shells have been collected and recycled.
When a male and female oyster reproduce, the larvae must attach to a hard surface. Recycled shells provide the ideal home for a new generation of oysters, called spat.
“The oyster reefs do a lot more than build the population of oysters for harvesting,” says Mike Overton, Outside Foundation board member and CEO of Outside Brands. “Oyster reefs are effective in protecting our salt marshes.”
According to Overton, South Carolina’s salt marshes are the largest breeding ground in North America. Some 500,000 acres provide a home for a rich variety of fish and bird species.
Hudson’s recycles many of its own shells on site, and tons of other shells in the area are discarded at Coastal Discovery Museum at Honey Horn on a designated spot on their 68-acre property. Once the oyster shells are cleaned and inspected by the South Carolina Department of Natural Resources, they are ready to go back into the water. Volunteers place the shells in netted bags and go out at low tide to build reefs — visitors are even invited to participate.
Coastal Discovery Museum President and CEO, Rex Garniewicz, says the initiative aligns with their mission. “We really want to connect people with the environment. We want to be a fun place for people to walk our trails, interact with our animals and see oysters growing in our marsh.”
There, you can also see first-hand the benefits of a salt marsh — and learn about how everyday actions can make a difference. “Oyster shell recycling is one small thing we can do to protect this beautiful Lowcountry island that we love,” Garniewicz says.
Carmines praises the Coastal Discovery Museum and the Outside Foundation for being proactive in replenishing oyster beds.
“We want to keep our Port Royal Sound watershed pristine and sustainable,” he says. “When we do that, we’re all able to enjoy the bountiful resources of our island.”
A NEW LIFE FOR OYSTER SHELLS
1
Hilton Head Island’s Eastern oysters are harvested through fall and winter months.
2
Surrounded by saltwater, Eastern oysters are prized for their briny flavor.
6
Recycled shells provide a home for the next generation of oysters. Hilton Head Island’s largest reef build to date is along the 18th fairway of the iconic Harbourtown Golf Links.
One mature oyster filters about 2.5 gallons of water an hour. Not only that, but oyster reefs provide a critical habitat for juvenile fish, shrimp and crabs. They also create “living shorelines,” protecting the coast from erosion. Here’s what we’re doing to replenish this vital species.
5
They’re put in mesh bags, which stop the shells from breaking down, and then placed in tidal creeks and adjacent to salt marshes. A typical reef consists of 300 to 400 bags.
4
The shells are sun-bleached for three to six months to rid them of bacteria and contaminants.
3
More than a dozen Hilton Head Island restaurants collect and save oyster shells.
Want to get involved with oyster shell recycling? Visit outsidefoundation.org/ get_involved
GATHERING INGREDIENTS WITH CHEF CHRIS CARGE
Hilton Head Island’s Nectar Farm Kitchen, “where delicious comes naturally,” takes the locally sourced concept to the next level. Every dish on their breakfast, lunch and dinner menus is prepared with ingredients grown or made throughout the Lowcountry. We discussed this with Chef Chris Carge to understand why that matters to diners.
Q: Why do local ingredients and Hilton Head Island dining go hand-in-hand?
A: When people choose Hilton Head Island for their destination, they expect fresh, local seafood. It’s not everywhere that you can experience fresh white shrimp, just off the boat, or freshly shucked May River or Lady’s Island oysters. At Nectar, sourcing fresh seafood is just part of the equation. We also work with local farmers who supply everything from our beef and chicken to eggs, produce and cheese — it helps the local economy, is fresh and delicious, and the nutritional value is higher since it’s freshly harvested.
Q: So what’s special about Hilton Head Island oysters?
A: Food and Wine named us the “Napa Valley of oysters.” Unlike a lot of coastal regions, we’re pretty much surrounded by salt water, and when you combine that with our dramatic tides, you get unique oysters that are briny, which is the focal point I’m looking for in a nice, fresh oyster. I’ve been to New York and California, trying oysters, and I still think ours are some of the best in the world.
Q: What’s your favorite thing on the menu?
A: Depends on the time of day! For breakfast, I like the sweet potato pancakes or the simply southern breakfast with local farm eggs and local sausage. At lunch, everybody loves our spicy chicken and pickles sandwich. And for dinner, I love the root-beer braised short ribs, served with mashed potatoes and farm vegetables.
