Representing the needs of aquaculture and the environment

Introduction to Marketing Oysters

In this 29-minute video of a workshop presented by Bob Rheault in 2015, you'll learn about:

  • Niche marketing cultured oysters for the raw bar—what top chefs demand and how to ensure you get paid for your hard work;
  • Differentiating your product on qualities other than price in the marketplace and adapting your marketing pitch; and
  • How to target key buyers and get maximum return.

What Does the Oyster Consumer Want?

In short: quality, consistency, cleanliness, food safety, shape, flavor, year-round availability, timely shipping, attractive packaging and a nice name.

Selecting Shellfish

Learn some tips from the pros.


Many shellfish growers offer tours of their farms along with tasting experiences.