Since Michael Gilman took out his first leases in 2010, almost 100 percent of the cage-grown oysters that he produces for Indian River Shellfish were sold to restaurants and other wholesale accounts.
“Some people would come to the dock to ask about buying oysters so we set up a white board on our delipidated oyster shack where people could leave orders,” recalls Gilman. “It was just these little one-off sales, never something we counted on for income.”
The global coronavirus pandemic changed all that. At the same time restaurants closed and wholesale accounts canceled orders, calls started coming in from customers who wanted to purchase fresh shellfish, direct.
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