Blue Island Oyster Co.
was founded in 1995 with the aim of providing Manhattan
restaurants with the highest quality shellfish available.
It all started when Chris Quartuccio began scuba diving
for natural oysters in the Long Island Sound and delivering
them fresh daily to chefs in New York City. This business
has grown substantially in 22 years and is now recognized
as the number one oyster and clam distributor in the
New York area. Blue Island has recently expanded its
marketplace and is now shipping shellfish all over
the United States. Our oysters and clams can be found
on restaurant menus in Los Angeles, San Diego, Las
Vegas, Washington D.C., Philadelphia, San Francisco,
Chicago, Boston & Miami.
Our dedication to consistent quality and adherence
to proper oyster appellation has landed our shellfish
in virtually every oyster bar and seafood restaurant
in Manhattan. Numerous James Beard Award winners,
3 and 4 star chefs, and large restaurant groups have
designated Blue Island as their primary supplier.
Island Oyster Farm
was founded in 2004 in the Great South Bay, by the
Fire Island Inlet. Blue Island Oyster was the first
operation to grow oysters in the Great South Bay since
the closure of the original Blue Point Oyster Co.
In 2012, Chuck Westfall became a partner at Blue Island
Oyster Farm and has been an integral part in expanding
the operation. Chuck is lifelong sailor and has devoted
countless hours in the study of oyster growing techniques
from around the globe.
expertise and dedication has prompted exponential
growth in farm production. As a result what started
as a boutique oyster farm has now become one of the
largest oyster producing farms in the state of New