HISTORY ON THE HALF SHELL

With an enigmatic history as mysterious as the legend of mermaids, oyster farming dates back to the ancient Romans who re-seeded oyster beds using makeshift catchers. The industry spread to France and has sustained itself since the late 18th century.

 

The practice of aquaculture moved to the American South and within the last decade has become a thriving trade. Here at Shelley Farms, our goal is to provide the freshest, highest quality Southern oyster all year round. To do this, we use the six-bag oyster cage system.

"Like grapes in the wine industry, oysters draw their unique flavor from their environment."

In the early 1900’s, the dredge was developed, a method of harvesting oysters involving a V-shaped iron frame pulled by a boat. Dredging in Louisiana is still the most prevalent form of oyster harvesting to date.

 

Situated on the leased oyster bottom of Bayou Hertesa, Shelley Farms has branched out to explore different methods of farming to perfect a system that will provide fast-growing, high-quality oysters. Because seasonality varies from region to region, Shelley Farms produces oysters that are exclusive in the market and possess a truly distinct flavor.

Oyster harvesting methods have evolved drastically over the years. The earliest methods of the fisherman hand-picking the oysters from reefs resulted in harvests limited by depth of water, weather conditions, and physical strain placed on the body.​

The pearl is the oyster's autobiography.​

Like grapes in the wine industry, oysters draw their unique flavor from their environment. The salty Southern waters of the bayou are the main ingredient that makes Shelley Farms oysters special.

Said to be a natural aphrodisiac, oysters are enjoyed in restaurant lounges and home dining as part of Louisiana kitchen culture.​

IN MEMORY OF HOBIE

Shelley Farms dedicates this website in memorial to our beloved Anthony Williams, a.k.a. Hobie, the first employee on the farm.

 

Click the video to see Hobie hard at work filling the tumbler with oysters to shape the shells at Shelley Farms!

 

We will miss you, Hobie.

-The Shelley Farms Family

HISTORY

ON THE HALF SHELL

With an enigmatic history as mysterious as the legend of mermaids, oyster farming dates back to the ancient Romans who re-seeded oyster beds using makeshift catchers. The industry spread to France and has sustained itself since the late 18th century.

 

The practice of aquaculture moved to the American South and within the last decade has become a thriving trade. Here at Shelley Farms, our goal is to provide the freshest, highest quality Southern oyster all year round. To do this, we use the six-bag oyster cage system.

Said to be a natural aphrodisiac, oysters are enjoyed in restaurant lounges and home dining as part of Louisiana kitchen culture.​

"Like grapes in the wine industry, oysters draw their unique flavor from their environment."

Oyster harvesting methods have evolved drastically over the years. The earliest methods of the fisherman hand-picking the oysters from reefs resulted in harvests limited by depth of water, weather conditions, and physical strain placed on the body.​

 

In the early 1900’s, the dredge was developed, a method of harvesting oysters involving a V-shaped iron frame pulled by a boat. Dredging in Louisiana is still the most prevalent form of oyster harvesting to date.

 

Situated on the leased oyster bottom of Bayou Hertesa, Shelley Farms has branched out to explore different methods of farming to perfect a system that will provide fast-growing, high-quality oysters. Because seasonality varies from region to region, Shelley Farms produces oysters that are exclusive in the market and possess a truly distinct flavor.

The pearl is the oyster's autobiography.​

The salty Southern waters of the bayou are the main ingredient that makes Shelley Farms oysters special.

 

Brandi Shelley, owner of Shelley Farms, runs the business as a protégé of her father, Terry Shelley who has been in the seafood business for over 50 years. Along with his family, Terry and the Shelleys dedicate their lives to oyster fishing, working closely together to oversee all aspects of the oyster business from seed implementation to sales.

 

Today Shelley Farms, being an umbrella under Terry’s Oyster Company, is both a community and a business. Shelley Farms prides itself on being the first in Plaquemines Parish. Through careful observation and years of experience, Shelley Farms is dedicated to managing our resources for current and future generations for years to come.

IN MEMORY OF HOBIE

Shelley Farms dedicates this website in memorial to our beloved Anthony Williams, a.k.a. Hobie, the first employee on the farm.

 

Click the video to see Hobie hard at work filling the tumbler with oysters to shape the shells at Shelley Farms!

 

We will miss you, Hobie.

-The Shelley Farms Family

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