The Third Coast Oysters Story

To truly know Third Coast Oysters, you have to understand the beginning.

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In 2017, Matt McClure was a fresh-faced medical school graduate in residency in New York state. The north Texas native moved to the northeast not knowing exactly what he might discover, but in the process of matriculating into a full-fledged physician, he fell in love with oysters.

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Having learned that oyster mariculture had been a staple of the east coast for decades, Matt was fascinated by the process of growing these delicious bivalves, and learned as much as he could about it, even going so far as to befriend farmers and scientists who could teach him more. In 2020, at the conclusion of his residency, he moved back to Corpus Christi, Texas and learned that Texas had recently passed legislation legalizing oyster mariculture; the last coastal state in the nation to do so. He wasted no time.

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Enlisting the help of his childhood friend Anthony Tarango, PhD candidate Anthony Reisinger, and cousin Kelby Dayton, Matt formed Third Coast Oysters and began researching the process of applying to farm in Texas. The group quickly decided on a location (expertly selected by the now Dr. Reisinger, who's expertise in geographic information systems ensured that the proposed farm would have optimal water and nutrient flow, as well as protection from hazardous weather), and began submitting required documentation. Within a year, Third Coast oysters became the 8th permitted farm in the state of Texas.

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We like to refer to the next four years as the "research phase". From 2021 to 2024, Matt, Tarango, and Kelby would attend as many seminars as possible in order to learn the ins-and-outs of the industry. In the process they would make make many of the connections we still utilize to this day, all of whom we still call our friends, but the next chapter is where even older friends come into play.

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Dr. Trenten Martinez, coincidentally also practicing in Corpus, was an old friend of Matt's from medical school, and when Matt moved back to Texas they had reconnected. One day in conversation, Matt mentioned to Trent that he was in the process of starting the farm, but was unwilling to finance it. Trent immediately heard an opportunity and offered to jump on board. The two restructured the company, bringing on Trent's brother Bertie (formerly a golf-course superintendent) as Director of Operations, and went to work building out Matt's dream. Trent and Bertie's other brother Oren was enlisted to help set storm line anchors, mariculture equipment was ordered, and Third Coast put our first oysters in Copano Bay in September of 2025.

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Over the next few months, the company worked tirelessly to make certain the oysters they were producing were of the utmost quality, but that required manpower, and Matt and Trent were still practicing physicians with families and limited time. That's when Bertie decided to bring in their cousin Wes.

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Wes is a horse trainer by trade, and having trained and shown reined cow horses for the past 10 years, he was no stranger to work. Initially, Wes was tapped to provide additional help on day that Matt and Trent weren't able to, but that he quickly turned into a full-time employee, eventually taking over marketing and sales; things he had learned to do during his career in the horse industry. 

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With the staff filled out and oysters growing quickly, word of Third Coast began to spread. We began taking part in industry events throughout the state, and response to our very own oyster, aptly called the Copano Oro was fantastic. 

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We're thrilled to say that the Copano Oro is now available for purchase through our website, as well as at fine restaurants throughout Texas ( and soon in select cities across the US). 

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We can't wait to see what the future holds, and we're glad to have you along for the ride!

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Thanks for Everything,

Your Friends at Third Coast Oysters