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Marketing Your Oysters

  • Identify your market
  • PRICE determined by �Market
  • Competition from �WILD Harvest
  • Getting product to �MARKET
  • Building your BRAND

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Marketing Your Oysters

RESTAURANTS

  • Half shell/raw trend
  • Feature several varieties at once
  • Interest in different flavor profiles
  • Used to buying by the PIECE
  • Prefer clean shellfish

RETAIL MARKETS

  • Accustomed to buying by the BUSHEL
  • CLEAN is a plus
  • Some turned off by “FARMED”
  • Education:�WILD vs. FARMED�PRICE / SIZE / SHUCKING / COOKING

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Events with Local Chefs

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Eco-Tourism

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Farm Tours�& Sales

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Demand is there, we need SUPPLY and VARIETY