From Tide to Table

DK Connemara Oyster

On a recent trip to Ireland, I think I ate fresh oysters, every day. I love their salty tang and for some reason, maybe because I was on vacation they seemed to be even stronger with the Irish Sea flavors. Packed with protein, zinc, B12, omega-3 and other nutrients, oysters are part of my healthy diet. Plus. raw oysters rake up only 40 calories per slurp, this for me, is dining guilt-free!  And the bonus is bivalves don’t require resources to feed; not only do they lower the impact on the environment, they enhance it.

Bivalves such as oysters, mussels, clams and scallops already have green credentials, thanks to their ability to clean polluted water. Now, some researchers are arguing that they can even mop up carbon dioxide as well. 

But these briny bivalves are more than a culinary treat; they provide significant environmental benefits and are one of the most sustainable farmed seafood’s. As oyster populations disappear, habitat protection and reef restoration efforts around the world have become more important than ever. Western Ireland produces 10 thousand tons of oyster annually.

So, when the opportunity came to visit one of the oldest Irish Oyster Farms on Ballinakill Bay, I jump in with both feet! Here at the end of a long narrow road jutting out on a peninsula is a concrete building with a manmade vast tank to protect the babies, at one time this started it all.   David Keane and his team took over the farm in 2014, but have respected its long history and heritage as the License dates back to 1893. And. have consistently produced the highest quality oysters that 50% are shipped worldwide. At any one time, DK has 18,000 bags floating in their water leases.

DK Connemara Oysters are members of Origin Green, the sustainability program for the food and drink industry in Ireland, organized by the Irish Government through Bord Bia. “We are proud to be one of the 22 producers of Taste the Atlantic, a tasting trail along the Wild Atlantic Way.

Oyster farming isn’t just about tossing a few mollusks into the water and hoping for the best. It’s a carefully orchestrated dance between nature and human ingenuity, with oyster baskets and cages playing the lead role. But these basket bags are heavy and cumbersome to toss about thus being the major work of the cold-water farmers. Their work time is dependent on the tides not a normal 9 to 5 routine. Plus, oysters are picky with the water flow, salinity, nutrients and movement.

At DK Connemara Oysters you have a system for the age groups, like a baby sprats are coddled because it takes three years before they are ready to slurp. These babies are susceptible to predators like crabs and starfish. The teenagers and the mature ones who need that muscle training in stronger flowing deep waters, as we were told to have strong enough muscles to keep the shells tightly closed during transport. There are precise goals and conditions for growing the best and Mother Nature always has a say.

DK has gone further and are using a new system that was originated in Australia in 1989 using long round cylinder baskets on a longlines, allowing the wave and wind action to turn the baskets naturally. It’s a game changer! Cutting dramatically the time the farmers need to be in the cold waters shaking and turned the heavy mesh bags at low tide. Some farmers swear by baskets because they mimic the natural conditions oysters would experience on rocky shorelines, exposure to air at low tides leading to a firmer, tastier product. Some farms even use a mix of both, switching between baskets and cages depending on the oyster’s growth stage. It’s all about giving these little bivalves the best possible life—so they can give us the best possible flavor. 

Imagine a world where oyster baskets and cages are equipped with sensors, monitoring water quality and oyster growth in real time. Some farms are already testing this, using tech to optimize feeding zones and reduce labor. Drones are being used to inspect cages, and biodegradable materials are replacing plastics in basket designs. The goal? To make oyster farming as efficient and eco-friendly as possible. Because at the end of the day, it’s not just about producing delicious oysters—it’s about doing it in a way that gives back to the oceans. 

Next time you slurp down a fresh oyster, take a second to appreciate the journey it took to get to your plate. Behind every briny bite is a network of oyster baskets and cages, hardworking farmers, and an ecosystem working in harmony. 

One of the most enjoyable experiences! Book online. Oyster Tour | DK Connemara Oysters | Oysters | Wild Atlantic Way

Favorite spots to enjoy these Connemara beauties: In the countryside near Galway City, there is a seafood destination set in a 250-year-old thatched cottage. At Moran’s on the Weir, when the weather is cooperating, you can slurp oysters and raise glasses of Guinness at a picnic table with a view of the water.

Lough Inagh Lodge is a peaceful country house retreat overlooking the waters of one of Connemara’s many lakes. Two features draw me here again and again: the local oysters and the cozy rooms named after Irish writers, such as Samuel Beckett and George Bernard Shaw.

In Dublin visit The Seafood Café in the heart of the Temple District a company dedicated to promoting sustainable fishing practices. Welcome to The Seafood Cafe - The SeafoodCafe