Seafood

Grant Blankenship / GPB

There's no future in crabbing.

That's the conclusion Earnest McIntosh, Sr. came to when his son, Ernest McIntosh, Jr. said he wanted to work with his father on the water near their home in Harris Neck, Ga., in McIntosh County. 

"I couldn't see a future into crabbing. But I could see it into oysters," McIntosh, Sr. said. 

That's farmed oysters. Earnest Sr. grew up watching his father work on a crab boat. Earnest Jr. did the same with his dad. Tending to metal cages of oysters spread around the marshland that they lease is what they are hoping will allow them to continue the tradition. 

Mashama Bailey is a fan. Bailey is the head, James Beard Award nominated chef at The Grey restaurant in Savannah. Harris Neck oysters are the first item on the online menu for the restaurant in face.

On a drive from Savannah to Florida, Bailey said she caught the odor of Harris Neck oysters on the wind. 

"They're marshy and funky but they're also clean and salty at the same time," Bailey said. 

In this short film, head out onto the water near Harris Neck where the oysters are farmed with Bailey and the McIntoshes. 

Oyster Renaissance In the South

Jun 7, 2016
The Ordinary

You can serve them fried, steamed, or raw on the half shell. But oysters probably don't immediately come to mind as a food product of Georgia. Now there is an oyster renaissance underway in the South, and the tasty mollusk will be the subject of a class at this weekend's Southern Grown Festival on Sea Island.