VIMS Ph.D. student and VASG Fellow Ryan Schloesser recovers a labmate’s buoy while trawling for flounder on the Eastern Shore. Photo ©Janet Krenn/VASG
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January 26, 2012
Graduate students Malee Jinuntuya, Billur Celebi and Meredith McPherson prepare to count submerged seagrass abundance. ©Carly Rose/VASG
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Tasting the Bay

A youngster tries his first oyster. ©Kim Warner/VASG

A youngster tries his first oyster. ©Kim Warner/VASG

A youngster tries his first oyster. ©Kim Warner/VASG

A youngster tries his first oyster. ©Kim Warner/VASG

Virginia Marine Resource Bulletin
Volume 44, Number 1, Winter 2012

Even if you’ve tried raw oysters, you may have never really tasted one. Like wine, oysters grown in different areas taste different because they take on the characteristics of their environment. Simply slurping your oysters means you miss these delicate flavors.

At the second annual Halfshell Oyster Tasting event in November, the Tidewater Oyster Gardeners Association (TOGA) helped more than 200 people learn to really taste oysters. Attendees put their taste buds to the test trying to differentiate oysters from six growers who raise oysters at different places along the Chesapeake Bay.  Virginia Sea Grant (VASG) and our extension partners were proud cosponsors of this fun event.

VASG Photography Intern Kim Warner captured the salty festivities.

Check out these photos from the tasting or visit the set on flickr.

Also check out this video about TOGA’s first annual halfshell oyster tasting in 2010.

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