New Yorks Freshest Molluscs
Righteous Foods

Giant Killer Crabs

Kind of a silly, overly sensational article from the Washington Post unless you view the future of oyster harvests being of the wild variety.  Which as an oyster purveyor, I most certainly don’t as it would be regressive for the industry as a whole.  One way to keep the wild oyster population healthy would be to stop people from harvesting wild oysters at all, as it is environmentally degrading and knocks many older, hardier oysters out of the ecosystem.


Busy Week

So Amy got married, we had a big article come out in Edible Brooklyn about us, I got married, and spring finally showed up.  Good few months overall.

If you just came to the site because you read about us I hope you aren’t completely repulsed by it’s general appearance and content.  We are a shellfish company primarily driven by what the chefs we deal with want and not in developing a particularly stylish or persistent web presence.  Though it could admittedly look better than the final project for someone who took a 3 day “build your website” adult education class, which I totally didn’t this is all the result of natural talent and poor visual design sense.

In particular, we don’t list all the oysters we carry.  There are multiple reasons for that, the two simplest being that 1)they change and 2)we carry a decent number of oysters that nobody else carries and we really don’t want people badgering our suppliers.  That really just annoys everyone.  Particularly us.  So if you are a chef or just an interested person, just call or email and ask questions.  We have full descriptions of everything and we are very nice in person, with hardly an unsanitary personal habit between the two of us that we’re aware of. works just fine.


Yeah!!  New Post!

We are going to redesign this thing in the vague hopes of making it more useful to our customers and ourselves.  It would also be awesome if it didn’t look like a high school student’s blog about a kind of bad tattoo he/she got.  So stay tuned for exciting things such as this:

Actual Oyster Descriptions!

More posts about interesting things that I can write about after I read them instead of just reading them and doing nothing with the information.


My pathetic attempt at tweeting!

Information about events.

and Frog.

Anyway, back to work.  I’ll write again soon, I promise.

Fishermen v. Fishermen & Conservationists

This is an ever more frequent occurrence in the world of fisheries management.  Smaller scale fishermen and conservation groups ganging up on a less sustainable and responsible fishing method.

High Season

This is really the peak time of year for oyster consumption in New York.  Everyone is still in town most of the time (kids aren’t in school), it isn’t too hot (sidewalk cafes increase seating capacity for restaurants and garbage hasn’t reached mid summer smell levels), and everyone still has the memory of the darkness of winter fresh in their minds.  So everything is wide open right now.  By the end of the month, restaurants are selling their maximum number of oysters for the year.  The only exception may be September, when the weather is equally nice and everyone is psyched to be back in the city.

The best time of year to actually EAT oysters is in November/December.  Those are decent months for business, but nothing like the beginning and end of summer.  By the end of June, a lot of oysters are well on their way to spawning, so there is usually some creaminess to them.  But right now they are actually building up glycogen (the “animal starch” that makes oysters sweet), so over the next 3 weeks you’re looking at the second best time of year to eat them.  So if you’re an oysterphile, get off your ass and order a few dozen, it’s going to be months and months until they’re this good again.