The Maryland Seafood Marketing Program, an effort of the state's Department of Natural Resources, has started up its fourth season of chef education tours.
The tours offer culinary professionals an opportunity to see Chesapeake seafood products up close, and to harvest them alongside the watermen who derive their livelihood on the bay.
In its first three years, more than 400 chefs have enrolled in the education tours, on which they've explored trot lining for crabs, aquaculture, crab picking houses, pound nets and hand-tonging for oysters.
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