GRADING

After we have collected, rollies, baskets, trays or pontoons we need to sort Oysters by size, we have access to a grading machine ( Named Betty) that automates this procedure for us, oysters are graded into several different sizes.

Small and large Culbac, These oysters are returned to the Rollies or Trays
Small Cocktail, Returned to trays for further growing.
Cocktail, Oysters Sold when ready.
Bottle Oysters, Sold when Ready
Bistro Oysters, Sold when Ready
Plate Oysters, Sold when Ready.

Uglies, and Doubles or dead Oysters are removed before they go through ?Betty?.

Ugly Oysters are named so because of the shape, difficult for processors to open, and poor seating on plates.

Double Oysters when 2 0r more oyster attach themselves to one oyster, sometimes difficult to separate, or sometimes 1 dies off.

Dead oysters, are removed during grading to provide more room for others to grow, they can also get caught in another oysters lip in turn killing it.

Constant grading and dividing stock helps with mortality rates, and helps to produce an even product.