Shell-o There!

  • Davy Jones Shellfish
    Davy Jones Shellfish Co. is a premier oyster farm nestled in the crisp and turbulent waters of Great Peconic Bay, just west of Robins Island. Our farm is dedicated to cultivating the finest quality oysters, known as “Pointé Gorms” renowned for their exceptional taste, freshness and shockingly unique shell colorations. At Davy Jones Shellfish Co., we take great pride in the hard work we put into our Pointé Gorms, as well as our sustainable farming practices used to ensure that our oysters are grown in harmony with the surrounding marine ecosystem. Our oysters are hand- harvested and carefully tended to, resulting in a superior product that is loved by all who indulge. From the moment our oysters are harvested to the time they reach your plate, we prioritize quality and excellence every step of the way. Our commitment to sustainability and preservation of the waterways in which we make our living is at the forefront of everything we do, and has been since we first started harvesting wild caught oysters from a 10 foot wooden skiff, rowed out into the Long Island Sound many years ago.
  • Deep Water Oyster Co
    A veteran and family owned farm offering oysters that are tumbled and simultaneously washed with high pressured jets to produce a clean oyster with refined edges and a deeper cup, ultimately yielding more meat. Bright brine up front, mildly sweet meat with a beautiful lingering salinity.
  • Eel Town Oysters
    Having a mooring business for 25 plus years and working as a Captain on local and East Coast based yachts, most days have turned into sea time.  Being in the right place and with thanks to another farmer I acquired a choice location in Noyac Bay in which to grow Eel Town Oysters.  I call my oysters The Bohemians.  It’s great to eat a Bohemian, and subversive like eating the rich, but after biting the hand that feeds me, I now can feed you.
  • Founders Bay Oyster Farm
    After more than 3 decades as a TV producer for ABC News and the documentary world,  it was time for a change of course. A love of all things water brought Steven Schnee to the North Fork.  He learned the art of growing oysters by volunteering at The Cornell Marine Center and their Southold Project in Aquaculture Training (SPAT). With an underwater grant that dates back centuries, The Founders Oyster Farm got its start on a piece of seabed in the pristine waters of Peconic Bay.
  • Great Gun Oyster Co.
    Paul McCormick grew up on the south shore of Long Island and worked for many years as a commercial fisherman on the Great South Bay. In 2013, he founded the Great Gun Oyster Farm, the first shellfish farm in the Town of Brookhaven’s history. The farm prides itself on working with nature to craft the perfect oyster as well as being a testing ground for innovation and research in both shellfish and marine plant aquaculture. Paul is a former Director of the Long Island Farm Bureau and holds the aquaculture seat on the Town of Brookhaven’s Agricultural Advisory Committee.
  • Hamptons Oyster Company
    Our oysters are ‘made in the waves’. Different from bottom-grown methods, we ride the surf to keep our farm in constant motion. The wave-powered conditioning prunes and polishes each oyster, creating a hearty shell for an easy shuck, and an ultra-clean appearance.
  • Little Ram Oyster Co.
    Little Ram Oyster Co is a Women-Owned and Operated 10-acre underwater farm off the east end of Shelter Island in Gardiners Bay. The farm looks out on the Atlantic Ocean giving Little Rams a clean, crisp and briny quality- a lot of salt upfront but finishing sweet and mellow. The fully female team grows Little Rams in off-bottom cages resting inches above the sandy bay bottom. The oysters are harvested between 2 1/2” and 3” year-round and simply put, “They Taste Like Vacation.”
  • Long Island Shellfish Co.
    Docktails are 2.5-3” cocktail style oysters grown on the shoals of Barcelona bank in East Hampton by Long Island shellfish company. Their taste profile is “sweet & salty taste with a buttery meaty texture and finish.”
