The condition of the water quality around the oyster farm is of absolute importance to the oyster producer.
Irish Premium Oysters products are produced to class A standard, i.e. where shellfish register less than 3 faecal coliforms per gram and are therefore permissable for direct human consumption.
The grade "A" classification waters of Donegal are regulary tested by the Department of Marine and our mollusc grading, purification and dispatch unit is approved by the Department of Marine.
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On a weekly basis, the Oysters are tested for ASP (Amnesic Shellfish Poisoning toxins) and DSP (Diarrhetic Shellfish Poisoning toxins) by the Marine Institute of Technology.
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| Process of Growing Oysters: |
Year One:
Bags are turned and shaken three times by hand during summer months and towards the end of the year the oysters are graded. They are now ready for the market.
They are returned to our holding site for 4-6 weeks to increase the shelf-life of the oyster.
Year Two:
The bags are turned three times by hand to produce a superior quality oyster. The oysters are graded during the winter.
Year Three:
Same process as year two.
Year Four:
Seed is purchased in the summer.
Average weight 1.2 gr, 8 mm in size.
Result: An attractive shaped hard oystershell, with a succulent meat content. |
