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The Difference
What's a Triploid?
The Reason to Our Method
The Reason to Our Method
Our famers grow a hybrid variety of oyster called a triploid. Triploids grow much fatter than wild oysters. Triploid oysters are sterile and do not spawn in the warmer months. Therefore they can be enjoyed throughout the year, even in months that do not contain an "R". These oysters were developed to remain fat and firm all year when wild oysters tend to spawn out and become weak and milky. This revolutionary development in the oyster industry allows you to enjoy our oysters whenever you crave them, year round!
The Reason to Our Method
The Reason to Our Method
The Reason to Our Method
Traditionally, farm raised oysters were raised on the bottom of the Bay. Producers are now allowed to use the water column in specific restricted areas. This contributes to growing a healthy, clean product and protects the oysters from predators. Our oysters are graded on and tumbled on a regular basis to ensure that they achieve the desired shape and conformation of the shell. This process also helps develop a deeper cup, resulting in an increase in meat content. On harvest day our oysters are removed from the water and delivered to our processing house to be placed in the cooler within an hour, making our oysters fresh and safe to consume!