Oyster Flight
MERMAN'S REVENGE RECIPE
MERMAN'S REVENGE OYSTER FLIGHT
Seven raw-oyster topping ideas take you from smoky and savory to sweet heat, sushi-inspired teriyaki and bright lemon pepper—all in one Merman-sized flight.
The Full Flight
LET'S COOK
DIRECTIONS
START WITH RAW OYSTERS
Shuck and arrange enough fresh raw oysters for the flight. Keep them cold on ice while you prepare the toppings.
BUILD THE SALMON & SWEET-HEAT OYSTERS
Top one oyster with Salmon Seasoning, smoked salmon and chili crisp. Top another with Honey Habanero Glaze, honey and pickled ginger.
BUILD THE SMOKY & CAJUN OYSTERS
Top one oyster with Blackened Seasoning, fish dip and lemon. Top another with Cajun Style Seasoning and fresh chives.
BUILD THE TERIYAKI & LEMON PEPPER OYSTERS
Top one oyster with Teriyaki Glaze and seared ahi tuna. Top another with Lemon Pepper Seasoning and pickled ginger.
FINISH WITH HOT SHRIMP
Top the final oyster with Cajun Style Hot Sauce and diced shrimp.
SERVE THE FLIGHT
Serve the oysters immediately and try them side by side to find your favorite combination.
MADE WITH
MERMAN'S REVENGE FLAVOR LINEUP
This flight is built around the full Merman approach: seasonings, glazes and hot sauce working with fresh seafood in completely different ways.
EXPLORE THE LINEUP →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THEM COLD
Keep raw oysters well chilled on ice until the moment you top and serve them.
BUILD ONE OF EACH
The fun is in tasting the full range, so make at least one oyster of every combination.
SERVE RIGHT AWAY
Top the oysters just before eating so every garnish stays fresh and the shells stay cold.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
HUNGRY FOR MORE?
