University of Alaska Fairbanks-based Alaska Sea Grant launched the Alaska Oyster Voyage this summer, encouraging patrons to both taste and log different oysters across the state from varying vendors.
The program is in partnership with the Alaska Shellfish Growers Association. The two organizations created a digital “Alaska Oyster Trail” that’s interactive for users to navigate guided oyster farm tours, raw bars, and oyster vendors – similar to projects done in Maine and North Carolina.
“We’ve got about 20 oyster farms throughout the state,” Alaska Sea Grant shellfish mariculture specialist James Crimp said in a release. “We have more diversity among the flavors and the shapes and sizes of our oysters than maybe any other state, because our oysters range from Kodiak to Katchemak Bay to Prince William Sound and Southeast.”
Crimp and Alaska Sea Grant Social Media Specialist Jessica Whitney worked on the project together, which went live in early June. On the Alaska Shellfish Growers Association website, users can log several statistics about oysters, including the date of consumption, place and farm of purchase, shell size, meat to shell ratio, mouth feel, and primary and secondary tastes. The log allows participants to “bring out their inner connoisseur,” Alaska Sea Grant said, by distinguishing between briny, sweet, umami, bright/tangy, fruity, nutty, mineral, smooth, buttery, and melon tastes.
“Filling that out encourages you to really savor the oyster tasting experience, instead of just throwing it down the hatch,” Crimp said.
Crimp added that many things can impact the taste of oysters, including salinity, temperature, plankton, and growing methods. That increases the appeal of sampling from different sites statewide. The map includes locations in-person and via mail order, so it can appeal to both state residents and out-of-state oyster enjoyers.
“People here know about our Alaskan salmon and halibut, and it’s great to share how good the oysters are as well,” Crimp said.
Users can then upload photos of the oyster, company tags, and favorite ways to eat Alaskan oysters. In turn, the two organizations ask users for permission to share photos online and sign up for promotional email campaigns in the future.
Further, any time a participant logs an entry with a photo, they are then entered into a monthly drawing for an oyster prize basket with an Alaska Salmon Sisters T-shirt, a shucking knife, and a pocket oyster tasting guide by Julie Qiu – a shellfish expert and the 2026 Mariculture Conference of Alaska keynote speaker.
