Oysterville Sea Farms

06/13/2026

06/12/2026

We were honored to be asked to contribute to this fabulous article from Martha Stewart Living this week:

Learn how wild oysters and farmed oysters are different, and where they are similar. We spoke to oyster farmers and foragers and shellfish experts to find out. Find out how they differ in terms of flavor, availability, sustainability, and safety.

05/21/2026

The ocean, served simply.⁠

05/14/2026

Not just oysters. A living ecosystem. 🦪🌊🌎️

05/12/2026

🚨 2025 Batch Sale! 🚨

We are clearing out our current batch of Willabay® Gluten Free Breading Mix before the next batch arrives!

✨ Fresh. Local. Delicious.
✨ Small batch made locally with care
✨ Perfect for fish, shellfish, meat, poultry, and vegetables

🛍 NOW ONLY $9.99 per bag
(Regularly $16.99)

If you have been wanting to try it, now is the time. Once this batch is gone, it is gone!

Stop by and grab yours while supplies last. ❤️

05/09/2026

Three weeks ago, I showed how a FLUPSY works and how we track oyster growth. Today, we checked back in, and apparently the oysters got the memo.

In three weeks, they tripled in volume and more than doubled in size. Clean water, good flow, and a little supervision seem to be working.

05/08/2026

Tide to table. This is where real food begins. 🌊⁠
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04/23/2026

A lot of you had questions after our last video… this should help answer them.

This is inside our FLUPSY, where we grade and screen oysters and track how fast they are growing. It might look simple, but this is where a lot of the real work happens. Managing size, density, and flow is what determines whether oysters thrive or stall out.

Oyster farming is anything but passive. It is hands-on, constant adjustment, and learning every cycle.

04/21/2026

My first latte from our new espresso machine at Shoalwater Bay Yacht Club!!