From Fisheries to Farming: Thomas Piecuch's Story of Sustainable Oyster Farming in Mississippi

Thomas Piecuch, a former NOAA Fisheries observer, founded Holy Ground Oyster Company with his father to grow fresh oysters in coastal Mississippi. After earning degrees in Marine Science and Chemistry from the University of Alabama, Thomas started his career as a NOAA Fisheries observer, collecting fisheries data aboard vessels in the Alaska groundfish program and on shrimp and commercial reef fish boats in the Gulf of America. His work gave him an up-close view of the challenges and importance of sustainable fisheries. Later, he joined NOAA Fisheries Alaska Region as a fisheries manager, gaining an understanding of the science and policy behind sustainable seafood practices. Thomas then moved to Mississippi in 2020, began experimenting with oyster farming, and completed the state's 1-year training and certification program. This program, building the next generation of skilled oyster farmers, provided hands-on training and networking opportunities within the Gulf's emerging aquaculture industry.

Key Takeaways:

• Thomas Piecuch, a former NOAA Fisheries observer, founded Holy Ground Oyster Company with his father in coastal Mississippi to grow fresh oysters, with plans to produce half a million oysters next year.
• Thomas's work as a NOAA observer gave him an understanding of the importance of sustainable fisheries, which influenced his decision to start an oyster farm.
• The Mississippi Department of Natural Resources' Off-Bottom Oyster Aquaculture Training Program provides on-the-water training for aspiring commercial oyster farmers in Mississippi at no cost to students.
• Holy Ground Oyster Company uses floating cages and works in harmony with the surrounding environment, with oysters filtering feed from the water and naturally cleaning the water and removing excess nutrients.
• Oysters return the favor by filtering out excess nutrients, contributing to a healthier coastal ecosystem.
• The company's oysters have a unique taste, with a sweet scallop brine taste upfront, strong umami with cream of mushroom flavor, and a snappy wild mustard tang.

Statistics:

• 4 years into business, Holy Ground Oyster Company sells to restaurants all along the Northern Gulf.
• 1 year training and certification program completed by Thomas to gain hands-on training and networking opportunities within the Gulf's emerging aquaculture industry.
• 3 years of juggling a full-time job and a small-scale farm before committing to oyster farming full time in 2023.
• 4-acre lease sits just outside of Biloxi Bay in the Mississippi Sound.
• Plans to produce half a million oysters next year.

Sources:

• NOAA-National Marine Fisheries Service
• Holy Ground Oyster Company
• University of Alabama
• Mississippi Department of Natural Resources' Off-Bottom Oyster Aquaculture Training Program
• Recipe: The West Indies Mignonette (Provided by Holy Ground Oyster Company)