Fresh seafood is an excellent source of proteins, a good source of
minerals and some vitamins, and it is low in fats, cholesterol and
sodium. In general seafood is one of the most nutritionally balanced
foods.
Click on the link's below for details on our latest seafood specialties, our special events like wine tastings or oyster tastings and the opening of different seasons like wild king salmon, alaskan halibut, dungeness crab, spiny lobster, broadbill swordfish, softshell crab, maine lobster and Ipswich Fried Clams !
August 21, 2010
Harpooned Swordfish Season Now Open ! Our management team on a recent "Harpoon" trip with a 300# Swordfish. We purchase direct from our own boat "Pilikia" and Captain Sean is plying the waters off Catalina all September for this local "Gladiator Fish" a delicacy!
August 20, 2010
Gayot's Sheryll Alexander puts Bluewater Grill in the top ten American restaurants in Orange County
August 18, 2010
Bluewater Grill is committed to being on the forefront of environmentally responsible behaviour. It is easy to "claim" you are a "green" operation, it's even fashionable but here is a list of what we are doing!
August 17, 2010
Bluewater Grill is getting Hama Hama oysters brought in from Washington
August 15, 2010
Spiny Lobsters - Get them in October-March when available or by special order...call for availability.
August 05, 2010
The First Arena Location for the Southern California Seafood Restaurant Also Marks The First New Concession Option Announced As Part Of Honda Center’s Food & Beverage Makeover
June 09, 2010
Wild King Salmon Season is NOW open! Join us at Bluewater Grill in June for Wild King Salmon from the Columbia River in Oregon.
May 12, 2010
Join us in May for an authentic taste of Spain-Enjoy our Seafood Paella Valenciana for only $18.95 at lunch and $19.95 at dinner all month long!
May 08, 2010
Softshell Crab is here in June at the first full moon ! Come in now while supplies last!
May 02, 2010
Summer is the best time of year for Maine Lobster. Our "Clambake Celebration" starts June 20, 2011 and is a traditional combination of a Maine Lobster, Corn on the cob, red potatoes and steamed manila clams.
January 25, 2010
The Arizona Republic reports on Bluewater Phoenix: "Cioppino, once a dish available only in seaside cities, is almost as easy to make in Phoenix as in San Francisco."
January 12, 2010
Our Fisherman's Stew Celebration starts in January !!! We highlight our Cioppino and also offer French Bouillabaise for the month of January and February.
January 11, 2010
SPECIAL INTRODUCTORY TASTING EVENT for ecrew members only.! Reserve NOW! Tuesday March 8, 2011 March 6 & 7 in Redondo) 6:30PM-Tuesday March 8 $29.95, a $45 value for ecrew members only! Reservations Required We will be serving a sampler platter of Oysters Rockefeller, Cajun Crabcake and Coconut Gulf Prawns with an entree of Seafood Gumbo over rice! Included with dinner is a Sazerac or Ramos Gin Fizz and an Abita Beer! An appetizer, an entree, and TWO drinks! Wow..what a deal!
November 19, 2009
Baked Stuffed maine Lobster is now available for a limited time only ! A classic New England Favorite - A whole Maine Lobster Split and baked with a Ritz cracker and bay shrimp stuffing.
November 18, 2009
Our good friend john Curci relayed this info on his trip last week to Cabo with their yacht "Sundance"-A great fish story.
September 27, 2009
Come in and checck out our new Happy Hour Menu.
August 31, 2009
Our good friend Bob Page sent us some photo's of a recent trip to Wisconsin where they went for a traditional Wisconsin Fish Boil.
April 21, 2009
Bluewater Grill is celebrating Fresh Halibut from Alaska starting in April! The photo above is our new Yam Crusted Halibut with tempura and sweet chili glaze and glass noodle salad
November 24, 2008
Come visit our newest location in Tustin @ The District. Freeway close to Jamboree at the 405 & 5 Freeways and 55 Freeway off Dyer (go south) to Tustin Ranch Road at Barranca
March 10, 2008
Salmon is the highest fish in Omega 3
The most dangerous profession in the world - Fishing for Crab in the Bering Sea! Working on the Edge
