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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.<ref>{{Cite book |last=Smith |first=Andrew F. |title=New York City: A Food Biography |publisher=[[Rowman & Littlefield]] |year=2014 |isbn=978-1-4422-2712-5 |edition=1st |location=Lanham, Maryland |pages=21 |language=en}}</ref>
The oyster's local history is documented in the 2006 book ''[[The Big Oyster: History on the Half Shell]]'', focusing on the height of the oyster harvesting and restaurant industry in the 19th century.<ref>{{Cite news |date=2006-03-01 |title=Before There Were Bagels, New York Had the Oyster (Published 2006) |language=en |url=https://www.nytimes.com/2006/03/01/books/before-there-were-bagels-new-york-had-the-oyster.html |access-date=2023-07-29}}</ref><ref name=":0">{{Cite web |title=History on the Half-Shell: The Story of New York City and Its Oysters |url=https://www.nypl.org/blog/2011/06/01/history-half-shell-intertwined-story-new-york-city-and-its-oysters |access-date=2023-07-29 |website=The New York Public Library |language=en}}</ref> [[City Island, Bronx]] was a major source of harvesting among other places, but severe overfishing led to devastation of the oyster population. By 1916, most of the five borough's oyster beds had been closed.<ref>{{Cite book |last=Smith |first=Andrew F. |title=New York City: A Food Biography |publisher=[[Rowman & Littlefield]] |year=2014 |isbn=978-1-4422-2712-5 |edition=1st |location=Lanham, Maryland |pages=129 |language=en}}</ref> New York lost its status as an oyster capital in 1927 when its final remaining local oyster beds closed.<ref name=":0" />
Several [[List of oyster bars#New York|New York City oyster bars]] persist, but are not locally sourced due to pollution.
==References==
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