The California Hatcheries That Are Helping Oysters Pass the Acid Test
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Enjoyed at raw bars across the world with a squeeze of lemon, nearly every farmed oyster starts its journey the same way: in a hatchery.
“When hatcheries make baby oysters they start with the moms and pops and they end up with billions of tiny, microscopic oyster larvae that hang out in suspension for a couple of weeks in the seawater, feeding on phytoplankton,” explains Gary Fleener, a scientist-turned-director at Hog Island Oyster Co. Based in California, Hog Island is one of the largest oyster businesses in...
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