Quality and Safety
Who Oversees Our Operation
Multiple state and federal agencies regulate Alaska oyster farming to protect both the environment and your safety:Alaska Department of Fish and Game — Transport permits and disease-free spat certification
Army Corps of Engineers and U.S. Coast Guard — Navigation and environmental compliance
Alaska Department of Natural Resources — On-water lease management
Alaska Department of Environmental Conservation (ADEC) — Food safety protocols, water/oyster testing, and inspections
What We Do to Keep Oysters Safe
Clean water, certified and tested
Our oysters are harvested from waters certified as clean by ADEC. We send water and oyster samples for regular testing following ADEC protocols, and our facilities and records are inspected by ADEC and the FDA for compliance with state and federal regulations.
Complete traceability
Every shipment is tagged with our certification number and harvest details. Any restaurant or retailer selling our oysters must keep that tag on record for 90 days—it's your assurance that you're getting properly handled, traceable shellfish. If you're unsure whether you're being served Jakolof Bay Oysters, ask to see our tag!
Temperature control from harvest to you
We process our oysters with a HACCP plan (Hazard Analysis Critical Control Point) in place, with special attention to temperature control at every step. From the moment they come out of the water until they reach you, we're monitoring conditions to keep them safe.
We eat what we sell
There have to be some perks to a farmer's life! We taste test our oysters regularly and we hold ourselves to high standards. But here's the reality: oysters are like pistachios. Every once in a while, one sneaks through that doesn't meet the mark, and it's hard to tell from the outside what's inside.
That's why we pack 13 in a dozen—so you can confidently discard anything that's not perfect. Trust your senses. If an oyster smells off when you shuck it, or doesn't look right, don't eat it. We're counting on you to be discerning, and we give you that extra oyster so you never have to serve less than a perfect dozen.
⚠️ Important Health Advisory
Consumer Advisory: As in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams, and mussels. If you suffer from chronic illness of the liver, stomach, or blood, or have immune disorders, do not eat these products raw.
— Interstate Shellfish Sanitation Conference
This includes individuals taking antacids, which can change stomach pH and reduce your body's ability to combat naturally occurring bacteria in raw foods. The immune-compromised, elderly, young children, and pregnant women should avoid raw shellfish. When in doubt, cook them—they're delicious that way too.