Today I experienced packaging and delivering an order of oysters. The sellable oysters are stored in the freezer between 40 and 45 degrees Fahrenheit. For each order of 100 oysters, two feet of the black polymer netting is cut. I secured one end of the bag with a metal clip and then placed the bag over a cut in half traffic cone. I turned the cone over and poured the oysters straight into the bag, the cone acting as a funnel. Finally, I secured the bag with a zip tie and the oyster information tag containing the date, oyster count, seller, type of oyster, etc. Today, I got to deliver the weekly 10 bag order to Novara, a restaurant in Milton, MA. Although a very easy task, making a food delivery was new to me. Kelsey and I drove the Duxbury Oyster van with an air-conditioned compartment, keeping the oysters at the ideal storage temperature. Driving the van is definitely something to get used to as you can't see anything out the back! When we arrived at the restaurant, we walked in through the back kitchen door, placed the bags in the restaurant's walk in-freezer, said hello to the chefs, and drove back to the shop. Super easy!
