4/29/2023 0 Comments Oyster spat collection methodsThis allows them to “toughen up” a bit, giving them stronger, less brittle shells and firmer meats. Rack & bag oysters are taken from their pampered environment and put into the beach culture environment during their last 6 months before harvesting. Oysters raised by the bag to beach method combine two oyster farming methods. Examples of suspension tray cultured oysters include: Chef’s Creek, Emerald Cove, Pearl Bay, Sinku, and Snow Creek. The oyster flavor profile of suspended oysters tends to be clean, sweet & light, with meats which are tender. Using the traditional Hinge Oyster Shucking Style on brittle shelled (new shell) oysters tends to result in breaking the shell of suspension cultivated oysters. Because of their brittle shell, it is best to use the Chesapeake Oyster Shucking Style, going in through the lip. They have beautiful shells with deep cups, but they are an oyster shucker’s nightmare because their shells are brittle since they never had to fight for survival. They are suspended, in mesh trays or a Japanese lantern shaped nets, in deep water their entire lives, protected from predators, mud, sand and silt. Oysters which are cultivated by the suspension method are the prima donnas of oyster. Examples of longline cultured oysters include: Shigoku Suspended Tray Cultured Oysters Longline cultured oysters have a sturdier shell and firmer meats than suspension tray raised oysters because the longline does allow for more interaction with the environment and requires more tenacity for the oyster to remain attached to the line whereas cage oysters simply sit there. But sometimes the lines are suspended vertically in deep water. This suspension method is usually done horizontally and staked about one to two feet above the bottom in an intertidal region. Longline culture is a variation of off bottom culture where long ropes with seedling oysters attached are suspended. Examples of rack & bag cultured oysters include: Chelsea Gem, Hawk’s Point, and Jorstad. However, if the oyster is raised entirely this way then they are pampered and their shells are brittle which makes them difficult to shuck without breaking. They develop a deeper cup than beach cultured oysters. They also do not have to filter as much sand & mud in order to get nutrients, thus they grow faster. Oysters raised by the rack & bag method are protected from predators and do not become cramped for space as they grow. Rack & Bag cultured oysters (also called On Bottom Cages) are grown in mesh cages or bags which are generally staked about one to two feet off the bottom. Examples of beach cultured oysters include: Bald Point, Dosewallips, Fanny Bay, Marrowstone, and Totten Virginica. And their ability to close tightly, coupled with their hard shells, gives them a longer shelf life. They have hard, sturdy shells which shuckers like to work with. Because of this “tough” life, beach raised oysters are hearty. These oysters are accustomed to fighting the tides, clamping tightly shut during low tides to preserve their “liquor” and to protect themselves against predators. Bottom or Beach Cultured Oystersīeach/Bottom Cultured Oysters, also called Intertidal Cultured Oysters, are oysters which are raised on tidal beaches with sandy or rocky bottoms. Tumbling is a variation of Suspension Cultivation where suspended oysters are tumbled to increase shell strength and meat texture. Bag to Beach is a combination of Rack & Bag cultivation & Beach cultivation. Two additional variations are Bag to Beach and Tumbling. Each method imparts different qualities to the oyster flavor profile, texture, and shell characteristics. Beach or Bottom Cultured (or Intertidal Cultured), Rack & Bag Cultured, Longline Cultured, Suspended Tray or Suspended Lantern Cultured. There are four main techniques for raising oysters in North America. Oyster Beds in Le Canon, France by Marie T.
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