"Oyster stalls and lunch room at Fulton Market", 1867
Oysters in New York City have a long history as part of both the environmental and cultural environment.[1][2] They were abundant in the marine life of New York–New Jersey Harbor Estuary, functioning as water filtration and as a food source beginning with Native communities in Lenapehoking.[3] The "Oyster Islands" of Upper New York Bay were Ellis, Liberty and Black Tom.
In colonial New York, oysters were sold on the street, and also pickled and exported to other colonies, and the Caribbean. These pickled oysters were typically seasoned with nutmeg and black pepper.[4]
^Barron, James (2014-09-24). "New York's Slow Comeback to Title of the Big Oyster". The New York Times. Archived from the original on 2023-04-14. Retrieved 2023-07-29.
^Schmidt, Samantha (2016-09-05). "Oysters Are Nearly Extinct in New York Waters. This Team Is Trying to Coax Them Back". The New York Times. Archived from the original on 2023-04-13. Retrieved 2023-07-29.
^Brown, Patricia Leigh (2021-10-04). "Oyster Shoreline at 'Greater New York' Has a Pearl of a Message". The New York Times. Archived from the original on 2023-03-20. Retrieved 2023-07-29.
^Smith, Andrew F. (2014). New York City: A Food Biography (1st ed.). Lanham, Maryland: Rowman & Littlefield. p. 21. ISBN 978-1-4422-2712-5.
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