If you put in a little work and have the right tools, you can harvest oysters in a way that doesn’t harm the environment in a short amount of time.
I learned how to gather oysters and start shellfishing in the mid-1990s. At that time, there were enough wild oysters for a good harvest. But after a few years, the Northeast was hit by the perfect storm that killed all of our oyster beds. The oyster stocks were hit hard by a severe case of the deadly Dermo virus, and then two very cold winters in a row killed most of the ones that were still alive.
Many bays froze over, killing the oysters in shallow water, which is where most of them live. It got even worse when oyster drills started happening. This is how whelks stay alive: they eat oysters alive by drilling holes in their shells. Our oyster beds were decimated.
By the year 2000, the stocks were at an all-time low. If you were lucky, you might find four or five legal living oysters on a tide. In many areas, the oyster population was on the brink of collapse. Happily, around that time, researchers at Rutgers University developed a strain of oysters resilient to viruses. It was a major breakthrough and spawned a burgeoning aquaculture industry. Oyster farms began popping up like mushrooms, and farmers made great strides in fine-tuning their craft.
In addition to being tasty, oysters are very good at filter-feeding and removing nitrogen from the water. This is a heroic feat, since too much nitrogen causes algal blooms that remove oxygen from the water and create dead zones. Many towns and municipalities use oysters to clean up local harbors and bays. Some towns are now growing millions of oysters in the same way that oyster farms do to help clean the water. Both recreational and commercial fishermen can then harvest the oysters.
Where I live in Falmouth, Massachusetts, gathering a peck of oysters now takes less than 20 minutes. For those who don’t know, a peck is 85 oysters, and a bushel is roughly 340.
It’s so fertile in the propagated areas that one sweep of a clam rake can make more than a dozen oysters that are big enough to be legally sold. Things should only get better from here. The oysters that were moved are naturally reproducing in their new homes, and I hope that wild oyster beds will once again do well.
A Step-by-Step Guide to Removing Oysters from Rocks
Oysters are delicious bivalve mollusks that are commonly grown on underwater beds or artificial reefs. However oysters also grow wild on rocky intertidal zones along coastlines around the world. Removing oysters from rocks takes a bit of skill, but with the right tools and techniques you can easily harvest wild oysters for your next seafood feast.
Why Remove Oysters from Rocks?
Wild oysters that grow on rocks often form dense clusters or beds that can be an excellent source of food. Oysters are packed with protein vitamins, minerals and important omega-3 fatty acids. Eating fresh raw oysters on the half shell is a singular gustatory experience prized by seafood lovers.
Removing oysters from rocks allows you to collect your own fresh seafood and prepare raw bars, oyster shooters, fried oysters, and other tasty oyster dishes. Just make sure to follow any regulations in your area regarding the recreational or commercial harvesting of wild shellfish. Checking with local authorities helps ensure oyster beds are not depleted and that the oysters you collect are safe to eat.
What You’ll Need
Removing oysters from rocks requires a few specialized tools to protect your hands and pry the bivalves free:
- Oyster knife or thin, strong putty knife
- Gloves
- Bucket or bag
- Cooler with ice (for storing oysters)
An oyster knife has a short, thick blade perfect for slipping between oyster shells to sever the muscle. A putty knife can work too. Gloves help protect your hands when handling sharp shells. You’ll need a bucket or bag for collecting the oysters, and a cooler with ice for keeping them cold.
Optional tools that can help include a brush for scrubbing off mud and debris, and an oyster rack that lets oyster shells drain with the deep shell facing down
Step-by-Step Guide
Follow these steps to safely remove oysters from rocks:
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Check local regulations. Make sure you are allowed to recreationally harvest oysters from rocks in your area and that any harvest limits or other rules are followed. Obtain permits if needed.
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Scout the area at low tide. The best time to remove oysters is during low tide when more of the rock surface is exposed. Look for rocks covered in oyster clusters.
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Put on protective gloves. This helps guard your hands when using the oyster knife and handling sharp shells.
