I used to hate oysters. But, as I learned with sushi, it’s an acquired taste and let me tell you, I’m in love with oysters in every form! On the half-shell, in pasta, and even as nachos! Seriously.
But one of my favorite varieties is the Blue Point.
So what the heck are they?
According to Edible, New York law dating back to 1903 states: “No person shall sell or offer for sale, any oysters, or label or brand any packages containing oysters for shipment or sale under the name of blue point oysters, other than oysters which have been planted and cultivated at least three months in the waters of Great South Bay.”
The magazine also states that there’s a village on Long Island called Blue Point, which is located on the Great South Bay.
But, that doesn’t mean that they’re the only Blue Point oysters! “Blue Point” has come to mean just about any oyster that comes from the Long Island region.
In fact, oysters as far south as Virginia are sometimes sold as Blue Points, but your quality oyster houses will be happy to let you know where your Blue Points are from. (I’ve never tried “Blue Points” from anywhere other than the Long Island area, so they may be great. Or they may be disappointing.)
If you’re located in a land-locked city, I highly recommend Connecticut Blue Points, which is located along Long Island Sound. Basically, they’re what I eat if I’m not vacationing in Key West or down in New Orleans.
How Do Blue Point Oysters Taste?
Blue Points can be up to four inches in diameter and their shell shape means that they retain a large amount of their “liquor” – and live longer, by the way. They have moderate salinity – not too salty, that is – and are meatier than some of the other oysters I’ve encountered.
While other oysters may be better suited to recipes, Blue Points are fantastic on their own, with a little bit of horseradish and fresh lemon.