Cold Galveston Bay oysters on the half shell and January go hand in hand, like saltines and cocktail sauce. Cool temperatures have plumped up bivalves to their prime size by now and area restaurants are celebrating the bounty, although it may be short-lived.

Kathryn Eastburn: 409-683-5257;

Recommended for you

(2) comments

Randy Chapman

The real reason oysters are still in trouble is clearly demonstrated by the video below. Looks like a bunch of buzzards on a dead deer.

Bailey Jones

The collapse of the Atlantic cod fishery in 1993 should have been a warning to everyone.

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Thank you for reading!

Please log in, or sign up for a new account and purchase a subscription to read or post comments.