When it comes to eating oysters, the journey from the ocean to your table is one that requires a wealth of skills, training, and attention.
Hana Nelson of Afishionado Fishmongers in Halifax, Nova Scotia, knows first hand how much work goes into raising these oysters for market.
“It’s pretty incredible what farmers have to do and how much work it is to get these little guys to market and keep them alive,” says Nelson. “Some oyster farmers say that an oyster that they have on their farm they’ve personally touched at least ten times over the course of its four or five years on their farm.” Read more...
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