Compared to the oyster population in the Bay and tributaries that was present in the late 19th century, only about 1 percent of that number is present today.
The challenges are still very real, however.
OYSTER SPAT FESTIVAL FULL
“The beds should be more full because fewer oysters were taken from them last season,” Lingerman said.Īdditionally, looking to a brighter future, the Maryland Department of Natural Resources issued a report earlier this year that showed an encouraging amount of healthy oyster spat being set in areas where oyster restoration has been made a priority. Restaurants are open, boosting the demand, and the wild beds are replenished to a certain extent. The dockside price per bushel went from approximately $40 in the 2019-20 season to $30 in the 2020-21 season, making it difficult for commercial oystermen to break even after fuel, labor, licensing, and equipment expenses.Įarly indications are that oysters will be plentiful and in demand this season. Without restaurants, the product demand went down, the prices went down, and nobody made any money on oysters last winter.” “There weren’t any restaurants open and we weren’t able to wholesale like we did in the past. “I think there’s a good chance this will be a much better season, just because of how bad last season was with COVID,” Lingerman said. 1 and Chris Lingerman, co-owner of Chester River Seafood, which buys from local commercial oystermen, is anticipating a good season. on Main Street, features day-long music, crafts, and a Kids Kourt, but the bivalve is king as both wild-harvested and farm-raised oysters share the stage just as their harvesters share the waters.
OYSTER SPAT FESTIVAL FREE
The annual free street festival, celebrated from 10 a.m.-4 p.m. No part of the industry has endured as many recent trials as the harvesting of oysters, but there is reason for optimism as the new season begins, and as the annual “return” of the oyster is celebrated this Saturday, Oct. The challenges and hardships of earning a living on the water is a reality that stretches back generations for Kent County watermen in general, and particularly those from the Rock Hall area, where the Bay and its tributaries have been a traditional lifeblood for the small, working town. The event returns Saturday after a year’s hiatus due to Covid. “We’re really excited to be part of the community,” he said.Kent County commissioner Ron Fithian, left, and Sherbert Sisco shuck oysters during the 2019 Rock Hall FallFest. Hog Island owner John Finger had attended past festivals before, but never doing so with his own business. The festival also had some newcomers like Hog Island, a Tomales Bay-based oyster company that has opened up a oyster seed site off of Samoa.
This time around they came prepared, with Parker finishing the four dozen shellfish in 2 minutes 58 seconds - yes, that’s 16 oysters a minute.Īs to Parker’s technique, he said, “I just love oysters,” adding in an unprintable quip. The team had come a second short last year of beating the record time of 3 minutes 24 seconds. The team that is able to take down 48 oysters in the fastest time wins.įirst to arrive were the two-year reigning champs, Stephen Parker of McKinleyville and Zach Mathieu of Eureka of team Humshuckers.
OYSTER SPAT FESTIVAL CRACK
In teams of two, the Shuck and Swallow competition works by having one shucker crack open the shells and the other person eating them. First District Humboldt County Supervisor Rex Bohn returned to lend a hand on the grills.īut the steamed clams seemed to beat out the oysters in the end, with her selling out of the item about halfway into the day.Īfter David and Jenny and The Sweet Soul Band finished their set, a truly fulfilling competition began. While the chefs worked to impress judges in the oyster tasting contest, pairs of brave eaters prepped for the Shuck and Swallow competition with one duo seeking to hold onto their two-year title. Within booths bordering the plaza boundaries, chefs and volunteer shuckers manned the grills to entice customers with an array of different bivalve creations, ranging from the traditional raw oyster with lemon and garlic butter to oyster sushi stocked with toasted nori, scallions and plum sauce. We’re really fortunate Humboldt Bay has some of the nicest shellfish anywhere in the world.” “They’re clean, they’re fresh, and honestly from this area, there isn’t a better food. “They’re the taste of the ocean,” said Greg Dale of Coast Seafoods. Packed to the brim with ravenous festival goers, the Arcata Plaza rollicked to the sound of live music, smoking grills and the clack of spent shells. Champions were made, records were shattered, but mainly, a whole mess of delicious oysters were slurped down at the now quarter-century old Oyster Festival in Arcata on Saturday.