Got a big 'ol bag of Atlantic scallops because why not!? They're messy if punctured wrong, and feisty little assholes (one gave my shucker a war scar, but hazards of the trade, eh? - he plated this one - retribution) - But they'reperfect once served. This one just lightly cured with a Charred Pineapple and Yuzu mignionette with cilantro stem, white pepper, seasalt, jalapeno and shallot. Soft as butter.

Only thing I like better is a female when you get the vibrant red roe-sack to serve up as well - this one is a male bit tasty all the same.

This dish has many variations and is known by different names. It's a classic New Orleans Creole combination. Fish topped with crab topped with a seafood sauce.

This variation is blackened branzino, blue crab claw meat dressing, and leftover shrimp and crawfish etouffee.

Salmon on the Grill

We have a plethora of stockfish on display, but this is our first real salted fish. 🥳

We're a fisheries museum, so teaching people about seafood and trade is our bread and butter.

- selection of daily oysters (Kumamoto, Earthquake Bay, Sweetwater, Highwater)
- selection of grilled oysters (tomatillo, miso nori butter, chipotle bourbon)
- garlic fries
- fried brussels sprouts

Sat on the back patio and enjoyed the sun (and a day off of work). I always forget this is a close and easy option for me.

Used notanothercookingshow recipe from youtube. Vodka in the batter works super well

Made a spice paste out of turmeric, cumin, garlic powder, salt, pepper, and garam masala

Was lucky to get a bonito this morning at the cape cod canal. I have wanted to cook one fresh for years, and it did not disappoint. Bled out etc. asap, iced down, trimmed all the red.

Salt pepper, then did some badia lime/pepper and a shot of lemon juice as I grilled. Ate it hot.

Blackened Redfish served with a dill and lemon herb veloute and garlic Parmesan mashed potatoes

Classic Cajun comfort food. Tender shrimp and crawfish with smothered vegetables and aromatics. Not spicy but full of flavor.

Sautéed in a parsley and pimento garlic butter. Served with a glass of champagne

Cultivated oysters from the gulf.

Hey guys, I just had a very strange experience and was wondering if this is a thing, or if they were trying to get one over on me

Ordered a dozen raw oysters as seen in the photo. They were all supposed to be from Salt Run and $26 versus $17 for the house oyster. As I was eating them, I noticed about half were briny and the other half not. I turned the shells over and there was a distinct difference between the shells.

I asked the server if perhaps they gave me someone’s half and half order. He said I was the only oyster order, so no. He added that the bar did say I got what was left of the Salt Run so maybe they substituted with another…. Ok, if that were the case, why wouldn’t they tell me?

The server assured me that he would come back with answers. When he returned, he said the shucker explained how, because of how the oysters grow, they don’t always have an intact shell to rest in, so he used the shells of another oyster, even though all of the oysters I was given were supposedly Salt Run

I tasted a difference between them and you can also see a difference in meatiness in my first photo

I felt like I was being gaslit and that they were attempting to scam me (in the end, server only charged me for a half dozen). They did charge me 3% for using my credit card, which I think is lame

(Edit: adding here bc some ppl in comments didn’t understand how I was being gaslit. I mentioned I noticed a taste difference, then noticed the shells and the server said verbatim, “I don’t know how your brain works but maybe you think it tastes different because the shells look different but it’s all the same oyster.”)

This is a higher-end restaurant at the beach. I’m debating whether I should leave a review and want to know what you all think

Is using shells from a different oyster even a thing?

Edit: a local of St. Augustine informed me that the waters are too warm for Salt Run oysters. They don’t come into season until 10/19 and they were served 10/10:https://shellfish.fdacs.gov/seas/seas_atlantic.htm