Alaska's rural areas witness the expansion of oyster farming by Kodiak Ocean Bounty in remote Alaska.
In the heart of Alaska's Kodiak Island, the small coastal town of Larsen Bay is making waves in the aquaculture industry. With a population of just 34 (as per the 2020 census), the town is home to Kodiak Ocean Bounty, an oyster farm run by Erik O'Brien.
Kodiak Ocean Bounty is more than just a business for O'Brien; it's a family affair. The O'Brien family, including two daughters, live and work on the farm, nurturing millions of oysters each year. The farm's success is evident in the quality of their produce - O'Brien's oysters are renowned for their deep, hard, non-splintering shells and their buttery, briny, and sweet taste.
In 2023, Kodiak Ocean Bounty planted 4 million oysters in Larsen Bay. The farm's growth is not limited to the oyster population; the business itself is expanding, currently employing nine people and aiming to grow. O'Brien is not only creating jobs for the local community but also working to help Larsen Bay acquire a floating upweller system, a move that will further support the harbor and aquaculture growers in the area.
The upweller system is crucial for maintaining a consistent food supply for the oysters, particularly during the winter months when natural plankton production decreases. Larsen Bay has partnered with the Alaska Department of Fish and Game and the National Oceanic and Atmospheric Administration (NOAA) to secure ownership and funding for this system.
The farm in Larsen Bay grows Pacific oysters, a species not native to Alaska but thriving in the area due to its abundant plankton and cold water. This species choice is strategic, as Pacific oysters grow well in Alaska's summer but do not grow in the winter, resulting in a year-round harvest of uniquely sweet oyster meat.
Climate change is not a stranger to Kodiak Island. O'Brien's salmon operation has felt its impacts, and warming waters are creating a longer growing season for oysters, both an opportunity and a threat for Kodiak Ocean Bounty. Despite these challenges, O'Brien remains optimistic, hoping to expand Kodiak Ocean Bounty into a multi-species operation, growing shellfish, seaweeds, and marine invertebrates.
O'Brien's oysters are primarily sold through a shellfish cooperative in Homer, catering to the tourist industry. His oysters have even been profiled in NOAA's Tide to Table series. O'Brien believes the best way to enjoy his oysters is raw, with a splash of hot sauce and a squeeze of lemon.
As O'Brien looks to the future, he hopes that young people, including his daughters, can see themselves as part of a larger, climate-resilient industry in rural communities. He sees Kodiak Island as a marine economy with a maturing fishing industry, and he's working to ensure that it continues to thrive, creating jobs and sustaining the community of Larsen Bay.
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