FoodLowcountry Oyster Season: Raw Bars, Roasts and What Oysters CostRaw, roasted, steamed, Rockefeller and fried oysters at 38 restaurants with their menu prices, this season’s oyster roasts, and how to roast a bushel at home.Amen Street Fish & Raw Bar, CharlestonSouth Carolina’s oyster season opened on October 1 and runs to May 15, 2027, according to the state Department of Natural Resources. Georgia’s opened a week late, at 6am on October 8, once coastal water fell below 81°F, the Georgia DNR announced. Thirty-eight restaurants in the restaurant directory list oysters with a price, raw by the piece or the dozen, roasted, steamed, baked as Rockefeller or fried. Every restaurant price below comes from the restaurant’s own published menu, read between August and November 2026. South Carolina seasonOctober 1 to May 15State Department of Natural ResourcesGeorgia seasonFrom October 8Opened at 6am once coastal water fell below 81°FPicking limitTwo bushels a personOn two days in any seven, with a saltwater fishing licence Oyster Season The old rule says to eat oysters only in months with an R in the name, September through April. Its reason is Vibrio, a bacterium that, as the University of Florida’s IFAS puts it, flourishes in warm water; the CDC finds it in higher numbers from May through October. The two overlap in September and October, and South Carolina opens its season on October 1. Hudson’s Seafood House on the Docks on Hilton Head serves its steamed local cluster oysters only in the R months. Picking oysters in South Carolina takes a Saltwater Recreational Fishing License, and the daily limit is two bushels of oysters a person, on two days in any seven. The state’s environmental agency, SCDES, posts closures on its shellfish map and at 1-800-285-1618. Raw Oysters RestaurantAreaOn the menuPrice Common ThreadSavannahChilled Oysters (brunch)$16 Pier 16SavannahRaw or Steamed Half Shell Oysters6 for $16, 12 for $32 The Bootlegger Savannah SpeakeasySavannahOysters on the Half Shell6 for $16 The Bluffton RoomBlufftonRaw Oysters6 for $24, 12 for $48 The Bluffton RoomBlufftonVIP Oysters6 for $26, 12 for $52 Benny’s Coastal KitchenHilton HeadRaw May River Oysters6 for $19, 12 for $36 Benny’s Coastal KitchenHilton HeadOysters du Jour6 for $21, 12 for $39 CoastHilton HeadDaily Oyster Selection$24 the half dozen; also $42, count not printed Fishcamp on Broad CreekHilton HeadJames River Oysters$3 each Fishcamp on Broad CreekHilton HeadBlue Point Oysters$3.50 each Hudson’s Seafood House On The DocksHilton HeadOysters on the Half Shell, shucked to orderMarket price Ruby Lee’sHilton HeadOysters on the Half Shell6 for $18, 12 for $34 Fishcamp on 11th StreetBeaufortJames River Oysters$3 each Fishcamp on 11th StreetBeaufortBlue Point Oysters$3.50 each Locals Raw BarBeaufortMKT Oysters$24, $42 or $72, counts not printed Amen Street Fish & Raw BarCharlestonBar Oysters (Chesapeake Bay, Virginia), at the bar Monday to Friday 4 to 7pm$1.50 each Amen Street Fish & Raw BarCharlestonPremium Oysters6 for $23, 12 for $45 Charleston Crab HouseCharlestonChilled Raw Oysters$2.95 each Church and Union CharlestonCharlestonOysters on the Half Shell6 for $21, 12 for $39 Post HouseMount PleasantEast Coast Oysters6 for $24, 12 for $46 Shem Creek Crab HouseMount PleasantChilled Raw Oysters$2.95 each Sullivan’s Fish CampSullivan’s IslandDaily Oysters$4 each Sullivan’s Fish CampSullivan’s IslandSteamboat Creek Oysters, Oyster Hour, Fridays 2 to 56 for $18, 12 for $36 The Obstinate DaughterSullivan’s IslandRaw Oysters6 for $21, 12 for $42 All 24 rows Raw Oyster Prices by Area AreaHalf dozenDozenBy the oyster