Oysters
The most common method of farming oysters is to place them in large net bags which are laid on trestles in the water.The trestles are placed so that they are only uncovered during Spring tides i.e. twice per month.
Oysters ready for harvest are brought closer to the shore for 'hardening-off'. When laid closer to the shore they are exposed to the air twice each day and learn to open and shut their shells, thus extending their shelf-life.
The Pacific oyster does not breed naturally in Scotland and all seed is produced in a hatchery.
Oyster seed takes around 3-3½ years to reach minimum marketable size.
There are a few wild beds of Native oysters around the coast and a limited quantity of Natives is also farmed.
These oysters are more difficult to grow and take 4-5 years to reach market size.
Farming Our Oysters
Once harvested, oysters are washed, graded and despatched to Bellshill for checking and packing.Oysters may be kept in the holding tanks, which also act as a purification facility to meet the stringent demands of supermarkets.
Oysters are currently sold either live pre packed in a black tray and sealed (6 per pack) or live boxed
