Oyster Master Guild

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

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!

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:









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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