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by Kimberly Armstrong on August 28, 2022 | Reprinted from The Coastland Times

Original article published by N.C. Cooperative Extension, Dare County Center.

As the saying goes, “He was a bold man that first ate an oyster.” And some might add that bold man must have been awfully hungry too! They might not be pretty, but these humble bivalves have been elevated to gourmet status and are consumed with gusto, paired with an ice-cold beer or a flute of champagne. Whether slurped raw in their own salty elixir, steamed, roasted, fried, or in a stew, they’re a culinary delight for the discerning (and adventurous) palate.

Katherine McGlade loves oysters. In fact, she likes them so much that she left her successful environmental consulting business to pursue oyster farming. Her company is Slash Creek Oysters, which she operates along with her husband, Spurgeon Stowe. “I had studied oysters, so I knew a bit about them,” she says. “And I thought there was a market for them that wasn’t being satisfied.” Add to that the fact that she had grown weary of having a desk job and was looking for a way to work outside.

That is how Katherine finds herself not heading to an office each morning but shoving off from the dock, steering her skiff through the shimmering waters of the Pamlico Sound, dazzled by sparkling sunbeams, in awe of an impossibly blue sky, and filling her lungs with tangy salt air. She reaches her five acre-oyster farm, blissfully aware that her days behind a desk are over, and her workday begins.

Oyster farming is mariculture – cultivating marine organisms in open water for food. And just like land-based farming, there’s a great deal of hard work and financial investment involved. Increased demand for oysters and depletion of wild oyster harvests have led to the popularity of oyster farming in North Carolina.

In the beginning, as Katherine explored the prospect of oyster mariculture, she reached out to established farmers. “They were all very generous with their time and with sharing their knowledge. It’s such a welcoming community!” She read an abundance of publications, reviewed academic research, examined step-by-step procedures, and utilized resources offered by North Carolina Sea Grant and UNC Wilmington. The Small Business and Technology Development Center helped with her business plan and assisted her in creating spreadsheets detailing cost, timelines, and projections. There was much to learn. “However,” she says, “at some point you just have to jump in and do it.”

She had a general idea of the area where she hoped to secure a lease permit (a lengthy process). She was aware of the pristine water quality and salinity of the Pamlico Sound, the distance from the mainland, and the lack of agricultural and storm runoff – all contributing to a superb location for oyster cultivation. So, when she happened upon an area tucked into a corner of Sandy Bay, off Hatteras Island, she knew that she had found that “sweet spot” and was eager to set up shop.

Meet FLUPSY. The FLoating UPweller SYstem is an essential piece of oyster farming equipment. It provides a protected environment for the oyster seed babies. Here the seeds are placed in silos with fine mesh screens as a pump constantly pulls seawater through the screens, delivering an all-you-can-eat buffet of tasty phytoplankton. They’ll remain here, receiving lots of care and attention, growing all the while, until their nursery days are over, and they graduate to the open-water of the farm.

Katherine uses mesh floating “grow-out” bags on her lease. The bags float on the surface allowing for adequate water flow and plentiful plankton, supplying the necessary nutrients for continued growth. Seaweed, algae, and barnacles attach to the bags potentially blocking water flow, so bags are regularly flipped to expose these organisms to air and light, reducing buildup. The bags are periodically emptied and pressure-washed as well. 

As the oysters grow, they are sorted for size and taken for a spin in the tumbler which breaks off the edge of the lip of the shell. This action promotes stronger, more uniformly shaped oysters and helps develop a deeper cup, promoting meatiness, and making them easier to shuck.

There are slow growers and fast growers, but it generally takes a year for the oysters to become adults. Katherine grows triploid oysters and because they’re sterile they don’t expend energy reproducing during the summer months (this is what causes fertile oysters to be thin and watery). As a result, they grow to market size faster and don’t lose body weight, remaining firm and plump. No more worrying about that pesky “R” month rule! These bivalves can be appreciated year-round.

Once harvested, the oysters are cleaned, packaged, and loaded into a refrigerated van, delivered on that day or no later than the next day. Slash Creek oysters are available in several Outer Banks restaurants and seafood retail shops.

