This Boutique Shellfish Is Taking Over the Sunshine State

Weathered picnic tables by the beach. Red cafeteria trays, sleeves of saltines, squeeze bottles of cocktail sauce. Smoke curling from the grill as oysters sizzle — a true taste of old Florida. You can still find it, but the wild oyster beds that once fed these moments were closed in 2020, victims of overharvesting and polluted waters.

In their place, a new industry took root: oyster farming.

Oyster farming demands hard work — flipping cages, tumbling, and harvesting — but for Brandon Smith, farmer and owner of Grayson Bay Oyster Company, it’s a rewarding escape. “I wake up early, see the sunrise, work in the water. It’s thrilling to go from putting in the seed to seeing someone try my oysters for the first time. For me, it tastes like home, no matter where I am — it’s Pensacola in a bite,” he said.

“Buy local” is more than a slogan for Florida’s oyster farmers — it’s a fight to show consumers the worth of a new kind of oyster. Cainnon Gregg, owner and farmer at Pelican Oyster Company, added, “If you care about Florida’s coast, cleaner water, and a healthier environment, supporting local oyster farms is such a simple way to help — people already love oysters, so why not buy the ones that help our communities thrive? We argue about what’s ‘local,’ but the truth is, real local businesses — like the guy at the dock trying to send his kid to college — need our support.”

Most farmers can be booked for events, as with Grayson Bay’s Mobile Raw Bar, which travels near and far and, if you’re lucky, has some of Smith’s homemade Yuzu Kosho and Shallot Mignonette. Many farms also sell directly to customers — most harvest to order and can supply them with fresh oysters after a quick phone call or website inquiry. Here are some other ways I like to slurp them across the state.

What are farm-raised oysters?

Unlike wild-harvested oysters that spend their lives in muddy bottoms, farm-raised oysters are prized by chefs for their uniformity and clean taste. They begin life at a hatchery, where they grow from seed into fingernail-sized babies that are deployed on a farm to be tended and tumbled until ready for harvest.

“Farmed oysters grow just like they would in the wild, hanging in baskets and feeding on algae,” says Coleman Jernigan, executive chef of The Citizen in Alys Beach, Florida. “But the coolest part is the science behind it. Marine biologists grow these heirloom oysters, figuring out how to work with nature to make them cleaner and better. It’s pretty awesome — they should be proud.”

When is oyster season?

The simple answer is all day, every day. Farmed oysters are highly regulated and handled with the highest levels of food safety. Rapid refrigeration starts at 11 a.m., and they can’t be out of the water for more than four hours — these are not oysters that sat on somebody’s boat for four hours or all day in the back of a truck.

“If they are farm-raised, they are not seasonal. Eat them whenever you want,” says Adrianne Johnson, executive director of the Florida Shellfish Aquaculture Association. “And isn’t it worth spending the extra dollars to get local Florida farm-raised, instead of the dredged-up oysters from out of state?”

How to eat Florida oysters, according to the pros

With nuanced flavors that vary from place to place, all farmers agree, “Eat them naked.” Cypress Point Oyster even has a t-shirt emblazoned with the advice. Gregg likes them raw with a traditional mignonette or on a cracker with his favorite local hot sauce, Full Earth Farms, which you can buy right on his website when you order a bag of Salty Birds.

Tour Florida oyster farms

There is no better way to introduce yourself to Florida’s craft oysters than taking a guided farm tour and hearing the story of this keystone species from the grower.

Southern Oyster Farms

Book a 1.5-hour tour guided by Captain Cole, the owner and farmer of Southern Oyster Farms, and the legendary OysterMom, Keller, the first to farm in Oyster Bay. They lead small groups of up to six people through the Apalachee Bay, watching for birds, dolphins, and sea turtles while Keller tells the story of oyster aquaculture in Florida, from permits and hatcheries to harvest and distribution. When the group arrives at the farm, they tie up and show passengers the nuts and bolts of oyster husbandry. Then comes the best part: shucking (with a little lesson for the adventurous) and eating oysters right out of the water.

“These tours highlight the farmers’ commitment to protecting our coastal waters while cultivating a premium product that supports a thriving network of businesses. We emphasize the oyster’s remarkable ability to filter water, provide habitat for countless species, and serve as an excellent source of protein,” says Keller. “What other creature offers so much while benefiting the environment? The oyster enriches both our tables and our oceans.”

Cypress Point Oysters

“Want oysters from the Forgotten Coast? Come to the farm — taste Shiny Dimes, Salty Birds, and more,” says Jody. “You get to come see a complete end-to-end processing facility. And you get to interact potentially with four to five different oyster farmers at one location.”

Visitors to Cypress Point Oysters will see how oysters grow — from tiny spat to full-grown beauties. Tour the leases, visit the ghost forest, and learn how the farm helps keep the bay clean. Afterward, enjoy a tasting paired with some bubbles and local beer. If you’re not ready to leave, you can also rent a cozy two-bedroom cabin.

“It’s rustic — you’re staying right on an oyster farm, not next to a five-star restaurant,” says Jody. “You’ve got a full kitchen, a kayak to paddle, and if you’re up for it, we’ll even put you to work on the farm.”

Restaurants, raw bars, and seafood markets

The most reliable way to guarantee a taste of Florida oysters is to visit a restaurant or raw bar dedicated to supporting the state’s farms. “Every time you eat an oyster, you’re tasting the body of water it came from. So if you’re visiting Panacea, Tallahassee, or St. Teresa, it makes sense to try the local oysters — it’s a way to connect with the place, immerse yourself in the culture,” says Gregg. 

