NEW YORK — “Everyone’s growing oysters,” Chris Quartuccio said over his shoulder as he paddled a kayak across Long Island’s Great South Bay, where he’s raising some 300,000 Blue Island oysters on the shallow seafloor 50 miles east of Manhattan. He might be right.
Close to a hundred oyster farms have sprung up during the past decade or so, in bays, creeks and tidal ponds strung along the Atlantic seaboard from Virginia to Canada’s Prince Edward Island, according to Bloomberg Pursuits magazine.
Each oyster variety has its own distinctive look and flavor and its own fanciful name, including Walrus & Carpenter, Matunuck and, Quartuccio’s best-seller, Naked Cowboy, a favorite at the Four Seasons Restaurant in New York.
To read the rest of the story, please go to: Bloomberg News
