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.


  • We ship within 300 miles of our farm in East Moriches, NY.
  • Order by Tuesday for FedEx Overnight delivery on Friday.
  • 429 Montauk Hwy, 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


Category: SKU: 1



June 19, 2024

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.
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.
  • 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.