BRANFORD, Conn. — New steps are being taken to help preserve a New England delicacy.

While oysters clean water, house wildlife and feed plenty of people on land, the sea creatures face several threats to their population. These include temperature changes, water pollution and overharvesting.

In many restaurants like Shell and Bones in New Haven, nothing beats a New England oyster. Whether it’s from Massachusetts or Connecticut, they get prepared the same way, with just a little flick of the knife.

Raw bar chef Andres Figueroa says the restaurant prepares between 400-600 oysters a day.

After the dish goes to the table, it is where the shells go after that holds the magic.

“We’ve been continually harvesting oysters from the Long Island Sound but not really putting back this vital re

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