Discover Top Posts Tagged with #localoysters

Did you know that locally and responsibly harvested shellfish is one of the most environmentally sustainable forms of animal protein you can eat? If you’re seeking low-carbon, eco-friendly food options to indulge in during Earth Month and beyond, the fruits of our local seas have a bounty of gems to offer. The cool waters of Long Island Sound and off New York’s marshy, rocky coastline support a rich variety of shellfish that has been making a comeback in recent decades thanks to improved water quality and restoration efforts. However, of all the native mollusks gracing the menus of raw bars and seafood restaurants, there is no shellfish more iconic to New York than its local oysters. “The Big Oyster” When Henry Hudson sailed into New York Harbor in 1609, there were 350 square miles of oyster reefs stretching in every direction and supporting up to half of the world’s oyster population. Huge, plump oysters growing up to 10 inches long could be easily plucked out of the water and eaten fresh like fruit off the vine. By the 1800s, oysters were the most ubiquitous and popular food in New York City with an average of one million bivalves consumed each day! Rich and poor alike splurged on the shellfish and enjoyed it raw, cooked, fried and as succulent fillings in pies and stews. For an entire century, the port of New York was known as the oyster capital of the world, with millions of discarded shells used to pave its roads and make mortar and lime to fuel the city’s building boom. Billion Oyster Project Unfortunately, this unsustainable consumption — combined with habitat destruction and sewage pollution from the growing metropolis — decimated wild oyster populations with the last New York City oyster bed closed for harvesting in 1927. Fast forward to today and, since 2008, a non-profit organization called the Billion Oyster Project has been working to reintroduce oysters into New York Harbor. The project uses discarded shells donated by restaurants to construct new reefs that are seeded with baby oysters. So far two million shells have been collected, 16 acres (65,000 m2) of reef area has been restored, and 100 million live oysters have been reintroduced. These oysters and the reefs they form will sequester carbon, mitigate water pollution, increase marine biodiversity and protect the city’s shorelines from storm surges, erosion and the ongoing effects of climate change. Blue Point Oysters While the oysters repopulating New York Harbor will remain unsafe to eat for many years to come due to the poor water quality, oysters harvested from the coast of Long Island Sound are considered some of the best in the world. Originating from the town of Blue Point situated on Long Island’s Great South Bay, Blue Point Oysters are the most famous of New York’s oyster varieties and have been a fixture on restaurant menus since the early 1800s when they were fished wild. A type of Eastern Oyster (Crassostrea virginica), these medium-sized yet meaty mollusks are prized for their mild flavor, high brininess, satiny texture and sweet finish. These days, the Blue Points that you encounter in local restaurants and farmers markets are farmed instead of harvested wild. There are multiple thriving oyster farming operations along Long Island Sound including the oyster beds of the Norwalk Island chain in Connecticut. Whereas some types of seafood agriculture can be harmful to the marine environment, shellfish aquaculture is a sustainable, green industry that has a positive impact on the local ecology. Growing oysters requires no water, feed or fertilizer and creates almost zero greenhouse gas emissions. Similar to reefs, aquaculture gear provides structure and protective habitat for fish and, when oyster larvae escape from cages, they help to seed the wild oyster population. Furthermore, farmed oysters filter and remove excessive nitrogen from the water helping to improve its quality. So, if you’re looking for a source of protein that is delicious, nutritious, low-calorie, locally sourced and comes with multiple positive side effects on the environment, Blue Point Oysters check all the right boxes. Plus, these shiny, briny little gems are readily available from your farmers market fishmonger year-round — all you need is your own shucking knife, a squeeze of fresh lemon juice and a spritz of hot sauce.

#downtoearthmkts #farmersmarket #farmersmarkets #oysters #localoysters #bluepoint #bluepointoyster #bluepointoysters #shoplocal #eatlocal #buylocal #eatdowntoearth

Living off the land and our costal waters. Gathering local oysters for an impromptu roast and enjoying them in the kitchen. The dipping sauce is the bomb, a delicious compliment to St. Helena oysters. #oysters #localoysters #oystershucking #oystersauce #oysterroast #gullahgeechee #eatlocal #eatfresh #eatfreshfood #waterways #coastalliving #costalfood #freshfood #mollusks #bivalves #scgrown #foodstagram #southernfood #southernliving #southernlife (at Saint Helena Island) https://www.instagram.com/p/B8aIGcxgtTw/?igshid=i225c1p77y0x

#flashbackfriday to the @devilsbackbonebrewingcompany beer dinner @macintoshchs Oysters + Craft Beer always a win 👍🏾 #cocktailbandits #beer #brews #craftbeer #beerdinner #oysters #localoysters #charleston #vabeer #devilsbackbonebrewingcompany #devilsbackbone #specialtybeer #viennalager #lager (at The Macintosh)