Press

A crop of young farmers sets out to change the Lowcountry’s summer oyster scene

Barrier Island Oyster Co. grows Sea Clouds in the swift waters between Edisto and Seabrook islands, not very far from the Atlantic, where the water has a high salinity. “It tastes of the marsh and it’s supple,” says Jared Hulteen, who worked at DNR for 10 years before leaving in 2016 to pursue mariculture.

- The Post & Courier

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Barrier Island Oyster Company: A Taste of the South Carolina Lowcountry

If you have ever traveled along the South Carolina coastline, you are aware of the clusters of oysters in the beds that line its marshes, but you may not know that single-shell, cup oysters are not available naturally in S.C. waters.

- South Carolina ETV

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The Lowcountry is Our Oyster

Maybe it’s the hint of pluff mud, waft of spartina grass, or salty liquor of brackish estuaries - Our oysters taste like home.

- Charleston Magazine

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Local oyster farming operations enhance holiday menus

“We’re all kind of in it together,” says Jared Hulteen of Barrier Island Oyster of efforts to take pressure off the wild single stock.

- The Post & Courier

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Tank to Table: How Single Oyster Mariculture Works

“We’ve had a lot of oyster companies reach out to us,” says Will Fincher, chef de cuisine at The Obstinate Daughter on Sullivan’s Island. “The Sea Clouds are great. We roll through them quickly. They’re sold in only a few places, so they’re a hot commodity.” 

- Coastal Heritage Magazine

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What’s the McCrady’s Experience After Sean Brock’s Departure?

The original Brock menu had uni and foie gras, but now there’s Barrier Island oysters and local garlic crab prepared to tasting menu standards.

- Eater Charleston

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