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The Story of Our Oysters

July 15, 2011

Though we introduced our oysters as the “pearl” of South Korean and Chinese seafood, the oysters we humans eat are not the same oysters that are famous for pearl making. In fact, pearl oysters aren’t true oysters; they come from a different family of bivalve mollusks. But who’s counting?

Oysters harvested in Fuzhou, China (Photos by Dustan Hoffman / Crown Prince)

Oysters harvested in Fuzhou, China (Photos by Dustan Hoffman / Crown Prince)

You Are What You Eat

Oysters are known, if not for an outwardly attractive appearance, for their “delicate, toothy texture, rich flavor, and salty liquor.”  In short, they are delicious. This is helped by their diet, which includes a constant wash of plankton and fresh green algae coming through their gills. This healthy diet helps create that wonderful texture and flavor, and it also makes oysters a source of calcium, iron and protein.

Dustan Hoffman in Fozhou, China - Oyster beds

Crown Prince President Dustan Hoffman overlooks the Fuzhou oyster farm in China, Spring 2011

Calm, Clear Waters

Our oysters come from the shallow waters very near to the shores of mainland China and the island peninsula of South Korea. These shallow waters are calm and clean, which makes for a higher quality oyster (and a great place to visit when we go to inspect our products on the ground).

Here, they are farmed in carefully managed fisheries, which allows this plentiful species to be sustainably harvested.

Shoreside location also allows a close eye to be kept on water conditions so that harvest is timed just right – when the oysters are fat and at their peak for flavor.

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