BY HAND AND SEA

Working with nature to craft the perfect oyster.

FD PRODUCT HERO

WHY WE TASTE SO DAMN GOOD

WAVE CRAFTED

Our surface-grown oysters get a workout in the waves, encouraging them to develop rich, savory meats.

HAND CULTIVATED

We rock and tumble each and every oyster by hand to ensure the ocean’s bounty presents crisp, clean and full.

EXQUISITE MERROIR

Our farm’s boutique ecology of salt marsh, sea greens, sweet springs and more creates an oyster with unforgettable, mouth-watering flavor.

TRACE THE TASTE

Our oysters live in the same bags from planting to harvest, developing a traceable flavor profile that reflects their unique microenvironment.

TODAY’S HARVEST PROFILE

2022[dt_date][dt_month]

We sample our harvest daily to share its unique flavor profile with you.

Flavor Map

Harvest Tracker

  • Marjorie Post

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  • Unqua

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  • Zappa Woods

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  • West Shore Drive

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  • Peninsula

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  • East Shore Drive

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Harvest Log

Microenvironment: Unqua
Harvest Row: Waterview
Origin of Seed: Southold, NY
Date of Planting: June 23, 2021
Current Size: 3.0” – 3.5”
Harvest Round: Second harvest. Great Gun oysters harvested during the second round are mid-season oysters displaying a full maturation of taste, texture, meat volume, shell shape and cup.

“MEN AND NATURE MUST WORK HAND IN HAND.”

–F.D.R.

OUR EXQUISITE MERROIR

The Physical and Biological Elements that Contribute to Our Flavor

MARINE PLANTS

Savory scarlet, amber and emerald sea greens permeate the farm’s shallow depths.

OCEAN INLETS

Adjacent inlets blast the farm
with currents of fresh oceanic brininess.

UNDERGROUND SPRINGS

Freshwater springs mix
minerality and sweetness into the farm’s briny matrix.

WETLANDS & FORESTS

Salt marsh and cedar imbue
earthiness into overland water cycling back to the farm.

SCROLL TO EXPLORE

Some of the places you may have seen us.

 
smith-wollensky
marea
clarkes
the-dutch
momofuku
stone-creek
salt-barrel
blue-point
 

GREAT GUN OYSTERS

Our select-size oyster perfect for raw on the halfshell.

$30.00$135.00

Harvested fresh daily, Great Guns are wave-crafted, hand-cultivated oysters blessed with the exquisite merroir of our unique farm in Moriches Bay, Long Island.

 

FREE OVERNIGHT SHIPPING
  • We ship within 300 miles of our farm in East Moriches, NY.
  • Order by Tuesday for FedEx Overnight delivery on Friday.
LOCAL PICK UP
  • 32 Driftwood Lane, East Moriches, NY.
  • Order by Wednesday for Friday pickup between 4PM – 6PM.
  • Bring cooler with ice for pickup and transport.

To verify your location is within our 300-mile shipping radius

FREE SHIPPING

Category: SKU: 1

Description

TODAY’S HARVEST PROFILE

August 11, 2022

We sample our harvest daily to share its unique flavor profile with you.

Flavor Map

Harvest Tracker

  • Marjorie Post

    algo
  • Unqua

    algo
  • Zappa Woods

    algo
  • West Shore Drive

    algo
  • Peninsula

    algo
  • East Shore Drive

    algo

Harvest Log

Microenvironment: Unqua
Harvest Row: Waterview
Origin of Seed: Southold, NY
Date of Planting: June 23, 2021
Current Size: 3.0” – 3.5”
Harvest Round: Second harvest. Great Gun oysters harvested during the second round are mid-season oysters displaying a full maturation of taste, texture, meat volume, shell shape and cup.
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Chimichurri -Basic Summer Recipe

Better known as a marinade and sauce for steak, chimichurri is a delight on oysters. It adds color and bright dimension to the bivalves’ complex flavors. Use it on raw, smoked, or grilled oysters.

This recipe is a cilantro-forward summer one intended to be made in a food processor. Variations on the recipe follow, as do instructions to prepare by hand.

Chimichurri -Basic Summer Recipe

Makes 2 cups - enough for 50-100 oysters

1 shallot, chopped
¼-½ red bell pepper, chopped
4 garlic cloves, chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½-¾ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano or 1 tsp. Dried oregano
¾ cup extra-virgin olive oil

To make:
  • Chop first three ingredients roughly. Mix with vinegar and salt and let sit for 5-10 minutes.
  • Add this mixture and all other ingredients except red pepper to a food processor.
  • Process on high until consistency is like relish.
  • Add pepper and the rest of the oil and blend enough to break down pepper, but not so much it disappears.
  • Serve with oysters.
Variations
  • Spicy: add up to 2 red jalapenos in place of the red pepper. Alternately red pepper flakes or hot sauce can be added to taste.
  • Winter/Cilantro-free: Replace all cilantro with parsley. Add a splash of balsamic.

By Hand: Chop first three ingredients very finely. Mix with vinegar and salt and let sit for 5-10 minutes. Stir in very finely chopped herbs and slowly add oil with a whisk or fork.

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