Just as the taste of wine is influenced by the soil and climate in which grapes are grown (called terroir), the oyster’s distinct flavor reflects where it was grown (merroir). Slash Creek oysters benefit from an infusion of salty ocean water from Hatteras Inlet which is balanced by the briny waters of the Pamlico Sound. Katherine and her customers believe Slash Creek’s plump oysters with their clean, salty taste are the best. “There is much satisfaction derived from taking something from seed and growing a tangible product,” she says. “It’s rewarding to watch the oysters grow and to provide something to people that brings them pure joy.”

Oyster farming is labor intensive, dirty, stressful, and influenced by unpredictable and uncontrollable situations, such as storms, disease, and failed seed crops. “I’m filthy at the end of the day,” says Katherine. “And some days are so cold on the water, I feel like my fingers are freezing. But then there are other days on the water that are magical, and on those days, I feel like the luckiest person in the world.”

One might say the world is her oyster.

by Emily Cataneo on August 9, 2022 | Reprinted from Hakai Magazine

Cody Faison stands up to his chest in a marsh off the Intracoastal Waterway along North Carolina’s coast, holding a basket-like cage full of oysters. He shakes it back and forth in the water, spraying salty droplets into the air. The motion chips off some of the oysters’ new growth, encouraging their naturally oblong shells to take on the rounder, deeper form favored by his buyers. He’ll repeat the process up to 20 times over each oyster’s life cycle.

Faison finishes shaking; pale flecks of shell and silt float around him. He opens the cage and studies one of the bivalves. “Look at this shape,” he says, pointing at the round shell with its gnarled surface. “It’s incredible.”

Cody and his wife, Rachel Faison, are newcomers to the burgeoning farmed oyster industry in North Carolina. When it comes to seafood, the state has historically been better known for blue crab and fish such as flounder, mackerel, and bass. But the North Carolina fishing sector has struggled over recent decades due to a complex swirl of factors. Wild fish stocks have dwindled, as they have in so many places around the world, leaving coastal communities with less seafood and fewer jobs. Much local fish is exported out of North Carolina to other higher-paying US markets; coastal dwellers and visitors often end up eating fish imported from other countries instead, which in turn undercuts the price of any locally caught fish that might be available. Some fishers claim that strict state and federal regulations designed to conserve stocks undermine their livelihoods even more. As a result, the number of commercially licensed fishers in the state who actually used their licenses declined by about half between 2000 and 2021.

Enter oyster farming. This practice has emerged as a solution that supporters promise will increase the amount of affordable local seafood and create jobs along the coast, while also benefitting the marine environment because of the oyster’s ability to filter impurities out of water. Though North Carolina’s coast is home to wild oysters, their numbers are depleted, and in 2018, the wild harvest was an estimated 15 to 20 percent of what it was historically. Advocates believe that oyster farming, which is generally considered a low-impact form of aquaculture, will also relieve pressure on the wild populations.

The oyster farming industry arose in the state a decade ago and began picking up steam in the past six years, attracting both established fishers and newcomers. Though applications have dipped during the pandemic, in 2019 the state received 106 requests for oyster farm leases—a fivefold increase from 2016. North Carolina Sea Grant, a program of the National Oceanic and Atmospheric Administration, estimates that farmed oysters provided 271 jobs and contributed more than US $14-million to the economy in 2019. Jane Harrison, the program’s coastal economics specialist, says that represents an uptick, although exact figures for previous years are not available.

However, one big challenge that threatens to stymie growth is that many North Carolina consumers and visitors to the coast are ambivalent about locally harvested foods in general. And some North Carolinians are squeamish about aquaculture, due to bad associations with finfish farming or aesthetic concerns about cages bobbing in the water. Farmed oysters, it seems, suffer from an image problem.

Recognizing that the industry needed a higher profile, prestige, and support, the North Carolina Coastal Federation, North Carolina Sea Grant, and North Carolina Shellfish Growers Association came together to build a tourism offering highlighting oyster growers and outlets. The initiative, known as the North Carolina Oyster Trail, launched in May 2020 and primarily consists of an online map that highlights all 65 participating restaurants, farms, festivals, and markets, so that travelers can easily plot a self-directed route between them. Participating businesses also fly a blue-and-white flag, which bears a circular logo incorporating an oyster shell and the name of the trail, and cross-promote one another through informal referrals. The Faisons were quick to sign on after opening their farm in 2019 and say many of their visitors find them because of recommendations from other businesses.

