virginia. i grew up in the area and never saw it used. what can i do with this? i want to play with it and see if we can do something with it. it s called our tokyo-style ray and oyster. it s modelled after a japanese tuna hand roll. we said, how do we now xmreet this dish to tell the entire story? that s when we decided to bring in a farm-raised chesapeake oyster on the dish. so we play the two against each other. bigger picture, our goal is to help solve the bigger problem in the chesapeake. this is our little way of being able to do it in our four walls. it s more than just what s on the plate. i think that s what makes it a good dish. there s always solutions, and we need to address those solutions. but, again, go in being smart to initiate a fishery, especially a targeted fishery, on a species we have to have the science in place to properly manage it. i mean, we ve learned our
from this ray to help manage the species. the skin on and filets. let me play with it. i want to get my hands on it and see if we can do something with it actually. called the tokyo style ray oyster modeled after a japanese tuna hand roll. we said, how do we now complete this dish to tell the entire story? and that s when we decided to bring in a chesapeake oyster on the dish. so we play the two against each other. bigger picture, our goal is to help solve the big, bigger problem in the chesapeake. this is our little way of being able to do it, in our four walls. it s more than just what s on the plate. that s what make it is a good dish.