Along the rivers, bays and coves up and down the east coast, where wild oysters have been destroyed by man and nature, harvests of farm-raised oysters are increasing by triple digits. At the same time, raw oyster bars are the new craze.
The explosive growth holds true in Falmouth where local fishmongers and shellfish farms have been producing and selling a record number of these bivalve delicacies.
Mathieu E. Rocheleau, owner of The Clam Man seafood shop in Falmouth, said in 2015 he sold over 152,000 oysters, compared to 42,000 in 2011. Demand increases just before Christmas and runs through early fall, he said.
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