From the Water to Mouthwatering: Perspectives from the Oyster Industry

Introduction

Learn the history of the oyster industry in the Chesapeake Bay region, from the history of oyster harvesting and the decline of the fishery over time. Also discussed is the often-overlooked contributions of African Americans to the maritime and seafood processing industry.

Wild Harvest

In the second video in this series we interviewed Simon and Rachel Dean from Patuxent River Seafood and Bill Sieling, Executive Director of Chesapeake Bay Seafood Industries Association. They discuss their experiences with the wild harvest.

Aquaculture

The third video in the series features interviews with Imani Black, Founder and CEO of Minorities in Aquaculture, Brian Russell, Southern Maryland Shellfish Growers Assoc. President and co-owner of Shore Thing Shellfish LLC., and Mandy Burch also the co-owner of Shore Thing Shellfish LLC. 

Conservation

This video features Allison Colden, Maryland Senior Fisheries Scientist at the Chesapeake Bay Foundation, and David Sikorski, Executive Director at the Coastal Conservation Association Maryland. Both Colden and Sikorski describe their perspectives on restoration and conservation in regards to the oyster population in the Chesapeake Bay. 

Oyster Researchers

This video features interviews with Dr. Matt Gray from UMCES HPL and Dr. Ming Liu from MSU PEARL. Dr. Gray discusses his research that focuses on environmental conditions and their physiological effects on oysters. Dr. Ming Liu discusses using genomic selection techniques to improve oyster survival and growth to improve oyster broodstock while also dispelling myths about genetic selection.

Seminars

Bolstering the Maryland Oyster Aquaculture Industry

Oyster aquaculture is a growing industry in Maryland, attracting people from diverse backgrounds. Learn about this industry which provides an opportunity to feed a growing population, while providing ecological benefits that can benefit all of us.

Aquaculture Business Planning Webinar

Many factors can influence the success of your aquaculture business.  None may be as important as a sound and thorough business plan. 

 

Shuck At Home

How to Shuck an Oyster

Learn how to safely shuck an oyster with Shannon Hood, associate aquaculture agent with Maryland Sea Grant Extension.

Use your freezer as an oyster shucking tool

Can your freezer help you open oysters at home? Absolutely! Our own Matt Parker, an aquaculture business specialist, with Extension shows you how.

Oysters Rockefeller

Learn how to prepare Oysters Rockefeller with Brendan Campbell, a graduate research assistant at the University of Maryland Center for Environmental Science.

Fried Oyster Sliders

Learn how to prepare fried oyster sliders with Brendan Campbell, a graduate research assistant at the University of Maryland Center for Environmental Science.

Oyster Mignonette

Learn how to prepare Oyster Mignonette with Brendan Campbell, a graduate research assistant at the University of Maryland Center for Environmental Science.

Grilling Oysters

The grill is a great place to prepare fresh oysters! Our own Matt Parker, an aquaculture business specialist, with Extension shows you how...

How to Shuck Chesapeake-style

Learn how to shuck an oyster Chesapeake-style with this educational demo by Ted Cooney of Madhouse Oysters.

Oyster Stuffing

Learn how to shuck oysters with this MDSG Extension Agent Shannon Hood, then use those oysters in the stuffing recipe shown here.

Shuck without a Knife!

No knife? No problem! Extension specialist Shannon Hood shows you how to open oysters without a knife using five other "tools" around a home: an oven, grill, toaster over, freezer, and microwave.

Miscellaneous

Meet the Seafood Safety and Technology Specialist

Cathy Liu, Ph.D., is a Maryland Sea Grant Extension specialist who works to improve Maryland's seafood industry. She shares expertise and training for food safety and helps develop new methods of seafood processing.

Maryland Crabmeat Quality Assurance and Inspection Program

This program is a voluntary quality management program for Maryland crab processors. Participants in this program undergo evaluations and assistance beyond the regular inspections performed by health regulators.