Davy Jones Oysters from Cutchogue, NY

Harvest location: Great Peconic Bay, Cutchogue, NY

How they’re grown: Davy Jones oysters begin their lives in floating gear surrounded by the open conditions of Great Peconic Bay. The oysters are constantly worked by wind, tide, and heavy wave action due to the exposure of the farm site. That continual movement tumbles the oysters into the polished, dense-shelled nuggets you see and the farm is known for. After this initial grow-out stage, the oysters are finished on the bay floor before harvest at approximately 18–24 months.

Why they’re unique: Davy Jones are grown in the most exposed growing location in New York by distance to shore overall in each direction. Few oysters are subjected to this level of uninterrupted motion throughout cultivation, and the result is immediately visible in their dense, cupped shells. The aggressive surface growing conditions followed by bay floor finishing produces an oyster that really reflects the merroir of Great Peconic Bay.

Story: Although the other farm is relatively young in comparison to many of the decades old farms we work with, Jacob has held nearly every job on the water that one can: from diving for wild oysters in Long Island Sound, to digging clams, to working in commercial fisheries, operating a Sea Tow (like a tow truck service for boats), and even as a Harbormaster. The legend of ‘Davy Jones Locker' dates back to the 15th century. In maritime folklore, Davy Jones is the devil or guardian spirit of the sea who presides over his “locker”; a euphemism for the ocean floor where sunken ships and drowned sailors find eternal rest. Jacob’s oysters are named after this seafaring myth and the early days he spent diving for wild oysters at the bottom of the bay floor.

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.