Discovering the Best Oysters from Morro Bay Oyster Company Morro Bay CA

Morro Bay Oyster Company in Morro Bay, CA is a renowned destination for oyster enthusiasts. They offer a wide variety of oysters to suit every taste and preference.

Their oysters are harvested from the pristine waters of Morro Bay, ensuring a fresh and sustainable product. The company's commitment to quality and sustainability is evident in every aspect of their operations.

One of the standout features of Morro Bay Oyster Company is their diverse selection of oyster varieties. From the sweet and briny Pacific oyster to the more robust and buttery Olympia oyster, there's something for everyone.

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Morro Bay Oyster Company has a rich history that dates back to the 1930s. By 1935, over 70% of the 2,300-acre Morro Bay was allotted for oyster growing.

The company's early success was largely due to its innovative farming methods. Farmers scattered seed oysters from boats at high tide and harvested them by hand at low tide after about two years.

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This labor-intensive process required a lot of patience and dedication. The farmers would carefully tend to the oysters, waiting for them to mature before harvesting.

In the mid-20th century, Morro Bay faced a significant challenge when trade with Japan was cut off during WWII. However, the company adapted quickly and obtained seed from Washington state.

This change in supply helped Morro Bay become the leading oyster producing area in California. In 1964, the company's production peaked at nearly 250,000 pounds of shucked oysters harvested during the year.

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The Morro Bay oyster company takes water quality very seriously. Regular water quality testing is conducted to ensure the shellfish are not exposed to high concentrations of pathogens or biotoxins.

Samples are collected monthly and after rainfall events, as runoff can bring bacteria and other pathogens into the bay. The farms are required to close seasonally for most of the winter, when rainfall is typically the highest.

The California Department of Public Health compiles the results from water quality sampling into an Annual Sanitary Survey Update Report for the shellfish growing areas. In the most recent report, no biotoxin concentrations were reported above closure limits, and seasonal closures have proven effective at keeping bacteria concentrations below exceedance thresholds.

Here's a brief summary of the bacteria (Fecal Coliform) status in Morro Bay shellfish growing areas:

This information is crucial for ensuring the oysters are safe to eat and the aquaculture industry can continue in Morro Bay.

The California Department of Public Health (CDPH) conducts regular water quality testing in Morro Bay to ensure the shellfish are not exposed to high concentrations of pathogens.

Samples are collected monthly and after rainfall events, as runoff can bring bacteria and other pathogens into the bay.

In the most recent report, covering the 2021-2022 season, no biotoxin concentrations were reported above closure limits.

Seasonal closures have proven effective at keeping bacteria concentrations below exceedance thresholds.

There were no bacteria concentration violations from the local wastewater treatment plants.

There were also no reports of illicit discharge from vessels docked in the bay.

The CDPH compiles the results from water quality sampling into an Annual Sanitary Survey Update Report for the shellfish growing areas.

This report is used to reevaluate pollution sources and management practices to ensure the oysters are safe to bring to market.

The bay's waters are regularly tested for fecal coliform, a type of bacteria that can indicate the presence of pathogens.

The results of these tests are used to determine whether shellfish harvesting is permitted in a particular area.

Morro Bay's shellfish industry is a big deal, and it's all thanks to the bay's clean waters. The California Department of Public Health regularly tests the waters to ensure they're safe for shellfish farming.

The bay's waters support two commercial oyster farms, Morro Bay Oyster Company and Grassy Bar Oyster Company, which sell their products locally and beyond. Oysters grown in Morro Bay are known for their unique flavor, and the industry depends on a reliable supply of clean water.

To determine the water quality, the CDPH monitors the fecal coliform bacteria status in the bay. Fecal coliform bacteria can be a sign of pollution in the water, so it's essential to keep an eye on it.

The oyster industry in California has a long history, dating back to the Gold Rush. Initially, oysters were shipped from Washington state to meet the demand of easterners who wanted familiar foods.

Here's a breakdown of the shellfish lease areas and bacteria status in Morro Bay:

The map above illustrates the lease areas where shellfish can potentially be grown. The green hashed areas show locations where water quality is clean enough for harvesting, while the orange hashed areas show sections with a history of poor water quality or a lack of data to assess conditions.

