Open
Built for families who want serious offshore capability,
premium comfort and the freedom to fish, cruise or entertain.
Open 402
NEW Open 352
NEW Open 322
NEW Open 302
Open 282
Open 262
Open 252
Open 232
Open 212
Heritage
A refined crossover lineup designed for coastal cruising, ample seating,
family days and some fishing when the moment calls for it.
NEW Heritage 321
Heritage 261
NEW Heritage 251
Heritage 231
Masters
Shallow-water performance, fishing-focused layouts and
everyday comfort built for family life and fishing.
NEW Masters 287
Masters 267
Masters 267OE
Masters 247
Masters 247OE
Masters 227
In this episode of Tide to Table, we’re celebrating oysters three ways—grilled with crab and bacon, freshly shucked raw with a raspberry mignonette, and served as a tequila-lime shooter. From local waters to the plate, this episode captures the flavor and fun of coastal cooking, showing just how versatile and delicious oysters can be.
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•Oysters shine as a versatile canvas for grilled stuffed oysters, oyster shooter and raw with mignonette.
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•Fresh local ingredients and coastal storytelling elevate simple shellfish into memorable bites.
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•Three distinct preparations showcase the oyster's versatility and the coast it comes from.
There’s something about oysters that inspires creativity. Maybe it’s their briny freshness, or maybe it’s the ritual of opening each shell like a gift from the sea. Either way, they’re a blank canvas for coastal cooking—and in this episode of Tide To Table, we’re showcasing them three different ways.
We’re not here to argue raw vs. cooked, East Coast vs. West Coast. We’re just here to show you how one of the ocean’s simplest offerings can be transformed into three unforgettable bites. Whether you’re standing around the grill, sipping on a shooter, or serving up a refined appetizer, these recipes from Chef Eric Greenwood bring out the best in fresh oysters.
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<a href="https://www.sportsmanboatsmfg.com/s3/images/blog-images/2025-11-04/3K0jfEMr904g6OckYw2GKEQvaHsexYnc2qghkbm6.pdf" target="_blank">Click here</a> to download the printable PDF for this recipe.
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</div>Grilled Stuffed Oysters with Crab and Bacon
This one’s bold, smoky, and indulgent—a perfect mix of surf and turf cooked right on the grill. Last week's episode included an additional scene with Eric and Captain Jim out picking oysters on a local oyster bar, so, it was essential we used those local oysters for more than just an oyster roast. Our grilled and stuffed oysters with crab and bacon is served on the fresh local blades picked directly out of the Charleston marsh for the freshest taste!
Oyster Shooter with Tequila, Lime, and Cilantro
This one’s fast, fun, and just the right amount of rowdy. Think of it as the coastal cousin to a celebratory shot—minus the salt rim.
Fresh Oysters with Raspberry Mignonette
Here’s the refined version, perfect for those who love the oyster in its raw, unadorned form—just elevated with a punch of acidity and sweetness.
Oysters have always been a symbol of the coast—simple, fresh, and full of personality. What’s special about preparing them three ways is seeing how flexible and flavorful they can be. One shell, three stories: smoky and rich from the grill, playful and punchy in a shooter, crisp and clean with a bright mignonette.
Each version honors the oyster in its own way, and together they capture the spirit of Tide To Table—using fresh, local ingredients and turning a dockside day into something unforgettable.
Catch us next episode as we continue to bring the water to your plate with more seafood, more stories, and more moments that taste like the coast—from Tide To Table, only from Sportsman Boats.
