Capt. Bill’s Favorite Links!

We hope you enjoy travelling to different parts of the internet to learn about seafood and to understand more about our passion for creating good solid seafood dishes at an incredible value.

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Below you will find some of our Favorite Links and Info from around the Internet Telegraph!

 

6 days ago

In A Half Shell

When you find an extra oyster inside your oyster. 🏆 ... See MoreSee Less

 

Comment on Facebook

Well conditioned fat and healthy oyster

Nossa que delícia essas são as melhores 😉

Don't see it

Misha Dannica Castigador i waaaant

Alexander Gates

Dayton Leong

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6 days ago

In A Half Shell
N E W . O Y S T E R . D I S C O V E R Y:
Pai Pai Oysters from Baja Shellfish Farms are grown in longline baskets in Laguna Guerrero Negro, Baja California Sur. As the newest product (soon to be on the market) from the makers of my 2017 #oysterbae, the Kumiai, I expected nothing less from this baby tank of an oyster. Don’t underestimate its size—these nuggets pack a punch! It’s almost silly to describe them as “deep cupped” because the whole thing is a damn cup… so I guess, a ball?? Bonkers plump and the adductor muscle takes about a quarter of the real estate, resulting in a simultaneously crunchy and creamy texture experience. These Pai Pai’s have a pronounced wakame seaweed flavor, a modest (but not mellow) amount of brine, and low on mineral/metallic tones. The extreme curvature of the oyster makes it a tad tricky to shuck cleanly, but practice makes perfect! Many thanks to Baja Shellfish Farms for sending over the samples. Now I feel almost as awesome as Drew M Deckman, who got first dibs. 😎 Shucked by yours truly. After many, many tries.

N E W . O Y S T E R . D I S C O V E R Y:
Pai Pai Oysters from Baja Shellfish Farms are grown in longline baskets in Laguna Guerrero Negro, Baja California Sur. As the newest product (soon to be on the market) from the makers of my 2017 #oysterbae, the Kumiai, I expected nothing less from this baby tank of an oyster. Don’t underestimate its size—these nuggets pack a punch! It’s almost silly to describe them as “deep cupped” because the whole thing is a damn cup… so I guess, a ball?? Bonkers plump and the adductor muscle takes about a quarter of the real estate, resulting in a simultaneously crunchy and creamy texture experience. These Pai Pai’s have a pronounced wakame seaweed flavor, a modest (but not mellow) amount of brine, and low on mineral/metallic tones. The extreme curvature of the oyster makes it a tad tricky to shuck cleanly, but practice makes perfect! Many thanks to Baja Shellfish Farms for sending over the samples. Now I feel almost as awesome as Drew M Deckman, who got first dibs. 😎 Shucked by yours truly. After many, many tries.
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Comment on Facebook

BIG improvement

Hope to try it sometime. Congratulations!

Shuck shuckin me

3 weeks ago

In A Half Shell
I am usually raving about the flavor of a new oyster discovery or the beauty that surrounds most oyster farms. But its worth noting that one of the first things that got me interested in oysters is simply how nutritious they are! 

Related to that, I recently became an ambassador for Seafood Nutrition Partnership (woop!) and am excited to help this amazing non-profit promote eating more oysters, other shellfish, and responsibly-farmed or caught fin fish. As mericans, we definitely dont eat enough of it.

Oysters are little vitamin bombs, as many of you know, and seafood in general is an excellent source of lean protein and essential omega-3 fatty acids. If youre curious to learn more, check out these great resources:

Oyster Nutrition: The Oyster Ninja Podcast — http://oysterninja.libsyn.com/laura-henderson-oyster-nutrition

The Omega Principle: Paul Greenbergs new book — https://amzn.to/2Ag94vX

Seafood Nutrition Partnership: http://oyster.guru/snp

Happy Friday!

I am usually raving about the flavor of a new oyster discovery or the beauty that surrounds most oyster farms. But it's worth noting that one of the first things that got me interested in oysters is simply how nutritious they are!

Related to that, I recently became an ambassador for Seafood Nutrition Partnership (woop!) and am excited to help this amazing non-profit promote eating more oysters, other shellfish, and responsibly-farmed or caught fin fish. As 'mericans, we definitely don't eat enough of it.

Oysters are little vitamin bombs, as many of you know, and seafood in general is an excellent source of lean protein and essential omega-3 fatty acids. If you're curious to learn more, check out these great resources:

Oyster Nutrition: The Oyster Ninja Podcast — http://oysterninja.libsyn.com/laura-henderson-oyst…

The Omega Principle: Paul Greenberg's new book — https://amzn.to/2Ag94vX

Seafood Nutrition Partnership: http://oyster.guru/snp

Happy Friday!
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Comment on Facebook

Welcome! We're so excited to have you on board!

Yes yes yes to Oysters and congrats

Awesome!

Congrats julie

Susie Delava

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3 weeks ago

In A Half Shell

Have you ever sent oysters BACK? ... See MoreSee Less

1 month ago

In A Half Shell
Hey friends! Have you seen the show Somebody Feed Phil - Netflix Original yet? Season 2 just came out... plus you can catch me talkin about NYC oyster history and the one thing that drives me crazy about certain oyster eaters in the New York City episode aboard Pilot with the amazing Chef Kerry Heffernan, Phil Rosenthal, and Al Roker. Promo video: http://oyster.guru/feedphil (I heart Phils mom and pop).

