About the Farm
Copps Island Oysters stands as one of the last traditional oyster farms in the United States, carrying forward a legacy that spans four generations of the Bloom family. Founded in 1994 by Norman Bloom, what began as a humble operation with a single boat and three crew members has grown into one of the largest privately-owned oyster farms on the East Coast. Norman's journey in oystering began at age ten, learning from his father Norm Sr. and uncle Hillard Bloom, who revitalized Connecticut's oyster industry in the 1950s after severe storms had devastated the trade.
The Bloom family's commitment to their craft runs deeper than business, rooted in a passion for sustainable practices passed down through generations dating back to the 1940s. Today, Norman works alongside his children Jimmy and Jeanne, operating from the nutrient-rich waters off the Connecticut coast with a fleet of fifteen boats and a dedicated crew. Their farm sits above a natural reef south of the Norwalk Islands, where the cold, deep waters provide the perfect environment for their Crassostrea Virginica oysters to develop their distinctive characteristics.
Beyond oysters, Copps Island Oysters has embraced innovation while honoring tradition, expanding into kelp farming with their sugar kelp operation that follows the same meticulous seed-to-harvest philosophy. Their commitment to sustainability extends to partnerships with local organizations like Harbor Watch, Soundkeeper, and Save the Sound, ensuring the waters of Long Island Sound remain pristine for future generations. The company has evolved to offer direct farm-to-table distribution to restaurants while maintaining their wholesale roots, embodying their belief that what they put back into the water secures their future.
Copps Island Oysters stands as one of the last traditional oyster farms in the United States, carrying forward a legacy that spans four generations of the Bloom family. Founded in 1994 by Norman Bloom, what began as a humble operation with a single boat and three crew members has grown into one of the largest privately-owned oyster farms on the East Coast. Norman's journey in oystering began at age ten, learning from his father Norm Sr. and uncle Hillard Bloom, who revitalized Connecticut's oyster industry in the 1950s after severe storms had devastated the trade.
The Bloom family's commitment to their craft runs deeper than business, rooted in a passion for sustainable practices passed down through generations dating back to the 1940s. Today, Norman works alongside his children Jimmy and Jeanne, operating from the nutrient-rich waters off the Connecticut coast with a fleet of fifteen boats and a dedicated crew. Their farm sits above a natural reef south of the Norwalk Islands, where the cold, deep waters provide the perfect environment for their Crassostrea Virginica oysters to develop their distinctive characteristics.
Beyond oysters, Copps Island Oysters has embraced innovation while honoring tradition, expanding into kelp farming with their sugar kelp operation that follows the same meticulous seed-to-harvest philosophy. Their commitment to sustainability extends to partnerships with local organizations like Harbor Watch, Soundkeeper, and Save the Sound, ensuring the waters of Long Island Sound remain pristine for future generations. The company has evolved to offer direct farm-to-table distribution to restaurants while maintaining their wholesale roots, embodying their belief that what they put back into the water secures their future.
Type of Foods Inside
Shellfish
- Oysters
- Clams
- Lobsters
Pantry/Other
- Sugar Kelp
Shellfish
- Oysters
- Clams
- Lobsters
Pantry/Other
- Sugar Kelp
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