Our Savage Blonde oysters are cultivated in floating bags and typically take 3-4 years to reach harvest size. Every two weeks during the spring, summer and fall seasons each bags is turned out of the water for two days. We do this to control any predators and also to tumble the oysters within the bags to improve shape, meat quality, and shell thickness. Each year the oysters are taken out of the bags and tumbled for resizing and to inspect overall performance. Any oysters that are overstocked or growing too slowly are transferred to one of our bottom cultivation sites. During the winter the bags are sunk to the bottom and remain on site underneath the ice.