Because the oysters are not in contact with the water bottom, they are generally free of grit. While water-column cultivation is more labor intensive, the technique produces consistently sized, single oysters with deep cups that typically have more meat in them than wild oysters or those planted on the bottom. Growers using this process must also regularly repair, inspect, and clean cages and bags to remove predators such as crabs and to ensure that water flows freely through the oysters so they can feed and grow. As the oysters grow, they are periodically sorted according to size and are transferred to other cages to reduce crowding. This method entails placing oyster seed into cages that are floated or are suspended off the water bottom. In recent years, an increasing number of North Carolina oyster producers have been growing their oysters in the water column. Because each planted oyster shell typically contains several seed oysters, the oysters grow in clumps that are mainly suitable for oyster roasts or shucking. With this production method, oysters are normally harvested once they reach a market size of approximately three inches, which takes two to three years.
To cultivate oysters, in North Carolina growers traditionally planted oyster shells on lease bottoms, creating a place for free-swimming oyster larvae to attach and become oyster “spat.” Growers also planted oyster shells to which oyster larvae have already attached, known as “spat on shell.” After planting, the spat feed on phytoplankton as they grow. Clam seed need about two years to reach a diameter of two inches before they can be harvested for commercial sale. They burrow into the lease bottom and extend appendages called siphons, which they use to filter food consisting of a diverse array of microscopic marine plants, or phytoplankton. The seed are protected from predators such as crabs and rays by a mesh covering. Typically, clam seed are planted on the bottom of the lease in prepared plots. Department of Environmental Quality: Shellfish Lease and Franchise Program To start cultivating shellfish, North Carolina growers usually purchase small young clams or oysters, called seed, from commercial hatcheries or nurseries to stock their leases. The leasing process ensures that shellfish are sustainably grown in high-quality coastal waters, without affecting public access or recreational activities. Division of Marine Fisheries oversees the state’s Shellfish Lease Program. Since 1858, North Carolina has allowed the use of public waters to commercially grow shellfish, provided that producers apply for and obtain a lease. Wild shellfish such as oysters and clams have been harvested from North Carolina coastal waters for hundreds of years. Resource: Mariner’s Menu: 30 Years of Fresh Seafood Ideas, pages 212–218 While clams are typically served steamed, a market is growing for clams served raw, as well as for use in packaged meals, such as frozen chowders and refrigerated spreads.
Native Americans made beads from quahog shells to use as money - a fact that inspired its scientific name, Mercenaria mercenaria, which comes from the Latin word for “wages.”
The hard clam, or quahog, has long been another seafood favorite. There also is a growing demand in restaurants for oysters served raw on the half shell. Today, the Southern tradition of oyster roasts - large gatherings where people enjoy oysters cooked over an open fire - is still popular. By the mid-19th century, Americans had become enamored with oysters, shipping them inland on so-called “oyster expresses” and “oyster caravans.” Almost every large city in the eastern United States had an “oyster parlor,” a precursor to modern-day oyster bars. In the United States the Eastern oyster, Crassostrea virginica, played an important role in the Native American diet, and served as a food staple for European settlers. Ancient Chinese and Roman cultures developed methods for growing and harvesting oysters. Historical records point to the establishment of oyster beds as far back as 100 B.C. People have enjoyed eating shellfish for centuries, and possibly even millennia. Order your copy by contacting communications director Katie Mosher at s locally grown shellfish like oysters and clams gain attention and market share in the state, North Carolina Sea Grant extension specialists and communicators developed this overview of the industry. Discussions with growers and market research helped identify the attributes of cultured shellfish that both growers and shellfish consumers highly value. This educational brochure spotlights N.C.
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