After five long years the Apalachicola Bay reopened for commercial and recreational oyster harvesting. What used to be the top supplier for southern restaurants is back in business. The timing for restaurants and food suppliers could not have been better after Alabama closed public reefs in December of 2025.

Apalachicola Bay oysters are highly prized for their unique flavor, size, and texture, which result from a combination of environmental conditions and traditional harvesting methods. They were often offered at the top oyster bars throughout the country.

Harvesting now operates under strict Florida Fish and Wildlife Conservation Commission rules designed to prevent over-harvesting. The season runs through February 28, with caps on when, where, and how much can be caught.

The regulations have raised concerns about long-term sustainability and economic viability for local businesses. Oystermen hope the bay can replenish itself and that additional areas will become available when the next season opens in October.

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Oysters are a major component of the United States seafood market, particularly along the Eastern Seaboard, Gulf Coast, and Pacific Northwest. As of early 2026, approximately 43% of Americans consume oysters at least occasionally.

Whether you like them raw, fried, baked or steamed, the price of a dozen should decrease this season with the Apalachicola Bay system reopened for commercial use.