Our oysters
Each year our 1mm and 2mm oyster seed is grown to 6mm in a land-based upwelling system. From there they graduate to our Floating Upweller System (FLUPSY) until they are ready to be deployed into the creek using our rack and bag system. Throughout their time in the creek, the oysters are continuously tumbled and culled.
The last few months of our grow out is done in our deep water farms in the Peconic Bay. Our entire process produces an oyster with a strong shell, deep cup, and full of meat. A well balanced flavor treasured by chefs across the country.
Orient Point Pearls
Our Pearls are deep cups with full meats. Referred to as a Long Island “kusshi”
Size: 2.5-3”
Flavor Profile: Mild brine upfront with a balanced, sweet mineral finish.
Oysterponds Select
Our best selling oyster. Deep cups, full meats that cover 90% of the shell.
Size: 3-4”
Flavor Profile: Briny upfront, full oyster flavor, with a stronger mineral finish
The Grande
Great for grilling or Rockefeller or those who like more than a mouthful of raw oyster.
Size: 4+”
Flavor Profile: Briny, full musky oyster flavor
Why chefs choose us
At Oysterponds Shellfish Company, we know chefs are responsible for more than just cooking. Today’s chefs manage the kitchen staff, educate service, source their food, create menus, and define the concept of a restaurant. They have been essential in the promotion of the farm-to-table movement, encouraging others to care not just about the flavors on their plate, but the story of where their food comes from.
Any chef interested in Oysterponds Shellfish Company oysters meets directly with the farmers. There is no middleman, only farmers Phil Mastrangelo and Brian Tuthill and their dedicated crew. Whether you pay a visit to the farm, or have Phil bring oysters directly to you, chefs will learn the history, and experience the remarkable taste first hand.
Enjoy local pick-up
Visit Latham’s farm stand in Orient, NY to order our oysters by the dozen to shuck at home