Pickled Coon Oysters

On Florida’s east and west coasts, coon oysters (so called because raccoons are their main predator) attach their oval, ridged shells to the coral of shallow waters and are considered one of the state’s great delicacies. Naturally, the oysters are often eaten on the half shell all along the two coasts, but never did I relish anything so much as the pickled ones that the wife of a retired Greek restaurateur I know in Sarasota prepared as a first course at a very fancy dinner. To prevent disc