The Root has published an interview with Abigail Carroll, the owner of Nonesuch Oysters in Scarborough.
Would you describe the “traditional, environmentally-safe” grow-out method you use.
We buy very small spat, about 1.5 mm in size, and put it into a nursery – an up-weller – where the oysters are contained and fed by water we pump from the estuary. There are no additives; they drink only natural water from the estuary. When the oysters get to be about ¼” we take them to our grow-out site in floating bags where they stay until we harvest. As the farm grows, we hope to do more ground seeding. Our “Free Range” oysters are particularly gorgeous.
Hey, Thanks for reposting! Best, A