Topsail selects. Lockwood Folly rocks. Masonboro clusters.
This is the local lingo that labels our beloved bivalves. With oyster season's official opening last week, these names and others are appearing once again, scrawled anew across chalkboards of area fish houses as mollusk maniacs dream of rollicking roasts and raw bars.
But when it comes to oysters, there might not be any name more widely recognized than Stump Sound. Occupying a prime spot on the backside of Topsail Island's north end, Stump Sound has long produced oysters that area residents associate with best-in-show qualities.
Environmental scientist Russ Barbour says this isn't just a coincidence; oysters develop a sense of place some palates find every bit as distinguishable as a fine wine's terroir.
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