Some spots plan special events around Florida oysters that take guests beyond the menu. The Helm Provisions & Coastal Fare in St. Petersburg not only stocks Calusa oysters but also hosts a collaborative dinner out on the sandbar at high-top tables, surrounded by the water they are grown in, sharing the farmer’s story.

Atlas Oyster House shucks up a fun evening titled “The World is Your Oyster.” Executive chef Jason Hughes serves a five-course meal that begins with an amuse-bouche of Grayson Bay oysters topped with Gulf seafood ceviche and progresses through baked, smoked, and fried dishes. But the one that stuck with me weeks after I tried this adventure? The chocolate oyster — a luster-dusted chocolate oyster shell is filled with chocolate mousse and a whimsical strawberry-passionfruit mignonette. Keep an eye on the restaurant’s social media for the next one.

Make it an evening by booking one of the sweet Houseboats of Seville Harbour, moored up just outside Atlas — right in the center of all Pensacola has to offer. The boats feature full kitchens, bathrooms, and dining areas. Personal watercraft dockage, a common grill deck, and a fish-cleaning station are also available.

No matter what part of the state you find yourself in, somebody has some fresh oysters from Florida waters. Check these other spots out.

• Florida restaurants serving locally farmed oysters

  • Stubborn Seed, Miami
  • Sunny’s, Miami
  • The Tides Seafood Market and Provisions, Safety Harbor
  • Frenchy’s Stone Crab and Seafood Market, Dunedin
  • Gulf Coast Crab and Seafood, Sarasota
  • The Ruskin Seafood Market, Ruskin
  • Spanish River Grill, New Smyrna Beach 
  • Rogue Wave Wine Bar, New Smyrna Beach
  • Grand Marlin, Pensacola
  • Keeper’s Bistro & Bar, Port St. Joe
  • Sage, Tallahassee
  • Rae’s, Tallahassee
  • The Osprey, Orlando
  • Knife & Spoon, Orlando
  • Sassafras, West Palm Beach
  • Driftwood, Boynton Beach
  • Crabby’s Oyster Bar, Jensen Beach
  • Stage Kitchen & Bar, Boca & Palm Beach Gardens

Breweries championing oysters

Beer and oysters are a natural match, so why not try a beer brewed with oysters for the ultimate pairing? Dunes Brewing in Port Orange offers an oyster stout, brewing each batch with 300 Sharkbite Oysters. The roasty dark beer has just enough brine from the oysters to make it interesting. Across the state, Odd Colony Brewing Company produces a pilsner brewed with and named after Grayson Bay’s iconic Tidal Guide oysters. Get a pint on draft or, even better, buy a six-pack to go — the can features a local artist’s rendition of the Grayson Bay farm at sunset, so you have a built-in souvenir. 

Many breweries around the state partner with local oyster farmers for pop-up events, where you can enjoy a local brew while the farmer shucks and shares stories. Calusa Brewing Company, in Sarasota, hosts pop-up events in collaboration with Tampa’s Calusa Oyster Company. 

Oyster City Brewing, once a plankholder in Apalachicola, has a new home in Tallahassee and hosts events with several farms, including Osceola Oyster Company. The brewery even has a designated cooler for Osceola Oyster pickup, “It’s a natural fit that celebrates our shared love for community, craft, and coastal flavor,” says Marie Fraser, co-founder and farmer. You can find Osceola oysters at pop-up events at other local breweries, including Amicus Brewing Ventures, Lake Tribe Brewing Company, and DEEP Brewing Co.

Attend an oyster festival

Slurping oysters, checking out art, listening to live music, all in one place? Yes, please! Festivals are one of the easiest ways to sample some briny bivalves and often supply a dose of local culture. 

Crafted

A weekend event in Alys Beach, Crafted is hands-down my favorite of the year. The festival kicks off with an evening of Emerald Coast Storytellers and then progresses through an old-fashioned Firkin Fête, Spirited Soirée where you can slurp Florida oysters alongside libations from small-batch makers and artisans, and the pinnacle (in my opninion), the Experiential Mixology Dinner Series. In 2024, the event hosted a Mezcal and Oyster pairing that brought together Lou Bank of Sacred Agave and John Harney of Serenoa Shellfish for an evening of education, storytelling, and delicious drinks and bites, exploring the merroir and terroir of two handcrafted products. Although the farm will change from year to year, festival organizers have committed to highlighting Florida oysters.

Panacea Beer and Oyster Festival

Woolley Park, nestled on the waters of Dickerson Bay in Wakulla County, serves as the setting for this March event. The Panacea Beer and Oyster Festival is free and open to the public, with the option to purchase unlimited beer sampling. All beer ticket proceeds go to the Panacea Waterfronts Florida Partnership that works to revitalize the local community. Florida State Coastal and Marine Lab sets up recycling bins to collect shells that will go back in the waters to build artificial reefs, and though the lineup changes year to year, expect plenty of locally raised farm oysters.

Riverpalooza

Just up the road in Apalachicola, Riverpalooza takes over the waterfront for a day filled with live music, coastal clean-up activities, raffles, environmental speakers, and lots of fresh Water is Life oysters grown right there in Apalachicola Bay. Xochitl Bervera, co-owner and farmer, adds, “Our oysters are grown with love and respect. We are proud to be part of building a sustainable, equitable, delicious local food system.”

Newbies have also entered the scene this year. Sharkbite brought its shucking skills to Oyster Fest at Dunes Brewing and the Ocala Oyster Festival. Longtime festival St. George Island Brewfest introduced Rattlesnake Cove oysters to the lineup.