Virginia Sea Grant:
Students from Hermitage Technical Center sample cownose ray. ©Janet Krenn/VASG
Virginia Sea Grant:
Students from Culinary Institute of Virginia sample cownose ray. ©Janet Krenn/VASG
Virginia Sea Grant:
Chef John Maxwell and some volunteers demonstrate cooking cownose ray. ©Janet Krenn/VASG
Virginia Sea Grant:
Chef John Maxwell demonstrates one way to cook cownose ray. ©Janet Krenn/VASG
Virginia Sea Grant:
Students from Hermitage Technical Center prepare a seafood lunch. ©Janet Krenn/VASG
Virginia Sea Grant:
Students from Hermitage Technical Center prepare a seafood lunch. ©Janet Krenn/VASG
Virginia Sea Grant:
Bob Fisher, Virginia Sea Grant Marine Products Specialist, discusses cownose rays and their impact on shellfish aquaculture. ©Janet Krenn/VASG
Virginia Sea Grant:
Chef Hilmar Jonnson begins his cooking demonstration. ©Janet Krenn/VASG
Virginia Sea Grant:
Chef Hilmar Jonnson begins his cooking demonstration. ©Janet Krenn/VASG
Virginia Sea Grant:
Chef Hilmar Jonnson begins his cooking demonstration. ©Janet Krenn/VASG