The Water & the Oyster
When the Wisconsin Glacial Episode thawed, it left us with the sandy beaches of Fire Island and the Hamptons and the rocky outcroppings of Montauk Point and the North Fork of Long Island. Maybe you’ve heard of them. If not, it’s not too late. Hurry though; it’s getting crowded.
The Glacial Episode also left us with Robins Island, a rocky bottleneck that constricts hundreds of millions of gallons of seawater rushing twice-daily to and from the Great Peconic Bay between the North Fork and the Hamptons.
West Robins’ oysters thrive on a tidal plateau of the Great Peconic Bay ranging from nine to 15 feet in depth. Here, the salty, cold oceanic flushes from Gardiner’s Bay intermingle with the nutrient-rich,
freshwater influenced headwaters of the Peconic River.
Beneath the textured surface, bluefish and striped bass prowl above the black sea bass and porgy which guard the rock-sand substrate that in turn harbors vegetation, bay scallops, blue crabs and whelk.
Quality endures, and the waters of West Robins have been producing oysters for New York City’s finest
establishments since the 1800s.
West Robins combines antiquated and modern techniques to craft New York’s finest half shell oyster,
designed to be eaten on or near the day of harvest. The oysters measure between two and three
quarters and three and one quarter inches with a deep cup and plump meat.
We employ modern off-bottom culture techniques to maximize oyster growth and fine-tune shell shape
early in the life cycle. After a year of nurturing, we turn our oysters loose to the bottom of the Great
Peconic Bay, just like our 19 th century predecessors to gain shell strength and flavor complexity.