Oysters are one of New York's oldest residents. There's a reason food historian Mark Kurlansky refers to New York City as "The Big Oyster," or the oyster capital of the world. The bivalves were a dietary staple of the Lenape, and in the 1600s, the New York Harbor was home to half of the world's population of oysters.

Oyster barges, such as the one pictured above, were built in the mid-19th century. The boats were approximately 20 feet in width and 70 feet in length and constructed to form a wedge as to not knock the sides of neighboring barges. Inside, the floors were bowed to allow for proper drainage. Robert S. Greenberg, a historian, said to the New York Times: "oystermen during that era would steer their small sailboats up to the rear of the barges and offload their catch, which barge operators would sell wholesale or serve fresh on the piers to lines of customers." The barges served as processing plants, where the fresh products were hauled in from ships at the back, and readied for sale to the front, where the barge met the pier.

At the time, oysters were a food enjoyed by New Yorkers of all stripes and went for as little as six cents per piece. Barges often had a dual purpose as speakeasies, where the briny snacks could be had alongside alcohol. However, routine overfishing and pollution caused the eventual decline of the industry by the 1920s. In 1927, the city closed all off New York Harbors oyster beds due to contamination.

Though most oyster barges disappeared after the beds closed, one such vessel was purchased by Ernest Ball and moved to the river-front neighborhood of Fair Haven in New Haven. It found use as a speak-easy and was later converted into a restaurant. In 2015, plans were unveiled to bring the barge back to New York, though it would be docked on the Red Hook waterfront rather than on the East River. The barge will be disassembled and labeled, piece by piece, then put back together in its original state, with some structural updates, in the New York Harbor.