NYC maritime facts: A seafaring history of Gotham
Get schooled on facts about NYC’s maritime history, from Giovanni da Verrazano’s 1524 exploration of the Hudson to the creation of cocktail sauce.
Tue Jul 9 2013
New York’s waterways are more than just sun-and-surf weekend destinations—they’re brimming with history. Trailing Gotham’s origins from an oyster-loving Dutch settlement to the sushi-rolling modern era, these maritime factoids will have you cruising the city’s sea-set history more smoothly than a sailboat in the Hudson.
Florentine explorer Giovanni da Verrazano enters the New York Narrows, the first European to tour the Hudson River and land on Gotham soil. The Verrazano-Narrows Bridge—linking Brooklyn to Staten Island—is later named in his honor.
In a diary entry, a Dutch settler bellyaches that “very large oysters” are so plentiful along the shore that it’s difficult to sell the colossal bivalves in New Amsterdam (present-day New York).
New Yorkers like Frederick Philipse—one of the city’s big-pimpin’ merchants—welcome pirates seeking to relieve themselves of their “found” booty.
The New York provincial government passes an act outlawing both the distilling of rum and the burning of oyster shells within city limits (due to fear of air pollution).
Massachusetts businessmen begin marketing Maine lobster to New York and Boston after the booming canning industry creates an unquenchable demand for the crustacean, leading to lobster’s rise from a poor man’s protein to a gourmet delicacy.
Twelve million oysters are sold in New York. By 1880, the area’s oyster beds are producing 700 million a year. The last year oysters are harvested in city waters is 1927.
An oyster-shucking champion shells 2,500 bivalves in a lickety-split two hours, 23 minutes and 39 seconds.
The Evening Sun reports on a ten-seat Fulton Street restaurant called the Clam—serving more than 50 kinds of preparations—widely regarded as Gotham’s first-ever single-item-focused eatery.
Manhattan clam chowder is deemed such an affront to the New England original that a bill introduced into Maine law makes it illegal to add tomatoes to chowder.
Brooklyn’s fishing industry booms post-WWII, when a number of navy veterans enter the business, converting the War Department’s sub chasers into fishing boats.
Sau-Sea, a New York company, patents and brands the first-ever cocktail sauce.
The Harvard Club of New York opens the city’s first sushi bar. The club’s exclusivity plays a role in the rising cost of sushi and bolsters its reputation as tony fare.
The shellfish beds of the Great South Bay—which supplied the vast majority of New York’s clams—are at their peak, regularly producing 750,000 bushels a year. In 1985, they plummet to 104,000 annually, due to an algae-laden “brown tide.”
World Trade Center workers scouring post-9/11 rubble discover the skeleton of an 18th-century ship 30 feet below street level.
You might also likeSee more in Food & Drink
Write your own review
Food & Drink events calendar
- 100 best New York restaurants
- Rooftop bars in NYC: visit the city’s best elevated bars
- 50 best New York bars
- Fireplaces at New York bars: ten toasty hearths to warm you
- 100 best New York restaurants: New American food
- Best burgers in New York City 2013
- Cheap eats in NYC: The best budget dining in New York
- NYC’s 12 best sushi restaurants: Top spots for Japanese food
- Ten best bourbons: Top bottles of the all-American whiskey
- The best brunch in NYC 2012: Your guide to a late breakfast