Oysters vary in taste and quality more than any other Louisiana seafood and that's why knowing how to choose the best oysters is so important. Fisheries expert Jerald Horst and his wife Glenda, who grew up cooking in a commercial fishing family, carefully guide readers along the path to successful meals, beginning with a comprehensive review of oyster biology and the oyster industry. From inspecting shells and water quality to checking the appropriate weight and tags, this oyster encyclopedia includes detailed information no seafood lover could resist. Photographs accompany invaluable instructions on shucking and freezing the delicacy without damaging its sensitive soft tissue. Somewhere between choosing ingredients and understanding the oyster life cycle comes the best part — more than seventy-five delectable recipes have been added to this collection, including Drago's Charbroiled Oysters, Angels on Horseback, and Dudley's Deadly Fried Ones, all of which prove well-worth the shucking time.