Coast to Table - How Oysters Get to You

🦪 From Water to Plate,

A Journey Rooted in Tradition

The oysters that end up on your plate don’t just appear by magic—they arrive through a time-honored process shaped by hard work, generational knowledge, and Gulf Coast communities deeply connected to land and water. At Shelley Farms, we’re proud to carry on this legacy and bring you oysters that are as thoughtfully raised as they are delicious.

🌊 Where Oysters Begin: Public & Private Water Bottoms

Oysters in Louisiana grow on both public reefs and private water bottoms, and how they’re harvested depends largely on where they're raised.

Private harvesting areas are designated by leases—rights to water bottoms granted by the state, often passed down through families for generations. In some cases, leases are also secured through private contracts with major oil companies, who own large swaths of coastal water bottoms. These long-standing arrangements form the foundation of the region’s oyster culture and economy.

At Shelley Farms, we offer a diverse range of oyster products, including:

• Boutique farm-raised oysters for raw bars and fine dining

• Wild-caught oysters on the half shell, harvested straight from the Gulf

• Pre-shucked oysters in the shell, ready for the grill or a quick sauté

⚓ The Harvest: Dredging for Wild Oysters

When it comes to wild-caught oysters, we use a method known as dredging—a traditional technique designed for efficiency and sustainability. A triangular metal dredge is dragged along the oyster reef, scraping mature oysters from the surface of the bed.

Once aboard, the oysters are:

• Emptied onto the sorting table

• Chipped and cleaned of debris and barnacles

• Sacked and tagged with traceability info

• Placed in cold storage to maintain peak freshness on their journey to market

This method ensures that wild Gulf oysters reach your table with their briny flavor and quality intact.

🐚 Farming the Future: Off-Bottom Oyster Cultivation

Farm-raised oysters have grown in popularity over the past decade—and for good reason. They offer consistent size, beautiful shells, and a clean, salty-sweet flavor profile. At Shelley Farms, we proudly use the off-bottom long-line method, a system that allows oysters to grow in floating baskets above the muddy seafloor.

Here’s how it works:

• Spat (baby oysters) are bred in a hatchery and introduced to the farm

• They’re placed in mesh baskets suspended on horizontal lines

• The natural wave action and water flow tumble the oysters gently, producing a uniform, blemish-free shell and enhancing meat quality

This sustainable technique reduces disease, improves growth, and protects fragile seabeds—offering chefs and consumers a high-quality oyster with a traceable story.

🌎 From Our Waters to Your Table

Whether wild-caught or farm-raised, every oyster from Shelley Farms carries the flavor of the Gulf and the soul of Louisiana. From generational leases and early morning harvests to careful sorting and cold-chain delivery, each step in the journey is rooted in respect—for the craft, the coast, and the people who make it all possible.

Ready to taste the difference? Look for Shelley Farms oysters at your favorite restaurant or contact us directly to learn more about our farm-to-table offerings.