Blue Points Might Be Readily Available, But They're Still Special
Among the varieties of oysters that make Boston Sword & Tuna your best fresh seafood market online, a few stand out for the popularity they’ve earned. Our Wellfleet oysters from here in Massachusetts, the Cherrystone Creek oyster from Virginia, and the delicious Blue Point from Long Island Sound are among our customers’ favorites. We thought today we’d speak up a little for those Blue Points.
You see, the Blue Point oyster is usually plentiful and nearby. Though they’re named for a Long Island town and many are harvested from off the North Shore, most Blue Point oysters come from the Connecticut side of the Sound. Blue Points are served all over Boston, New York City, and most anywhere oyster lovers congregate. But just because Blue Points are readily available does not mean they’re anything but special.
Why Blue Points are Abundant
Blue Points are what’s called “semi-wild” because they’ve been farmed for centuries. Oyster beds are patiently prepared in the summer, when fresh shell is spread on the sea bed. Where and when to begin the process takes a wealth of knowledge about currents and temperature. Same with when and where to harvest, usually after about three years.
The “mating” process that oysters practice is, ahem, unusual in that the “male” oyster is not in the neighborhood anymore when the baby oyster is conceived. We won’t detail this out of courtesy to the oysters, but the oysters themselves prefer it this way. They seem to like things uncomplicated.
Now, because people have had centuries to figure out Blue Point sustainability, there’s a tendency in some quarters to call many kinds of farmed East Coast oysters “Blue Points,” and even to refer to them as a commodity. As a sea to home online fish market, that’s not our way. In fact, one of our preferred suppliers is a family that has been providing Blue Point oysters for generations, like us, and who are just as intent on being sure they’re born and raised the real thing.
What Makes Blue Points Magic
The way oysters get their nourishment is one reason for their unique texture and taste, and another example of their passion for simplicity. Called “bivalves” because they draw sea water through them, oysters remove their nutrition – particles such as plankton – from the column of water where they live. This is why the sensation of eating a Blue Point seems to bring the sea itself to your plate. The briny aroma and taste is like a breath of cool air off the surface of the Sound.
The particular taste of the Blue Point is mild despite the clarity of this sea-surface sensation. For this reason, some oyster lovers think of Blue Points as a “starter” oyster – and they do well in recipes – but there is nothing plain about them.Whether you choose the delightful Blue Point or something more exotic, fresh shellfish is not an experience to miss. We’re here to see that you get gourmet fresh seafood home delivery online, reliable every time, delicious and fresh beyond what you might have thought possible. Let’s get in touch.