At various stops along the trail, visitors can learn key tenets of oyster farming, such as the difference between water column farms, which use floating cages, and bottom farms, which involve fully submerged cages that resemble lobster traps (the Faisons have used both). They can also see how, for comparison, oysters grow in twisty clumps in the wild; or dine at a restaurant; attend a culinary event; or learn to shuck.

The Faisons’ tour, generally offered twice a week, begins on a public dock in the community of Hampstead, where cars and trucks pack the massive parking lot and a dry rack—the equivalent of a parking garage for boats, with forklifts to move the vessels around—looms over the launch ramp. With an oyster trail flag attached to the boat snapping in the breeze, the Faisons steer their pontoon through a maze of traffic and into the network of channels off the waterway, through cordgrass where the occasional alligator lurks in the summer months. They take guests to one of their three farm sites, offering commentary on ecology, food, biology, and history, depending on the group’s interests. During each tour, they also share their process of transforming the glittering, fingernail-sized “seeds” they buy from local nurseries into hefty, crusty-shelled adults ready for market.

Cody, a firefighter, and Rachel, an environmental scientist, were inspired to grow oysters themselves because they and their toddler ate the shellfish so frequently. They found a farmer to teach them and began leasing their sites in 2020, which, like all of the state’s oyster farms, are located in public waters along the North Carolina coast. They named their operation Ghost Fleet Oyster Company, after the colloquial name for the panoply of shipwrecks that dot this part of the Atlantic, and sell their oysters to restaurants and to tour participants or other consumers.

To join the oyster trail, the Faisons applied and paid a one-time fee, plus an annual membership fee. Aside from referrals and visits via the interactive map, they receive logistical help from other participants and industry updates from the trail founders—that information exchange helps them “to not be an island,” Rachel says.

The trail taps into existing tourism trends (think wine and ale trails and small-farm tourism) while also contributing to a nationwide surge in mariculture tourism. Virginia and Washington State both have oyster trails, and Maine recently launched a similar initiative.

When you’re dealing with climate change and the vicissitudes of the fishing industry, diversification is key, says Barbara Garrity-Blake, the president of NC Catch, a nonprofit that promotes local seafood consumption. The farmed oyster industry provides fishing communities with another product to sell. And the trail helps oyster farmers diversify within their own businesses. If the Faisons have a rough season or a hurricane wipes out one of their sites, they can rely on tourism revenue to make up some of the difference.

On the tour, the Faisons like to emphasize the oyster’s ability to siphon impurities out of the environment and teach visitors to look closely at the marine ecosystem around them to build appreciation. Standing chest-deep in the sun-drenched, muddy waters of his farm site, Cody also points out a hermit crab crouched in its shell on one of the oyster cages and then a tangle of primordial-looking wild oysters dripping off a nearby exposed bank.

As oyster farmers build their businesses in the waterway, their success hinges in part on a societal shift taking place back on land. Buy-in from local chefs, who are key to building demand for North Carolina’s oysters, has been slow to grow. Restaurants in the state have often chosen not to prioritize local seafood, says Harrison, and if you went out for oysters in the state five years ago, you were not likely to find many from North Carolina. Though support from chefs seems to be growing, it’s still uncommon to find local oysters on menus. This is a wrong that the trail aims to right, hopefully by getting consumers excited about and invested in the industry. Ideally, demand will increase enough that growers will be able to fetch higher prices and see consistent sales, says Harrison.

In a tony strip mall on one of the retail-lined highways on the fringes of Wilmington, a coastal city in southern North Carolina, sits the Tidewater Oyster Bar, helmed by local seafood enthusiast and chef Chris Vergili. At the restaurant, sunburned tourists dig into oyster po’boys or stand at the old-school posh-looking bar, scrutinizing the blackboard scrawled with an explanation of where that day’s oysters hailed from. Vergili is busy, but he bustles out in a baseball cap long enough to sit at an outdoor table in the shade of the mall and explain his concerns about the state of local seafood: because the state’s fishers have a tradition of exporting their seafood to higher-paying markets, he worries that as oyster aquaculture grows, the farmers will increasingly sell their shellfish out of state, making it difficult for him to continue his mission of serving local seafood.