Morro Bay is one of the few areas on the California coast with its own source of local oysters. The Morro Bay Oyster Company and Grassy Bar Oyster Company grow Pacific oysters in the bay's waters for sale in markets and restaurants.

There are approximately 73 acres available for oyster farming, which is only 3% of the bay's total acreage. The aquaculture industry depends on clean water, and the California Department of Public Health (CDPH) is responsible for determining if the water quality in the bay is suitable for growing oysters.

The CDPH considers levels of bacteria in the water at the oyster farming sites when determining water quality. This is a crucial factor in ensuring the health and safety of the oysters being farmed.

Morro Bay's oyster industry began to flourish in the late 19th century, with the completion of the transcontinental railroad allowing for fresh eastern oysters to reach the west coast in just three weeks.

Morro Bay is fortunate to be one of the few areas on the California coast with its own source of local oysters. The Morro Bay Oyster Company and Grassy Bar Oyster Company grow Pacific oysters in the bay's waters for sale in markets and restaurants.

Pacific oysters can tolerate a wide range of temperatures, from 8 to 22 degrees Celsius (46.4 to 71.6 degrees Fahrenheit). They can even grow and thrive in environments with temperatures higher than their ideal range.

The ideal salinity for Pacific oysters is 24 to 28 parts per thousand, but they can tolerate salinities as low as 5 parts per thousand. This adaptability has made them a popular choice for oyster farming in Morro Bay.

There are approximately 73 acres available for oyster farming in Morro Bay, which is only 3% of the bay's total acreage. This limited space requires careful management to ensure the water quality remains suitable for oyster growth.

The California Department of Public Health (CDPH) is responsible for determining if the water quality in the bay is suitable for growing oysters. One of the measures they consider is the levels of bacteria in the water at the oyster farming sites.

Oyster farming in Morro Bay has a rich history, dating back to the Gold Rush era when eastern oysters were shipped to California by boat from Washington state.

Olympia oysters are a keystone species in the intertidal zone due to their ability to improve water quality and provide important habitat for other species.

They can live in waters that are up to 71 meters deep and within a temperature range of 6 to 20° Celsius, making them a hardy and adaptable species.

The Olympia oyster was so abundant in Morro Bay prior to the arrival of European settlers that the Chumash people relied on them as a major food source, highlighting their importance to the local ecosystem.

Unfortunately, Olympia oysters have been threatened throughout their range by habitat loss, disease, pollution, and overharvesting, which began with the California Gold Rush in the late 1840s and continues to this day.

Oysters are a great example of an eco-friendly food source. They don't eat ground-up fish like other farmed seafood, instead filtering plankton from the water.

Their filtering ability clarifies the bay, making the water cleaner and giving eelgrass the light it needs to grow. Eelgrass buffers the shoreline from erosion, keeping the water even purer.

Raising oysters can be a rewarding experience, with the added benefit of seeing sunsets and sunrises from your "office" - Mother Nature.

The Olympia oyster is the only oyster native to the Pacific coast of North America, including Morro Bay.

They can live in waters that are up to 71 meters deep and within a temperature range of 6 to 20° Celsius.

Prior to the arrival of European settlers, the Olympia oyster was so abundant in Morro Bay that the Chumash people relied on them as a major food source.

Olympia oysters are found in bays and estuaries from Southern Alaska to Baja California.

Their lifespan is thought to be about ten years.

The bay where Morro Bay Oyster Company operates is protected by Morro Rock and a sand spit, creating calm waters perfect for oyster production.

Oysters need a bit of turbulence to stay healthy, so the strong winds and waves in the bay are actually beneficial. They help to separate the oysters and prevent them from becoming a "brick" by sticking together.

The water in the bay is rich in minerals from the volcanic soil, which gives the oysters a deeper flavor profile.

Fresh water from aquifers and creeks adds sweetness to the oysters, while nutrients from the deep ocean shelf bring even more flavor.

The shallowness of the bay is also crucial, as it forces the oysters to clamp shut during low tide and then open up to feed and absorb oxygen when the tide comes back in.