Hey friends! Have you seen the show Somebody Feed Phil - Netflix Original yet? Season 2 just came out... plus you can catch me talkin' about NYC oyster history and the one thing that drives me crazy about certain oyster eaters in the New York City episode aboard Pilot with the amazing Chef Kerry Heffernan, Phil Rosenthal, and Al Roker. Promo video: http://oyster.guru/feedphil (I heart Phil's mom and pop). ... See MoreSee Less

 

Comment on Facebook

I think the only downside to this is that people will forever believe my last name is pronounced like "Q". Guess it could be worse. (Correct pronunciation is "Chew" like CHEW YOUR GD OYSTER!@#)

Hooray!!! 🙂

Nice! Love that show. Haven't made it to the NYC episode yet. Congrats!

Will def watch it now. Congrats!

Phil is really funny. Good show.

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1 month ago

In A Half Shell
Gorgeous Kumiai oysters thoughtfully raised in Baja California Sur by Baja Shellfish Farms, prepared by Chef Drew M Deckman of Deckmans En El Mogor.

Gorgeous Kumiai oysters thoughtfully raised in Baja California Sur by Baja Shellfish Farms, prepared by Chef Drew M Deckman of Deckman's En El Mogor. ... See MoreSee Less

 

Comment on Facebook

The colour of these oysters gills is quite something. Did they taste as good as they look? 😊

1 month ago

In A Half Shell

Mmmmm YASSSS

Bring Me
Eat Oysters From A Tasting Table In The Middle Of The Sea
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Comment on Facebook

My farm used to do something similar, the state of Massachusetts put a stop to it.

Some fine eating with a bottle of Muscadet!

Yep.... I’ll be having 5 dozen thanks

Look cëë Ceë Rhőyal Hůnnãh

That’s different

Ultimate way to go

linda Ostras uma delícia!

😍

Yes please 😊

😋😋😋😋

Mette I’ve got an idea!

Basa Tupou 😩

Edward Bunker 😍😍😍

Jo Arth Bandiola... 😱

Jo Arth Bandiola... 😘

Maria Hifo😝

Kei Nakamoto

MingChang Hsieh

Shandi Bin Sali

Cheng Dee

Wati Lui

Julia de Man

Nick Ussher

Susan

Eva Gravemaker

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2 months ago

In A Half Shell

RIP to one of the most consequential storytellers in our lifetime.

Life Stories
Anthony Bourdain's passion for food was only surpassed by his passion for people. Chef, author, world traveller and humble gourmand, Anthony knew the importance of breaking bread, and he will be sorely missed.
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Comment on Facebook

Enjoyed watching him cook & travel... Gone too soon... RIL ❤😇

3 months ago

In A Half Shell
Do me a favor and visually compare the oysters that youre about to eat with this puppy. Is yours, like this one, wholly intact? Plump, opaque, well hydrated and free of grit? This is what you should be looking for. This is what you should aspire to, if youre serious about oyster appreciation. (And on the other side of the spectrum: @shuckinhell on Instagram). A well shucked oyster MAKES A DIFFERENCE in experience and enjoyment, and is a pretty good sign of someone giving a shuck behind the scenes. I know this isnt realistic all of the time, but someone has to set a standard.

Do me a favor and visually compare the oysters that you're about to eat with this puppy. Is yours, like this one, wholly intact? Plump, opaque, well hydrated and free of grit? This is what you should be looking for. This is what you should aspire to, if you're serious about oyster appreciation. (And on the other side of the spectrum: @shuckinhell on Instagram). A well shucked oyster MAKES A DIFFERENCE in experience and enjoyment, and is a pretty good sign of someone giving a shuck behind the scenes. I know this isn't realistic all of the time, but someone has to set a standard. ... See MoreSee Less

 

Comment on Facebook

It is a shame when restaurants put up photos of oysters that have been badly shucked ..... best not to post.

I agree ! I recently watched a worker, in a nice restaurant, shuck an oyster, rinse it in water ! All dozen were ripped apart , just a mess. My other complaint to the manager, was the mignonette sauce! There were 2 choices made by someone who was trying to be creative. One sweet and one overly spiced with paprika! Please ! This is a photo of a perfect oyster , Cape May Salts. Shucked perfectly, it doesn’t need anything on it.

Nice shuck but poor meat to shell ratio. Still a beautiful oyster.

For customer ease of eating we cut the oyster from the shell and turn over to present its best side

Much is 'The curse of knowing better'. In the beginning we all start out at "an oyster is an oyster", then we grow into where we each are now. Eating first 'with the eyes' begins when we start seeing them as pretty, which takes a while. We are spoiled rotten now. Had a tray of most beautiful fat oyster just this week, even I marveled at the skill of the two yong men cranking out rapidfire shucks for raw, broiled and steamed. 12 absolutely perfect specimen, only they had zero taste. Literally nothing, a cold wet smushy mouthful with the texture of whipped cream. Took several tries to convince myself it wasnt a trick of some sorts. Eating really good oysters has made me forget back when we would not have known any better.

Greg Bye

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3 months ago

In A Half Shell

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Comment on Facebook

Wow look amazing! How do prep those ?

Maamar Diaf. Ben Class

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