Pages tagged Single Producer
ACE Basin
Single oysters from floating cages in a protected Lowcountry estuary, grown by Trey McMillan's Lowcountry Oyster Co. and tumbled for a deep cup.
Achill
Hugh O'Malley's oyster from Ireland's largest island, started in April 2014 after an idea that began with a 1996 radio documentary about salmon.
Beaufort
Home of Lady's Island Oyster and its Single Lady, founded in 2007 by Frank Roberts, who built a hatchery in 2014 when the state shut out northern seed.
Bruny Island Pacific
Pacific oysters from Great Bay, sold almost only at the farm's own bar. Get Shucked started as a caravan by the road and keeps 40,000 to 50,000 dozen on its lease.
Caminada Bay
Cage-grown Louisiana oysters from Bright Side Oyster Co., begun in 2018 with seed won from Murder Point in an Instagram contest. Market size in under eight months.
Cappahosic
A York River oyster from Gloucester, Virginia. Mark Vann planted 50,000 as a hobby in 2013; his wife spent 33 years as a marine scientist at VIMS.
Charleston
Single oysters from floating cages in Green Creek, off the Stono River near Folly Beach. Thomas Bierce launched the farm in 2015 and harvested first in 2016.
Chester River
An upper-bay Maryland river farmed by Scott Budden's Orchard Point Oyster Co. since 2015. Rain cut the salinity in 2018–19, and four million oysters were moved to Eastern Bay.
Copano Bay
Site of Texas's first permitted oyster farm, Brad Lomax's Texas Oyster Ranch, after the state legalized oyster mariculture in 2019. The oysters are sold as Copano Unos.
Cypress Point
Farmed Gulf oysters from Oyster Bay at Spring Creek, Florida, sold as Little Honeys. Jody Houck, a retired engineer, and her husband Dewey started in 2019.
East Dennis
A Cape Cod Bay oyster grown since 2003 by John and Stephanie Lowell on two acres of flats off Crowe's Pasture. In winter the stock goes into an insulated trailer.
Trésor du large
A Magdalen Islands oyster grown in the open Gulf of St. Lawrence at 21 metres, from New Brunswick seed. Meaty, crunchy and a little saltier than lagoon oysters.
Fat Bastard
Taylor Shellfish's large tide-tumbled Pacific from Willapa Bay: a Shigoku grown on to 2.5 to 3.25 inches and about twice the volume.
Harkers Island
Oysters from floating mesh bags in the North River, between Beaufort and Harkers Island. Roy Emerson started the farm in 2017; ready in 10 to 18 months.
Hilton Head
Shell Ring Oyster Company's hand-tumbled singles from Port Royal Sound, served at Hudson's, a restaurant built on the shells of a 1912 oyster factory.
Kangaroo Island
Pacific and native angasi oysters from American River, farmed since 2008 by two former IT recruiters who opened a farm shop three months after a storm wrecked their stock.
Lindisfarne
A North Sea oyster from beds the Lindisfarne monks stocked in 1381, restarted in 1989 and run by the Sutherland family at Ross Farm.
Little Ram
A Gardiners Bay oyster from a 20-acre farm off Shelter Island, founded in 2018 by Elizabeth Peeples and Stefanie Bassett. Over two million oysters a year.
Little Wicomico
The Cockrell family's oyster from a small Northern Neck river, sold as Blackberry. The business dates to 1930 and is in its fourth generation.
Masonboro Pearls
A Wilmington-area oyster grown next to the Masonboro estuarine reserve. In late winter a blue-green alga can stain the gills jade, and they are sold as Carolina Jades.
Matagorda Pearls
Texas farmed oysters from DJ's Oyster Company at Palacios, permitted in August 2022. Hurricane Beryl destroyed 100 cages in July 2024; the farm carried on.
Megansett Harbor
The Buzzards Bay harbor where Dan Ward, an aquaculture PhD, has grown Fiddler's Cove oysters since 2012 on ten acres of exposed sandy bottom.
Menai
A Welsh oyster grown since 1994 by shellfish biologist Shaun Krijnen on the Anglesey side of the Menai Strait, in bags on racks swept by strong tides.
Montauk Pearls
Montauk's first oyster farm, begun in 2009 by fisherman Mike Martinsen and biologist Mike Doall. A surface-grown oyster: salty, crisp, with a finish like watermelon rind.
Olde Salt
Travis and Ryan Croxton's Chincoteague oyster, from bays fed almost only by the Atlantic. About twice as salty as a Chesapeake oyster, and market size in six months.
Patuxent River
The Maryland river farmed by Tal Petty's Hollywood Oyster Company since 2010. Its Sweet Jesus oyster is sold as "a truffle in a shell".
Peconic Gold
The Ketcham family's North Fork oyster from a ten-acre shallow bank in Great Peconic Bay. Iron from the Peconic River and algae blooms give the shell its color.
Portland Royal
Pacific oysters from the Fleet Lagoon behind Chesil Beach, finished for 7 to 12 months in Australian-style baskets beside the café that serves them.
Puffer's Petites
A small Wellfleet oyster from the Puffer family's Mayo Beach grant. Very salty first, then a savory depth that one writer compared to cured Italian meat.
Robins Island
Peconic Bay oysters from an underwater grant worked since the late 1800s, beside a privately owned island. Medium brine and an iron richness, in Rowan Jacobsen's words.
Porthilly
The Marshall family's rock oyster from the Camel Estuary at Rock, opposite Padstow. About 800,000 a year, grown from 6 mm seed in cages on frames.
Rossmore
A Cork Harbour farm founded in 1969 to breed native oysters in ponds. Bonamia took 14 million; decades of selective breeding brought the natives back to market in 2023.
Salt Pond
Dave Roebuck's Point Judith Pond oyster, planted loose on the bottom and taken up by bull rake or diver. His floating upweller also supplies seed to farms from New Jersey to New Hampshire.
Shooting Point
An Eastern Shore of Virginia farm run by two former Rutgers shellfish geneticists, with oysters from Nassawadox Creek on the bay side and Hog Island Bay on the sea side.
Standish Shore
Ben Lloyd's Duxbury Bay oyster: nursed in bags, tumbled three or four times, then spread loose on the bottom. Ready in 18 to 24 months.
Sweet Neck
One of Katama Bay's oldest farms, founded by Jack and Sue Blake in 1996. Oysters grow under a raft with a wind turbine and reach market in about 15 months.
Tybee Island
One of Georgia's two surface oyster farms: Perry and Laura Solomon's FlipFarm baskets at the mouth of the Bull River, selling single oysters called Salt Bombs to 14 local restaurants.
Umpqua Triangle
Pacific oysters grown on 15-foot ropes in the triangle of water between two jetties at Winchester Bay, Oregon, and never set on the bottom.
Wapengo Lake
Shane Buckley's wild-caught Sydney rock oysters from a lake inside Mimosa Rocks National Park: Australia's first certified organic rock oyster farm, since 2013.