Lowcountry Cups Oysters from Green Pond, SC
Location: Green Pond, SC
Farmer: Trey McMillan (owner), Sean O'Hanlon (manager)
How They’re Grown: Lowcountry Oyster Co. is South Carolina’s largest floating cage farm, located in the heart of the ACE basin; a 350,000 acre estuary that is federally protected wetlands. The land surrounding the farm isn’t developed, so there’s essentially no run off.
7-9 foot tides push billions of gallons of seawater through the growing areas twice a day providing fresh water and a buffet of nutrients. After 10-14 months, the oysters are ready for harvest.
How They Taste: Cute, clean, light tan shells are filled to the brim with meat. Super salty! Super sweet! The fresh salinity of a handful of summer sea beans, and buttered brioche swiped through some chicken gravy. Hell yeah.
Story: Today is your lucky day – you’re about to crack into one of South Carolina’s most beloved and infamous oysters! Lowcountry Oysters (or LowCo’s as they are oft referred to as) are not only delightful to eat, they’re grown by one of the sweetest and most charming farmers you’ll ever meet.
Growing up in Mount Pleasant, SC, Trey spent his summer days fishing, crabbing, and inhaling oysters at local roasts. He was a commercial fisherman for about 13 years before a 2017 trip to the Chesapeake inspired him to try something new and pivot to oyster farming. At 30 years old he decided to leverage his house, quit his fishing job, and put it all in on oyster seed and gear. Nearly 20 years later and he’s now the Vice President of the South Carolina Shellfish Growers Association and South Carolina’s State Representative for the East Coast Shellfish Growers Association, and about the only guy who can acceptably say that his oysters are “the best three inches you’ll ever have.”
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Lowcountry Cups Oysters from Green Pond, SC
Lowcountry Cups Oysters from Green Pond, SC
Location: Green Pond, SC
Farmer: Trey McMillan (owner), Sean O'Hanlon (manager)
How They’re Grown: Lowcountry Oyster Co. is South Carolina’s largest floating cage farm, located in the heart of the ACE basin; a 350,000 acre estuary that is federally protected wetlands. The land surrounding the farm isn’t developed, so there’s essentially no run off.
7-9 foot tides push billions of gallons of seawater through the growing areas twice a day providing fresh water and a buffet of nutrients. After 10-14 months, the oysters are ready for harvest.
How They Taste: Cute, clean, light tan shells are filled to the brim with meat. Super salty! Super sweet! The fresh salinity of a handful of summer sea beans, and buttered brioche swiped through some chicken gravy. Hell yeah.
Story: Today is your lucky day – you’re about to crack into one of South Carolina’s most beloved and infamous oysters! Lowcountry Oysters (or LowCo’s as they are oft referred to as) are not only delightful to eat, they’re grown by one of the sweetest and most charming farmers you’ll ever meet.
Growing up in Mount Pleasant, SC, Trey spent his summer days fishing, crabbing, and inhaling oysters at local roasts. He was a commercial fisherman for about 13 years before a 2017 trip to the Chesapeake inspired him to try something new and pivot to oyster farming. At 30 years old he decided to leverage his house, quit his fishing job, and put it all in on oyster seed and gear. Nearly 20 years later and he’s now the Vice President of the South Carolina Shellfish Growers Association and South Carolina’s State Representative for the East Coast Shellfish Growers Association, and about the only guy who can acceptably say that his oysters are “the best three inches you’ll ever have.”
California Prop 65 Warning
Original: $140.00
-65%$140.00
$49.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Location: Green Pond, SC
Farmer: Trey McMillan (owner), Sean O'Hanlon (manager)
How They’re Grown: Lowcountry Oyster Co. is South Carolina’s largest floating cage farm, located in the heart of the ACE basin; a 350,000 acre estuary that is federally protected wetlands. The land surrounding the farm isn’t developed, so there’s essentially no run off.
7-9 foot tides push billions of gallons of seawater through the growing areas twice a day providing fresh water and a buffet of nutrients. After 10-14 months, the oysters are ready for harvest.
How They Taste: Cute, clean, light tan shells are filled to the brim with meat. Super salty! Super sweet! The fresh salinity of a handful of summer sea beans, and buttered brioche swiped through some chicken gravy. Hell yeah.
Story: Today is your lucky day – you’re about to crack into one of South Carolina’s most beloved and infamous oysters! Lowcountry Oysters (or LowCo’s as they are oft referred to as) are not only delightful to eat, they’re grown by one of the sweetest and most charming farmers you’ll ever meet.
Growing up in Mount Pleasant, SC, Trey spent his summer days fishing, crabbing, and inhaling oysters at local roasts. He was a commercial fisherman for about 13 years before a 2017 trip to the Chesapeake inspired him to try something new and pivot to oyster farming. At 30 years old he decided to leverage his house, quit his fishing job, and put it all in on oyster seed and gear. Nearly 20 years later and he’s now the Vice President of the South Carolina Shellfish Growers Association and South Carolina’s State Representative for the East Coast Shellfish Growers Association, and about the only guy who can acceptably say that his oysters are “the best three inches you’ll ever have.”
California Prop 65 Warning
