NFT: Oyster farm recommendations?

the closer you get to the Chesapeake Bay the better -- that's where the main action is on the east coast - unless you are going north to Maine and the maratimes

you might as well do the right thing and go to RI.

the best for eating, where I've been, is Matunuck Oyster Bar. On the expensive side, but they always seem the best to me.

There are many on RI's coast.
Link - ( New Window )

You just missed the Oyster Fest but head to Patchogue area Blue Point oysters and Blue Point craft beer enjoy had a dozen of each last night

Bad news all the bay scallops are dead nothing at all this year

Hog Islland Oysters baby'

place is always packed, rain, snow.....Perry the owner is the Steve Jobs of oyster farming...he conducts sunset tours of his incredibly efficient oyster beds....Perry himself is out in the water working, smart efficient staff,great fresh fish, all the vegetables come from a local organic farm this is some of the best quality prepared, presented seafood on the planet.....and the Bloody Mary is kicking.

I grew up in Port Washington and I've heard that water quality and cleanliness has improved. But so much so that its safe to eat Oysters from the Northern harbors?

Dang...I don't think I could do it, knowing what water quality was like in the '80s and early '90s...

In comment 14670809 CRinCA said:

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Hog Islland Oysters baby'

Funny enough I always drive out to the OTHER oyster guys there on the Point Reyes national seashore... What was the name? Tomatoes Bay Oyster Company? I love that the short drive from government maintained roadways was paved with 100% oyster shells!

of Kumamotos...

As far as LOCAL shellfish goes, there's a great read or three by Joseph Mitchell, ex of The New Yorker, about what the NYC area shellfish beds once were: probably the richest oyster, mussel and clam beds in the world. Staten Island in particular IIRC.

Obviously pollution, population and industrial growth wiped that out, BUT the conditions of brackish temperate water always existed, and the harbor waterways are recovering as pollution levels have dropped tremendously over the last 40 years or so. Still some fish species in the Hudson are banned for edible consumption, but I believe the population #s are improving.

In comment 14670870 BlueLou'sBack said:

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As far as LOCAL shellfish goes, there's a great read or three by Joseph Mitchell, ex of The New Yorker, about what the NYC area shellfish beds once were: probably the richest oyster, mussel and clam beds in the world. Staten Island in particular IIRC. Obviously pollution, population and industrial growth wiped that out, BUT the conditions of brackish temperate water always existed, and the harbor waterways are recovering as pollution levels have dropped tremendously over the last 40 years or so. Still some fish species in the Hudson are banned for edible consumption, but I believe the population #s are improving.

If you're interested in this subject, read "The Big Oyster" by Mark Kurlansky (see link). NYC was literally oyster heaven. I found the book too sad to finish it. Talk about paving paradise and putting up a parking lot.

'The Big Oyster' - ( New Window )

That would be Tomales Bay Oysters. They are still around.

The subjects covered by it interest me deeply. Thanks.

The subjects covered by it interest me deeply. Thanks.

bonus points, see if Cornell will let you tour their SPAT aquaculture facility in Southold to learn more about my favorite bivalve mollusks.

In comment 14672457 jcn56 said:

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bonus points, see if Cornell will let you tour their SPAT aquaculture facility in Southold to learn more about my favorite bivalve mollusks.

Thanks JCN!