Oyster Master Guild

Congratulations to our newest OMG Level 1 Certified Oyster Ambassadors:

Blane Taylor from Austin, Texas, and maker of .blaneshotsauce

Kelly Wittchow from Charlotte, North Carolina

Amilia Forsberg, GM / Beverage Director at in Olympia, Washington

Nick Evans, Head Chef Lecturer at The Seafood Restaurant in Padstow, Cornwall, England

Check out their profiles on the website, as well as 100+ others who have decided to learn with OMG!

What is "shuckability"? And does it have more to do with the oyster or the shucker?

Free Webinar (Registration Required)
Monday, March 30th @ 1:30-2:30 PM EDT

In this collaboration between the Oyster Master Guild and the Virginia Institute of Marine Science (VIMS), Dr. Bill Walton and Julie Qiu define the technical metrics of oyster "shuckability" and why these physical traits are essential to the product's value proposition.

A panel of professional North American shuckers—Patrick McMurray (Toronto), Gary McCready (Philadelphia), Lindsay Allday (New Orleans), and Lauren McCool (Seattle)—will share how specific shell traits of Atlantic and Pacific species dictate operational efficiency and the final customer experience, followed by a forum on how growers can optimize their oysters for different market segments.

To register for this webinar, visit https://oyster.academy/shuckability

OMG members can simply access the webinar directly through the Guild Studio.

You deserve to know what you're getting when it comes to oysters and caviar! ❤️

OMG has teamed up with Bekah Angoff, Director of Procurement at Wulf's Fish, to offer a fun and informative Caviar & Fish Roe Appreciation Online Video Course. Sign-up and watch on your own time!

Learn about how caviar is produced, different types of caviar, how to properly serve and taste it, and what those grades "Royale," "Imperial," "Reserve," all *really* mean.

Enrolling in this class also unlocks access to purchase an exclusive industry-priced tasting kit of six caviars and fish roes! (Kit sold separately, cost varies based on shipping location.)

Learn more at https://oyster.academy/caviar

Plus download the free OMG x Wulf's Fish Caviar Tasting Wheel at https://oyster.academy/caviarwheel

Night Tide Vibes. 🌙🌊

Around 40 of us (mostly out of towners) trekked out to Samish Bay in Bow, Washington, on the eve before the Oyster Educators Summit for a once-in-a-lifetime oyster adventure.

We ate like walruses. We shucked on the beach. We sipped martinis while wearing headlamps. Is this real life? Night tide harvests are indeed a working reality in the Pacific Northwest, but this outing was certainly meant to be more fun & celebratory!

Many thanks to the entire Taylor Shellfish crew for hosting us, for the special beverages, .usa for the delicious pearls, and .usa for the support & sustainability moment.

📸:

Congratulations to our newest OMG Level 1 Certified Oyster Ambassadors:

Kaleigh Branson from Indianapolis, Indiana (first in the state!)

Vincent Galland from Vancouver, British Columbia, Canada (first in the province!)

Frank An of Great Ocean Seafood in Rochester, New York .sfd

Addison Mitchell in Turin, Italy 🇮🇹 (first in the country!)

Check out their profiles on the website, as well as 100+ others who have decided to make their profiles public!

Tomorrow at the Oyster Educators Summit, we officially announce the 2026 OMG x Jetty Rock Foundation Scholars.

The selection process was rigorous; this year’s applicant pool was exceptionally competitive, representing a diverse cross-section of the industry’s emerging leaders and advocates.

Selected Scholars will enter a dedicated study group designed for high-level peer exchange, with full access to the Level 1 Oyster Appreciation Fundamentals online course, Level 1 certification exam, and a one-year Oyster Master Guild membership.

We look forward to introducing the cohort and integrating their perspectives into the OMG community.

We are so pleased to have Tom Stocks of give a keynote presentation to kick off the Oyster Educators Summit this week!!

Much like the oysters he represents, Tom Stocks was born and raised in the South Puget Sound, WA. Before moving to Taylor Shellfish's Home Office to run the sales department, he created the Taylor Shellfish Oyster Bar company. Whether entertaining guests in Seattle or promoting shellfish around the world, he’s sought to bring shucking perfection “Tide to Table.”

Thank you to our 2026 sponsors:










usa

Rounding off the Oyster Educators Summit workshop options is Julie Qiu's Oyster Sensory Skills & Merroir Literacy session.

Participants will learn about basic oyster flavor science, why good shucking matters, what drives "merroir," and actually tasting the differences in a flight showcasing and .

Registration has closed and we are looking forward to seeing everyone in Seattle next week!

We cannot wait to hear from Margo Reveil of , who will present about Alaskan oyster cultivation at the upcoming Oyster Educators Summit next week in Seattle, WA.

Margo runs Jakolof Bay Oyster Co, a family farm in Homer, Alaska that she operates with her husband and son. Since 2012, they've cultivated premium oysters in pristine Jakolof Bay waters, just 7 miles south of Homer across Kachemak Bay. This boutique operation exemplifies sustainable aquaculture where family stewardship produces exceptional culinary treasures from Alaska's untamed coastline.

Today is the final day to register!
https://oyster.academy/summit

If you haven't savored oysters from Baja California Sur yet, you're in for a treat. Discover the breathtaking merroir and meticulous growing process with Emiliano Guevara, 2nd generation oyster farmer and Sales & Marketing Director of during this afternoon workshop.

Oyster Educators Summit is about bringing a diverse and passionate group of oyster service professionals together with producers from around the world to learn new things, dispell old myths, and find common ground.

Today is the final day to register!
https://oyster.academy/summit

Get ready to meet Laura and Perry Solomon, owners of Tybee Oyster Company next week at Oyster Educators Summit in Seattle, WA.

Tybee Oyster Co. is leading the revival of Georgia’s oyster culture through sustainable floating-farm practices on the Bull River. After two decades of military service, they returned home to build Georgia’s first commercial floating oyster farm. Their team blends culinary excellence and coastal science, including chef Chris Hathcock and science-minded educator Anna Roach.

United by a commitment to clean water, healthy marshes, and community, Tybee Oyster Company grows premium boutique oysters while partnering with educators and researchers to inspire the next generation and strengthen Georgia’s working waterfronts.

Tomorrow is the last day to register!

https://oyster.academy/summit