The Franklin County Tourist Development Council (TDC) recently approved a $500 request to bring “Oyster School” back to Apalachicola next month. The event, scheduled for April 28-29, is expected to bring key food retailers to the area to learn about the harvest and processing of fresh oysters. The event is also designed to promote the culinary desirability of the Apalachicola Bay oyster.
Bill Mahan, Director of the Franklin County UF-IFAS Extension Program, requested the assistance to help fund the school which has been held in Apalachicola twice before. Mahan is working with members of the Franklin County Oyster Seafood Task Force, Franklin County Seafood Workers’ Association and the Apalachicola Bay Oyster Dealers’ Association to coordinate this year’s Oyster School on behalf of UF IFAS and the Florida Sea Grant Program.
The first Oyster School was held in Apalachicola in October 2007 and was a collaborative effort between the University of Florida, Florida Sea Grant Program and the local oyster industry. The “school” educates major seafood buyers, shippers and restaurateurs from around the country about shellfish harvesting, management, nutrition, product safety and new product forms. In 2008 the TDC helped support a similar event called “Shellfish School” that educated shellfish shippers & buyers about both clam and oyster shellfish issues.
Attendees will head out on the bay for a hands-on oyster-tonging demonstration aboard an oyster boat; tour a dockside processing facility, and spend time learning techniques to evaluate the taste, texture and appearance of fresh oysters.
“In our first two schools, we have had buyers from Outback Restaurants, Red Lobster, Winn Dixie, Wal-Mart, Publix, and Disney World attend to learn about our oysters and clams,” said Mahan.
According to Mahan, this year’s session will feature presentations on: Shellfish as Food, What You Need to know About Shellfish Resources, The Sensory Profile of Oysters, Oyster Harvesting & Handling and Sensory Evaluation of Local Seafood. In addition, Mahan said new advances in Post Harvest Processing (PHP) methods will be discussed. PHP oysters are processed using methods like freezing, high-pressure, low-temperature Pasteurization and irradiation to reduce normally occurring bacteria like Vibrio vulnificus to undetectable levels.
Helping to raise awareness of seafood industry safety and culinary marketing through events like “Oyster School” recently became one of the priorities of the TDC. Directed by the Franklin County Board of Commissioners, the TDC is currently working with local business and seafood leaders to finalize a countywide marketing campaign designed to promote Franklin County seafood as “Caught Wild and Kept Fresh.” The FCTDC has produced a documentary-style video about the area’s seafood industry and heritage. It can be viewed at www.anaturalescape.com.
Bill Mahan, Director of the Franklin County UF-IFAS Extension Program, requested the assistance to help fund the school which has been held in Apalachicola twice before. Mahan is working with members of the Franklin County Oyster Seafood Task Force, Franklin County Seafood Workers’ Association and the Apalachicola Bay Oyster Dealers’ Association to coordinate this year’s Oyster School on behalf of UF IFAS and the Florida Sea Grant Program.
The first Oyster School was held in Apalachicola in October 2007 and was a collaborative effort between the University of Florida, Florida Sea Grant Program and the local oyster industry. The “school” educates major seafood buyers, shippers and restaurateurs from around the country about shellfish harvesting, management, nutrition, product safety and new product forms. In 2008 the TDC helped support a similar event called “Shellfish School” that educated shellfish shippers & buyers about both clam and oyster shellfish issues.
Attendees will head out on the bay for a hands-on oyster-tonging demonstration aboard an oyster boat; tour a dockside processing facility, and spend time learning techniques to evaluate the taste, texture and appearance of fresh oysters.
“In our first two schools, we have had buyers from Outback Restaurants, Red Lobster, Winn Dixie, Wal-Mart, Publix, and Disney World attend to learn about our oysters and clams,” said Mahan.
According to Mahan, this year’s session will feature presentations on: Shellfish as Food, What You Need to know About Shellfish Resources, The Sensory Profile of Oysters, Oyster Harvesting & Handling and Sensory Evaluation of Local Seafood. In addition, Mahan said new advances in Post Harvest Processing (PHP) methods will be discussed. PHP oysters are processed using methods like freezing, high-pressure, low-temperature Pasteurization and irradiation to reduce normally occurring bacteria like Vibrio vulnificus to undetectable levels.
Helping to raise awareness of seafood industry safety and culinary marketing through events like “Oyster School” recently became one of the priorities of the TDC. Directed by the Franklin County Board of Commissioners, the TDC is currently working with local business and seafood leaders to finalize a countywide marketing campaign designed to promote Franklin County seafood as “Caught Wild and Kept Fresh.” The FCTDC has produced a documentary-style video about the area’s seafood industry and heritage. It can be viewed at www.anaturalescape.com.
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