September 04, 2006

I had the occasion to bring some friends from Belgium in last week and let me tell you they are picky eaters.  They were all set to tell me how inferior our food is and how much better oysters are from France.  Well let me tell you, they had our Hammersley and Kumamoto's that we have grown for us in Washington and they were blown away.  To tell you the truth, so was I!  I seldom sit down and enjoy our food like a "guest" and I had a great time. Tell us why you love oysters. What's your favorite kind? Do you have a funny oyster eating story to share? Post it below:

Posted by Shawn | 01:09 PM | Email >Comments: 14

Comments:

Shawn Bee said:

I love oysters! I can't get enough of them.

11:46 AM | January 02, 2007

Dave said:

I've been to a couple of oyster tasting events at Bluewater, and I must say they really opened my eyes to the range of flavors and textures of these cool little delicacies! The wine didn't hurt either:) I'll be back.

9:45 AM | January 05, 2007

jim "u" said:

Whenever people say "I'll be back" I always say "Thanks for the warning!" A little tongue in cheek humor. We are glad you enjoy the oyster tastings and that you have learned about the different types of oysters. We wil continue to conduct these monthly events so look at the events page on our website for upcoming tastings.

11:40 AM | January 12, 2007

Saeko said:

The best I've had up in the San Francisco was at Hog Islands, I've been looking for a place similar to theirs down here in Orange Co. I sampled their oysters today, and its pretty close. I'll have to try again and find out. Love oysters!

3:50 AM | February 02, 2007

Jim U said:

Saeko, I would stack ours up against theirs any day. Contact me at info@bluewatergrill.com and I will order some Hogs to compare...what do you say??

10:33 AM | February 14, 2007

Jackie Cassidy said:

Bluewater Grill has the freshest Oysters of almost anywhere in the Newport Beach area. Wildfish is excellent too, but at a much higher cost.

4:26 PM | March 07, 2007

Jim U said:

We cut at least a week out of the distribution cycle of our oyster because we purchase directly from an oyster farmer that grows and harvests when we order !!! Our oysters are better because they have only been out of the water 24 hours when we get them!

11:12 AM | March 09, 2007

Dennis C said:

I love Oysters and can't wait to give them a whirl at Bluewater. The betst I've had locally was at King's in Long Beach last year & up in Seatle as well.

12:55 PM | May 30, 2007

Jim U said:

If you find that ours are not the best you have ever had then I will buy them !

3:07 PM | June 25, 2007

Lauren said:

I'd never had oysters until a few years ago. Had them for the first time at the Bluewater location in Redondo Beach and I've been hooked ever since! The only other oysters that compare are ones I had at an oyster bar in Richmond, VA, and that's a bit too far to travel every time I crave them. Bluewater's Hammersley oysters are definitely favorites of mine.

12:34 PM | June 27, 2007

Jim U said:

You should make sure to download our Bluewater TV Episode "Aw Shucks" on our Home Page and learn more about BWG oysters. There is a good reason ours are the best...they are fresher because they are harvested the day we order them and shipped to us the next day !

4:48 PM | August 09, 2007

Jim U said:

We are e-mailing our Oysters & Champagne invite today so if you are an oyster and champagne fan, call for reservations, these events fill up within 48 hours of our e-mail !

10:29 AM | February 06, 2008

Jim U said:

Glenn Schreiber our oyster supplier has started harvestiung a larger size Kumamoto for us and man they are amazing ! Come in and try some.

3:18 PM | May 02, 2008

Jim U said:

DE-mystifying the myth to only eat oysters in the Months that end in the letter "R". Where did that adage come from to eat oysters in months that end in the letter "R". Well, according to legend and Mark Kurlansky, the author of "The Big Oyster" (A must read by the way) there are several historical reasons why the adage WAS true but due to modern science has been alleviated. The first reason is that oysters spawn when the waters they live in warms up, i.e. in the summertime. A spawning oyster puts its mind to breeding and the end result is a thin, translucent and less appealling oyster. With the advent of science and oyster farming, when oysters in one area are spawning, they are simply not harvested and shipped. So no "spawny" oysters show up in the supply chain for fear they will be rejected and returned to the distributor for credit. The second reason is that before the advent of refrigeration, oysters were shipped fromt the East Coast to the mid-west and further west on box cars loaded with ice. If the ice melted and the oysters spoiled, unscrupulous railmen would deliver spoiled oysters to their unknowing clients (packed in fresh ice) so as not to lose a fortune. In turn, these would be sold to unknowing customers and the end result was people getting sick on spoiled oysters. The third reason is that oysters from polluted waters carry the bacteria that is in the water. This can result in all types of bacterial infections. With the advent of modern plumbing, federal inspection of the waters oysters are grown in and a daily testing by the farms that grow all oysters sold in the United States, oysters are safe to eat in any month. A good rule of thumb is to only eat oysters in a restaurant that nows how to handle them properly (like Bluewater Grill) and to use your eyes and nose before you eat them. An oyster should look fresh, clean and alive (in fact they are alive after being shucked properly) and should smell of the sea - salty, briney and clean. We take great care at Bluewater to inspect each and every oyster when we shuck it and guarantee freshness.

12:18 PM | July 29, 2008