Blue Point Oysters

Blue Point OystersBlue Point blue point map


Blue Points are insanely popular - more for their history and name than for their quality. Traditionally Blue Point Oysters came from Long Island's Great South Bay a 23 mile long oyster bed in the water around the town of Blue Point. The oysters were robust and delicious and New Yorkers gobbled down every last Blue Point Oyster by the early 1800's. Today, any oyster dredged up from the bottom of Long Island Sound - on the north side of Long Island unlike the Great South Bay, which like its name, is on Long Island's south side - can call itself a Blue Point. Some oysters from Virginia are even sold as Blue Points. Oyster cultivators harvest oyster seed from wild managed beds and then transplant the seed to private leases and the oysters grow out on the bottom. I am eating Connecticut Blue Points, harvested from the bottom of Long Island Sound. The Blue Points are teardrop shaped and 2.5" to 3.5" long. The cups are sandy bone colored with a light green algae wash and ridged with average to above average depth. The meats are cream to light tan with brown gills and fill anywhere from 30% to 90% of the cup and the liquor runs 10% to 15%. The shells are very brittle - I broke two out of six cups while shucking them. The caps have a light brown background with various darker shades of brown stripes.ue points with mead

The oysters smell like sardines and tidal pool with have some vegetable notes. The liquor has a pleasant mildly salty flavor with a hint of bacon. The texture starts creamy but the creaminess dissolves and finishes unpleasantly gristly and membranous like slimy rubber bands with some mealy notes - the kind of texture that would would turn off novice oyster eaters for life and send many running for the bathroom. I am drinking a White Winter Winery Dry mead and the mead is much better than the oysters. The oyster's saltiness is about half that of a potato chip with a mildly sweet meaty flavor with a hint of melon. The flavors mild and uninspiring but are fine and work well with the mead. The mead is the main star of the pairing. The mead rates in the 80s while the Blue Points might rate 30 on a good day. The Oyster Guide Website concludes their review of Blue Points by stating "You can do better." I second that opinion.


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