I recently had the absolute pleasure of spending a day knee-deep in the waters of Lynnhaven, Virginia, with Captain Chris Ludford of Pleasure House Oysters.
Captain Chris
It’s not every day you find yourself guided by an experienced oyster farmer, learning about aquaculture and how these briny beauties go from hatchery to half shell.
We shucked, slurped, and tasted some of the freshest oysters, all while learning about the delicate balance of the local ecosystem and aquaculture practices.
What I Learned on My Oyster Adventure
Survival of the Fittest: Did you know that out of every 100 baby oysters that grow to fingernail size, only three survive to adulthood? Blue crabs and stingrays are some of their biggest predators, munching on the baby oysters before they can grow their protective shells.
Hatchery Beginnings: Most of the oysters start life in a hatchery before they’re transferred to the farm. Chris explained that they need six “spawns” each summer, which only happen when the water temperature rises above 65°F.
Tumbled for Texture: To achieve that plump, deep-cupped shape we love, oysters are "tumbled" in the water. This process strengthens their shells and helps them develop that signature bucket-like depth.
Oyster Diet: Ever wonder what oysters eat? They’re filter feeders, thriving on algae that naturally occur in the water. This diet is part of what gives each oyster its unique flavour profile; a concept known as merroir (like terroir, but for seafood).
Oysters, mignonettes and more.
We signed up to the excellent Chef’s Table tour, which included a multi-course meal whilst out on the farm! Think of foraged clams, fishcakes and of course, plenty of oysters. A true once in a lifetime experience. Ps. You can bring your own drinks to make it even more special. To book, head here.