Savannah$16$32– Bluffton$24–$26$48–$52– Hilton Head$18–$24$34–$39$3–$3.50 Beaufort––$3–$3.50 Charleston$21–$23$39–$45$1.50 at weekday bar hours, $2.95 Mount Pleasant$24$46$2.95 Sullivan’s Island$18 at Friday oyster hour, $21$36 at Friday oyster hour, $42$4 Coast’s $42 and Locals Raw Bar’s $24, $42 and $72 are left out of this table, since neither menu prints how many oysters each price buys. The cheapest raw oyster on these menus is the $1.50 Chesapeake Bay oyster at the bar at Amen Street Fish & Raw Bar on East Bay Street, Monday to Friday from 4 to 7pm. Sullivan’s Fish Camp sells Steamboat Creek oysters at six for $18 during its Friday oyster hour, from 2 to 5. Benny’s Coastal Kitchen on Hilton Head serves raw May River oysters, six for $19. The Obstinate Daughter on Sullivan’s Island pairs a half dozen for $21 with its own hot sauce and a champagne mignonette. Hudson’s shucks to order at market price. Amen Street Fish & Raw BarCharlestonSullivan’s Fish CampSullivan’s IslandBenny’s Coastal KitchenHilton HeadThe Obstinate DaughterSullivan’s Island Charcoal-Roasted Local Oysters at The Quarterdeck, Harbour Town, $18.Photo: The Quarterdeck Roasted, Grilled and Steamed RestaurantAreaOn the menuPrice Fishcamp on Broad CreekHilton HeadGrilled Oysters, Parmesan garlic or Lowcountry$18 Hudson’s Seafood House On The DocksHilton HeadChargrilled Oysters$2 each Hudson’s Seafood House On The DocksHilton HeadSteamed Local Cluster Oysters in the ShellHalf bucket of 12 for $14, full bucket of 24 for $28 The QuarterdeckHilton HeadCharcoal-Roasted Local Oysters$18 Fishcamp on 11th StreetBeaufortGrilled Oysters, Parmesan garlic or Lowcountry$18 Ladys Island DocksideBeaufortPot of Steamed Oysters$24 Old Bull TavernBeaufortMaggioni local oysters, garlic herb butter and Parmesan, roasted in the wood oven$20 Charleston Crab HouseCharlestonGrilled Oysters McClellanville$3.95 each Shem Creek Crab HouseMount PleasantGrilled Oysters McClellanville$3.95 each Tavern & TableMount PleasantFire Roasted Oysters, casino butter6 for $22 Hudson’s steams local cluster oysters in the shell and sells them by the bucket: 12 for $14 or 24 for $28. Ladys Island Dockside in Beaufort serves a pot of steamed oysters for $24. The Quarterdeck roasts local oysters over charcoal with lemon, butter, garlic and Parmigiano Reggiano, with toasted garlic bread, for $18. Old Bull Tavern in Beaufort roasts hand-picked local oysters from Maggioni in its wood oven with garlic herb butter and Parmesan, for $20. Tavern & Table on Shem Creek fire-roasts a half dozen with casino butter, bacon, peppers and garlic for $22. Hudson’s Seafood House On The DocksHilton HeadThe QuarterdeckHilton HeadOld Bull TavernBeaufortTavern & TableMount Pleasant Rockefeller, Baked and Broiled Oysters RestaurantAreaOn the menuPrice Broken KeelSavannahOysters Rockefeller6 for $18 Common RestaurantSavannahSmoked Oyster Rock$22 Pier 16SavannahGarlic Parmesan Oysters, baked6 for $18, 12 for $36 Pier 16SavannahPier 16 Rockefeller Oysters6 for $18, 12 for $36 The Bootlegger Savannah SpeakeasySavannahOyster Rockefeller6 for $18 The Shrimp FactorySavannahOysters Rockefeller6 for $17 The Bluffton RoomBlufftonOysters Baked6 for $24 Hudson’s Seafood House On The DocksHilton HeadOysters Rockefeller$2 each Kind Of BlueHilton HeadBlue Oyster Cult, crab-stuffed and baked, or steamed$15.88 The Crazy Crab Jarvis CreekHilton HeadOysters Rockefeller$14 Ladys Island DocksideBeaufortOysters Rockefella$16 Old Bull TavernBeaufortMaggioni local oysters, Rockefella style$20 Amen Street Fish & Raw BarCharlestonBaked Oysters, tasso Rockefeller sauce$18 Sullivan’s Fish CampSullivan’s