For Cainnon Gregg, 2018 started out as a great year. After leaving his job as an installation artist to become a full-time oyster farmer in Wakulla County, Florida in 2017, Gregg began raising small oysters in baskets or bags suspended in the shallow, productive coastal waters of Apalachicola Bay.
Raising oysters “off-bottom” this way takes a lot of time and money, but has a big potential payoff. They are destined for the high-end raw bar market, where offerings are denoted by specific appellations, like “Salty Birds” (Cainnon’s oysters), “Navy Coves” (from Alabama) and “Murder Points” (also from Alabama), and can retail for twice the price of oysters harvested from traditional on-bottom reefs.
When Hurricane Michael made landfall at Mexico Beach, Florida, on Oct. 10, 2018, it dealt a devastating blow to this nascent industry. Preliminary reports indicate significant damage and heavy crop losses. Raising oysters by any method is not an easy job, but if off-bottom farming can become established along the Gulf Coast, it could give the industry a much-needed boost, give consumers more choices, and provide a new stream of environmental benefits.
The United States produces multiple species of oysters, but historically the eastern oyster (Crassostrea virginica) has accounted for over 70 percent of total harvests. The Gulf Coast generally accounts for 80 percent of those, with production generating US$1 billion in annual revenues.
Louisiana is the national leader in oyster production, with a handful of other states vying for second place, including Washington, South Carolina and Texas. However, when states are ranked by value per unit – that is, total value over total landings – states like Massachusetts, Maryland and Virginia dominate.
This is partly due to regional differences in how oysters are grown and marketed. Traditional harvesting of oyster reefs on the sea bottom still dominates in the Gulf region. These oysters are generally sold as a commodity, appearing on menus as simply “oysters” or “Gulf Coast oysters.”
Elsewhere, most oysters come from off-bottom farming and tend to be marketed under the names of specific reefs, growers or appellations. Off-bottom oyster farming has been a major driver in the growth of marine aquaculture production nationally.
MA Office of Travel and Tourism/Hanks, CC BY-ND
The Gulf’s first commercial off-bottom farms started up in Alabama and Louisiana in 2010. Today more than 50 farms are operating in Florida, Alabama and Louisiana, with permits pending for others in Mississippi. Harvest data are limited, but in Alabama alone, eleven farms collectively reported nearly $2 million in sales in 2016. In recent years Alabama has ranked among the top five states in per-unit value.
Reasons to diversify
Raising off-bottom oysters is good for more than oystermen’s bottom lines. Oysters improve water clarity by filtering out phytoplankton, thereby removing nitrogen from the water column. They also provide forage grounds and habitat for fish and act as breakwaters, protecting nearby shorelines.
Off-bottom farms deliver the same types of benefits as traditional on-bottom reefs, although in slightly different ways and at different times, depending on local conditions and farming methods. In our view, raising oysters in multiple ways is beneficial because it avoids putting all of our eggs in one basket, so to speak, and makes the industry more resilient.
We come at this topic from different perspectives. Daniel Petrolia focuses on the economics of coastal resources and natural hazards. William Walton directs Auburn University’s Marine Invertebrate Fisheries, Restoration and Aquaculture Lab. We have worked together since 2011 to better understand oyster habitats, evaluate market opportunities and identify and tackle challenges for the new industry. Disaster preparation and recovery clearly are top priorities.