"The Blue Points from Blue Island Oyster farm sparkle with salinity and have a great ocean flavor... "

"Long Island native Chris Quartuccio started clamming in the Great South Bay as a childhood hobby, but by 1985, the area was overharvested. Next he turned to oyster diving on the North Shore, but in the late nineties the oysters were wiped out by a disease. “After that, I had the opportunity to buy a house and dock right by the Fire Island Inlet, which is ideal for growing oysters,” he says. Quartuccio now runs the No. 1 oyster and clam distributor in the New York area, and his farm produces the only genuine Blue Point Oysters cultivated in the bay. "

- Article by Gillian Duffy -

"His oysters are opaque with lots of bright brine and a rich finish - markedly different from the lean, muddy-tasting generic "Blue Points" sampled recently at some oyster bars in Manhattan."

- Article by Kim Severson -

"Blue Island littlenecks, now cultivated in Long Islands' Great
South Bay, are sweet and buttery."

- Florence Fabricant -