New York has a long history of aquaculture, with oyster farming beginning in the early 1800s and the first fish hatchery in the U.S. established in Caledonia by Seth Green in 1864. It is still operational, making it the oldest hatchery in the western hemisphere. New York is unique in that it touches both the ocean and the Great Lakes, providing the state with numerous resources and opportunities for producing seafood here at home. However, New York is a minor producer compared to its coastal and Great Lakes neighbors. With an industry, that in 2018, was estimated to be worth about $9 million, it is nevertheless growing (USDA 2019).

As of 2023, NY is home to about 43 finfish operations including research and aquaponic facilities. Most are located in the upper region of NY with approximately 75% raising fish for bait and stocking purposes. The NY State Department of Environmental Conservation (NYSDEC) operates 12 facilities providing over 1 million fish that are stocked in various rivers and lakes throughout the state.

Long Island is home to over 50 oyster farmers with several starting to raise macroalgae (i.e., kelp) on their farms as well. Many (if not all) the farmers belong to the Long Island Oyster Growers Association which is a community and industry-based group dedicated to supporting the oyster farming industry. Along with the private oyster farmers, there are many municipal and not-for-profit shellfish hatcheries on Long Island that produce clam, oyster, and bay scallop or restoration purposes.

United States Department of Agriculture (2019) 2018 Census of Aquaculture Vol 3 Special Studies Part 2. AC-17-SS-2.