How your oysters are farmed

When it comes to eating oysters, the journey from the ocean to your table is one that requires a wealth of skills, training, and attention.  

Hana Nelson of Afishionado Fishmongers in Halifax, Nova Scotia, knows first hand how much work goes into raising these oysters for market.    

“It’s pretty incredible what farmers have to do and how much work it is to get these little guys to market and keep them alive,” says Nelson. “Some oyster farmers say that an oyster that they have on their farm they’ve personally touched at least ten times over the course of its four or five years on their farm.”      

The farmers who supply Afishionado Fishmongers treat each oyster with an extreme amount of care, ensuring they’re clean, uniformly shaped, and healthy. In Nova Scotia, the cold waters of the Atlantic Ocean make for pristine growing conditions and produce oysters that taste as beautiful as they look.    

The fact that these farmers are all doing this behind the scenes in beautiful Nova Scotia speaks volumes to the quality upheld by Afishionado Fishmongers. They take all the necessary steps to ensure the oyster you eventually cover in lemon and horseradish is the best you’ve ever tasted. 

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