The World is Their Oyster

When Isabelle Boyer discovered a newfound passion for farming oysters, she decided to turn her hobby into work and teamed up with her life partner, Danielle Elia, forming a business partnership as well. Danielle was excited to bring her expertise as a marketing manager to the table to spread the word on their new company, High Tide Oyster Co.

After Isabelle, a fulltime child therapist, had expressed the desire to find a side gig working in the great outdoors, a friend suggested working on an oyster farm. Isabelle took that recommendation and ran with it. Teaming up with the Barnegat Oyster Collective, a NJ-based organization of independent oyster farms that work together, Isabelle received extensive training in the entire farming process. She takes pride in explaining the whole operation. “Oysters start out as seeds; once [they] are a certain size, farmers place them in floating cage systems where the farm beds are. The oysters are tended on a daily basis for about a year or more, depending on the style of farming.”

While Isabelle and Danielle continue to work with the Barnegat Oyster Collective for weddings, they also source their shellfish from the Collective for their own events which include house parties, backyard barbecues, and pop-up events. “We bring the raw bar; we shuck the oysters on sight. I torch oysters, clams, and we do shrimp cocktail…we bring another element of seafood,” Danielle explains. High Tide Oyster Co. offers two-hour service with an add-on option as well as the choice of a raw bar with shucking on sight or a prearranged shuck board, a display similar to a charcuterie board but featuring all shellfish.

When it comes to oysters, there’s an intricate process involved in consuming them that people appreciate even more after working with Danielle and Isabelle. “It’s fancy like wine. There are many different flavor profiles and different techniques…I teach people how to shuck if they’re interested,” Danielle happily says. Though their busy season is summertime, “Oysters don’t go away as the weather gets colder; they grow quicker when the water is warm. If anything, they get better because oysters reach maturity as the water gets colder,” Danielle explains. High Tide Oyster Co. is very mindful of handling the shellfish in a safe and proper manner and recognizes the importance of food safety when it comes to handling the oysters. “We have to make sure that not only are we delivering a pleasant experience, but the seafood is safe to consume which, above all, is the most important part,” Danielle states.

In addition to the business aspect of things, High Tide Oyster Co. places emphasis on community outreach and has collaborated with several local businesses on LBI. The company provided oysters for the Coquina Jam and was thrilled to donate a percentage of proceeds to the female surf organization. In addition, the ladies participated in Shuckfest in Philadelphia and set up a stand during the Sunday Bazaar at Yaatree Bazaar in Barnegat Light. Plans are underway for shucking appearances at a few local breweries and future pop ups at surf shops and vendor markets as well.

Danielle and Isabelle are proud to be a part of the island community and are grateful for the support from other local businesses. “It’s like rising tides raise all ships. LBI has always been, at the root of it, a small community…Being a tourist town, we all understand we’re in this together,” Danielle explains. With future plans to expand their team and long-term goals which include opening an oyster bar on the island, Danielle and Isabelle enjoy the “lifestyle that comes with living in the area.”

With big plans and high hopes for the future, Danielle and Isabelle find happiness in seeing how much people enjoy oysters. “We’re having a good time just shucking oysters and it’s great. [We] don’t really think of it as work; it’s rewarding and so much fun to have people open their homes and let us share this little piece of happiness.”

About High Tide Oyster Co.: You can keep up on their latest updates by following their Instagram. You can also visit their website to learn more about their services and to book an event.

About the writer: Brielle Bleeker has been vacationing on LBI since childhood and is happy to continue the tradition with her husband and children. As a freelance writer, Brielle has published articles related to books, travel, food, and wellness. She counts down all year long to summertime on the sandbar.