Great Gun Oysters

WAVE CRAFTED

Unlike most other floating oyster farms, Great Gun lives in the open bay, exposed to the high-energy impacts of wind and waves. Our oysters are constantly rocking and rolling in their bags. With each swell, dip and crash, the Guns flex their adductor muscle to clench their shells shut. With all of this working out, the muscles grow big, round, and beautiful as a scallop, adding smooth, sweet texture to our meats. It’s a rich, savory mouthful unlike any other oyster has to offer.

WAVE CRAFTED

BUY OYSTERS

HAND CULTIVATED

Oysters put on new growth from the edge of their shells. If left to themselves, many will grow long and flat like a potato chip. At Great Gun, we tumble and shake our oysters by hand to chip away at this leading edge of growth, coaxing them to grow deep and round instead. This hands-on approach produces oysters with exceptionally hard, full-cupped shells—clean, easy to shuck and packed with plump, delicious meat.

HAND CULTIVATED

BUY OYSTERS

GREAT GUN OYSTERS

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

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.

LOCAL PICK UP

429 Montauk Hwy, East Moriches, NY.
Order by Wednesday for Friday pickup between 4PM – 6PM.
Bring cooler with ice for pickup and transport.

Category: Oysters SKU: 1

Description

TODAY’S HARVEST PROFILE

August 16, 2026

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

Flavor Map

Harvest Tracker

Marjorie Post
Unqua
Zappa Woods
West Shore Drive
Peninsula
East Shore Drive

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.

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.