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LANDLOCKED 10 🏆 in the bag!!

What’s there to say? Shuckin’ up a storm with some of the best farmers and chefs in the entire universe who we get to call friends? Doesn’t get much better than that.

1,100 oysters shucked in 3 hours. Bodies – sore, voices – hoarse, hearts – full. Thank you to all the southern oyster lovers for coming out to support @oystersouth_ , big shout out to our shucking hero @pelicanoysterco and @sustainableseafoodgirl for making it all happen.

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The Merroir of seafood. Check out the latest issue of the.Merroir journal on our website at Tagal Oceanic. It’s in the blog section. This is part of the orca networks fundraising dinner. With the help of chef Kahale Ahina and Wyatt Miller we will be serving an eight course seafood extravaganza. I’ll be talking about the things that influence the shape, texture and quality of the seafood We are dining on. there’s a special twist on how it connects to what orcas feed on. Special thanks to all our partners this one’s gonna be a lot of fun. #merroir #orca #nationalseafoodmonth

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The Merroir of seafood. Check out these cool screened mini oyster crates. We are going to use them for a Merroir tasting event coming up next week on Whidbey Island. Special thanks to stonefly custom screen printing for helping us out and making these unique presentation boxes. We will have several varieties of pacific oysters from different farms on the menu. #merroir #oysters #seafood

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Join Tagal Oceanic in celebrating National Seafood Month!
We celebrate the fishermen and fisherwomen who cultivate and harvest our seafood. We celebrate the scientists who make sure our seafood is safe and our waterways remain clean. We celebrate the people the cook and prepare our seafood. We celebrate educators, future scientists, future farmers, and future chefs. And finally, we celebrate everyone that enjoys our watery environment.
Whether it’s wild seafood, farmed seafood, recreationally caught, or commercially harvested, enjoy some seafood this month!
This seafood chowder features farmed shellfish, wild flounder, and recreationally caught Dungeness crab,and tribal harvested spot prawns, along with a plate of smelt — an important part of the food web, not just for the other seafood we eat, but for helping us understand and protect our waterways.
#merroir #nationalseafoodmonth #chowder

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The Merroir of seafood. There are a lot of oyster condiments out there, and in a well-stocked Korean restaurant, there are a lot of banchan plates to choose from. Drawing inspiration from both and mixing in the idea of a Haemul-pajeon (seafood pancake), we came up with Korean Oyster Rockefeller.
Each oyster is individually battered, fried, returned to its shell, and served with an assortment of banchan-inspired toppings.
Kimchi. Seaweed. Fermented ingredients. Vegetables. Fish eggs. Spice. Every oyster can be completely different.
It also got us thinking about the oysters that don’t fit the perfect raw-bar mold—the ones that grow too large or don’t develop that ideal deep cup. Instead of seeing those shells as a limitation, why not make the shell part of the experience?
The result is less about a single perfect oyster and more about building your own oyster experience, one small shell at a time #merroir #oysters #culinary #seafood

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The Merroir of seafood. So many ways to enjoy oysters.

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Merroir of seafood. Oysters!

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A few stills from our time on the tide flats. Tagal Oceanic mostly does lab work, but this summer we helped out with some daily tasks on a shellfish farm. We also did a lot of talking about Merroir. Being on the farm really lets you see just how the environment your seafood grows in will influence the flavor, shape and use of your food. #merroir #shellfish #oysters #clams

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Honored to be a part of another rad celebration yesterday - congrats to Chelsea & Charlie!

Still salivating over last night’s Baywater Sweets - 🦪 from @baywatershellfish - doused with our Blueberry & Thai Basil seasonal mignonette - 🫐 from @stellarjfarmchimacum - then garnished with a fresh pansy - 🌸 from @spacetwinsprovisions.

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The Merroir of seafood. Culinary students I visit not only learn why clams taste the way they do, but how to use all the parts. #merroir #geoduck

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THIS SATURDAY ! from 12-5 come hang on the patio for fresh oysties, mimosas, and chef rob !!❤️🦪❤️🦪❤️🦪❤️🦪❤️🦪

#brunch #ballardoysters #oystersonthehalfshell #seattleballard

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Basil clams:
Oil, garlic,ginger, sweet peppers. Clams, mirin, soy sauce, shaohsing wine, lots of basil. Cook till clams open, serve with steamed jasmine rice

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