He recounts how another North Carolina restaurateur once visited him to ask what kind of fries he uses. “I asked him what kind of oysters he used. He went into how unaffordable it was to purchase local seafood,” says Vergili, who became a champion of the local-food movement in California before relocating to North Carolina in 2017. This fallacy, common among the state’s chefs irks him, he says, because he can buy North Carolina oysters for less than their South Carolina counterparts, and because the “merroir” of the North Carolina coast (like terroir, but with oysters) grants local oysters a higher salinity level, which in Vergili’s mind renders them much tastier. A lot of oyster bars in Wilmington use Virginia oysters, which don’t have any salt in their flesh, he says. “That kind of breaks my heart.”

At Tidewater, where a North Carolina Oyster Trail flag hangs in the window, Vergili uses oysters from multiple North Carolina sites. Servers describe each of the oyster’s flavor profiles, which vary based on water quality and salinity in each area; their laminated reference sheet describes one oyster as having a “buttery texture” and another “strong vegetable afternotes.” A mural in the back of the restaurant declares North Carolina the Napa Valley of Oysters, a slogan concocted by the state years ago as a promotional tool for the industry.

Like Harrison and the Faisons, Vergili hopes the oyster trail will create awareness about the industry—creating consumer appetite in the process, and in turn persuading more of his fellow local chefs to cater to that appetite.

Though the Faisons cannot stoke that demand for oysters while out on the water—state laws around refrigeration prevent them from plucking the animals from the sea and handing them directly to guests to eat—they can at least demonstrate how to shuck. Cody wraps a gnarled oyster in a white cloth, wincing in concentration as he leverages a blunt, blue-handled knife into the seam of the shell. It’s all about the angle, he says, and the twist at the end, which opens the shell with a quiet pop, unveiling the slick mollusk.

When the tour ends, the Faisons invite guests to their ranch-style house, a five-minute drive from the busy boat launch, where they sell bags full of dripping fresh oysters along with a sodden paper tag recording what time the oysters were harvested and when they were chilled. Visitors then have the chance to shuck and slurp a little morsel of their own from the North Carolina coast.

New trail along North Carolina coastline includes oyster farms, seafood markets, restaurants and educational sites.

by Jodi Helmer on July 25, 2022 | Reprinted from Carolina Public Press

Scott Burrell pilots his barge from Wilmington into the waters at the north tip of Figure Eight Island in North Hanover County. On the approach to the Cape Fear Oyster Co.’s farm, black plastic cages float in the water.

Burrell manages three leased sites in the Intracoastal Waterway that total just under 4 acres where he has the potential to grow up to 4 million oysters a year. He shares the entire process from oyster seed to half shell on guided tours of the farm designed to make North Carolinians more aware of the importance and vulnerability of oysters.

“It’s hard for people to imagine (an oyster farm) until they see it,” he explained.

Cape Fear Oyster Co. is one of the stops on the N.C. Oyster Trail, developed in partnership with the N.C. Coastal Federation, the N.C. Sea Grant and the N.C. Shellfish Growers Association to promote “oyster tourism” on the North Carolina coast.

The trail, launched in 2020, includes oyster farms, seafood markets, restaurants and educational sites in an effort to boost a threatened species.

Saving a species

Wild oyster populations in North Carolina have experienced dramatic declines; the number of harvested bushels dropped from 200,000 in 1960 to just 35,000 in 1994 due to overharvesting, habitat loss, disease and predators.

Although the numbers are on the rise — thanks, in large part to oyster farming — with harvested bushels climbing to 157,000 in 2019, the N.C. Division of Marine Fisheries continues to list them as a species of concern.

Oyster farming reduces the strain on wild oyster populations, allowing them to rebound while catering to local appetites for fresh seafood.

The N.C. Oyster Blueprint, a stakeholder action plan for restoration and protection of oyster populations, calls for “expanded and supported sustainable development of the shellfish aquaculture industry,” which includes increasing the number of oyster farms.

“There’s been substantial growth in the last five years and a big legislative push to fund the industry,” Burrell says. 

