Our Oyster Farms & Nursery
The Sandbar
Our Sandbar farm is situated near the mouth of the New River, nestled in a narrow channel between a sandbar and the mainland.
This site was chosen for its unusually quick current and near constant wave action. With our oysters floating at the surface, the constant motion tumbles and chips away at the bill of the shell. The final result is a full-cupped, healthy and very clean oyster.
With four tidal fluctuations daily, our Southern Salts are constantly receiving either a sip of fresh seawater, or a nutrient rich snack from up river. This combination gives our oysters a complex flavor profile unique to North Carolina.
Stones Bay
Stones Bay stands as a pristine, untouched body of water and served as our inaugural farm. We carefully selected this site for its moderate salinity, allowing for the emergence of distinct flavor nuances. Our aim was not to offer just another salty oyster; rather, we sought complexity and uniqueness. Throughout the winter months, this bay faces the brunt of northern winds, fortifying the oysters' shells and contributing to their deep cup shape.
The Nursery
This is where it all starts. Our nursery tank nurtures the next generation of Southern Salts until they are big enough to move out to the open water of the farm.
Our seed starts at 1mm, or about the thickness of a credit card.
Maintenance is crucial for survival. Our tanks are drained and cleaned twice daily to ensure optimal water flow.
At 6mm (a 1/4 of an inch) the seed is moved out to the farm to continue its journey, becoming one of the South’s most shuckable and lovable oysters.
Southern Salts
Southern Salts, residing in the nutrient-rich waters of the New River Inlet, spend their lives gracefully floating at the water's surface. Their unique flavor profile mirrors the rhythmic ebb and flow of the tides, resulting in a taste reminiscent of a savory dirty martini, with a hint of saltiness and complexity.
Seabirdies
In the heart of Stones Bay lies the home of the Seabirdies oyster, exclusively found at Seabird Restaurant in downtown Wilmington, NC. These exquisite gems begin their journey at the bay's bottom, maturing until they reach a length of about two inches, before ascending to the water's surface to complete their growth cycle. Renowned for their substantial meatiness, Seabirdies boast a flavor profile shaped by the lush organic surroundings they thrive in. With each season, they undergo a delightful transformation, from an earthy essence reminiscent of mushrooms to a briny umami complexity, offering a true taste of the bay's dynamic ecosystem.
Frequently Asked Questions
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Oyster aquaculture is, for all intents and purposes, water farming. It is the process of cultivating oysters (and other shellfish) for food. There are several different grow out methods used, depending on local farm conditions and farmer preference. We grow our Southern Salts in a floating system that allows us to desiccate the oysters, which mimics the natural tidal cycle. This in turn produces a clean oyster with a strong shell ready to shuck and enjoy!
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Ah, the myth of the “R” months! It is as pervasive as other old wives tales, such as waiting to swim after eating for thirty minutes. It’s simply not true. The issue with eating oysters during May - August was originally two fold. First, the problem was temperature. Fortunately, in the early 1900’s modern refrigeration was invented and we’ve had cold oysters ever since (if managed properly). Second, the complication was one of reproduction. In the summer, wild oysters reproduce using all of their energy to do so. This process makes the oyster very watery and not at all enjoyable. Farmed oysters don’t reproduce, staying full and delectable year-round.
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No, the Eastern oyster is the only species native to our side of the Atlantic and it doesn’t produce pearls.