For a decade Tom Ashton has held a fascination with Scotland's native oyster, and today has made it his mission to make the species a commercial and environmental success.
I launched Native Aqua Ltd to harness technology and innovation across the lifecycle from broodstock to harvest, in order to solve the numerous challenges faced by native oyster farmers. At the heart of our business we are crafting a world-class seafood product under the Tonn Mòr brand. The impeccable environmental credentials of native oyster farming also offer a unique opportunity to generate revenue through the growing market for blue offset credits for nutrient removal and biodiversity.
The native, or European flat oyster, was once an abundant food source in the UK and beyond, but due to overfishing and habitat loss, it has become extremely scarce. These oysters form natural reefs that stabilise sediment and provide habitats for diverse marine species. Their decline has had a significant negative impact on coastal ecosystems. However, oyster farming is inherently beneficial to the environment. The farm structures provide shelter for many species of fish, invertebrates, and algae. The process itself is sustainable - oysters require no feed, chemicals or medicines, and they produce no waste. They filter vast amounts of water, capturing nutrients and sequestering carbon. What's even more remarkable is that native oysters start spawning naturally about halfway through the production cycle. Even though only a tiny fraction of the larvae survive to adulthood, even a small oyster farm can contribute millions of settled oysters to the wild, significantly multiplying its environmental impact in a permanent and sustainable way.