August 5th is National Oyster Day and this weekend is the perfect time to celebrate! Our Oysters comes in 3 varieties, Gulf Coast, East Coast, and Blue Band.

Gulf and East Coast Oysters come from their respective coasts as their names indicate. They are actually the same species of oyster, but because Oysters are filter feeders their flavor profile and sizing are influenced by the waters they are in. Factors like salinity level, water temperature, and others can have dramatic effects on oysters used for culinary purposes. Typically, Gulf Coast Oysters tend towards a larger more briny oyster, and East Coast tend to have more nuanced flavors, with sweeter undertones. This isn't always a rigid rule though, as there are many varieties of East Coast Oysters, and with that many different flavor profiles.

The other Oyster we carry is what is known as a Blue Band Oyster. These Oysters are actually the same as Gulf Oysters but they are hand selected to give a more uniform size and then they go through a high pressure process that cleans and essentially half way shucks the Oyster for you. This results in a much more mild Oyster, that is much easier to shuck. All you have to do is remove the "Blue Band" that keeps the Oyster closed and about 8 out of 10 times the Oyster will slightly open in the front for you to fit your shucking knife in.

East Coast and Gulf Coast Oysters can be a bit more difficult to shuck, so if you need any aid in learning how to shuck these oysters, let us know! Our fishmongers are ready to pull out an oyster and give you a quick walkthrough on becoming an shucking pro! Also be sure to pick up a oyster shucker if you don't have one, we have plenty of varieties!

• 1 whole branzino- cleaned, gutted, descaled (roughly 1.25- 2lbs)
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 lemon
• a small handful of fresh herbs- thyme, rosemary, sage or parsley

• 1 bunch flat-leaf parsley, finely chopped (about 1 cup, tender stems ok)
• 1/4 cup chopped preserved lemons (rind and flesh) see notes for substitution
• 2 garlic cloves, finely chopped
• 1/2 cup olive oil
• cracked pepper
• optional chili flakes

1. When you buy a whole fish- make sure it is gutted and descaled.
2. Rinse it off inside and out and pat it extra dry.
3. Brush liberally with oil.
4. Season generously with salt and pepper, inside and out.
5. Slice some lemons and place inside the cavity of the fish. Tuck in some fresh herbs- thyme, rosemary, sage or parsley.
6. Using a sharp knife, cut 2-3 slits into each side of the fish at the thicker end. The tail end will cook faster than the head end, so this will help cook to evenly on the grill.
7. Heat the grill to medium-high heat, 400F (or medium if fish is over 2 pounds) and oil the grates. If possible, lower heat on one side.
8. Place the fish on hot, greased grill, with the tail end on the cooler side. Grill, covered, not moving it for about 5 minutes for a 1 1/2-2 pound fish, or until you see grill marks.
9. Use a thin metal spatula and tongs to carefully flip. Cover, grill until crisp with visible grill marks and eyes cloud, another 4-5 minutes.
10. While the fish is grilling make the flavorful Preserved Lemon Gremolata, placing all ingredients in a bowl and stir.
11. Place fish on a platter and right before serving spoon the flavorful Gremolata over top. Yes, please eat the delicious crispy skin!
12. Enjoy this with Everyday Quinoa and a leafy green salad.

• 2 cups rock salt or uncooked rice, for lining the pan
• 1 dozen fresh oysters, in the shell or shucked (see optional)
• 1 stick (8 tablespoons) salted butter, softened, divided
• 3/4 cup panko breadcrumbs
• 2 tablespoons finely chopped chives
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• Sweet paprika, optional
• Chopped fresh parsley, garnish
• 2 to 3 wedges lemon, for serving
• Optional: Stainless Steel Shells if using oysters that are already shucked.

1. Preheat the oven to 425 F. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
2. Scrub the oyster shells with a stiff brush.
3. Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan.
4. In a skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned.
5. In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest.
6. Top each oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each one with the buttered panko crumbs.
7. If desired, finish with a light sprinkling of paprika.
8. Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown. (Less time will be needed if using the stainless steel shells.)
9. Sprinkle with fresh chopped parsley and serve with lemon wedges.

• 4 grouper fillets (about 6 ounces each), skin removed
•  Kosher salt and black pepper
• 4 teaspoons olive oil
• 1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric
• 1 small carrot, peeled and julienned
• ½ cup snow peas, julienned
• ½ cup fresh or frozen green peas
• 1 (13-ounce) can full-fat coconut milk
• 1 tablespoon red curry paste, plus more if needed
• ¼ cup cilantro leaves, for garnish

1. Heat oven to 225 degrees.
2. Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 5 minutes per inch of thickness. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
4. Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.