My oyster eating, fried shrimp sampling, grouper gobbling and gumbo tasting tour stretched from Apalachicola to Perdido at the Alabama border. Road trip stats: One week; 175 miles; 15 establishments. Consumed: 117 oysters—raw, baked and char-broiled—plus fish tacos, shrimp poboys, grilled grouper, fried shrimp, grilled shrimp, and five varieties of gumbo.
Apalachicola is celebrated for its oysters that are generally plumper and saltier than most Gulf oysters. At Boss Oysters, overlooking the Apalachicola River, each table is equipped with a roll of paper towels, plastic squirt bottles filled with cocktail sauce, ketchup, and tartar sauce, and four varieties of hot sauce. Raw oysters are served on a bed of ice, and can be dressed with toppings such as citrus and ginger salsa or seaweed and wasabi fish roe. There are a dozen baked oyster choices, as well as chowder, gumbo, oyster stew, peel-and-eat shrimp, and fish served grilled, broiled or fried. The grouper is always fresh, never frozen. Sweet corn fritters are crispy bites of yum.
123 Water St., Apalachicola, 850-653-9364