PHOTO BY DAVID KORCHINFact or Fiction? Well, the idea originated from colonial times when shellfish were prone to going bad in warmer temperatures. Which, due to refrigeration, doesn't hold true today. But the other reason is due to their spawning season, which is generally May through August. It's when they become soft, watery and less flavorful. So now that spawning season is over, order up a dozen. And to help you navigate the waters, The Mermaid Inn, a restaurant located in New York, created the app Oysterpedia. It contains info on 200 types of North American oysters. Learn, save and rank all for $1.99. There's a 60-oyster version for free.
