Aquaculture: Where Our Seafood Grows

The mysterious waters of the East End hold a secret.

Beneath them lie the beginnings of exceptional cuisine. When the preparation of food reaches its simplest point . . . a calm quiet overcomes the kitchen. At this moment a seasoned cook, one who has spent a lifetime at the stove, begins to believe that exceptional is within his grasp. More on that later . . .

Last week, part one of this aquaculture adventure, focused on a bit of Long Island fish history. A discussion of oysters and the efforts of one musician, a land trust association and a few of New York City’s best chefs all had a part in protecting the waters that feed us.

This week, we are going to meet the growers, makers, farmers, and the scientists of the East End’s waters. All share a common goal: preserving the historical fishing culture of the East End.

Aquaculture in Action

Cornell University Cooperative Extension, the CCE, has a hatchery for seed scallops, clams and oysters. The CCE is also responsible for the SPAT Program which encourages the community to take part in stewardship of the bays. Their outreach touches commercial fisherman in the CCE Marine Program, and the child in all of us might enjoy the Marine Science Summer Camps.

There are numerous aquaculture practitioners and supporters throughout our community. Here are some to check out:

• NOAA, the EPA and the NCCOS – National Centers for Coastal Ocean Science – are studying shellfish cultivation as a means of cleansing the waters and establishing domestic seafood production.
• Multi Aquaculture, located in the Promised Land area of East Hampton, has been farming the waters since 1974. The NY Times calls it a Fish Farm with gourmet takeout.
• The Lobster Inn in Southampton has a new future as a fish farm, marina and restaurant.
• Yale University has been studying Deep Water Aquaculture around the world.
• Oysters on the North Fork are becoming an institution again with 12 local farms.
• Interested in learning more about Aquaculture in North America? Sea Grant NY helps with funding for fish farming and operates in association with NOAA.
• The East Hampton Star covers oyster and fish farming.
• Edible East End has squid and squid jigging well covered.
• 27East provides the scoop on a Summer Oyster CSA.
• Long Island Pulse explains why the commercial oyster industry is booming.
• East Hampton’s Accabonac Harbor Community Oyster Garden.

We are hardly finished, next time . . . Aquaculture III.

Lagniappe [lan-yap]: Cajun for a little something extra!

Thank you for taking the time to follow my story. Every week I add an extra link, one that I hope is worth a few moments of your time.

Back to how we began today – sadly it seems my world is losing its heroes. It was only a short while ago we said farewell to Anthony Bourdain. I will write about Tony later this year, when I have finally composed my thoughts and memories.

On August 6th we lost Joel Robuchon, the Chef who garnered 32 Michelin Stars in his career – the most ever awarded. Exceptional is synonymous with Robuchon, a chef who believed simplicity was the key to great food. He was the Chef who made mashed potatoes infamous. Now, sear a dozen East End sea scallops to pair with Chef’s potatoes. Godspeed Chef . . .

We encourage you to support the local aquaculture – eat some! Call us or email us to book your stay.

It’s been my pleasure,

– Gary