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Initially grown in Blue Point, New York, Blue Point oysters now refer to various oysters that are grown across New York and Connecticut primarily, as well as Delaware, New Jersey, and Virginia. The famous Blue Points are refreshing and smooth, with a beautiful balance of sweetness and brine. Some say their aftertaste is almost "sparkling" from their light mineral taste.
The first recorded instance of Blue Point oysters being cultivated was in 1815 by Humphret Avery. He originally grew the oysters in Great South Bay before moving his operations to Long Island.
Blue Points were so revered for their robust and wild flavor. They even became Queen Victoria's favorite. These oysters' popularity increased, with millions being harvested each year by the early 1900s. Unfortunately, overfishing and pollution caused the Blue Points population to dwindle; by the 1910s. In the 1930s, the oyster industry ended in Great South Bay due to a coastal storm and the Long Island Express hurricane.
Thankfully, Thanks to improvements in water quality and stricter fishing regulations, the oyster beds have begun to recover, and there has been a resurgence. Now, these delicious oysters are once again available for everyone to enjoy.
If you're lucky enough to get your hands on some fresh Blue Points, there are many ways to enjoy them. Of course, you can always eat them raw on the half-shell with a little bit of lemon or hot sauce if you desire. But if you want to get a little bit creative in the kitchen, here are some other ideas:
However you decide to enjoy your Blue Points, we hope you savor every moment!
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