Carl is a fourth generation oyster farmer and although he tried carpentry, he loves the lifestyle of oyster farming. He loves the challenge of the ever-changing environment.
What makes his oysters unique is how he grows them:
“We run three vessels and three sheds with different set-ups. We keep our juvenile and mature stock separate in different areas. We like to beat them up when they are young in a surf beach like environment to make them tough and hard with a really nice deep, thick shell. I think the key to us growing good oysters is also the area where we are.”
There is a high salinity level in Smoky bay due to strong currents coming in straight from the ocean. It gives a really salty pop to the meat.
Carl has recently expanded his farm, so he does not intend on expanding in the future. He is lucky that the area he is in now produces such a large animal (he says 75-99mm across the lid!)
When he is not farming oysters, Carl is on his motorbike, fishing, or just out at the beach.