This Iconic Florida Seafood Shack Serves An All-You-Can-Eat Feast Locals Call Unforgettable
Nestled along Florida’s scenic coastline stands a weathered wooden building that might be easy to overlook if not for the steady stream of cars in the gravel lot. This is Blue Water Bay in Melrose, a seafood haven locals guard with fierce loyalty.
I first discovered it by accident—a wrong turn that became the best dining mistake of my life. While tourists speed toward flashier destinations, generations of Floridians know the real prize is here: an overflowing, all-you-can-eat seafood spread.
From endless crab legs to shrimp piled high, Blue Water Bay delivers a feast as generous as the Sunshine State itself.
1. Fresh-Off-The-Boat Seafood Supply
Nothing makes me happier than watching Captain Mike’s weathered fishing boat pull up to the back dock every morning at 5 AM. Unlike chain restaurants with frozen shipments, Blue Water Bay partners directly with local fishermen who deliver their catch just hours after it leaves the water.
The buffet’s centerpiece – those buttery stone crab claws and plump Gulf shrimp – traveled less than 30 miles to reach your plate. You can literally taste the difference! No preservatives, no freezer burn, just clean ocean flavor.
Fun fact: The owner once turned down a major seafood supplier who offered cheaper prices, saying “I’d rather close than serve anything less than what made us famous.”
2. Family Recipes Guarded For Generations
“Don’t you dare write this down!” Grandma Ellie barked when I complimented her hush puppy recipe. The 82-year-old matriarch still supervises the kitchen three days weekly, ensuring every seasoning blend remains exactly as her grandmother taught her in 1952.
These aren’t recipes you’ll find in cookbooks. The tangy-sweet coleslaw, that mysterious seafood boil spice mixture, and the legendary key lime pie? All protected family treasures passed through four generations.
Each cook must memorize recipes during an apprenticeship period. Even the owner’s son spent two years learning before earning his place at the main prep station!
3. The Secret Sauce Station
My jaw dropped when I discovered the sauce bar – twelve homemade concoctions lined up in gleaming metal containers. Most seafood joints offer cocktail sauce and tartar, but Blue Water Bay takes condiment creativity to art form level.
The mango-habanero butter makes boring fish extraordinary. Their garlic-lime aioli should be bottled and sold nationwide. I’ve shamefully considered bringing empty containers to smuggle home their signature remoulade.
Locals know to ask for the “special sauce” – an unmarked container kept behind the counter containing a 50-year-old recipe so treasured that only three people know how to make it. Whatever mysterious ingredients it contains, it transforms everything it touches.
4. Unlimited Southern Sides That Steal The Show
“I’d come here just for the sides!” declared the gentleman next to me, piling his plate with collard greens for the third time. While seafood anchors the experience, Blue Water Bay’s supporting cast deserves equal billing.
Cheese grits simmer for six hours before service, developing a creamy consistency that puts ordinary versions to shame. The cornbread arrives in cast iron skillets straight from the oven every fifteen minutes. My personal addiction? Those bacon-fat roasted potatoes with crispy edges and pillowy centers.
The vegetable selection rotates seasonally, featuring produce from farms within 20 miles. Summer brings the famous fried green tomatoes that locals specifically request when making reservations.
5. The All-Day Preparation Ritual
Arriving early for dinner one evening, I caught a glimpse of the kitchen’s military-precision routine. Staff members had been prepping since 6 AM for the 4 PM opening – a level of dedication that explains the consistent quality.
Seafood marinates in specialized brines before cooking. Batters rest to develop perfect texture. The smoker out back has been running continuously since 1978, imparting deep flavor to select menu items.
Most impressive is the bread program – everything from dinner rolls to key lime pie crusts made from scratch daily. The head baker arrives at 3 AM to ensure everything emerges warm and perfect just as doors open. This dedication transforms an ordinary meal into a memorable experience.
6. Local Characters Create The Atmosphere
Captain Earl’s booming laugh echoes across the dining room as he regales newcomers with tales of the massive grouper that once broke his fishing line. The 70-year-old retired fisherman dines here nightly, unofficially welcoming guests like a self-appointed ambassador.
Blue Water Bay feels more like a community gathering than a restaurant. The waitstaff knows regular customers by name and remembers their preferences. Miss Judy has served the same section for 28 years and treats everyone like long-lost family.
Even the wall decorations tell stories – weathered fishing gear donated by local captains, faded photographs chronicling decades of community history, and that notorious mounted marlin with the suspiciously exaggerated size plaque that sparks debates nightly.
7. The Famous “Keep Going” Challenge
“Think you can outeat Jimmy?” the server asked with a mischievous grin, pointing to a wall-mounted plaque listing record-holders. The infamous Blue Water Bay challenge dares patrons to surpass the current champion – a college football player who consumed 7.5 pounds of seafood in one sitting.
Winners earn their name on the wall of fame and a free meal. Losers buy a round of key lime pie for their table. The current record has stood unbeaten for three years despite numerous attempts.
I foolishly accepted the challenge during my visit. Four plates later, I admitted defeat while the staff cheered my valiant effort. The tradition creates a playful competitive spirit that transforms dinner into entertainment for everyone in the restaurant.