IslandBroiled Oysters, fermented chili butter6 for $26 All 14 rows Hudson’s sells Oysters Rockefeller by the piece at $2, with roasted fennel, tarragon, spinach and toasted Parmesan. Amen Street bakes its oysters in a tasso Rockefeller sauce for $18. Common Restaurant in Savannah makes its Smoked Oyster Rock with Chesapeake Bay smoked oysters in creamed collard greens, bacon, Muenster and a sherry reduction, for $22. Baked oysters at Hudson’s Seafood House on the Docks, Hilton Head.Photo: Hudson’s Seafood House on the Docks Fried Oysters RestaurantAreaOn the menuPrice Flying Fish Bar & GrillSavannahFried Oyster Dinner$28.95 Savannah Seafood ShackSavannahOysters (fried combo)$17.50 The Cotton Exchange TavernSavannahSelect Oysters (fried dinner)$27.95 The Shrimp FactorySavannahOyster Fry$24 Captain Woody’s Seafood BarBlufftonOyster Basket, eight fried oysters$18 Fishcamp on Broad CreekHilton HeadOysters (Southern fried)$24 Palmetto Bay SunRise CafeHilton HeadSun Rise Oysters, fried Apalachicola oysters$14.99 Ruby Lee’sHilton HeadFried Oysters$16.95 as a starter, $29.95 as a plate The Crazy Crab Jarvis CreekHilton HeadFried Oysters$17 The QuarterdeckHilton HeadEast Coast Oysters, Calabash style$28 Breakwater Restaurant & BarBeaufortFried Oysters, cornmeal breading$16 Fishcamp on 11th StreetBeaufortOysters (Southern fried)$24 Ladys Island DocksideBeaufortFried Oysters$26 Low Country Fish CampSummervilleOysters Platter$24 Amen Street Fish & Raw BarCharlestonFried Oysters, green goddess dressing$16 Charleston Crab HouseCharlestonOysters (Southern fried)$25.95 Page’s Okra GrillMount PleasantFried Oysters$24 Shem Creek Crab HouseMount PleasantOysters (Southern fried)$25.95 The Mill Street TavernMount PleasantGolden Fried Oysters$20 All 19 rows Fried oyster po’boys cost $13.50 at Q on Bay in Beaufort and at Savannah Seafood Shack, $18 at Captain Woody’s Seafood Bar in Bluffton and at both Fishcamp restaurants, $19 at Ellis Creek Fish Camp on James Island and $20.95 at Flying Fish Bar & Grill in Savannah. Breakwater in Beaufort fries its oysters in cornmeal and serves them with tartar sauce; The Quarterdeck dusts its East Coast oysters in Adluh flour, Calabash style. Captain Woody’s Seafood BarBlufftonBreakwater Restaurant & BarBeaufortFlying Fish Bar & GrillSavannahQ on BayBeaufort Oyster Roasts and Festivals DateEventPlaceTickets Nov 6–7Hilton Head Island Oyster FestivalHilton Head$60 Friday night, $10 Saturday at the gate Nov 13Tybee Seafood Fest oyster roast and Lowcountry boilHotel Tybee, Tybee Island– Nov 21Oyster Roast for a Reason, UGA AquariumSkidaway Island$150, $275 a couple, until prices rise on Nov 4 Nov 22Firefly Distillery oyster roast, 11am to 4pmNorth Charleston$35 Jan 16–17Beaufort Oyster FestivalHenry C. Chambers Waterfront Park, Beaufort– Feb 28Lowcountry Oyster FestivalBoone Hall, Mount Pleasant– Two annual roasts fall late in the season: the Bluffton Rotary Club’s at Oyster Factory Park, held on March 6 in 2026, and the Georgia Conservancy’s near Savannah, held on February 28. Home Oyster Roasts An oyster roast on a South Carolina barrier island, November 2019.Photo: KellyDoyle, CC0, via Wikimedia CommonsA roast cooks cluster oysters, the wild oysters that grow fused together in clumps, on a sheet of steel over a fire until the shells crack open. They are shovelled onto a table and everybody shucks their own. Clusters are the hardest oysters to open, with a brittle shell and a sharp lip, says North Carolina Sea Grant. Steel Sheet The Alabama Seafood Marketing Commission’s method: set a sheet of steel, about four feet square, on cinder blocks over a wood