The original Blue Point growing ground — Great South Bay's shallow, warm, barrier-island-sheltered waters produce sweet, plump, mild oysters with low brine and a soft umami finish. The historic foundation of American oyster culture.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
ChardonnayPinot GrisLager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationbottom-cultured · 3–5 yearsAppearancemedium · elongated
If you like this, try
BluepointBlue Point hamletThe salinity hits first, but doesn't push. Firm flesh. Denser in autumn and winter. Clean mineral-salt finish fades.Peconic GoldPeconic BayThe Peconic Bay's relatively warm, sheltered waters give this oyster a plump, sweet character with moderate brine and a mild mineral finish.
Taste them tonight
Shucking these yourself? The Oyster Kit
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