The COVID-19 pandemic put a hold on those efforts and created significant hardships for oyster farmers. Restaurants closed, causing most oyster farmers to lose their markets. The shellfish weren’t included on the U.S. Department of Agriculture list of specialty crops, making oyster farmers ineligible for federal aid like the Coronavirus Food Assistance Program.

Most of the restaurants on the N.C. Oyster Trail, which spans from Nags Head to Bald Head Island along the coast, closed or pivoted to takeout with limited menus. State mandates prevented farmers from offering tours. With restaurants reopening and restrictions easing, oyster farmers are eager to share their harvests again. 

Oyster farmer Roy Emerson believes that farm tours play a huge role in bolstering demand for oysters.

“The more knowledge the public has about what we do, the better it’ll be for the industry,” he said.

“You might complain about how much oysters cost in restaurants, but when you see how many people are involved in getting oysters to the plate, they don’t seem too expensive. The (N.C. Oyster Trail) helps us spread the word.”

Educating the public

Traveling the self-guided trail offers an opportunity for oyster lovers and the oyster-curious to learn more about the North Carolina shellfish industry and meet the farmers. 

“People can feel good about eating farmed oysters,” says Beth Darrow, chief scientist at the Bald Head Island Conservancy “Eating an oyster is tasting the flavors of the estuary it was raised in.”

Roysters NC is one of 16 shellfish Farms on the N.C. Oyster Trail. Emerson started farming oysters on a leased site in Beaufort in 2018.

He grows the oysters in floating bags. Water and food flow through the floating bags, which are attached to the ocean bottom with anchors and lines, generating annual harvests of up to 200,000 oysters from the 2-acre farm.

It takes between 10 and 18 months for his oysters to mature. During that time, Emerson takes a boat out to the farm often to check on their progress; he removes mud, chips off wild oysters that have attached to the shells and moves the growing oysters to larger bags to ensure the shellfish are in perfect condition to sell to seafood wholesalers and restaurants.

“We touch them several times before they go to market,” he said. “A lot of people think we put the oysters out, they grow, and we harvest them when they’re ready, but there’s a lot that goes on in between.”

Embracing environmental benefit

The oysters are doing a lot of work, too. Oysters filter algae from the water, with a single oyster filtering up to 50 gallons of water per day, improving water quality. Oyster reefs also provide habitat for other species and protect against storm surge in coastal communities, according to the National Oceanic and Atmospheric Administration. 

At Bald Head Island Conservatory, one of the educational sites on the N.C. Oyster Trail, visitors can learn about barrier island environments and the importance of oyster ecology.

The nonprofit environmental education center also leads guided kayaking tours through the marsh to showcase wild oyster reefs, and volunteers can sign up to bag recycled oyster shells for reef restoration or count spat (baby oysters) as part of a citizen science project.

“Understanding something is the first step to protecting it,” Darrow said.

“Most of our visitors aren’t aware of the life cycle of oysters, that they spend time in the plankton or even that the reefs that (people) kayak through are full of living oysters. We support (the N.C. Oyster Trail) even though we are not an oyster-farming operation because we educate the public on the importance of oyster ecology.” 

The opportunity to educate the public about oyster farming was one of the reasons Burrell signed on to be part of the N.C. Oyster Trail. He hopes that teaching others about the industry will help it grow.

“The farmers have really banded together to support each other,” he said. “If we harvest wild oysters at the same rate (we’re harvesting farmed oysters), we’ll be overharvesting, and that’ll cause environmental issues.”

by Carl Hedinger on June 14, 2022 | Reprinted from NC Tripping

Following the NC Oyster Trail has become one of our favorite things to do in North Carolina since its inception in 2020. You’ll find many trail sites along the coast of Eastern North Carolina, with others popping up in Central and Western NC.

There are multiple ways to experience this fantastic trail, and we’ve created this guide to help you explore it, along with some helpful info about the NC oyster industry.

Here’s a breakdown of this guide to the NC Oyster Trail:

• When can you eat NC Oysters?
• Is Oyster farming sustainable?
• What is the NC Oyster Trail?
• How to Find NC Oyster Trail Sites
  • Oyster Farm Tours
  • Restaurants and Raw Bars
  • Events
  • More

You can skip ahead to any section or continue reading about the NC Oyster Trail’s background.

When Can You Eat NC Oysters?

