Our community recognizes the importance of protecting our water quality, and has worked fiercely with local governments to make sure that it remains one of the highest in the country. In fact, Florida has designated it one of its “Outstanding Florida Waters.”
Water coming off of a clam bag as it’s pulled off the bottom of the lease onto the boat.

For example, Cedar Key successfully enacted a community wide plan to remove all septic tanks from the island to prevent any unwanted contamination. In addition, it has refurbished its storm water draining system to treat rainwater run-off. Cedar Key has also worked to educate its population on the importance of maintaining our pristine water quality through Florida Friendly landscaping, and less use of fertilizers and pesticides that can seep into the water system.

One of the big contributors to our coveted water quality is the lack of development in our area due to the fact that the State and Federal governments own most of the land on either side of Cedar Key, and they have designated it for conservation uses only.

Over the years we have been actively involved in local politics to give the commercial fishermen a voice, and to protect the water quality in our area for generations to come. Recently Heath served as a board member of the Suwannee River Water Management District, and was Mayor of Cedar Key.

In today’s world of high dollar values and ceaseless development on water front property, good water quality doesn’t just happen. It is accomplished only with the diligent and concerted efforts of everyone. Cedar Key Seafarms is committed to protecting our waters, and to doing everything we can to maintain our high water quality.

In recent past, fish farms have gotten a bad name because of the chemicals and antibiotics they use on their products, and because of other negative environmental impacts such as the threat they often pose to the smaller fish populations used to feed their farm raised fish.

We want you to know that Cedar Key Seafarms does not practice that kind of aquaculture. In fact, our clam and oyster farming is 100% natural and environmentally sustainable. Our products are planted on our leases in the waters off Cedar Key. We use nothing artificial on our products, and all nutrients that make them grow come to them in their natural habitat directly from the sea. Also, clams and oysters eat algae so no small, wild fish are depleted from our natural ecosystem as we grow our business and produce more clams and Pelican Reef Oysters.
Heath pulling the boat over clam bags on one of our leases during a very low tide.

In fact, oyster and clam farming is very environmentally friendly. Bivalves, shellfish such as clams and oysters, eat by filtering microscopic algae and other small particles from the water. This filter feeding process helps clean the water. A single oyster cleans over 15 gallons of water a day, and a small oyster farm can clean around 30 to 100 million gallons of water each day. Wow! When the water is cleared of the microscopic particles that block the sun’s rays, the grasses and reefs so critical to our ecosystem thrive creating more habitat for all marine life. In fact, our planted oyster and clam bags create their own type of reef habitat for millions of crabs, fish, snails, and the like. Our leases are teaming with life. Clam and oyster farming also relieves the pressure off the wild oysters and clams so that they are not depleted by overharvesting, giving them time to recover naturally.

Aquaculture is a good thing for us, our consumers, and the environment.

Live Clams and Oysters:

• They should close tightly when tapped.
• Discard any that don’t close; this is an indication that the shellfish are dead.
• They should have a mild odor, similar to the ocean.
• They should be free of cracks.
• They will remain alive for up to seven days in the refrigerator when stored at a constant 41 degrees F in a container with the lid slightly open.
• Drain excess liquid daily.
• Clams should never be placed directly on ice.
• Shellfish should never be immersed in water for storage purposes.
• Shellfish should never be exposed to sudden temperature change.

Shucked Oysters and Clams:

• They should have a fresh odor when freshly shucked.
• A clear, slightly milky or gray liquid should surround freshly shucked oysters.
• Refrigerate shellfish in a sealed container on ice or in the coldest part of the refrigerator.
• Store shucked shellfish for up to 5 days.

General Handling of Shellfish:

• Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
• After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
• Always marinate seafood in the refrigerator.
• Discard marinade; it contains ray juices which may harbor bacteria.
• When marinade is needed for basting reserve a portion of marinade before adding raw seafood.
• Wash live shellfish thoroughly under cold running water prior to cooking.

Cooking Shellfish

Cooking Oysters:

• Steamed or grilled oysters: cook until shell opens.
• Shucked oysters: bread and fry in oil for 3 to 4 minutes at 375 degrees F.
• Shucked oysters: bake for 10 minutes at 450 degrees F.

Cooking Clams:

• To grill clams: Place about 4 inches from hot coals. Grill for approximately 10 minutes or until clams open.
• To roast clams in oven: Place on a baking sheet on the middle rack. Roast at 350 degrees F for approximately 10 minutes or until clams open.
• Serve roasted and grilled clams in shells with melted butter or sauce.
• Clams become plump and opaque when thoroughly cooked.

Nutritional Value of Oysters: (Values for approx. 4oz. [114 grams] of raw edible portions) Calories: 80 Calories from fat: 20 Total Fat: 2 g Saturated fat: .5 g Cholesterol: 55 mg Sodium 190 mg Total Carbohydrates: 4 g Protein: 9 g Calcium: 10%DV Iron: 45 %DV Omega-3 Fatty Acid: .61 g Cedar Key Seafarms Clams

Nutritional value of Clams: (Values for approx. 4oz. [114 grams] of raw edible portions) Calories: 50 cal Calories From Fat: 10 cal Total Fat: 1 g Saturated Fat: 0 g Cholesterol: 45 mg Sodium: 65 mg Total Carbohydrates: 3 g Protein: 10 g Calcium: 8 %DV Iron: 20 %DV Omega-3 Fatty Acid: 0.15 g

 

 

(Issued by the Florida Department of Agriculture and Consumer Services; www.freshfromflorida.com)

“If you eat raw oysters you need to be aware that certain health conditions put some people at risk of serious illness or death and these people should not eat raw oysters. Vibrio vulnificus is a bacterium that occurs naturally in marine waters. It is not a threat to most healthy people, but Vibrio vulnificus can cause sudden chills, fever, nausea, vomiting, blood poisoning and death within two days in people with certain medical conditions…

Fully cooking oysters completely kills the bacteria, so you can continue to enjoy oysters in many cooked preparations. When dining at restaurants, order oysters fully cooked if you have one of the risk conditions. Eating raw oysters with hot sauce or while drinking alcohol does NOT kill the bacteria.

You are at risk of being infected by Vibrio vulnificus if you have any of the following conditions:

• Liver disease, either from an excessive alcohol intake (two to three drinks daily), viral hepatitis or other causes. (Liver disease will put you at increased risk for Vibrio vulnificus infection from raw oysters. The risk of infection is 200 times greater for individuals with liver disease than those without liver disease.)
• Iron disorder hemochromatosis.
• Diabetes.
• Cancer.
• Stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use).
• Immune disorders, including HIV infection long-term steroid use, e.g., asthma and arthritis

If you are an older adult, you may be at greater risk of having these conditions than a younger person. If you are or think you may be in any of these risk categories, you should not eat raw oysters. If you are unsure of your risk check with your doctor.”