Chris Sherman is CEO of Island Creek Oyster and has been with the company well over a decade. Today he gives us some history on Island Creek Oyster, how they’ve made their place in oyster culture, and what makes their oyster stand the test of time and mother nature.
Meet Kara Muzia host of “So You Want To BE A Marine Biologist”
Kara Muzia is an marine biologist, ocean enthusiast and host of “So You Want To Be A Marine Biologist”. “So You want to Be A Marine Biologist” is a popular podcast in the aquaculture and marine science community. Kara chats with people who are working hard to protect our oceans and the creatures within it. She also breaks down scientific jargon and important research concepts down into bite sized chunks. She shows the real side of being a marine biologist, what it takes to get there, and what it takes for all of us to help protect our oceans. I’m so excited for you guys to not only meet Kara but go listen to her podcast. Kara is super interesting with a background in all things science and even helped with putting oysters back in the bay.
Over the year’s I’ve had the opportunity to attend some really magical events. A week ago I got the chance again to bring the raw bar to a holiday that really set a high bar for anyone trying to follow. This is just a brief look but if you want to see more videos like this let me the Oyster Ninja know.
Today we meet Mr. Kevin Joseph founder and owner of Empire Oyster. He lets us know all about International Oyster day held on NOvember 18 and why this is a more logical day instead of National oyster day held on August 5th.
Kevin explains the coined term “Mermmelier” and what it really means to have this label. Learn all these things and more in the newest episode from the Oyster Ninja.
Watch on #Periscope: Early morning shucking oysters
Our first try at this mukbang world.
oysterninja is live! Rolling in food mukbang https://www.twitch.tv/oysterninja
Great episode today all about The 2019 Damariscotta Oyster Celebration in Maine held on June 13-15. Sarah-Taylor Wieluns Executive Producer of O’Maine Studios gave us just a taste of what we have to look forward to on the 3 day celebration.
Earlier this week I was so bored out of my mind I made a video of something I thought was so simple at the time. During the video I realized this was actually a great idea for a blog post. In the video I break down three ways to shuck an oyster properly.
The first tip in shucking properly is knowing what your oyster shucking knife will actually do. So for these particular styles I went for a strong knife, a stabbing but sturdy knife and a traditional Chesapeake stabbing knife. A strong knife is good for a harder shell and especially wild oysters. The stabbing knife but sturdy is good for a farm raised oyster but with a sturdy hinge. Last but not least the traditional Chesapeake Bay stabbing knife is specifically made for going through the mouth of the oyster.
The second tip is to know what type of oyster you will be shucking. You can find this out by asking a couple questions, starting with is this oyster a farmed or wild oyster? Next you want to figure out is the hinge sturdy or not? To make it easy look for any decaying shell or fungus growing on the back of the shell. Last but not least if the shell of the oyster is misshaped this could make it harder to shuck. A good example of a misshaped oyster comes from island creek oyster company. Its been a few years since I’ve shucked them, but back then they were notorious for having a hook in the shell.
Today we meet Jameelah Lewis of Uncorked Wine Bar In Washington, Dc.