Aquaculture & Agriculture

Long Island’s rich maritime and agricultural heritage spans more than 400 years and is a major contributor to the high quality of life enjoyed here. Shellfish aquaculture is one of New York State’s oldest industries. Long Island’s docks, marinas, ports and fisheries provide sustainable fresh fish sources that feed people regionally and afar, supporting the region’s local restaurants and service industries. Local farms and farm stands serve every pocket of our destination, with over 100 active farm stands available year-round. Choose local and shop from a wide array of farms and markets growing locally made ingredients and crafting farm-to-table and fresh catch fare.

Peconic Bay Scallops

Peconic Bay Scallops are indigenous to Long Island, harvested by local baymen, hand picked and hand shucked. The Peconic Bay is situated between the Wine Country of the North Fork and the Hamptons & Montauk of the South Fork. Locals who make their living from the Long Island coastline head out to the water between November and March to harvest scallops for the much-anticipated fall and winter seasons. Supplied to many restaurants, Peconic Bay Scallops are locally sourced and served providing the ultimate fresh catch experience. The versatile shellfish is often caramelized, buttered, fried, seared, or used in soups.



Oyster Shucking

Oyster Shucking is ingrained in Long Island’s heritage. Long Island oysters are a favorite on many menus and can be purchased directly through local farmers. Now in its 36th year, the Oyster Festival in Oyster Bay brings together over 150,000 attendees every October to take part in activities, entertainment and the iconic oyster eating & shucking contest. Oysters come in an array of shapes, colors and sizes, all with distinct tastes.

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