Why Your Next Tasty Gulf Coast Oyster Could Come From a Cage
Todd A. Price, Southern Correspondent, USA TODAY Network
Terry Shelley’s world has changed. Over his five decades in the Louisiana seafood business, he has too. He used to shrimp and crab, spending weeks on the water in a 72-foot double-rigger named The Second Chance. Then another boat hit its bow, and he moved into the oyster business. Near the state’s far northern edge, Shelley first pulled oysters from the shores that on a map dissolve like lace into the Gulf of Mexico’s waters.