. Commercial fisheries review. Fisheries; Fish trade. 87 OYSTERS ARE IN A STEW AGAIN! Oysters have been pleasing and nourishing mankind for hundreds of years. Coastal In- dians enjoyed them in large quantities as evidenced by great piles of oyster shells found along the shorelines by early settlers. Oysters today are more popular than ever, and the old superstition of eating oysters only in the "R" months has long been disproved. Oysters are good to eat anytime they are available. Fortunately for oyster fanciers they can be enjoyed the year around thanks to today's modern freezing an
. Commercial fisheries review. Fisheries; Fish trade. 87 OYSTERS ARE IN A STEW AGAIN! Oysters have been pleasing and nourishing mankind for hundreds of years. Coastal In- dians enjoyed them in large quantities as evidenced by great piles of oyster shells found along the shorelines by early settlers. Oysters today are more popular than ever, and the old superstition of eating oysters only in the "R" months has long been disproved. Oysters are good to eat anytime they are available. Fortunately for oyster fanciers they can be enjoyed the year around thanks to today's modern freezing and canning processes. Right now, however, these tasty little gems are plentiful and available fresh, sweet, and ready to eat. Oyster meats are excellent sources of protein, minerals, and vitamins, and they are easily digested. Because of the high mineral content, oysters are often recom- mended by doctors for patients with anemia. To retain the oyster's delicate flavor never overcook. Oysters should be cooked just long enough to heat through so they will re- main plump and tender. Soup is super--especially when oysters are in the soup. Oysters are delightful pre- pared in dozens of versatile ways, but now is the season to enjoy them in soups and stews. Poets have said that oyster stew nourishes the soul; whether it does or not is debatable, but we do know that it nourishes the body. Oyster-Mushroom Stew, a Bureau of Commercial Fisheries recipe, has all the goodness of the traditional oyster stew but with a modern touch. This recipe combines the succulent oysters with milk and canned cream of mushroom soup for a hurry-up snack, lunch, or first course, A last minute addition of sherry adds a flavor fillip to make this easy combination one you'll repeat again and again. Served with a cling peach salad and your choice of crackers, this Oyster-Mush- room Stew is a boon to today's busy homemakers--ready in minutes, tasty and filling, and bound to OYSTER-MUSHROOM STEW 2 cans
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