The Story of Blue Island Oyster Co.: A Legacy of Sea to Table
It all started with a boy, a bay, and a passion for the sea. In the summer of 1995, Chris Quartuccio, a commercial oyster diver with saltwater in his veins, founded Blue Island Oyster Co. on the south shore of Long Island. But Chris’s journey began long before that—back when he was just 12 years old, harvesting clams from the Great South Bay and selling them to local buyers along the bustling Browns River in Sayville, NY.
What began as a young kid making a few bucks from clams turned into something much bigger. In 1995, Chris took a bold step—selling his freshly harvested Long Island oysters and clams directly to NYC chefs. This was long before “farm to table” was a buzzword, and Blue Island became a pioneer of the “Sea to Table” movement. Chefs loved the idea of buying oysters straight from the diver, and before long, Blue Island oysters were a staple in nearly every top seafood restaurant and oyster bar in New York City.
By the early 2000s, Blue Island had made its mark. Renowned chefs—including James Beard Award winners and leaders of NYC’s most prestigious kitchens—designated Blue Island as their go-to oyster purveyor. The White House even served Blue Island oysters and clam chowder, prepared and presented by Blue Island’s own team. New York Magazine crowned them the number one clam and oyster distributor in the city.
Building an Oyster Empire
With demand soaring, Blue Island took the next step in 2004: opening the Blue Island Oyster Farm in the Great South Bay. This wasn’t just any oyster farm—it became a destination. Chefs from all over the country flocked to the farm to see where the oysters they served were grown. The public got in on the action too, kayaking through the farm’s waters and diving into the world of aquaculture. Visitors arrived by boat, train, car, and even seaplane, straight from Manhattan’s East River.
And Blue Island didn’t stop there. In 2012, they built their own oyster hatchery in West Sayville, NY, making them one of the few oyster companies in the country to control production from spawn to table. This move solidified Blue Island’s reputation as a leader in sustainable, high-quality oyster farming.
Spreading the Sea to Table Movement
The success of Blue Island’s “Sea to Table” philosophy didn’t stay on the East Coast for long. In 2011, Blue Island expanded to Los Angeles, delivering oysters harvested to order, flown in same-day, and hand-delivered to restaurants the very next morning. The concept took off, leading to new operations in Las Vegas and Miami.
But Blue Island oysters didn’t just stop at U.S. borders. They’ve made their way to menus in Colombia, China, Panama, and Canada. Along the way, Blue Island partnered with top-tier oyster farmers to create a lineup of fan-favorite brands, including Hurricane Island, Plymouth Rock, Kiwi Cup, Rocky Reef, Navy Point, Shibumi, Black Duck Salts, Tomahawks, Mermaid Cove, and the ever-popular Naked Cowboy and Naked Cowgirl oysters. With more trademarked oyster brands than any other company in the U.S., Blue Island continues to dominate the industry.
The Naked Cowboy Revolution
Speaking of Naked Cowboy oysters—this is where things get fun. If you’ve ever been to Times Square, you know the iconic street performer, The Naked Cowboy. In 2011, Blue Island hired him full-time to promote their wild diver-harvested oysters from Long Island’s north shore. The result? A phenomenon.
Naked Cowboy oysters became a sensation, appearing on menus at the Waldorf-Astoria, Whole Foods, and NYC’s legendary Four Seasons. And the man himself? He became a walking, singing, guitar-strumming, oyster-pitching marketing machine, making appearances on The Tonight Show, Late Show, Conan, Jimmy Fallon, Oprah, Howard Stern, SNL, and even The Simpsons. He’s been featured in global media, co-branded with the likes of Pizza Hut, Fruit of the Loom, and Google, and snapped in hundreds of thousands of fan photos—always with a Blue Island Oyster logo in the background.
Protecting the Waters That Sustain Us
At its core, Blue Island is about more than just oysters—it’s about the ocean, the bay, and the future. As farmers and divers, they know that clean water is everything. That’s why they launched Operation Blue Earth, a grassroots movement aimed at eliminating harmful fertilizers and pesticides along the Great South Bay.
The campaign kicked off on Earth Day 2015, complete with green-and-blue lawn signs and car magnets designed to spark conversations and raise awareness. The message is simple: healthier bays mean better oysters, stronger ecosystems, and a legacy that lasts for generations.
A Tradition That Keeps Growing
From a 12-year-old clam digger to a nationally recognized leader in the oyster industry, Blue Island’s journey is proof that passion, innovation, and a deep respect for the sea can lead to something extraordinary. Whether it’s pioneering the Sea to Table movement, launching new oyster farms, or sending Naked Cowboy on a media blitz, one thing is clear—Blue Island Oyster Co. isn’t just in the business of selling oysters.
They’re in the business of making history.
