The Chefs Seafood Symposium is a Virginia Sea Grant annual event that invites professional, apprentice, and student chefs for a day of learning about seafood and the science behind the products chefs serve.
Three oyster experts took a road trip into the mind of a seafood buyer, visiting high-end restaurants to find out what makes a half-shell oyster worth purchasing. The Virginia Sea Grant-funded research team want to breed a better, more profitable oyster for Virginia’s aquaculture industry.
Talk to any of the five interns at Virginia Tech’s Virginia Seafood Agricultural Research and Extension Center (VSAREC) in the days leading up to the cobia larval run, and the word that you’ll hear is intense. Or as Hannah Mark, a second-year student at Dalhousie University in Canada, puts it: “I’m equal parts excited and terrified.”
A new “enterprise budget” for Virginia’s oyster aquaculture industry aims to help lenders and potential aquaculturists better understand what goes into a successful oyster-growing business. The oyster crop budgets consist of a set of spreadsheets that allow users to estimate costs and earnings, along with a manual to help guide users through the spreadsheets. Enterprise budgets are widely used for traditional farm crops to help farmers and their investors make business decisions.
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