  • Lucky 13
    Lucky 13 Oysters grows genuine Blue Points, an appellation that can only appropriately be bestowed on oysters from the Great South Bay. Crisp and briny, our Eastern oysters (Crassostrea virginica) benefit from a plankton-rich shallow bay, as well as the tidal influx of cold, saline-rich ocean water that flows through the Fire Island Inlet.
  • Maris Stella
    We allow our oysters to take on their natural shape, providing them sufficient space for unencumbered growth in swiftly flowing water. Our oysters are endowed with a robust suite of mineral flavors, and a lipid profile derived from the plankton rich waters of Great South Bay and our northern latitude.
  • Montauk Pearls
    Montauk Pearls are started in surface gear in the shallow water/strong current near Montauk Inlet then finished in the deep water of Block Island Sound.
  • Neguntatogue Oyster Co.
    Neguntatogue Oysters was founded in 2020 by Keith & Nicole Powell to grow fresh, genuine Blue Point oysters for all to enjoy, while advocating for the waterways they call home. By growing thousands of oysters each year that clean our waters naturally, Neguntatogue Oysters provides fresh shellfish to local restaurants and customers, while helping to restore Long Island’s bays and creeks in conjunction with projects such as habitat restoration and education about the fragility of the Great South Bay. Long Island has been home to oysters, clams, scallops and sea plants for centuries, all of which act as natural filters for our waters while sustaining life on land by adding valuable nutrition to our meals. Today, the future of the bay - and the Neguntatogue Creek in present day Lindenhurst - are in jeopardy due to human-caused factors such as overfishing, mass fertilization, improper waste disposal and climate change. It’s our mission to help protect and restore these aquatic ecosystems for future generations to enjoy, while hand-tumbling our oysters to give you the best product possible - deep cups and unmatched flavor. We offer small medium and large oysters. Our oysters start with a spritz of brine and build with a nutty, buttery finish.
  • North Fork Big Oyster Co.
    LouLou Belles are briny, buttery oysters raised on a family farm in the Little Peconic Bay which sits on Long Island’s East End between Shelter Island, Southampton, and Southold.  Long Island is home to some of the most productive oyster beds in the world and the Peconic’s clean, mineral-rich waters are the perfect environment for growing premium New York oysters.
  • Oysterponds Shellfish Co.
    Our oysters are grown out in an off-bottom rack and bag system in about three to four feet of water. The shallow, nutrient-rich water produces a unique taste. In his eponymous oyster tome, Geography of Oysters, Rowan Jacobsen calls them the “epitome of East End oysters. Bright and briny up front, delicate with hints of tannin and iron on the finish.” You are what you eat...especially if you're an oyster! Throughout their time in the creek, the oysters are continuously tumbled and culled. This process produces an oyster with a strong shell, deep cup, and full meat.
  • Peconic Gold Oysters
    Peconic Gold Oysters are hand grown and harvested in the Great Peconic Bay by Captain Matt Ketcham and his dedicated crew. Known for their golden color, deep cup, crisp brininess and creamy finish, Peconic Gold Oysters employs a blend of off-bottom and surface growing methods to make each oyster the best oyster you've ever had.
  • Tallmuthashucka
    My company name is “Tallmuthashucka” (I’m six feet and seven inches tall) and I’m leasing a two acre parcel on the “Great South Bay.” I’ve spent many years working for oyster wholesalers and growers while developing my own events business. I’m now using a combination of techniques I’ve learned to grow a beautiful “Blue Point” oyster that has a buttery, sweet and savory flavor.
  • Thatch Island Oyster Farm
    Chuck Westfall and Sean O’Brien are the first pioneers to bring back the world-famous Blue Point Oyster. Like many oyster fisheries around the world the Blue Point was a victim of its own success and was fished out, though its name continued through a myriad of counterfeits. Nearly one hundred years later, due to modern hatchery techniques we have been able to restore a True Blue Point to the Great South Bay. To everyone’s delight, whatever magic that was in the waters of the Great South Bay back then, is still there and makes the Blue Point, Great.