Before we dig into NC Oyster Trail sites, it’s essential to understand when you can eat North Carolina oysters. Wild oyster season in North Carolina typically runs from October through March, but we can consume farmed oysters throughout the year.

Is Oyster Farming Sustainable?

Oyster farming is also known as aquaculture or mariculture. They provide multiple benefits, including cleaner water, restored shorelines, and habitats for fish and other marine species.

Wild oysters may provide five times more benefits than farmed oysters, but the former’s populations struggle to recover from overharvesting.

On an oyster farm, a single oyster can filter up to 50 gallons of water daily, taking away carbon dioxide that makes the water too acidic. They also filter out excess nitrogen from fertilizer runoff and other harmful processes.

Oyster farming is considered one of the most sustainable food production methods and is a growing industry in North Carolina.

What is the NC Oyster Trail?

The NC Oyster Trail was created in 2020 by the North Carolina Coastal Federation, the NC Shellfish Growers Association, and NC Sea Grant. This unique tourism experience’s purpose is to teach the importance of oysters for coastal communities, the state’s seafood industry, and the environment.

The three organizations mentioned above also work to replenish North Carolina’s once-abundant oyster populations. Overharvesting depleted the North Carolina oyster population and the NC Oyster Trail showcases its resurgence.

You can experience the NC Oyster Trail in many ways, which we’ll detail below. They include the following:

• Oyster Farm Tours
• Restaurants and Markets that sell NC oysters
• NC Oyster Events

How to Find NC Oyster Trail Sites

As we mentioned, NC Oyster Trail sites are scattered along the North Carolina coast, joined by others in Central and Western NC. This official map will help you visually plan a visit.

Here are some of our favorite ways to experience the NC Oyster Trail.

Oyster Farm Tours

Personally, an Oyster Farm Tour is the best way to explore the NC Oyster Trail. Any oyster lover should know where our food comes from, and a tour is a perfect way to do that!

During an Oyster Farm Tour, you’ll talk to oyster growers, see the process from a sand grain-sized oyster seed to your plate, and learn about the environmental and social impacts.

Your tour may also include a sampling of oysters straight from the farm! Eating a salty oyster on a boat mere feet away from the farm will always be one of our most memorable experiences.

Oyster Farm Tour Companies

Our friends at Only in Onslow invited us to join the Hampstead-based Ghost Fleet Oyster Company near Topsail Island. The husband-wife team behind Ghost Fleet wants to bridge the gap between the farm and your plate.

A tour with Ghost Fleet will include a visit to owners Cody and Rachel Faison’s farm for up to 4 hours, sunset on the water, and of course, some of the best oysters in North Carolina!

We don’t want to seem too biased, and we understand you may not be in the Hampstead area. So here are some more Oyster farm tour companies in North Carolina and their base of operations:

• Cape Fear Oyster Company (Wilmington)
• Cape Hatteras Oyster Co (Buxton)
• Down East Mariculture Supply Co (Smyrna)
• Good Time Charlie’s Fisheries (Engelhard)
• Hooper Family Seafood (Smyrna)
• Hoop Pole Creek Oyster Company (Atlantic Beach)
• Island Time Excursions (Harkers Island)
• Middle Sound Mariculture (Wilmington)
• Ocracoke Mariculture
• Oysters Carolina (New Bern)
• Roysters NC (Beaufort)
• Seavisions Charters (Beaufort)
• Slash Creek Oyster Farm (Hatteras)
• Smith Oyster Co – Savage Inlet Oysters (Nags Head)
• Three Little Spats Oyster Company (Sneads Ferry)

Have you ever joined an oyster farm tour? We’d love to hear about your experiences!

Restaurants

Not all oysters served in our restaurants come from North Carolina, but more places are adding them to the menu! However, we know that these raw bars and restaurants are serving the best oysters in North Carolina!

