Oysters are big and plentiful now at Baton Rouge restaurants

With the new year comes one of south Louisiana’s most beloved times of the year: oyster season.

They are largest in the winter months and, luckily for oyster lovers, 2016 is shaping up to be a good year, according to LSU AgCenter professor and oyster specialist John Supan.

Supan says Baton Rougeans can expect fresh-tasting and plump raw oysters because of the surging Mississippi River, and until summer arrives, Supan says cooked and raw oysters should taste great even without seasoning.

Though the season looks promising, Supan says to consider these tips when consuming oysters:

• With whole oysters, tap on the shell with a knife handle to check for freshness—the dead ones sound hollow.
• Always keep shucked meats on ice.
• Buy only from reputable restaurants and producers.
• When eating at an oyster bar, ask to see the tag for harvest date and location.

Mouth-watering seafood restaurants are plentiful in Baton Rouge, and all offer patrons delectable takes, both classic and inventive, on oysters.

Five unique oyster dishes at Baton Rouge restaurants to start the season off right:

Jolie Pearl Oyster Bar: This oyster hotspot on North Boulevard Town Square serves East, West and Gulf Coast oysters in nearly 20 different way. But one Jolie Pearl dish combines two Louisiana favorites into one: Gulf coast oysters, Cajun sausage and melted pepper jack cheese complement each other in the baked oysters and boudin entree.

Louisiana Lagniappe: The restaurant stays true to its name with its Oysters Lagniappe, the “little something extra” being the restaurant’s signature stuffing and jumbo lump crabmeat. Baked together in the shells, this oyster specialty is one of its most popular.

Shucks!: New to Baton Rouge, this seafood mecca specializes in oyster delicacies. Two interesting spins on traditional charbroiled oysters include candied oysters (broiled with crumbled feta and bleu cheeses topped with a sugar cane pepper glaze) and “rough-neck” oysters (broiled and topped with melted cream cheese, bacon, jalapeños and sautéed bell peppers).

Mike Anderson’s: With a menu as extensive as the one at Mike Anderson’s, it’s easy to miss the gem of a dish called Oyster Gaspard. Oysters are fried, topped with a house barbecue sauce, bacon, jalapeños and a hearty portion of mozzarella cheese, and then tossed in the broiler for a deep flavor.

Acme Oyster House: Acme is known across the South for its superbly fresh and always-plump raw oysters, but the restaurant offers a lesser-known oyster dish that’s just as, if not more, delicious. Acme’s Oyster Rockefeller soup combines fresh Gulf oysters, spinach, parmesan cheese and a hint of Herbsaint in a warm, garlicky broth.