By Jake Rallo
With over 140 miles of coastline, New Jersey has no shortage of access to the ocean, so it’s no surprise that fresh seafood is one of our state’s strengths. Beyond the beaches, a network of bays, estuaries and tidal rivers connected to the Atlantic teems with marine life. Yet when most people think of oysters, New Jersey rarely comes to mind. Instead, names like Kusshi from British Columbia, Blue Point from New York or even the famed oysters of France tend to dominate the conversation.
And while those oysters are undeniably delicious, there’s a question worth asking: Why not eat what’s local – and fresh? New Jersey oysters might just surprise you; they certainly surprised me.
Today, a thriving network of oyster farms stretches across Jersey, supplying the Garden State with some of the freshest oysters around – perfect for happy hour, your summer barbecue, or even a mid-day snack. Let’s dive into the Jersey oyster scene and meet the people bringing these bivalves to life.
Laughing Gull Oyster Farm
What began as a passion project for Christopher and Lauren Carroll has grown into a full-fledged operation. With two oyster farms in Barnegat Bay – one in Rose Cove and another at Barnegat Light – the couple stays busy, to say the least. Their Laughing Gull oysters, raised in these pristine waters, deliver perfect seaside brine with a crisp-sweet mineral finish.
Chris and Lauren’s journey began on New Year’s Eve in 2016 – slurping oysters at a bar. The evening sparked a simple question: Where did these oysters come from? That curiosity marked the beginning of something much bigger.
Soon, Chris found himself enrolled in a Shellfish Farming course at Roger Williams University. From there, he met his mentor, Lisa Calvo of Sweet Amalia Oyster in Cape May, whom he farmed with for a year.
What was once a question was quickly becoming Chris and Lauren’s reality. Juggling a 9-to-5 job and farming isn’t easy, but that didn’t stop the duo from expanding. They quickly learned that when it comes to building something you love, the world truly is your oyster.
Today, Chris and Lauren own and operate two farms in the Barnegat Bay. They farm on the weekends while still juggling other commitments – Chris maintains his 9-to-5, and Lauren is back in school. These days, you’ll find their oysters all over New Jersey and Philadelphia, and sometimes even as far as D.C., New York, and South Carolina!
I had the opportunity to visit the farm myself and learn firsthand why Jersey oysters are just so good.
The day I visited Chris and Lauren’s farm, it was a rainy Thursday with a 5 a.m. wake-up call to arrive sharply by 7 – I wouldn’t dare be late. The area felt like a quiet fishing town. It was still, almost sleepy. No cars. Just us, the sounds of the water, and a few early-rising farmers. A short ride on a Carolina Skiff took us out of the creek and into open water, where the oyster farms are nestled in Rose Cove. The misty air was calming; for a moment, you forgot where you were.
Rose Cove is home to several oyster farms, all concentrated in the same stretch of sea. Floating cages line the water, each filled with oysters at different stages of growth. Here, they spend 18 to 24 months maturing until they reach “market size” and are ready to be harvested. I got to peek at some petite oysters that were just about there. Small in size measuring under 2 inches, the oysters had substantial new growth but needed a few more months to reach maturity. Back into the bags they go to spend a bit more time in the bay.
Harvesting is a labor-intensive process – each floating cage holds four bags filled with oysters. Chris maneuvers his boat alongside the cages and hauls each bag from the water, one at a time. The entire process can take about a day, give or take, from start to finish.
Before heading back to the dock, we enjoyed freshly shucked oysters straight from the water, served with a strawberry mignonette. They were crisp, briny, and fresh – the sweetness of the strawberries was the perfect complement. The only thing missing was a sip of champagne. I’m not sure if every oyster harvest is this glamorous, but in my mind, it always will be.
The Question Remains
If New Jersey oysters are so good, why doesn’t everyone know about them?
That’s exactly what Matt Gregg and Scott Lennox set out to change with the creation of the Barnegat Oyster Collective. To understand their mission, we need to look back to the early 1900s, when Barnegat Bay was overflowing with oysters. Over time, however, the oyster population collapsed, turning a once-thriving ecosystem into a shadow of its former self.
After studying fishery science and aquaculture at the University of Rhode Island, Gregg saw an opportunity to help revive the shellfish scene in Barnegat. He launched his own operation – Forty North Oyster Farm – in 2012. But as a one-man show, he quickly realized the challenges of farming, selling, marketing, and managing logistics alone. That struggle sparked the idea for the Barnegat Oyster Collective (BOC), a support network that allows farmers to focus on growing oysters while the collective handles the rest.
For Chris and Lauren, working with the BOC allows them to keep their off-farm jobs while the co-op handles much of the logistics. Lauren told The Two River Times that partnering with BOC cut their weekend farm trips from over four hours to just two. “The math was mathing,” she said. This is exactly what BOC aims to do for farmers.
Today, the BOC supplies nearly 3 million oysters annually to over 200 establishments – a huge leap from the 30,000 sold in 2013. Thanks to their efforts, Jersey oysters are finally getting the recognition they deserve.
Lauren’s Strawberry Mignonette
Mignonette is a classic vinegar-based sauce served with oysters traditionally made with shallots, vinegar and freshly cracked pepper. The tangy, sharp flavor of the mignonette enhances the briny flavor of oysters without overpowering them. Mignonettes can be further enhanced by adding herbs, citrus zests or even fruit. For Lauren at Laughing Gull, a favorite summer variation is with fresh strawberries.
Ingredients:
3 large strawberries, hulled and finely chopped (don’t purée – you want texture)
1 tablespoon freshly ground black pepper (add to taste – feel free to be generous!)
1/4 cup Italian rose petal syrup or elderflower liqueur/syrup (this is your sweet spot, literally)
1 medium shallot, finely minced
1 1/2 cups Prosecco wine vinegar
1 hearty sprig fresh thyme, optional, but highly recommended (do not substitute dried thyme)
Instructions:
Finely dice the strawberries and place them in a medium bowl. Add freshly ground black pepper.
Pour in the rose petal syrup and let the mixture sit for about 10 minutes to allow the strawberries to macerate.
Add the minced shallot and Prosecco vinegar. Stir well to combine.
Add the thyme sprig to the mixture.
For best flavor, refrigerate for at least 1 hour – or overnight, if possible – to let the ingredients marry.
Jake Rallo, part of the Rallo family dining legacy, is managing partner of River Pointe Inn, Rumson.
The article originally appeared in the June 19 – 25, 2025 print edition of The Two River Times.
