Future Cuisine takes pride in sourcing the very best, biggest, juicy and succulent oysters, which are the best tasting in the world. The wild spawning process occurs over the New Zealand summer months (January to March). The spat is collected on timber sticks (as the Pacific Oyster prefers to attach itself to a hard surface).
These spat covered sticks are then taken back to the farms and spaced out on inter-tidal racks while hatchery spat is placed in baskets, mesh trays or bags.
The inter-tidal racks which make up an oyster farm are usually located in sheltered harbours or estuaries where the oysters are washed over by two tides a day.
This method of oyster growing is proven to be the most effective way in producing excellent quality oysters, allowing New Zealand Pacific Oysters to be grown to market size within 12–18 months.