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  • Writer's pictureChris

Caring for Oysters … from farm to fork (Gear)

Updated: Jan 20

A big challenge for farms is maintaining product quality as operations grow to produce more oysters. Quality product is obtained by handling the oysters periodically to remove fouling and to improve the shape, appearance and condition of shells. The more oysters you have, the more time, and/or people, and/or machines are needed to maintain quality.

Grow-out gear can make a big difference in product quality (see below).

LOC invents and tests different gear to gain every advantage. The setup shown here lets the enclosure hover underwater and mimics the dynamic of surface growing gear (below).

Floating gear, through wind-driven surface movement, “automates” the routine handling process. Many growers do this manually or use land-based tumbling machines which increases time and effort. But with floating gear, an operation can produce more quality product with a reduced labor force. Floating gear farms are often remote as their visual impacts are often opposed in developed areas.

We are also particular in how we open and present our oysters. We might not be the fastest shuckers, but we take care to present the finest quality oyster to members.

During and after harvest, LOC continues to care for its oysters. Oysters are pulled from the water and immediately iced. We carefully pack cup-side down to maintain the precious liquor, and keep them at <45 degrees until eaten.

As a farm to fork club, LOC is also available to offer premium oyster-catering for member’s private events. Whether it be a small private gathering of friends and family, larger party, or a non-profit fundraiser, contact us with your ideas and for our availability and pricing.

Chris flame-finishes baked oysters at a LOC-catered event.

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