Okay, so here's the whole process of Greg's work involves. 1st the oyster boats bring their loads up the intercoastal canal from the reefs out in the Gulf. The intercostal canal was built in the early 1900's for the oil fields to protect ships during hurricane season.
Motivatit seafood's property backs the canal and here's one of the boats they use. It's an 85 foot boat named after Greg's grandma "Miss Joyce."
They just scoop all the oysters up in these big rakes and then clean them and dump them into 100lb sacks which are weighed back at the warehouse.
Then a guy uses a mini-crane hung from the ceiling which measures each oyster sack. The boats who bring them in are suppose to make sure they each weigh 100lbs, but sometimes they only load them to like 95lbs so they can squeeze a few extra bags out of the load. Greg use to do that by hand from 3am - 6pm during the summers during high school. No wonder he played O-Line at Snow. After they're unloaded the oysters are cleaned off and put in crates in the SHUCKING ROOM.
In the shucking room a guy loads this little conveyor belt which carries 300 oysters into a cylinder about a foot in diameter and 4 feet tall.
Then they pressurize the cylinder to 3600 psi which kills the bacteria and separates the oyster from the shell (the most time consuming part of "shucking" the oysters). That is their patented process which creates the "perfect oyster." It also saves them a ton of time and money on day laborer "shuckers."
Then the cylender is emptied onto this table where the "shuckers" separate out the oysters into different sizes and open them up and cut out the meat.
Looks kind of gross at first...
Smells even worse later...
Some of the meat is frozen with Nitrous Oxide and placed on "the half shell;" which are the perfectly shaped oysters. Restaraunts pay the most for these.
Here's the big tank of Nitrous Oxide outside the cooling room.
They then ptu them in these nice little trays and stick them in the freezer to sell them year round.
So these "oysters on the half shell" are th emost profitable item the company has.
Motivatit seafood's property backs the canal and here's one of the boats they use. It's an 85 foot boat named after Greg's grandma "Miss Joyce."
They just scoop all the oysters up in these big rakes and then clean them and dump them into 100lb sacks which are weighed back at the warehouse.
Then a guy uses a mini-crane hung from the ceiling which measures each oyster sack. The boats who bring them in are suppose to make sure they each weigh 100lbs, but sometimes they only load them to like 95lbs so they can squeeze a few extra bags out of the load. Greg use to do that by hand from 3am - 6pm during the summers during high school. No wonder he played O-Line at Snow. After they're unloaded the oysters are cleaned off and put in crates in the SHUCKING ROOM.
In the shucking room a guy loads this little conveyor belt which carries 300 oysters into a cylinder about a foot in diameter and 4 feet tall.
Then they pressurize the cylinder to 3600 psi which kills the bacteria and separates the oyster from the shell (the most time consuming part of "shucking" the oysters). That is their patented process which creates the "perfect oyster." It also saves them a ton of time and money on day laborer "shuckers."
Then the cylender is emptied onto this table where the "shuckers" separate out the oysters into different sizes and open them up and cut out the meat.
Looks kind of gross at first...
Smells even worse later... Some of the meat is frozen with Nitrous Oxide and placed on "the half shell;" which are the perfectly shaped oysters. Restaraunts pay the most for these. Here's the big tank of Nitrous Oxide outside the cooling room. They then ptu them in these nice little trays and stick them in the freezer to sell them year round. So these "oysters on the half shell" are th emost profitable item the company has.
I wonder why they let Greg drive the forklift around them??? 
Here's what a crate of oysters looks like... I don't know why I'm including this picture.
Greg is amazing!!! 
Once the oysters are shucked the shells are conveyed outside the building into trucks. They use oysters for everything.
Even as a base for pouring concrete. Greg's Dad says they work great because they're hollow and they hold the concrete "cupped" into shape. this is for the floor and wall of the new building where they'll freeze the "half shell" oysters.
Here's what a crate of oysters looks like... I don't know why I'm including this picture.Greg is amazing!!! 
Once the oysters are shucked the shells are conveyed outside the building into trucks. They use oysters for everything.
Even as a base for pouring concrete. Greg's Dad says they work great because they're hollow and they hold the concrete "cupped" into shape. this is for the floor and wall of the new building where they'll freeze the "half shell" oysters.
2 comments:
so what is his job? does he work for that company? i would assume if they let him drive the forklift around. so my question is where do all the pearls go? i know some of the oysters have to have pearls in them...
what?
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