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Flashback: Back Bay Oysters

COURTESY RANDY RANDAZZOAughinbaugh's Back Bay oysters label.
COURTESY RANDY RANDAZZOAughinbaugh's Back Bay oysters label.

This is photo of a mid-1950s can label from the Aughinbaugh Canning Co., which was on Biloxi's east Back Bay. The company in the 1870s opened in Baltimore, and moved to Biloxi in 1920.

Aughinbaugh's Back Bay Oysters, packed in water, were shipped throughout the United States and to some points of Europe. The succulent bivalves were cooked in many ways including oyster stew, which appears on the label, along with the recipe for oyster stuffing.

"Oyster stew: 1 cup Biloxi Bay oysters,1/4 pint milk, 1/2 stick butter, 1/2 teaspoon paprika. Season to taste. Melt butter, add drained oysters and cook three minutes or until edges curl. Add milk, salt, pepper and paprika. Bring almost to the boiling point and serve at once with oyster crackers."

The company remained in business until about 1958, when many of the Coast dockside canning companies were beginning to shut down.

Murella H. Powell, a local historian, writes the weekly Flashback column. Do you have a local photograph to submit to Flashback? It can be of any subject or event in the Coast's distant or recent past. Please send a description with your name, address and daytime phone number to Flashback, the Sun Herald, P.O. Box 4567, Biloxi MS 39535; or call 896-2424; or email living@sunherald.com.

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