Damon started the family’s oyster business, Out of the Blue Oysters, with his mother Linda just three years ago. He’s already achieved a lot, including the skill of handling oysters without cutting himself despite not wearing gloves.
“It was one of my goals from the start. I had quite a few nasty cuts along the way,” he says.
The environmental aspect of oyster farming was compelling for Damon when he thought about joining the industry.
“There are not many things you can produce in this world that have a positive effect on the environment along the way,” he says.
While Damon says there are “too many nice things about going to work” for him to contemplate leaving the oyster industry, David finally retired in 2018.
By this time, amongst other achievements, he was a global expert in the native flat oyster species (Ostrea angasi). Today, he’s more likely to spend time simply enjoying his oysters rather than analysing them.
Unsurprisingly, David likes his oysters natural.
“I like to open them myself because I like all the flavour coming out. Part of the experience is not only the taste of the meat; the juices in the oyster add to the flavour. Some are saltier, some are creamier. Depending on where they come from and the time of the year, there are subtle variations which I enjoy.”