

Strict regulations on the wild fishery limit one person per boat and the oysters must be harvested by hand, using only long, rake-like tongs. The fishers carry a small gauge that allows them to quickly determine if the oysters are of harvestable size. Those too small are tossed back. Buyers arrive in the afternoon with refrigerated trucks to purchase the oysters as the tongers come to shore.


Retail/ Experiential tourism