Blue Island Shellfish Farms

About Blue Island Shellfish Farms

Reviewed by Oyster Tasting Guide editorial team · June 2, 2026

Founded

1995, by commercial oyster diver Chris Quartuccio

Location

Great South Bay, Long Island, New York; headquarters in West Sayville, NY

Heritage

Grows oysters in the original Blue Point appellation of Great South Bay

Species

Eastern oyster (Crassostrea virginica)

Cultivation

Bottom culture in Great South Bay

Reach

Distributes nationally and internationally; oysters appear on menus across the U.S. and abroad

Blue Island Shellfish Farms grows oysters in Great South Bay off Long Island, New York, in the same waters that made the Blue Point oyster famous. The company traces its roots to 1995, when Chris Quartuccio, a commercial oyster diver, set out to revive serious oyster cultivation in the bay. Quartuccio's deep familiarity with the water, gained from years of diving it, shaped a business built around growing oysters in the original Blue Point location, a name that has been a fixture on seafood menus since the early 19th century.

Great South Bay is the heart of the story. Sheltered behind Fire Island and exchanging water with the Atlantic through nearby inlets, the bay has historically been one of the most important oyster grounds in America. In the 1800s, Blue Point oysters from these waters became a global commodity, shipped as far as England, and that heritage is exactly what Blue Island has positioned itself to carry forward as a producer of genuine, appellation-true Blue Points from Great South Bay.

Blue Island grows the Eastern oyster, Crassostrea virginica, using bottom culture in the bay. The result is a classic Long Island profile: moderately high salinity with a briny punch and a clean, mineral finish, the kind of oyster that built the Blue Point reputation. Because the bay's salinity and food supply are shaped by its exchange with the ocean, the oysters develop the firm, briny character that defines the region, and the company emphasizes proper oyster appellation, growing and labeling its oysters by where they are actually raised.

Over the years the operation has grown and added expertise, including partners who have studied oyster-growing techniques from around the world, allowing Blue Island to expand its production and its lineup. The company operates from headquarters in West Sayville, New York, with additional operations reaching into Florida, and it has built a reputation for consistent quality and reliable supply.

That consistency has carried Blue Island's oysters well beyond Long Island. Its shellfish appear on restaurant menus in cities across the United States, from Boston and New York to Chicago, Las Vegas, and San Francisco, and the brand has reached international markets as well. By combining a historic appellation with modern, attentive farming, Blue Island Shellfish Farms has become a leading name in the revival of New York oyster culture and a steward of the Blue Point legacy.