Quality Waters. Great Taste. Sustainably Grown.

Cultivated North Carolina Shellfish More Bang for the Shuck Since 1858, North Carolina has allowed When you choose cultivated North growers to lease public waters for commercial Carolina shellfish, you’re not just getting a shellfish production. nutritious, sustainable resource — you’re also In our coastal waters, independent growers supporting local economies and shellfish cultivate oysters and clams through a method growers’ livelihoods. known as marine , or . This includes growing oysters in cages or bags. • Learn more about this growing industry: Cultivated N.C. shellfish are a wise go.ncsu.edu/shellfish consumer choice. • For shellfish recipes, visit:marinersmenu.org .

If you’re considering consuming raw shellfish, remember:Any raw food can potentially contain bacteria or Support for this publication includes funding viruses that can make people ill, particularly from North Carolina Sea Grant and the individuals with weakened immune systems. North Carolina Policy Collaboratory. Those with chronic health issues should avoid Photos by Baxter Miller and Vanda Lewis. eating raw or undercooked shellfish. UNC-SG-19-15 ncseagrant.org • nc-seafood.org Ever bitten into a juicy oyster or clam Great Taste Sustainably Grown grown in North Carolina waters? Tasty, right? Perhaps you’ve heard of terroir — the Shellfish aquaculture is easy on the It’s no secret that N.C. shellfish are a boon combination of soil, climate and other environment. To raise oysters and clams, to the taste buds. What’s more, enjoying local environmental factors that gives different growers don’t need to add feed or fertilizer. oysters and clams supports local economies wines distinctive tastes. Similarly, shellfish have The shellfish get all the nutrients they need and environmental sustainability. merroir. Their flavor reflects characteristics of from plankton, which they filter from the water their growing waters, such as salinity and the through their gills. Quality Waters type of plankton present. This method of filter feeding has an added To ensure that North Carolina shellfish “More subtle complexities are identifiable benefit: It improves water quality. Oysters and are safe to eat, the state’s Division of Marine the more you eat and taste oysters from a clams remove excess carbon and nitrogen , or DMF, regularly samples water in variety of locations,” says Craig Love, chef from the water as they feed. shellfish harvest areas for potential disease- and founder of Surf House Oyster Bar and “Oyster aquaculture gear also serves as causing bacteria. The presence of such bacteria Restaurant in Carolina Beach. habitat for juvenile , further aiding the could make shellfish unsafe to eat. Ask your local grower or fishmonger for health of the environment,” says Katherine When necessary — say, after a heavy rain or information about where shellfish were raised McGlade, founder of Slash Creek Oysters, severe weather event — the state will temporarily or harvested. located in Pamlico Sound off Hatteras Village. close certain harvest areas to protect public Were they in deep water near an inlet, With shellfish aquaculture, “it’s as health. Areas reopen once testing indicates that for example, or in shallow water by a marsh sustainable as it gets,” says Ryan Bethea, water quality is satisfactory again. bed? founder of Oysters Carolina, based in Harkers “North Carolina has very good water “Those details are going to give you a Island. quality in the areas where cultivated shellfish much better understanding as to what you “We’re not taking anything out of the water are grown,” says Shannon Jenkins of DMF. are tasting and why,” Love says. that we’re not putting in, generally speaking.”