• Blackbeard’s Grill and Steam Bar (Beaufort)
• Blue Water Grill (Manteo)
• Catch Restaurant (Wilmington)
• Coquina Fish Bar (Wilmington)
• Flying Melon Cafe (Ocracoke)
• The Froggy Dog (Avon)
• Howard’s Pub (Ocracoke)
• Locals Seafood Restaurant (Durham and Raleigh)
• Mandolin (Raleigh)
• Native Prime Provisions (Cashiers)
• Ocracoke Oyster Company
• Parley’s Sip & Steam (Washington)
• PinPoint Restaurant (Wilmington)
• Rusty Hooks Dockside Grill (Southport)
• Saltbox Seafood Joint (Durham)
• Science by the Sea (Beaufort)
• Sea Level NC (Charlotte)
• Seabird Restaurant (Wilmington)
• Seaview Crab Company Kitchen & Deli (Wilmington)
• Shuckin’ Shack Oyster Bar (Surf City)
• St. Roch Fine Oysters & Bar (Raleigh)
• Three10 Wilmington
• Tidewater Oyster Bar (Wilmington)
• Wrightsville Beach Brewery (Wilmington)

If you’re unsure where your oysters came from, you can ask for a harvest tag indicating the date and location they were farmed. Restaurants are required by law to provide the oyster harvest tag to you.

Do you know of a restaurant in NC that belongs on the NC Oyster Trail? Let us know in the comments or by email.

Markets

Markets are a significant part of the NC Oyster Trail, as you’ll be able to connect with farmers in cities and towns throughout the state.

Some of these markets offer delivery (marked with *), so you can shop for the best oysters from your phone.

• Carolina Beach Oyster Co (North Topsail)*
• Crystal Coast Oysters (Morehead City)*
• Earp’s Seafood Market (Raleigh)
• Island Time Seafood Stand (Mebane)*
• Locals Seafood (Chapel Hill, Durham, Morrisville, and Raleigh)*
• N.SEA. Oyster Co (Hampstead)*
• Native Prime Provisions (Cashiers)
• SeaCow Mobile Meat & Seafood Market (Raleigh)
• Seaview Crab Company (Belville, Cameron, Sanford, and Multiple Locations in Wilmington)
• Sticky Bottom Oyster Company (Hatteras)
• White Oak Oyster Company (South Durham Farmers Market)

NC Oyster Trail Events

You can learn about the NC Oyster Trail at these events held on our coast and elsewhere throughout the state:

• North Carolina Seafood Festival: This event in Morehead City is a tremendous celebration, typically held at the beginning of October.
• NC Oyster Festival: The NC Oyster Festival takes place in mid-October and offers music, fun events like shuck-offs and cook-offs, and more! Ocean Isle Beach in Brunswick County hosts the event, another reason to visit.
• NC Oyster Week: Each October, the NC Department of Natural and Cultural Resources collaborates with the NC Oyster Trail, North Carolina Sea Grant, and the NC Coastal Federation to present events throughout the state!
• Oyster Roasts and Fundraisers: Annual oyster roasts, fundraisers, and similarly themed one-off events occur throughout the year. NC Oyster Trail members prepare their tasty products and promote their excellent work at these events.

Do you know of any other NC Oyster Trail-friendly events to share? Kindly let us know in the comments section or by email!

More Ways to Experience the NC Oyster Trail

Beyond all the events, the restaurants, raw bars, and farm tours, these educational centers and institutions are crucial to spreading the NC Oyster Trail’s message:

• Bald Head Island Conservancy: This non-profit offers guided kayak trips through Bald Head Creek’s oyster beds. You can also volunteer for oyster reef restoration with the BHIC.
• Dare County Arts Council (Manteo): One unique stop on the NC Oyster Trail is the Dare County Arts Council. The artists within this organization love to incorporate oysters (and other marine themes) in their works.
• Hatteras Island Ocean Center (Hatteras): Whether you’re staying on Hatteras Island or nearby Ocracoke Island, this is an ideal place to visit on the Outer Banks. Programs include kayaking through salt marsh and close-up looks at wild oyster beds.
• NC Coastal Federation (Multiple Locations): The NCCF is one major player in the NC Oyster Trail, and this non-profit organization is deeply involved in restoring and protecting our coastal waters. Volunteers and support are always welcome!
• NC Estuarium (Washington): The wonderful coastal town of Washington hosts the NC Estuarium. The center offers exhibits on North Carolina’s oysters and oyster farming.

More Themed Trails

Themed trails are a fun way to explore North Carolina, and there are even more beyond the NC Oyster Trail.

More Things to Do in Eastern North Carolina