Washington State shellfish farms are re-inventing the oyster. Using a man-made take on a natural process, farmers are able to organically enhance the shape, texture and even flavor of an oyster. Eager to replicate this natural process on a larger, commercial scale, local shellfish farms have developed an innovative process known as “flip-bag farming.” While the technique may vary slightly from farm-to-farm, the concept is the same and the result is, well, delicious.
Oysters grown naturally in shallow, rocky waters tend to get knocked around a bit more than beach grown oysters that grow in the mud or sand. Because of the frequent jostling, or “tide tumbling,” the brittle new growth that would typically give an oyster its long, ruffled shape, is broken off as the bag flips, allowing the oyster to form a smooth, deep cup. The constant motion also causes the oyster to work a little harder as it grows, ultimately resulting in firmer meat and enhanced texture of the oyster.
So what is flip-bagging anyway? Marco Pinchot, Community Relations and Sustainability Manager at Taylor Shellfish Farms explains the unique set-up that Taylor uses in producing their renowned Shigoku oyster. “[The farm has] a rope running horizontally to the beach, about two feet up with mesh bags hanging from it. Attached to the bottom of the mesh bag is a buoy. The oysters are kept inside of the mesh bag, causing [the oysters] to rise and fall with the tide,” explains Pinchot. The movement caused from the tides allows new shell growth to break off, producing a desirable, deep cup shape – great for enjoying on the half shell.
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