SEYANG · Tongyeong, Korea

Tongyeong oysters,
clean enough to eat raw.

01 The sea

It starts in Tongyeong Bay, where oysters grow on longlines in open, clean water.

02 SEYANG

Since 1990, 110 people at SEYANG have turned that harvest into food the world can eat raw.

03 Purify

First they rest in 15 large tanks of filtered, sterilised seawater, until the bay is flushed out.

04 Process

Then they are washed, shucked and graded in rooms built for food eaten raw.

Terraced chain washing · X-ray inspection · Metal detection · Korea’s first oyster line for sushi, 2003

05 Freeze

A mesh-belt tunnel freezes each one on its own at −50°C.

06 Certified

8 countries have registered this plant by number.

07 Products

What leaves Tongyeong keeps for 24 months at −18°C.

• 
  Oyster meat
  IQF · 70–85 or 86–105 pcs/kg
• 
  Half-shell oyster
  Frozen on the half shell
• 
  Whole-shell oyster
  Frozen whole shell

08 Worldwide

From one bay to kitchens in Japan, Spain and beyond.

NOSUI · KIBUN Trading · MITSUI & CO. · Consignaciones Del Mar