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Meet Malindi, Sharing the Story of Shellfish as a Woman in Seafood
Taylor Shellfish Farms is North America’s largest shellfish producer, and they recently became the first bivalve farm in the U.S. to achieve ASC certification. As the fifth U.S. farm in ASC’s global program, Taylor is helping expand the availability of delicious, carefully curated certified shellfish to seafood lovers, chefs and retailers nationwide.
As a fifth generation, family-owned business, Taylor Shellfish serves as not only work, but also home for a certain lucky few in this beautiful stretch of Washington coast. Meet Malindi.
Life on the (ASC-Certified) Farm
Say hello to lifelong shellfish farmer and oyster connoisseur, Malindi Taylor. As a daughter and granddaughter of Pacific Northwest shellfish farmers, Malindi grew up trailing her family members around the farm, listening to them talk and work shellfish all day.
The PNW is such a diverse landscape due to the last ice age cutting wedges in the coastline and creating the natural beauty many of us recognize today – from islands, fjords to shallow bays and stunning estuaries! Here the complexity of shellfish farming is paired with amazing landscape and biodiversity, where Malindi says that “as a hands-on learner, being able to see your growing techniques in action is pretty spectacular.”
Sustainability is woven into the history of how their farms operate. Farmed oysters, mussels and clams are unique in that they do not require feed, fresh water nor extensive land use. As they grow, they naturally filter surrounding waters and convert ocean nutrients into food, making them one of the lowest-impact animal proteins available. According to the Taylor Shellfish team, “Being ASC-certified does not mean a dramatic shift in operations but rather results in management pausing before decisions are made on infrastructure, farming practices, community engagement and labor, to ensure we are making a wholistic change.”
One example of how Taylor’s values align with ASC’s program standards is through accountability and stewardship. Taylor Shellfish only uses gear when necessary, and when it’s used, it is essential for farm management. The use of gear protects the bivalves from strong waves and tides and helps prevent the infiltration of their main predator, the invasive European Green Crab. Taylor has been monitoring the Washington tidelands since 2014 for this invasive crab, and in the off-chance gear gets loosened by nature, “Taylor crews conduct more than 500 debris patrols throughout Puget Sound each year to collect aquaculture and residential debris from shorelines.
Taylor Shellfish owns all its shellfish products, which are harvested from Washington’s tidelands and served across its four Seattle and Samish-based Oyster Bars, in addition to wider fresh and packaged distribution. Taylor Shellfish Oyster Bars are an extension of the farm, bringing guests a true tide-to-table experience rooted in the waters of the Pacific Northwest.
“Shellfish farming is so complex, like any marine environment, so it’s really unique in that every single day is different from the last.” Malindi feels comfortable on the farm, and along with all of Taylor’s dedicated employees, she hopes to bring the dedication, curiosity and flavor of PNW shellfish to seafood lovers nationwide.
Meet Malindi at the Oyster Bar
Now, Malindi is the Marketing and Sales Manager at Taylor Shellfish Canada. In this role, she talks with local chefs and retailers about shellfish needs for the week and what to expect with the upcoming harvest. She also curates and supports Taylor Shellfish’s social media content, messaging and event execution with her teams.
Taylor Shellfish Oyster Bars are another way for her to connect with hungry and interested diners as well as support various team members. “I teach the occasional oyster master class for our staff or for customers willing to listen to me ramble on about aquaculture for an hour over a glass of wine,” she says. Malindi is still able to get out on the farms about once or twice a month to check on progress of upcoming crops and meet with their farm teams. But, she says, most of her days are currently a few hours away in Seattle making sure the shellfish end up on plates for hungry customers.
It’s a Shellfish World
Taylor’s ASC certification covers seven species: Olympia Oyster, Kumamoto Oyster, Eastern Oyster, Pacific Oyster, Mediterranean Mussel, Manila Clam and Geoduck Clam. Notably, its geoduck currently is the only ASC-certified geoduck in the world.
Record scratch. How do I even shuck an oyster? What meals can I make with these different types of shellfish? What in the world is a geoduck? Thankfully, Taylor Shellfish offers plenty of helpful resources. Watch how-to videos here, and browse several tasty recipes here! Of course, you can also follow Taylor Shellfish on Instagram to stay up-to-date on all the goings on.
As far as her personal favorite shellfish is concerned, it’s impossible for Malindi to answer. To boil it down: spring means a big bowl of steamed manila clams in a miso broth and mid-summer she’s all in on mussels. “When the fall hits and the Olympia oysters are fat and fresh I’m truly obsessed, and then there is nothing better than fresh sliced geoduck sashimi in the winter for eating raw or dipping in a spicy hot pot!”
