The Beginner's Guide To Oysters
Everything you need to know about oysters.
About the Course
Ever wanted to learn more about the oysters on your plate?
This course covers everything you need to know about oysters including how oysters are grown, the different oyster varieties, and instructions on how to shuck your own. The content is designed for the oyster novice, but it's also great for anyone looking to strengthen their oyster game. We're confident that after completing the course, you'll be the one educating your family and friends at your next oyster gathering!
Total completion time: 40 minutes
- 10 short videos (the longest video is 5:30 min)
- Lesson-related handouts available for download
- Knowledge checks (optional)
Once you enroll in the course, you can start at any time and learn at your own pace. There are no deadlines. You can leave lesson-related questions in the comments section below each video, and an instructor will get back to you.
Pangea Shellfish Alumna
A native Angelino and an inner-hipster, Connie loves everything food. She has traveled to the highest peak in Eastern America just to eat there. She only exercises to make more room for calories. And she loves her job because she markets oysters on the daily for Pangea Shellfish.
Pangea Shellfish Alumna
Besides her love for Pangea and everything shellfish related, Bekah has a 10 year culinary background in some of Boston's best kitchens, as well as a 15 year competitive mogul skiing career. On any given day, you can find her at the farmer's market, hunting down street art, or if there is snow on the ground, she will definitely be skiing!
About Pangea Shellfish Company
Pangea Shellfish Company is a Boston-based premium shellfish wholesaler that specializes in oysters. Founded in 2001, we are recognized for our quality shellfish selection and awesome customer service. We carry over 70 oyster varieties throughout the year and grow Standish Shore Oysters on our own farm in Duxbury, Massachusetts. Learn more about our company on our website.
This course wouldn't have been possible without the help of many wonderful people.
Special thanks to Dan Czupryna, David Cranshaw, Eastern Standard, Indian Cove Aquaculture, James Kearns, Laura Powell, Muscongus Bay Aquaculture, Oregon Oyster Farms, Riptide Oyster Farm, Roz Angoff, and Wegmans Chestnut Hill.