It’s estimated that in the New York City area of the early 1600’s there were 350 square miles of oyster reefs—about half of the world’s oysters. Pollution, development and over-fishing took a toll, and by the mid 1920s, oysters were on the outs. On the North Fork of Long Island, though, they’ve mounted a strong comeback.
Oysterman Ed Eugenia hauls cages aboard his skiff. Greenport, NY.
Pipe's Cove Oyster Farm, Greenport, NY.
callops, too, are abundant throughout Long Island waters. Peconic Bay, Greenport, NY.
Shucking. Pipe's Cove Oyster Farm, Greenport, NY.
Oysters too young for harvest are returned to the bay.
Cages filled with oyster spawn are placed in bay waters to grow.
Scallop, Peconic Bay. Greenport, NY.
Mature oysters are bagged and delivered from the shoreline to restaurants and wholesalers.
Oysterman Ed Eugenia, Greenport, NY.