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Use the oyster knife to pry oysters free. Angle the knife into gaps between the oyster shells or between oysters crowded together. Twist the blade to pop the muscle free.
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Try not to damage the shells. Removing oysters with intact shells makes it easier to store and transport them. Sever only the muscle attaching shells to rocks.
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Rinse each oyster. Use seawater or a brush to scrub off any mud or debris from the shells.
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Place oysters in a bag or bucket. Keep harvested oysters in a container that allows drainage as you work.
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Transfer oysters into a cooler. Once you’ve collected enough, put the oysters in a cooler over ice to keep them cold. They can survive out of water for a short time if chilled.
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Clean up the area. Try not to disturb rocks or living oysters. Follow any regulations regarding filling in holes or evening out the area once you are done harvesting.
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Transport oysters safely. Keep oysters cold with ice or refrigeration. Do not let them sit in fresh water or direct sunlight for long periods.
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Enjoy your fresh oysters! Raw oysters on the half shell, grilled oysters, fried oysters, oyster stew – there are so many tasty ways to eat your harvest.
Tips for Removing Oysters
Keep these tips in mind for an efficient and successful oyster harvesting trip:
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Go during cooler weather or harvest in the morning before the day heats up. This gives you more time before oysters deteriorate.
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Bring a container of saltwater to occasionally spray oysters as you work. This keeps their shells closed and hydrated.
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Check each oyster for signs of life before removing. Live oysters will clamp their shells shut. Discard any with cracked shells or that stay open.
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Rinse off mud, algae, and debris to prevent contaminating other oysters during storage and transport.
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Store oysters with the deeper shell down so that any sand or sediment can drain out.
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Sort oysters by size. Banding together similarly sized oysters helps them stack and store neatly.
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Leave some oysters behind on each rock to sustain wild populations. Rotating harvest sites also promotes ongoing growth.
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Discard any oyster meats that look discolored or have an off smell. When in doubt, throw it out.
With the right approach and tools, you can enjoy delicious oysters harvested fresh from the rocks. Just make sure to follow safe handling practices. The reward is fantastic seafood that you collected yourself!
So grab your oyster knife and gloves and head out at low tide to start removing your own oysters from the rocks. What seafood recipe will you make with your first wild harvest?
Tools to Gather Oysters
- Clam or oyster rake—there are a few styles to choose from, but I like the one made by KB White Company the best.
- Neoprene Gloves: Oyster shells are sharp, so don’t gather or shuck them without gloves.
- The oysters you gather must be at least 3 inches wide, according to the Shellfish Gauge.
- Wire Basket
How to Gather Oysters
Collecting oysters is not difficult, as long as you are in the right spot. Since oysters live on top of the seafloor in shallow water, they are easy to see. I use the same rake that I use for quahogs, and simply drag it across the bottom.
The hardest part is prying the oysters from whatever they are attached to. I also clean them up and get rid of any limpets or barnacles that are stuck to their shells.
Oysters must be 3 inches in length to legally harvest, and there is a bag limit. Their shells can be razor-sharp, so wear a pair of gloves while both harvesting and shucking. You should also check for small seed oysters that may be attached to adult oysters. By law, you are to dislodge any seeds that might be growing on your quarry.
Eating oysters raw, while they are still alive, is a primal act. It’s food in its purest form. During oyster season, I eat at least four or five raw oysters every day. “Come and get your daily oysters!” is a common phrase yelled out nightly in my household. Slurp it down with a little cocktail sauce and black pepper. It’s so good! And a fried oyster Po’ Boy sandwich is the best thing in the world.
Tip: Prior to shucking, place your oysters in the freezer for 15 to 20 minutes. This will shock their abductor muscles and make them much easier to open.
Looking for more oyster recipes? Check out our Oyster Stew, Oysters Rockefeller, and Dave’s Oyster Delights.
How To Collect, Shuck and Eat WILD OYSTERS
FAQ
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