Oyster · World 帶您認識加利福尼亞莫羅灣蚝

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莫羅灣生蚝的歷史

莫羅灣擁有悠久的歷史，作為一個繁榮的海港，美麗的海景，一個寧靜而富有成效的河口。從眾多的鳥類種群到數十個怯懦的海豹，莫羅灣一直是各種各樣生活的家園。莫羅灣的生蚝養殖始於20世紀初，自此以來一直是其豐富文化的一部分。

作為一家大型生蚝公司Tomales Bay Oyster Company（TBOC）生產農場，在舊金山以北50英里處。只有義大利在加利福尼亞州雷克斯市的零售商店供應最新品質的生蚝。

我們的創始人尼爾·馬洛尼（Nal Maloney）於2004年成立之初被TBOC聘請，負責管理他們的莫羅灣運營.Nalal在俄勒岡大學獲得海洋生物學學士學位。通過這種教育，商業和水產養殖方面的專業研究，包括在俄勒岡州的科斯灣的俄勒岡海洋生物學研究所和蒙特雷學院的研究所 - GuaymasMéxicoNeal，為這項業務奠定了堅實的基礎。然後，他在TBOC工作期間培養了自己的技能，並且在業主退休後，自2008年11月起就開始了自己的事業，Morro Bay Oyster公司。

我們公司致力於通過提供最新鮮的生蚝，在莫羅灣發展壯大的聲譽。我們的太平洋黃金生蚝手工直接從原始水中收穫，並出售給當地的餐館，還有農民市場的公眾，以及我們在莫羅灣港口的駁船。

The history of the bay oyster

Bay has a long history, as a thriving seaport, beautiful seascape, the mouth of a peaceful and productive.From many bird populations to dozens of cowardice seals, bay has been all sorts of home life.Bay oyster cultivation began in the early 20th century, since has been a part of its rich culture.

As a large Oyster Company Tomales Bay Oyster Company (TBOC) production farms, 50 miles north of San Francisco.Only Italy retail supply in the city of California rex latest quality raw oysters.

Our founder Neil Maloney (Nal Maloney) was founded in 2004, at the beginning of the TBOC employ operations. Responsible for managing their moro bay Nalal received his bachelors degree in Marine biology at the university of Oregon.Through this education, commerce and aquaculture professional research, including in Oregon Oregon coase bay Marine biology research institute and the monterey institute of the college - GuaymasMexicoNeal, laid a solid foundation for the business.Then, he works in the TBOC during develop their skills, and the owner after retirement, since November 2008 began their careers, Morro has already been Bay Oyster company.

Our company is committed to by providing the most fresh oysters, in bay growing reputation.Our Pacific jin-sheng huang oyster manual harvest, directly from the original water, and sell it to a local restaurant and farmers market, the public and our barge in the bay port.

「 太平洋 - 金生蚝 」

太平洋金生蚝是一種美麗，耐寒的物種，在Morro灣的寒冷，豐富的水域繁榮。他們的家是在加利福尼亞中部海岸發現的一個獨特的海灣，強烈的風浪和波浪相遇，從古老的火山含水層流出。元素的這種融合帶來了鹽度，溫度，營養和潮汐的不斷變化。太平洋黃金生蚝在生命中適應這些變化，並發展出強大的風味。當海岸風暴帶來雨水和鹽腌液在牡蠣床上時，太平洋黃金生蚝將會形成一個鮮明的甜瓜面。春天強烈的西北風導致在深海附近發現的冷，咸，營養豐富的水的上升流。強勁的潮汐每天兩次將水帶入農場，使我們的生蚝能夠隨著生長而爆炸，並吸收周圍的新鮮鹽水。

"Pacific - golden oyster"

Pacific golden oyster is a beautiful, hardy species that thrive in the cold, rich waters of Morro bay. Their home is a unique bay found on Californias central coast, where strong winds and waves meet and flow from ancient volcanic aquifers. This fusion of elements results in a constant change in salinity, temperature, nutrients and tides. Pacific golden oyster adapted to these changes in life and developed a powerful flavor. When coastal storms bring rain and salt to the oyster beds, the Pacific golden oyster will form a distinct melon noodle. Springs strong northwesterly winds lead to the upwelling of cold, salty, nutrient-rich water found near the depths of the ocean. The strong tides bring water into the farm twice a day, allowing our oysters to explode with growth and absorb fresh brine around them.

《 農業過程 》

太平洋金生蚝在我們的苗圃中度過了頭六至八個月的生活，每天仔細照顧。在幾乎整個時間內，它們都被淹沒了，所以我們可以確保在我們進入一個更嚴峻的環境之前，他們得到了成長和發展所需要的一切。一旦他們在苗圃已經達到了充分的潛力，我們將它們從密集儲存的儲罐中分離出來並將其轉移到我們生長的地區。他們生活在強大的網袋，允許水自由攜帶浮游生物通過農場，餵養我們所有的生蚝，當他們在袋子里長大。這些袋子固定在潮汐上升和下降的長長的浮線上。它們浮在水面之下，高於泥土，浮游生物最豐富。一貫的波浪動作使薄的新殼翻滾並塑造，形成了能夠承受大自然的壓力的深層分層的杯子。一旦潮水消退，生蚝必須緊緊地彎曲肌肉，以保持其殼體封閉，並保存內部富氧水。他們將依靠這種能力，直到潮水再次回來。在莫羅灣生蚝公司，太平洋黃金被賦予了在惡劣的海洋環境中生長的安全性，並在收穫前最終達到最高的潛力。12至18個月後，我們開始收割過程，手工分選每個生蚝，將會送給我們的客戶。那些製作成績的人將被大小分開，裝袋，並返回到我們的控股區域。他們仍然被淹沒，直到我們準備好從水中拔出來，並把它們交給你。

Agricultural process

Pacific golden oyster spent the first six to eight months in our nursery, taking care of it every day. Theyve been flooded for almost the entire time, so we can make sure they get everything they need to grow and develop before we get into a more serious environment. Once they have reached full potential in the nursery, we separate them from the dense storage tanks and transfer them to the areas where we grow. They live in powerful mesh bags that allow water to carry plankton through farms and feed all of our oysters, when they grow up in bags. These bags are fixed in the long floating line of the tidal rise and fall. They float below the surface of the water, above the earth, the most abundant plankton. The usual wave motion makes the thin new shell roll and mold, forming a deep layered cup that can withstand the pressures of nature. Once the tide recedes, the oyster must bend its muscles tightly to keep the shell closed and keep the oxygen rich. They will rely on this ability until the tide returns. Pacific gold has been given the safety of growing in the harsh Marine environment at the moro bay raw oyster company, and eventually reaches its highest potential before harvest. 12 to 18 months later, we start harvesting, manually sorting each oyster, and sending it to our customers. Those who make the grade will be separated by size, bagged and returned to our holding area. They are still submerged until we are ready to pull them out of the water and give them to you.