Farming

Get shucked buy their oysters from other farms at about 40mm in size and use the pristine waters of the d'Entrecasteaux channel to finish them into fat, 60mm + oysters. The oysters are suspended from long float lines in trays and filter nutrient out of the pure waters 24 hours per day. This process takes around 4 - 6 mths and produces a full, sweet flavoured pacific oyster. Our leases are situated right in the centre of Great Bay. They receive some the first currents entering the bay providing a rich amount of nutrient for the oysters to feed on.

Quality Assurance

Great Bay is classified as a low risk area and export approved by the Tasmanian Shellfish Quality Assurance Program. We have very little residential housing in the area which is predominantly dryland sheep grazing and no river system enters the bay. Our oysters could be classed as organic.

Our food safety management system at Get Shucked documents every harvest and tracks daily hygiene ensuring the oysters that come from a pristine environment are also harvested and delivered in a pristine environment. The plan also includes a staff training checklist and regular internal and external audits ensuring everything is thoroughly monitored.

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