THE FISH LIST PORTAL

SEABIRDIES

Seabirdie oysters, cultivated by the family-run Hold Fast Oyster Co. in Stones Bay, North Topsail, North Carolina, are a standout expression of place, season, and careful aquaculture. Exclusively grown for Seabird Restaurant in downtown Wilmington, these oysters reflect the dynamic environment of their coastal home. The only place you can get Seabirdies is Seabird or Zora’s!

The process begins with oysters seeded on the bay bottom; once they reach around two inches, they’re floated to the surface, where sunlight, oxygen, and water movement strengthen their shells and shape their deep, elegant cups. The unique salinity profile of Stones Bay - moderate, but rising with the seasons—combined with northern winter winds and strong tidal exchange, creates ideal conditions for cultivating oysters with complexity and structure. It’s a method designed for flavor, and the results speak for themselves.

Seabirdies offer a tasting experience that shifts with the seasons, a living timeline of the bay. In the early months of the growing season, these oysters carry earthy, umami-rich notes: imagine the taste of fresh mushrooms, forest floor, and sea beans, grounded and delicate, with a subtle minerality underneath. This is the flavor of a colder, nutrient-rich bay; deep, quiet, and layered.

As the water warms and salinity increases in late spring and summer, the oysters become brinier and more expressive. Their meat firms up, and bold, clean flavors emerge: iron, wet stone, kelp broth, and a touch of sweetness, balanced by a savory richness. The mid- to late-season Seabirdies -often considered the peak- offer a truly dynamic flavor profile: meaty, plump, and complex, with notes that can evoke browned butter, toasted nuts, and even roasted seaweed. Their liquor is bright and clear, delivering a full-sensory hit of the coast.

At Seabird Restaurant, they are the centerpiece of a menu that honors seasonality and sustainability. Often served raw, they shine with minimal accompaniment; perhaps a Champagne mignonette or a house-made sambal cocktail sauce made from local garlic, lemongrass, peppers, and ginger. Chef Neff describes them as having “super-balanced buttery salinity” with notes of seagrass, iron, and umami; a poetic and precise summation of their appeal.

What sets Seabirdie oysters apart is more than just flavor - it’s their terroir. They tell the story of Stones Bay in real time, changing with the tide, the temperature, and the touch of the farmers who raise them. Bold yet balanced, clean yet layered, they are a true snapshot of the North Carolina coast, best enjoyed slowly, thoughtfully, and often.

Booze Pairing:

Spring to Early Summer

In the early season, Seabirdie oysters are delicate yet complex, with a grounded flavor profile that leans into earthy umami—think fresh mushrooms, damp forest, and a whisper of seagrass. These subtleties deserve pairings that highlight rather than overpower. A crisp Grüner Veltliner offers white pepper, green apple, and celery-leaf brightness that complements that early-season savoriness without washing it out. For something more coastal and bracing, a chilled Fino or Manzanilla Sherry delivers a bone-dry, saline hit that mimics the sea itself—perfect for raw oysters with minimal dressing.

Sake lovers should try a Junmai Ginjo or Yamahai-style sake, which brings gentle acidity, soft rice sweetness, and a creamy, almost mushroom-like undertone that echoes the oyster’s umami depth. For something off the cocktail path but completely oyster-worthy, a Suze Spritz—made with the bitter gentian liqueur and topped with sparkling wine—adds a flash of neon bitterness and alpine brightness that makes the oyster’s complexity leap out of the shell.

This is the time of year to lean into restraint. Choose drinks with texture and tension, not just acidity, to pull out the earthy magic that makes early-season Seabirdies so compelling.

Mid to Late Summer

By midsummer, Seabirdies are rich, briny, and bursting with minerality—plump with glycogen and full of ocean sweetness. They demand drinks with backbone. A Mezcal Martini, especially with a saline or oyster-liquor rinse, offers smoky depth and coastal salinity that pairs like driftwood and tide. It’s bold, but so are the oysters at this stage. For something leaner and more electric, go for Txakolina, a lightly effervescent Basque white that delivers citrus zip and sea-air minerality, made for cutting through rich oyster flesh and refreshing your palate instantly.

Feeling adventurous? Try a dry Lambrusco—its blackberry tartness, effervescence, and earthy undertone add drama and contrast, especially when paired with mignonettes that include dark vinegar, fermented chili, or pickled onion. Finally, the Celery Gimlet is a standout: vibrant, green, and slightly vegetal. It brings herbal brightness that mirrors the oyster’s seagrass notes while cutting clean through the richness, especially if your oysters are topped with citrus, soy, or umami-driven sauces.

Mid-to-late summer is the moment to explore contrast and wild character. Let the oyster’s boldness pull you toward wines, spirits, and cocktails with edge and intention.

All-Season Wild Cards

No matter the season, some pairings transcend time and tide. Chief among them: Amontillado Sherry. Nutty, dry, and umami-rich, it creates a flavor bridge between oyster and ocean, especially when paired with roasted or soy-marinated toppings. On the beer front, a Belgian Saison offers a lively, peppery fizz with subtle funk and citrus—perfect for highlighting the oyster’s mineral backbone without competing.

For the experimental cocktail crowd, try a clarified Oyster Bloody Mary. Made with oyster liquor, clarified tomato, and bright aromatics, it’s a clean, chilled shooter that transforms the classic brunch drink into an elegant, briny companion. Or go even simpler with a vermouth-on-the-rocks (think Dolin Dry or Spanish-style white vermouth) with a twist of lemon—it’s low ABV, endlessly sippable, and matches the oyster’s quiet complexity beautifully.

These pairings are your year-round oyster allies—reliable, surprising, and tuned to the idea that Seabirdies are never just one thing. Like the tide, they’re always changing—and your glass should follow.