In New Orleans, I snatched a mullet in Lake Pontchartrain,
and fried him. He tasted like kerosene. The water was polluted.
I've eaten them where they tasted like mud. Off the bottom, one guesses.
You get one that has lived in salt water, in the bays and places like the
Ten Thousand Islands, and you will appreciate it. Down south,
we didn't eat them. We used them for live bait.
I don't know what's going to happen
to Apalachicola oysters.
Give money to conservation.
Buy Double Exposure.