fire. When it is hot, spread the oysters in one layer, cover them with a wet burlap sack, and wet the sack again as it dries. A Folly Beach guide puts the time at 8 to 10 minutes, until the shells open a quarter to half an inch, and calls for burlap that is untreated and free of chemicals. Steamer Pot A tall pot with a basket on a propane cooker steams the oysters instead: the basket holds them above boiling water. The CDC’s advice is to put oysters in a steamer that is already steaming and cook them 4 to 9 minutes after the shells open; boiled oysters need 3 to 5 minutes after opening. A King Kooker manual is typical of propane cookers: outdoor use only, never in a building, garage or tent, never unattended, and never within 10 feet of a structure. Grill Whole oysters go on a grill over grey coals and cook for about 15 minutes, until they open, according to the Alabama commission. For oysters on the half shell, Hama Hama Oyster Company lifts off the top shell once they open, adds butter and puts them back cup side down; loud popping means the grill is too hot. Shucking Hama Hama puts a glove on the hand that holds the oyster; the Alabama commission allows a thick kitchen towel instead. Push the tip of the oyster knife into the hinge, the pointed end where the two shells meet, about a quarter of an inch, then twist it like a key in a lock and cut the muscle, as Hama Hama’s shucking guide puts it. Food Safety Before cooking, throw out any oyster with a cracked or broken shell, and any gaping one that does not close when tapped (FDA, SCDNR). After cooking, throw out any that did not open (FDA). A roast or grill opens the shells; for anyone who should eat oysters only thoroughly cooked, the CDC advises 4 to 9 more minutes of steaming after they open. Keep live oysters cold, in an open container under a damp towel and never in water, and eat them within about seven days, per Connecticut Sea Grant. Pregnant women, young children, older adults and people with weakened immune systems, liver disease or diabetes should eat oysters only thoroughly cooked (FDA). Hot sauce, lemon and alcohol do not kill the bacteria, says the Virginia Department of Health. Quantities A bushel of oysters in the shell weighs 40 to 50 pounds and feeds four or five people, according to Wood’s Seafood near Savannah; the Alabama commission plans on one bushel for five or six. Oyster Sellers Wood’s Seafood sells oysters by the pound, half bushel, bushel or party pack from September to April, at market price; its clusters come from South Carolina. Bluffton Oyster Company on Wharf Street, on the May River, harvests and shucks its oysters by hand and sells to the public. More fish markets and docks are in the seafood markets directory. For raw oysters on the half shell rather than a roast, Lowcountry Oyster Co. sells single Lowcountry Cups, 50 for $94 or 100 for $134, for pickup on Jenkins Road in Charleston from Tuesday to Friday. Table Setting A roast table is covered in newspaper or butcher paper and set with lemon wedges, cocktail sauce, melted butter, saltines, hot sauce and plenty of paper towels, as Sea Island Forge lays it out. Shucking and Roasting Kit An oyster knifeThe Marsh Master Knife, $20, from Lowcountry Oyster Co.; the Charleston Oyster Shucker, $30, at Bluffton General Store; or the Toadfish olive wood oyster knife, $45, at Essentially Charleston in Mount Pleasant. A cut-resistant glove or clothToadfish makes a cut-proof shucking cloth, $28. A propane burner with a steamer pot and basketSuch as the Bayou Classic 62-quart steam and boil kit. Untreated burlapWetted, for the steel-sheet method.