Big Tree Oyster Company: Amy Belaire and the Texas Oyster Revival
- Captain Fish Dropper
- 6 days ago
- 3 min read
The Story of Big Tree Oyster Company
Big Tree Oyster Company sits quietly on five acres in Copano Bay, named after the famous live oak near Goose Island that has weathered generations of Gulf storms. It feels like the right name for a farm built by people who have deep roots here.
Amy Belaire and her husband, Seth Gambill, both grew up in Rockport. They've spent their careers on and around the water. Amy as a conservation biologist and Seth as a marine hydrographer and boat builder. As they watched the local oyster industry disappear, they hoped there might be a way to help bring it back.
When Texas opened the door to oyster mariculture, they saw that opportunity. Big Tree became one of the state's first permitted oyster farms in 2023. After carefully searching Copano Bay for the right protected location and spending more than a year learning every part of the craft, they began raising oysters that are as much a reflection of the bay as the people behind them.
Their oysters are clean, bright, and distinctly Texas Coast. And while they're growing some of the freshest oysters you'll find in Rockport, they're also giving something back. Every day, the farm naturally filters millions of gallons of bay water without feed, fertilizer, or chemicals—proof that sometimes the best way to care for a place is simply to work with it.
It's one more reminder that life on the coast isn't just about what you take from the water. It's about taking care of it, too.
Meet the Owner
Amy Belaire grew up in Rockport, where days on the bay and OysterFest were simply part of life. After leaving to earn her PhD in biology and spending years as a conservation biologist with The Nature Conservancy, she found her way back home.
Today, Amy combines her love for the coast with the science she's spent a lifetime studying.
Every oyster is raised with care—flipped, tumbled, and hand-selected along the way. For her, oyster farming isn't just about producing great seafood. It's about working with the bay, helping it thrive, and sharing a small taste of the place she's always called home.
It's the kind of story that feels right at home in Rockport: people returning to the water that shaped them and leaving it a little better than they found it.
The Texas Oyster Farming Movement
For generations, Texas was known for its wild oysters, but cultivated oyster farming was a new idea. As wild reefs declined, people across the coast began looking for a more sustainable path forward. That opportunity arrived in 2019 when Texas legalized oyster mariculture, opening the door for a new generation of farmers.
The industry has grown steadily ever since. Thanks to the Gulf's warm, nutrient-rich waters, oysters can reach harvest size in less than a year, allowing small family farms to flourish along the Texas coast. Each bay produces oysters with its own distinct character, shaped by the water, tides, and environment.. much like great wine reflects the vineyard where it's grown.
Today, farms like Big Tree Oyster Company are helping write the next chapter of Texas coastal history. They're producing exceptional oysters while restoring a tradition that's always been part of life on the bay, proving that great food and good stewardship can go hand in hand.
What We Recommend
Keep it simple. Big Tree oysters are best enjoyed the way the coast intended—freshly shucked with a squeeze of lemon, a spoonful of homemade mignonette, and a few good crackers. Find a seat by the water, take your time, and let the oyster do the rest.
Homemade Mignonette
Shallots - Mince them finely, and use a lot. The vinegar cuts their sharpness and gently pickles them. We hand-mince our shallots instead of using a food processor.
Pepper - White or black peppercorns both work beautifully. White pepper tastes more mellow and less spicy than black, but we like both. Crack them fresh.
Vinegar - Red wine vinegar is our go-to, but white wine vinegar and champagne vinegar are also excellent choices. Use something you enjoy — you'll taste it.
Spoon a little over each oyster, add lemon on the side, and let the bay speak for itself.
This entry is dedicated to Amy: scientist, farmer, Rockport kid. The tide's coming in, and it's better because she's on it.
Big Tree Oyster Company
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