MAC’S OYSTERS


GORDY McLELLAN

ABOUT
My grandfather started oyster farming in 1947 and I’ve been doing this all my life. I’m the third generation and my son works with me so he’s the fourth. It’s a family business and I hope it stays in the family. We also work with other mostly small farmers. We’re a close community.

Oysters taste different wherever you go. My Mom likes the oysters from Ship’s Point and my Dad likes the ones from Buckley Bay. I like them all: raw, cooked, every which way.

Oyster farming is completely sustainable. Like all types of farmers, we buy seed and plant it, but we don’t have to feed the oysters at all. They feed naturally off the ocean.

MAC’S OYSTERS


GORDY McLELLAN

ABOUT
My grandfather started oyster farming in 1947 and I’ve been doing this all my life. I’m the third generation and my son works with me so he’s the fourth. It’s a family business and I hope it stays in the family. We also work with other mostly small farmers. We’re a close community.

Oysters taste different wherever you go. My Mom likes the oysters from Ship’s Point and my Dad likes the ones from Buckley Bay. I like them all: raw, cooked, every which way.

Oyster farming is completely sustainable. Like all types of farmers, we buy seed and plant it, but we don’t have to feed the oysters at all. They feed naturally off the ocean.