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Watch: What It Takes to Run an Oyster Farm

Sushi chef David Bouhadana visits Moro Bay

On this episode of Shokunin, host and sushi chef David Bouhadana dons rubber pants and wades into the Pacific to learn more about oyster farming — specifically, the work of Moro Bay Oyster Company owner and manager Neal Maloney and his team.

Located just off California’s central coast, Moro Bay Oyster Company began as a production farm servicing a larger outfit called Tomales Bay Oyster Company, located nearly 300 miles to the north. After studying marine biology and working at institutes in Oregon and Mexico, Maloney was hired to run the Moro Bay branch of TBOC in 2004, and took it over from the company completely in 2008. Today, Maloney and his team approaches the art of oyster farming from a scientific standpoint, raising and selling 750,000 Pacific Gold oysters per year. Watch the video above to learn more about the oyster farming process and the team at Moro Bay.

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