Harvesting the Sea

Oysters are one of Connecticut’s leading fisheries by value of catch. Shell piles left by Native Americans testify to their liking for this delectable bivalve, and colonists, too, soon began harvesting the tasty shellfish from the nutrient-rich waters of Long Island Sound. As land transportation improved during the 19th century, oysters in the shell and shucked oysters were sent to inland markets, and oyster houses flourished in cities such as Hartford, where Honiss’s Oyster House opened in 1845.

The Connecticut Historical Society recently purchased a watercolor by marine artist Charles E. Pont (1898-1971) showing a 1960s oyster boat, possibly the Bivalve or the Thimble Islands, operating out of Stony Creek. These boats used steel dredges which were dragged across the beds to scoop up oysters, then raised and emptied on deck for sorting. Oystering was—and continues to be—hard,dangerous work, requiring alertness and close cooperation among the crew.

Pollution, disease, storms—even starfish predation—all threaten oyster beds. Concerns about the effects of the recent BP oil spill on Gulf Coast oyster grounds points up the fragility of these complex marine ecosystems. Despite such threats, Long Island Sound’s oyster fishery continues to supply fish markets and seafood restaurants and to satisfy seafood lovers throughout the United States.