Oyster aquaculture is, for all intents and purposes, water farming. It is the process of cultivating oysters (and other shellfish) for food. There are several different grow out methods used, depending on local farm conditions and farmer preference. We grow our Southern Salts in a floating system that allows us to desiccate the oysters, which mimics the natural tidal cycle. This in turn produces a clean oyster with a strong shell ready to shuck and enjoy!

Ah, the myth of the “R” months! It is as pervasive as other old wives tales, such as waiting to swim after eating for thirty minutes. It’s simply not true. The issue with eating oysters during May - August was originally two fold. First, the problem was temperature. Fortunately, in the early 1900’s modern refrigeration was invented and we’ve had cold oysters ever since (if managed properly). Second, the complication was one of reproduction. In the summer, wild oysters reproduce using all of their energy to do so. This process makes the oyster very watery and not at all enjoyable. Farmed oysters don’t reproduce, staying full and delectable year-round.

No, the Eastern oyster is the only species native to our side of the Atlantic and it doesn’t produce pearls.