With a passion for clean fishing practices and an understanding of the necessity of sustainable fisheries, third-generation Alaskan Trevor Sande started Hump Island Oyster Co. in 2011. His goal: to launch a new fishing industry that would relive the pressure on other industries whose numbers have declined. Oysters helped him achieve this goal. As an ethical farming practice, oysters clean the waterways that we call home, while also producing a high-quality product.

Located in the clear, cold waters of Clover Passage, Hump Island sits across the channel from the northernmost road system of Ketchikan, Alaska. This farm practices a form of suspended aquaculture, where oysters are suspended in the water column in trays off of rafts that reduce the grit often associated with sediment-based oysters. Oysters are filter feeders, eating the phytoplankton and algae that grow in abundance in our corner of the world during summer days of almost nonstop sunlight.

Our Favorite Grilled Recipe

Learn how to shuck and prepare oysters the Alaskan way alongside chef Austin at Baranof Fishing Excursions

Our Favorite Raw Recipe

Chef Bev and Alex visit Hump Island to prepare a delicious raw oyster mignonette with an Asian twist