Oysters can be intimidating, so we asked seafood chef Aidan Owens to share his expertise. Here's everything you need to know ...

Blue Point sold over 80,000 oysters last year, executive chef and owner Edward Luick recounts proudly, and there’s more shucking to come.

Fishy 'Blue Point' labels. Worse, Westfall said, importers market oysters here using the Blue Point name, which has long been associated with Long Island oysters, ...

In my home city of Dallas, though, every East Coast oyster is traveling hundreds of miles to make it to my plate, which is why I’m more likely to see a Wellfleet or Blue Point oyster priced at ...

There are also larger dishes, including the I.W. Whaler (six blue point oysters, six local clams, six Chesapeake oysters, a 1¼ pound whole lobster and six chilled shrimp), ...

On the recently unveiled Long Island Seafood Cuisine Trail, the island hopes to drive business and tourism to 20 businesses ...

The Blue Point oysters were saltier, which I liked, but it really comes down to preference. Oysters to me are usually reserved for winter, and I do think they taste best around November or December.

Blue Point oysters used to come with a lemon wedge and an air of sophistication. Now they're as pedestrian as boxed wine. In their place is a new generation of boutique oysters, hand-reared in ...

Oysters, they point out, are not only a renewable and sustainable protein but also act as natural water purifiers. One adult oyster can filter gallons of water a day. Better still, they're ...