The oysters are harvested in an entirely environmentally sustainable fashion. This method of harvesting keeps the oysters off the ocean floor, producing an exceptionally clean product.
Every June, the babies arrive. The oyster seed (1.5 millimeter seed) fly from Maine to Martha's Vineyard.
The seedling start their life on Martha’s Vineyard in a tidal upweller in Katama Bay. The tidal upweller is made of 24 boxes, which are covered by fine mesh screens, preventing the baby oysters from falling through. The seed float around as the strong current flows through the mesh, offering nutritious food, allowing the seedling to grow.
As the seedling grow, reaching 1/4 inch in size, the well-growing oysters are transferred into hard plastic bags that are placed in cages. These cages are tied to buoys and placed back in the water. At this stage, the farmers are meticulously cleaning and caring for the oysters until they reach ripe market size.
During the winter months, the oysters remain in the water hibernating. In these cold months, the farmers venture out to collect oysters to sell to restaurants.
Once the oysters are 2 years old, they have reached full maturity at about three inches long. At this point, the oysters are washed, cleaned, counted and packaged for delivery. Within hours of the oysters leaving the farm, they are served and ready for you to enjoy!