Farming
Get Shucked buys oysters that are about 40mm long from Tasmanian nursery farms, and then uses the pristine waters of the D’Entrecasteaux channel to fatten them into 70mm+ nuggets of briny meat, ready for the table!
The oysters are suspended from long float lines in trays and filter nutrients from the water 24 hours a day until they’re ready to be harvested.
The process takes roughly 6-12 months and the end product is a full-bodied, sweet-flavoured, Pacific oyster. Our leases are situated right in the centre of Great Bay.
This means that our oysters are ideally positioned to filter the tides and currents that wash through the bay, and which provide a rich amount of nutrient for the oysters to feed on.
Quality Assurance
Great Bay is classified as a low risk area and export has been approved by the Tasmanian Shellfish Quality Assurance Program.
There is very little residential housing in the suburb of Great Bay; instead, the area is mostly dry, sheep pasture, and no river system enters the bay.
This means the water is pure and unadulterated and our oysters could be classed as organic.
Our food safety management system at Get Shucked documents every harvest and tracks a daily hygiene program, ensuring the oysters are not only harvested from, but are also processed in, a pristine environment.
The plan also includes a daily hygiene checklist and regular internal and external audits that ensure everything is thoroughly monitored.
