Months Ending in “R”: Oyster Myth or Reality?
Months Ending in “R”: Oyster Myth or Reality?         Months Ending in “R”: Oyster Myth or Reality?

Months Ending in “R”: Oyster Myth or Reality?

Thanks to aquaculture innovations, oyster lovers aren’t limited to a fall-to-spring window anymore. The “R-month” rule certainly had its place in history, but it no longer dictates when oysters are harvested or when they taste best.

For generations, people repeated the advice: only eat oysters in months ending in “R.” That meant September through April were fair game, while May through August were to be avoided. The logic? Summer oysters were thought to be unsafe or unappetizing. But does that still hold true today?

Before refrigeration, summer heat made oysters risky to eat. Without cold storage, spoilage was common, and warm water boosted naturally occurring bacteria.

On top of that, oysters typically spawn in summer, which made them thinner and less flavorful. The “R-month” saying worked as both a safety warning and a quality tip!

However, modern aquaculture and handling have changed the equation. Today, oysters are harvested, cooled, and shipped under strict temperature controls (usually 40 degrees F), reducing spoilage. 

Farmers, like us here at Glidden Point, manage their sites carefully. That means harvesting from cooler waters, sometimes staggering crops so they can supply consistently high-quality oysters every month of the year.

Does that mean summer oysters are always perfect? Not necessarily. Flavor and texture can still vary with season, the water temperature.

But thanks to aquaculture innovations, oyster lovers aren’t limited to a fall-to-spring window anymore. The “R-month” rule certainly had its place in history, but it no longer dictates when oysters are harvested or when they taste best.

As long as you buy from trusted sources and farms that follow rigorous safety standards, oysters can be enjoyed in every month.

The sweet spot... 

That said, autumn remains special. If you wait all year for oysters, wait for October and November, when cold water and natural cycles make them especially plump, sweet, and briny. Oysters are available year-round, but fall is when they truly shine.

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