Cedar Key Florida
Our family has been working on the water off the coast of Cedar Key, Florida since the late 1800’s.
We love the water, and value it not only for our livelihood, but also for its everlasting beauty and richness of life.
We are blessed to have the sea as our partner as we work together to farm raise amazing tasting, clean, high quality clams and oysters. And, we do it in an environmentally sustainable manner. The uniqueness of our products lies in the extra steps we put into caring for them to perfect their taste, uniformity, and cleanliness. Our efforts better enable the Cedar Key waters to do their job of providing nutrition for growth and the quintessential flavors of the sea.
100% Fresh Daily
To raise high quality, great tasting clams in an environmentally responsible manner through continual innovation, hard work, and prioritized customer service.
Cedar Key Seafarms has been farm raising hard shell clams (Mercenaria, Mercenaria) since 1995. We’ve worked hard to perfect our growing techniques and quality standards to produce outstanding clams for our customers. They are wonderfully sweet, firm and plump with the perfect amount of saltiness.
We sell our clams at wholesale in the following sizes*:
- Cherrystone – approx. 3-4 per pound, 2 inch hinge
- Middleneck – approx. 7-9 per pound, 1 1/4 inch hinge
- Littleneck – approx. 10-13 per pound, 1 inch hinge
- Pasta – approx. 18-25 per pound, 3/4 inch hinge
*Sold in 50 count bags. However, we are more than happy to accommodate different bag counts upon request.
Cedar Key Seafarms is a Wholesale Distributor. We do not sell to the public.
What’s In a Legacy?
The Davis family comes from generations of commercial fisherman who have earned their living working on the water. If you have ever spent time with a commercial fishermen, you will have experienced our unique culture that balances livelihood with an inborn respect and passion for nature and the sea. This culture raises men and women who are tenaciously hard working, able to withstand unbearable working conditions, intuitively knowledgeable of the weather and the sea, capable of fixing just about anything, and fiercely family oriented as we carefully pass on our legacy from generation to generation. We know that we have to nurture these skills and attributes because when working on the water our survival may one day depend on them.
Mike and Heath Davis, father and son, own and operate Cedar Key Seafarms. In building our company, we have fully incorporated all the knowledge, skills, standards and heritage we have been given from our forefathers. The type of work we have done over the years has evolved from off-shore fishing, net fishing, stone crabbing, and owning and operating fish houses, to clam farming after the enactment of the Florida Net Ban in 1995, and oyster farming in 2012 at the onset of the wild oyster fisheries disaster in our area.
The Davis family heritage is what keeps us growing, adapting and thriving on the water no matter the changes or challenges we face. It’s what makes us always choose to take the extra mile to arrive at a better result, even when we don’t have to. And, it’s the guarantee to our customers that when you buy Cedar Key Seafarms clams and Pelican Reef Oysters you will be receiving the best the sea can offer with a focus on customer service that is purposefully top notch.
Cedar Key Florida
Cedar Key is a small island and fishing community located 3 miles off the west coast of Florida, population 800. It’s rather remote, and to get here you have to cross four bridges. We like it that way. Many people have discovered Cedar Key only by chance after a burst of adventure caused them to turn off Highway 19 onto Highway 24 in the hopes of finally discovering what was at the end of the road. The answer, one of the few sleepy and rustic hidden gems left in Florida…no traffic lights, and no franchise chains.
It’s one of the oldest towns in Florida, and its colorful history dates back to the days of pirates. Through the years it has been many things, but in its hey day it was a thriving deep sea port at the end of the busy Fernandina Railroad line, known for pencil manufacturing and timber. Today it is one of the top producers of farm raised clams in the country, and over the past few years it is quickly making its mark in the oyster farming world. But, no matter what Cedar Key is known for, it has always been a working waterfront, remaining one of the few legitimate fishing communities in the State of Florida.
Of most importance to our business and our customers is the fact that the waters off Cedar Key are known for their pristine cleanliness, rich estuaries, and ideal location near the mouths of the Suwannee, Withlacoochee and Wacassasa rivers creating the most ideal environment for raising clams and oysters. The river waters flow into the gulf to give our clams and Pelican Reef Oysters the perfect brininess and flavors of the sea. In addition, the nutrient filled water helps our products to grow fast, plump and healthy.
When you make your living from the water, location makes all the difference, and the tiny island of Cedar Key is the hidden gem of clam and oyster farming. One of the many reasons we love it.
Do you sell to the public?
No, Cedar Key Seafarms is a wholesale distributor. You can find our clams at your local Publix grocery store!
What’s In a Name?
Davis Seafood has evolved into Cedar Key Seafarms. We’ve done this for several reasons, but mostly because we want to incorporate everything wonderful about Cedar Key into our business as we enter the world of high-end oysters and grow outside the State of Florida.
But, no matter what our official name is, when dealing with our company you are dealing with the Davis’, and our relentless commitment to going the extra mile to produce the highest quality products, and provide the best customer service in our industry. That’s what our name has and always will stand for.
What’s In Water Quality?
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.
What’s In Sustainable Aquaculture?
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.
Buying, Storing and Handling Oysters and Clams
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.
- 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.
- 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)
Nutritional value of Clams:
(Values for approx. 4oz. [114 grams] of raw edible portions)
Calories: 50 cal
Oyster Health Advisory
(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.
- 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.”
Get IN touch
We are a wholesale distributer only.
7450 SW State Road 24, Cedar Key, Florida 32625