The First Stage
Umishi oysters start their journey in a hatchery in La Paz, Baja California, Mexico. This hatchery has COFEPRIS certification.
NOTE: the FDA and the CFDA perform audits in Mexico to make sure plants follow COFEPRIS and FDA standards.
1
Broodstock Conditioning
Adult oysters (broodstock) are kept in tanks where water temperature is gradually increased to produce spring/ summer conditions.
2
Broodstock Spawning
Oysters are then placed in individual shallow basins where temperature is spiked. This thermal stress triggers the oyster to release its gametes—eggs and sperm—into the water, initiating the spawning process.
3
Fertilization
The fertilized eggs are collected, washed, and moved into large holding tanks where larvae develop freely in the water, beginning their journey toward maturity.
4
Larvilculture
Also known as larvel rearing, is the specialized process of nurturing newly hatched, immature larvae through their most fragile stage. This ensures high survival rate and healthy growth.
5
Feeding and Maintenance
The free-swimming larvae consume massive amounts of micro-algae specifically cultivated in the hatchery.
Every few days, our larvae are carefully drained and collected on fine screens for thorough inspection. Then transferred into freshly cleaned tanks filled with sterile, filtered seawater.
6
Settlement
Once the larvae develop a "foot", they are ready to attach themselves to a hard surface. We put sand on the inside of the tank walls which allows the larvae to latch onto a surface and develop into spat (baby oysters).
Once they reach 1-5mm. the spat are transported to our oyster production farm.
Harvesting & Distribution
In this next stage, the oysters are moved to our FDA certified grow out (also in Baja California).
1
Aquaculture Retrieval Method
Umishi farmers cultivate oysters in longline bags, using fine mesh (HDPE) with 2mm to 5mm openings. This controlled environment allows spat to develop into well-formed oysters, as the mesh prevents clustering during critical growth stages and ensures consistent quality from seed to harvest. This process takes a few months.
2
Sorting and Culling
Once the oysters meet the legal harvest size, the oysters are removed for processing and washing. The sizes Umishi oysters come as follows:
2.5-3" — ideal for raw consumption
3-4" — ideal for raw consumption or grilling
4" & up — ideal for BBQ or grilling
3
Cleaning
Umishi farmers thoroughly wash the oysters to remove mud, sand, and algae. We tumble each oyster to break away thin outer edges, creating uniquely deep cups. They're then soaked in clean, salted, cold water tanks to purge any remaining internal sand or debris.
4
Harvest
Our oysters are harvested twice weekly, ensuring peak freshness from Baja California waters to your table. This rhythm keeps our supply pristine and our commitment to quality uncompromised.
5
Cold Chain and Distribution
Umishi oysters are then transported to our FDA approved facility in Northern Baja California. Here they are packed and exported within a few hours to the US market. They are distributed by our parent company, Kasmart USA Inc.
6
Oyster Safety
Umishi maintains rigorous food safety protocols at every stage. Our oysters are held at precise temperatures, handled under strict regulatory oversight, and shipped with cooling gel packs to preserve peak freshness from harvest to your table.
Explore our Learn section for detailed information on freshness verification, compliance standards, and our sourcing practices.