When the Apalachicola oyster fishery crashed in 2012, Florida lost 90% of its wild oyster harvest. Since then, Florida, and in particular Wakulla and Franklin Counties in the panhandle, have embraced oyster aquaculture to meet consumer demand. Their product is not taken from estuary ecosystems, which support a multitude of marine species, so farmed oysters are less restricted, and farmers are free to grow oysters to different sizes. These boutique options now join Apalachicola oysters on menus, giving seafood lovers increased options and flavors unique to different Florida bays.
In this episode, we talk about the process of raising an oyster on a farm, the investment in time and equipment needed to get started, preparing for storms, choosing a site, and the science of aquaculture.
Our guests:
Cainnon Gregg is the owner of Pelican Oyster Company, which operates out of Oyster Bay near Panacea. Unlike most oysters, which grow where rivers bring fresh water to the coast, Oyster Bay receives its fresh water from the Floridan Aquifer via the Spring Creek system.
Leslie Sturmer is the shellfish aquaculture Extension specialist for the University of Florida/ IFAS. For years, Leslie's job focused solely on clam aquaculture in the state. The 2012 oyster crash brought a wave of oyster farms to a state that had never raised oysters using off-bottom techniques common in northern states, and IFAS has since worked to provide training and resources to entrepreneurs looking to enter a fast-growing industry.
