Atlantic Blue Point Oyster

Blue Point Oyster, Oyster

New York, New Jersey, Delaware, Virginia

Wild Capture, dredge and tongs

Atlantic Blue Point Oysters are known for their quality. They are Atlantic or Eastern Oysters (Crassostrea virginica), but not all Atlantic Oysters are Blue Points. Similarly to wine, the conditions under which an oyster is grown will affect its flavor, so oysters from different growing areas have different flavors and have names reflecting their growing areas. Blue Points are originally from Blue Point, New York but now the name also refers to Atlantic Oysters from the Long Island Sound, Delaware and Virginia. There is a certain undeniable association with the Blue Point that has made it a household name. The Blue Point is that familiar face you pick out of a crowd, and will be a welcome addition to any oyster list

Blue Points grow in shallow, brackish water. Blue Points, like all oysters, are filter-feeders which means they push water through the gills and stomach and collect small organisms for food.

Following simple handling steps will help keep the Oysters in top quality. The Monterey Bay Aquarium Seafood WATCH® rates farm raised Oysters as a “Best Choice” because “most oyster farming operations are very well-managed and produce a sustainable product” and wild captured Oysters from the U.S. and Canada as a "Good Alternative."

Sources
	Species Name Crassostrea virginica
	Source Blue Points are named for their origin in Blue Point, New York. The name now can also refer to Atlantic Oysters grown in Long Island Sound, Delaware and Virginia.
	Seasonality Fresh and frozen farm raised Blue Points are available year round.
	Fishing Method Blue Points are modified wild capture. Spat, or seed oysters, are distributed over existing oyster beds and left to mature naturally. Such oysters will then be collected using the methods for dredging or raking.
Features
	Flavor The flavor and texture of oysters is affected by many environmental conditions including, water quality, salinity of water, time of year, diet, and temperature so the area the oyster is from will affect the flavor. Blue Points from Blue Point, New York and Long Island Sound and Delaware are known for quality. They have a mild to medium salinity with a smooth and meaty texture.
	Dietary Information Blue Points are low in calories. Per 100g raw edible portion: Calories 59 Fat 1.55g Protein 5.22g Carbohydrate 5.53g Iron 5.78mg Sodium 178mg Selenium 63.7mcg Cholesterol 25mg Source: USDA
	Appearance Blue Points have a cupped shell. They are marketed at 3 to 4 inches. The fringe (gill) is light-colored and the meat is creamy to light brown turning ivory when cooked.
	Form Fresh Blue Point Oysters are sold live in the shell and shucked.
Uses
	Preparation Blue Points can be eaten raw on the half-shell. Do not use dead oysters. They can also be lightly cooked by baking, boiling, broiling, frying, grilling, roasting, smoking, and steaming.
	Substitution Many different varieties of oysters can be substituted for the Atlantic Blue Point. Remember when serving raw, oysters from different areas have a very unique flavor profile. When cooked the difference is more difficult to detect.
	Handling Shellstock (oysters in the Shell) are live and should be stored in a container that will allow the oyster to breath, but does not allow air to flow and dehydrate the oyster. Cover the container or place a moist cloth over the oyster to prevent dehydration. Refrigerate between 34 and 38F. Always store your shellstock with the original shellstock certification tag as required by law. DO NOT ICE. DO NOT STORE IN WATER.
Market
	Sizes and Cuts Atlantic Blue Point Oysters - Live in Shell: Average Oyster Size Average Box Weight Average Count Per Box Medium 2 ¾” to 3 ½” 23-27 Pounds 90-110 Large 3 ½” to 4 ½” 33-37 Pounds 75-85 Atlantic Blue Point Oysters – Shucked 8#, 7# Meat: Average Per Gal Average Per Pound Standards 180-200 27 Select 160-180 24 Extra Select 150-160 22 Counts 140-150 20
	Pricing Scale Atlantic Blue Point Oysters are a moderately priced oyster which has remained very stable in price over a number of years. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information and current pricing.
	Shelf Life Atlantic Blue Point Oysters, as with all shellstock, are distributed with an FDA Interstate Shellfish Tag which will state a date of harvest. Oysters may be consumed raw within 14 days. NEVER eat or serve an oyster that is open or dead, discard immediately.

Seattle Fish Company of New Mexico

Atlantic Blue Point Oyster

Species Name

Source

Seasonality

Fishing Method

Flavor

Dietary Information

Appearance

Form

Preparation

Substitution

Handling

Sizes and Cuts

Pricing Scale

Shelf Life