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The second Seafood Savvy, a series of quarterly educational events focusing on all aspects of Gulf Seafood, was held Nov. 12, 2013, at the Windmill Market in downtown Fairhope, Alabama. Seafood Savvy brings consumers together with the scientists, fishermen, processors and chefs who are experts about a particular species of Gulf seafood for fun and informative evenings. Each event focuses on a different species. This meeting focused on oysters.
Seafood can often be difficult to source, intimidating to prepare and a challenging to catch. Seafood Savy demystifies local aquatic creatures one at a time. This event included an overview of oysters by Marine Biologist Bill Walton of the Alabama Cooperative Extension System, an in-depth look into the oyster industy by Chris Nelson of Bon Secour Fisheries, and a look at oyster farming by Point aux Pins Oyster Farm Owner Steve Crockett. Chef Bill Briand of Fishers at Orange Beach Marina showed guests two ways to pepare oysters.