Lucky 13 Blue Point Oysters are sustainably farmed in the Great South Bay, with a positive effect on our local environment. We cultivate the native Eastern oyster (Crassostrea virginica), filter-feeders that do not require any feed, chemical or antibiotic inputs. Instead, oysters consume tiny plankton and other organic matter bountiful in our ecologically diverse waters, with a single adult oyster filtering food from as much as 50 gallons of water in a day!  


Sourcing Seed

Our first seed oysters came to us from the nursery of Fishers Island Oyster Farm. They were transferred into mesh bags and introduced to their new home in the Great South Bay.

An Efficient System, Consistent Results

Using the OysterGro system, mesh bags containing the seed are suspended underwater from floats. The growing oysters are kept at an ideal feeding depth where plankton is plentiful and they are protected from bottom predators. The bags remain level and the oysters evenly distributed throughout the bag, resulting in a high quality oyster and beautifully formed shell. 


We periodically turn the cage/bag system upside down, so for a short time the mesh oyster bags are exposed to sun and wind to help remove natural bio-fouling.


In the wake of Superstorm Sandy, the OysterGro system is even more appealing to us because of the ability to submerge the oysters and gear in the event of hurricanes, and to protect them from ice over winter months. With the float caps removed and the floats flooded with seawater, the system sinks, and the floats become a foundation that keep our oysters out of the sand and mud, thus allowing the oysters to continue feeding and reducing mortality.


When the water warms, cages are re-floated by hauling them to the surface and removing water from the floats. Bags are again suspended from the floats so oysters can feed at the optimal depth.  

Sorting and Harvesting

Periodically, the seeds are sorted and moved into bags with like-sized oysters. Once they reach market size (about 3 inches), the oysters are removed from bags, kept cool and moist, and delivered to customers’ tables and kitchens within 24 hours.