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!

 

2 weeks ago

In A Half Shell
If you have the Momofuku Cookbook, turn to page 131.

If you have the Momofuku Cookbook, turn to page 131. ... See MoreSee Less

 

Comment on Facebook

Such a good cookbook.

2 weeks ago

In A Half Shell
Video image

October is #NationalSeafoodMonth and the start of primo oyster season for the northern hemisphere! Start your Oystoberfest right with a little Oyster IQ from Business Insider and your resident oyster somm.Raw oysters are either still alive - or freshly killed - when you eat them. Most people think keeping them alive longer makes them safer to eat, but that's n... ... See MoreSee Less

 

Comment on Facebook

P.S. Why are non-oyster lovers watching a video about oysters? Check out the comments under YouTube LOL

3 weeks ago

In A Half Shell

30 cubic yards (that's approx 30,000 pounds) of oyster shells from a network of NYC oyster bars & restaurants are being delivered to the Billion Oyster Project on Govenors Island, which kicks off their year-long journey of being cleaned, set and planted back into the water as structures for baby oyster growth.

Oysters naturally want to anchor themselves to other oysters as they try to find a place to settle down, so these shells make the ideal substrate for new reefs. Billion Oyster Project is a remarkable project with a dual education & restoration mission that all New York Oyster Lovers should know about and be proud of!

📽: Maddie at Billion Oyster Project, early in the morning! TURN UP YO SOUND!

#oysters #oysterlove #oysterreef #aquaculture #shells #sustainablesesfood #shellcollection #restoration #nyc #mondaymotivation #soundtherapy #wakeup #savetheearth #eatfarmedoysters
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We lived on Governors Island, my dad was in the Coast Guard

Damn, those buildings have no windows or doors

Imagine the smell

If I can remember right . These were the the apts at the end of the island . Down by the commissary and docks.

We lived on Colonels Row. Right on the golf course.

Great use of all those shells!

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1 month ago

In A Half Shell

Throwback to shuckin' around with @barrierislandoysters on their lease earlier this year, trying Sea Clouds right from the water. Hope y'all stay safe during #hurricaneflorence !! Thinking about all of my VA, NC and SC growers actually. 💛 #tbt #oysterfarm #charleston #oysterlove #aquaculture ... See MoreSee Less

1 month ago

In A Half Shell

Throwback to beastmode

In A Half Shell
Shucking goals. Old school bill style shucking for meats. This ain't a time-lapse! Super satisfying. 😮 #likeaboss #oldschool #og #shucker #shuckingawesome #shuckedmeats #shellfish #taylorshellfish #oysters #oyster #chefstalk #oystersfordays
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Comment on Facebook

where can i eat this 😢😢😢

North Shore Valentine's Oysters looked nothing like this zzz lol they were skinny, and yuck

Those are some seriously meaty oysters.

Julie Qiu what are they doing with their shells?!

I need the time lapse version!

Mother shucker!

Omg these are beautiful Aiesha Masters

Puhi Te Ringa Cheyenne King let's go here lol 😩

Yyuumnnmmm

I want to cry Susan Dunn

Roger Frias así tipo intermareal

Hào múp nè Kevin Nguyen

Anthony Joyce

Chris Hita

Aue HE

Eyüp Çivrilli

Poa Ngametua

Greg Bye

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2 months ago

In A Half Shell
Limited edition, cant-get-them-anywhere chartreuse-shelled #oysters grown by Joe Young, lobsterman turned oyster farmer, seaweed experimenter, and restaurant/gallery owner in Corea, Down East Maine. These beauties are petite, but wise... surviving the wilderness (avoiding the notorious green crab invasion) for about 3 years, grown out on the bottom of Long Mill Pond, a property that has been in Joes family for three generations. Taste is high brine and very clean. Subtle nutty salted cashew notes, and blueberry finish. The texture is springy and overall, a pleasure to shuck. Theyre currently sold at Joes Wharf Gallery & Grill in small quantities. Annnd I pretty much ate half of todays inventory #sorrynotsorry
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#oysters #oystersomm #oysterfarmer #oysterfarm #shellfish #maineoysters #seafood #shellfish #fruitsdemer #corea #downeastmaine #virginica #willtravelforoysters #oystourism #mainecoast #coastalcuisine #eeeeeats #green #chartreuse

Limited edition, can't-get-them-anywhere chartreuse-shelled #oysters grown by Joe Young, lobsterman turned oyster farmer, seaweed experimenter, and restaurant/gallery owner in Corea, Down East Maine. These beauties are petite, but wise... surviving the wilderness (avoiding the notorious green crab invasion) for about 3 years, grown out on the bottom of Long Mill Pond, a property that has been in Joe's family for three generations. Taste is high brine and very clean. Subtle nutty salted cashew notes, and blueberry finish. The texture is springy and overall, a pleasure to shuck. They're currently sold at Joe's Wharf Gallery & Grill in small quantities. Annnd I pretty much ate half of today's inventory #sorrynotsorry
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#oysters #oystersomm #oysterfarmer #oysterfarm #shellfish #maineoysters #seafood #shellfish #fruitsdemer #corea #downeastmaine #virginica #willtravelforoysters #oystourism #mainecoast #coastalcuisine #eeeeeats #green #chartreuse
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Comment on Facebook

Wow, so fascinating!

Even if the oysters aren’t available, everything else on the menu is absolutely delicious... and you can’t beat the view!

Amazing 😍

Really cool! Love them.

2 months ago

In A Half Shell

My friend Rachel Penn and I met through mutual friends years ago, and it didn't take long for us to realize that we both shared the same enthusiasm for travel, scuba diving, and oysters. So when she posted this series of gorgeous photos about her recent adventure to a Croatian oyster farm near Ston, I had to ask if I could reshare it with y'all. As a true oyster nerd, Rachel also recalled many details about the native ostrea Edulis production:

Farming permits leased the sea to families, and are carefully passed down from generation to generation. This particular farm is a 4th generation family operation.

Ston is located at the base of a peninsula that has a river meeting the sea--a perfect growing setting for these flat oysters. They spawn naturally in the water and the spat is collected on pairs of ropes. Once they reach about 1 year of age, the oysters are moved to suspended baskets to be matured for another 2 years.

Wholesale price for these oysters were 4 Kuna (about $0.60 USD) per piece, and sold in restaurants for 10-12 Kuna per piece ($1.50-$1.80 USD). As for the taste? In her own words: "The oysters were super briny and fresh--we really loved them!" Thanks for sharing your story, Rachel! @ Ston
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Comment on Facebook

Any name for the owner?

We made a trip to Hungary & Croatia 6 yrs ago and traveled to Korcula. On our trip we drove though the peninsula and tasted wines and oysters, one of the best experiences ever.

Beautiful!

2 months 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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2 months 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!

Hope to try it in September 😋

Shuck shuckin me

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