These Atlantic oyster species have whitish-beige and gray shells and tasty firm meat. Oysters are eaten raw, fried, or in soups and stews. Bluepoints weren't that special to me, and for a long time, I … 52 of Edible East End. 1 lb oysters = 1 pint shucked Rather than scavenging your grocery store to buy oysters that have lost their flavor in a can or are part of last week’s catch, have chilled, fresh oysters delivered directly to your door. But do I want to jazz up the staid old name and call those Great South Bay spats Bleu Pointes? Oscar Morales: Try the filet mignon "Oscar" it's really good! There is a marine version of the term “terroir,” so brand names for oysters were necessary and ubiquitous. After all, the French are the kings of the oyster world. New York State does actually have a law, enacted in 1908, that states, “No person, firm or corporation shall sell or offer for sale any oysters, or label or brand any package containing oysters for shipment or sale, under the name of Blue Point oysters, other than oysters that have been cultivated in the waters of the Great South Bay in Suffolk County.” To the best of our knowledge, this law is not enforced in New York and similar laws don’t exist in other states. Our Connecticut Blue Point oysters are a product of the Northwestern Long Island Sound. Looks like you're using a web browser we do not support. But you sell a lot of items and oysters are likely a small piece of your business, so why bother? Blue Points have been a fixture on oyster menus since the early 1800s when wild oysters were harvested in Long Island's Great South Bay near the town of Blue Point, NY. Even coveted types -- such as Blue Point oysters, which hail from locations along the Long Island Sound -- are farmed and safe to consume year-round from trusted purveyors. Fresh shellfish should be purchased alive and cooked as quickly as possible. In an effort to meet demand, harvesters discovered that oyster seed grew quicker in the west side of the bay.  This kicked off the practice of harvesting seed from the east side of the bay and planting it on the west side of the bay.  When the available seed from the east side of the bay had begun to dry up, harvesters turned to the Long Island Sound (Connecticut side) for seed.   Â. First, they are very different products. The pressure to fill demand was intense. Oysters 8.8. The largest source of Long Island Sound Blue Points–Connecticut’s legendary Tallmadge Brothers, run by the Bloom family–has been supplying reliably briny Blue Points for years. For generations, these Blue Points were actually harvested from the Long Island Sound off Bridgeport, Norwalk, and other Connecticut cities. As good stewards of Willapa Bay estuary, we’ve been farming exceptional oysters for decades. Since it takes more than three months for the egg and sperm to unite and grow out to one millimeter, the size I buy, I could maintain my legal status, in New York, and call my oysters Blue Points. J&W Seafood is a grower, packer and shipper of fresh wild caught oysters from the Chesapeake Bay. Royal Toner marketed his oysters under the brand name Sea Pure, since his oysters came from the Connecticut estuaries and he grew out in Gardiner’s Bay and Peconic Bay. Connecticut Blue Point oysters have been an iconic Atlantic oyster variety for ages. These medium-sized oysters are mild, pleasantly salty and very meaty. Farmed oysters don't sit on boats for hours and many farms use non-spawning oysters -- called triploids. Perhaps that question’s answer begins with another question: What is a Blue Point oyster? But who remembers Oscar the Oyster? Want to use it in a meal plan? While Blue Point is a world‐recognized brand, growers can often get a better price with a different name, even though they may legally (in New York, forget the Connecticuters) have the right, if their oysters have spent three months in the Great South Bay, to call them Blue Points. European flats are often called Belons. Substitute for Oysters. Again, we don’t see it that way. This store is a pain in the neck for me to visit as it is far off the beaten path. Atlantic Oysters Sustainability Information As I write, the soft light of dawn is breaking through yonder window, just as the envious moon did last night. some can be eaten with a knife and fork. Crafting successful shellfish programs since 2001. By 1800, the Blue Point was so popular that seafood dealers pirated the name, applying it to any oyster found near Long Island. After all, the French are the kings of the oyster world; and, if the Obama administration ever resolves its oyster war with the EU, perhaps I can ship my animals to France one day. Pappadeaux Seafood Kitchen. In addition, the Long Island Sound, not the Great South Bay has been the primary source of Blue Points for quite some time, further undermining any originalism.  Nonetheless, for a distributor that sells to restaurants, it can certainly be frustrating when selling against a competitor who sells a wild/semi wild Virginia oyster as a Blue Point for a significantly lower price than a Connecticut Blue Point and markets them as similar products. Even though the designating statute does not specify a punishment, Peconic Bay growers are leery of knocking off the Blue Point moniker. But do I want to jazz up the staid old name and call those Great South Bay spats Bleu Pointes? So, you can provide exceptional seafood and oyster products to your customers throughout the year. Best Place to Buy Oysters is Online. For this month’s blog, we’d like to open a dialogue with you about the controversy around Bluepoint or Blue Point (more on that distinction later – we will here forward use ‘Blue Point’) Oysters.  As many of you know, the name ‘Blue Point Oysters’ is currently applied to wild and semi-wild oysters from New York, Connecticut, Delaware, New Jersey and Virginia (since ‘Virginia Blue Points’ seem to be creating most of the fuss, we will focus there).  Through conversations with many of you over the past month, we have heard variations of the following statement made by one of our customers, a buyer for a seafood distribution company, “Blue Points may be the most bastardized name in all of seafood.” Again, for this newsletter, we wanted to better understand how this came to be and offer our perspective on why you may want to help combat this 'bastardization'. disclaimer: prices and availability are subject to change without notice. Trying your first Bluepoint is like trying on your first pair of jeans. It’s pretty good, until you try (moving north) a Wellfleet, Pemaquid, Glidden Point, or Colville Bay. With a classic medium brine and smooth texture, these fresh, raw oysters taste best when slurped straight out of the shell, but they can also be grilled, steamed or fried with amazing results. A refreshing salty flavored oyster. This story was originally published in October 2015. In New York, we fortunately have a statutory definition. Fall 2015: Issue No. Instead, we would implore you to use this as a teachable moment to talk about the differences among oysters (grow methods, flavor, appearance, size, etc.). Does a Long time, I stopped at Whole Foods when New developed. Or eight pages of oyster recipes East coast ate more oyster meat than beef pleasingly salty very. For a Long time, I bought seed in June from the Long Island Sound the... 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