Our Process

Aquaculture facility featuring multiple large blue tanks filled with water, equipped with aeration and filtration systems. The right side shows a microscopic view of aquatic organisms, likely larvae or small invertebrates, on a petri dish, highlighting the research and breeding activities conducted in the lab.

Hatchery — where our single Oysters are born

We start spawning oysters in the springtime using broodstock native to South Carolina. The oysters are free-swimming larvae for the first 2-3 weeks of their life. They then metamorphose and cement themselves to a hard substrate (mimicking Mother Nature) to increase larval and settling success. After about one month, our oysters are moved from the hatchery, as single set oysters, to the nursery. At this point, they are barely visible to the naked eye.

Woman working in an aquaculture facility, handling a large cylindrical tank while inspecting oyster larvae in her hand, showcasing the process of oyster farming and marine life cultivation.

Nursery

In the nursery, the oysters are housed in silos, which are part of an upweller system where fresh, nutrient-rich seawater is pumped through the tanks, providing a continuous food supply for the oysters. Oysters are filter feeders, meaning they filter microscopic plants from the water, so this system provides an ideal environment for growth. The oysters require daily care while in the nursery and must be graded on a routine basis to keep like sizes together. Once they reach roughly 8mm in size, the oysters are called ‘seed’ and are placed in bags and moved out to the cages in the river.

Close-up of a person's hands wearing gloves, holding freshly harvested oysters, alongside a view of an oyster farm in a waterway, showcasing aquaculture practices.

Grow Out — from seed to harvest in the coosaw river

Our oysters are raised in OysterGro floating cages in the Coosaw River, opposite Lady’s Island. The cages each contain six bags and are routinely brought to shore so the oysters within them can be graded. Larger oysters are then moved up to larger size mesh bags. After about 12-16 months in the Coosaw, our signature Single Lady oysters are ready to be harvested.

A close-up of freshly harvested oysters in a basket, alongside a hand holding an opened oyster showcasing its meat. Ideal for seafood lovers and culinary enthusiasts interested in oyster harvesting and preparation.

Harvest — yes, our oysters can be enjoyed 365 days a year!

Our Single Lady oysters are ready for harvest at roughly 3 inches in size. You can enjoy our oysters year-round because our mariculture techniques and strict post-harvest handling keep consumers safe. Specifically, our cages are continuously submerged, preventing the oysters from accumulating bacteria during low tide exposure on hot days. Our oysters are harvested to order and available in the best restaurants from Charleston to Savannah.