Mission Statement
Learn About Us at Ring Shell Oyster Company
Our Story
Our Promise
Our Team
Our Process
Our Impact
Our Story
It all started at 3 a.m., while shedding soft shell crabs. I turned to Rob Rowe and joked, “We’re going to get bored when shedding is over.” That’s when we started talking about harvesting oysters.
A quote from my grade school science class came back to me: “In order to right the negative ecological impacts humans have caused, we need to look toward nature to learn how to better protect our environment.”
Born and raised on Hilton Head Island, I’ve always felt honor-bound to be a good steward of the sea and committed to preserving the Lowcountry. As general manager of my family’s business, Hudson’s Seafood House on the Docks—the island’s oldest restaurant—I also feel compelled to support local fishermen and give our guests the best ingredients at the best possible price.
So I asked myself: Could farming oysters improve the environment, support local business, and create a better-tasting product?
The answer, as our first year proved, was yes—on all counts. Within a year, we harvested more than 70,000 oysters. What began as a casual conversation became Shell Ring Oyster Company: a dialogue with nature about sustainable perfection.
— Andrew Carmines, Founder & President
Our Promise
Our mission is clear. While staying true to our Lowcountry roots and providing the finest local single select oysters, Shell Ring Oyster Company is committed to positively impacting our environment and sustaining Hilton Head’s seafood heritage.
In keeping with this promise, we:
- Harvested 70,000+ oysters in our inaugural year, and currently harvest 350,000+ oysters each year.
- Continue to learn valuable insights about how to improve our local environment.
- Produce oysters that capture the celebrated flavor of the Lowcountry with a consistent size and shape.
- Adhere to the age-old art of oyster farming while giving back to our community, economy, and ecosystems.
Our Team
Doug Rogers, Director of Operations
Doug Rogers grew up on Oyster Island, New York, where working the tides was a family rhythm and clean, briny water was the measure of a good day. After years honing his craft in the Northeast, Doug headed south and found a new home in the Lowcountry, bringing his cold-water discipline to the warm creeks of Hilton Head.
At Shell Ring Oyster Company, he leads small-batch, hands-on farming: monitoring salinity, hand-tumbling for strong shells and deep cups, and harvesting at peak flavor for a consistent, premium single-select.
For Doug, great oysters start with healthy water. He champions sustainable practices that protect our marshes and wildlife and partners closely with local chefs, distributors, and coastal stewards to keep Hilton Head’s “merroir” front and center. When the tide’s right, you’ll find him on the farm before first light—checking lines, reading the weather, and doing what he loves most: growing exceptional oysters for tide-to-table enjoyment.
Andrew Carmines, Founder & President
“I believe if you are making a living from what the ocean provides, you should be responsible about the resources you are depleting. Shell Ring Oyster Company lets us reduce pressure on wild stocks, clean the water in the process, and provide an abundant product that rarely occurs in the wild here in the Lowcountry. This is the win-win we all need and want.”
In addition to founding Shell Ring Oyster Company, Andrew is the general manager of Hudson’s Seafood House on the Docks. He has long championed sustainable seafood and supports environmental initiatives such as the Hilton Head Island Sea Turtle Project. He is also a member of the Southern Shrimpers Alliance and the East Coast Shellfish Growers Association.
Growing up on Hilton Head, Andrew learned early that food always tastes better when you grow it, catch it, or hunt it yourself. That principle remains the cornerstone of the company today.
Our Process
1. The Seeds
Oyster seed (about ½ inch long) is produced by Bill Cox of Yonges Island.
2. We Plant
We place the seed into the natural waters of Port Royal Sound, where they feed on algae and flourish.
3. They Grow
As they grow, each oyster filters 15–20 gallons of water per day—our annual oyster harvest filters roughly 2 billion gallons of sea water.
4. We Check
We routinely check cages to protect against fouling organisms, grade oysters by size, and move them for optimal growth.
5. They Mature
Oysters reach maturity in 16–17 months. We hand-selected for flavor and shape. Those that don’t meet our standard are tumbled to encourage deeper cups and stronger shells.
6. We Harvest
We harvest daily and only what is needed to ensure ongoing sustainability. You’ll never see a smile bigger than on someone eating a Shell Ring oyster…
Our Impact
At Shell Ring Oyster Company, every oyster we grow is part of something bigger.
Cleaner Water
Each year harvest 350,000+ oysters, filtering an estimated 2 billion gallons.
Stronger Economy
By creating jobs and supplying Hilton Head restaurants, we strengthen the local seafood economy.
Habitat Restoration
We work alongside the Department of Natural Resources to distribute discarded oyster shells around Hudson’s property—building the hard substrate needed for oyster larvae to survive and thrive in local waters.
Sustainable Seafood
Our farmed oysters offer a renewable alternative to wild harvests, ensuring future generations will continue to enjoy the unrivaled flavor of Lowcountry oysters, shaped by the waters of Port Royal Sound.
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