What's behind the mahi that goes into Bluff oysters?

When you think about a New Zealand delicacy, it's hard to go past a plump Bluff oyster. Whether they're eagerly plucked straight from the pottle or freshly shucked and served with champagne, bluffies are in high demand across the motu from March to August. But who's behind the hard mahi that helps get the salty taonga from the sea to the plate? Otago-Southland reporter Tess Brunton finds out.