Reviewed by: Cindy Hatcher
Love Gulf oysters? Auburn students are raising them from hatchery to harvest
Reading time: 5 minutes
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If you’ve ever enjoyed fresh Gulf oysters, there’s a good chance research happening on Alabama’s coast helped make that possible.
Located on the campus of the Dauphin Island Sea Lab, the Auburn University Shellfish Laboratory plays a key role in supporting Alabama’s growing oyster industry while giving students hands-on experience that’s hard to find anywhere else.
We sat down with assistant professor Dr. Andrea Tarnecki to learn how the lab’s research is helping strengthen Alabama’s oyster industry from hatchery to harvest.
What happens at Auburn University’s Shellfish + Oyster Lab?
Dr. Tarnecki has led the Auburn Shellfish Lab since December 2021, though her connection to the facility goes back even further. She earned her PhD and even met her husband there.
According to Dr. Tarnecki, the lab serves as a bridge between research and industry, connecting oyster farmers, regulators and researchers to tackle real-world challenges facing Alabama’s coastal waters.
“Our goal is really to connect research and industry. We work closely with farmers and regulators to figure out what questions need to be answered and what research needs to be done.”
Dr. Andrea Tarnecki, Assistant Extension Professor, Auburn University Shellfish Lab
How Auburn students gain hands-on marine science experience
The lab currently employs 10 full-time staff members and supports multiple graduate students studying everything from oyster diseases to seafood safety.
For students interested in marine science, the Dauphin Island lab offers something most college programs simply can’t: the full oyster lifecycle, from spawn to farm.
During hatchery season (roughly mid-April through late September), students learn how to get adult oysters to spawn, raise larvae, grow juveniles and eventually care for them on one of the lab’s two research farms along the Alabama coast.
Along the way, students gain experience in aquaculture operations and fieldwork, preparing them for careers in science, conservation, industry, nonprofits and regulatory agencies.
Why Dauphin Island is ideal for oyster research
When Auburn established the lab, Dauphin Island stood out for one major reason: water quality.
Oyster larvae thrive in relatively stable conditions, and Dauphin Island’s coastal waters offer more consistency than many other locations along Alabama’s shoreline. The location also creates opportunities for collaboration with researchers and students at the Dauphin Island Sea Lab.
As Dr. Tarnecki told us, Auburn Shellfish Lab played a pivotal role in getting Alabama’s oyster farming industry off the ground:
“Originally, when the oyster farming was first starting here in the Gulf, the Auburn Shellfish Lab actually produced nearly all of the young oysters to go out to the farmers, just because there weren’t any commercial hatcheries or nurseries up and running yet.”
Dr. Andrea Tarnecki, Assistant Extension Professor, Auburn University Shellfish Lab
Now that commercial operations have matured, the lab has stepped back from that role—but remains a resource and backstop for the industry.
Current projects include studying oyster diseases, investigating causes of oyster mortality and testing oyster lines bred for improved resilience. The findings help farmers make informed decisions and strengthen the long-term sustainability of the industry.
Can you eat oysters year-round? Auburn experts explain
Because oysters are often consumed raw, they’re one of the most heavily regulated seafood products in the country.
Tarnecki says many consumers still believe old myths—like avoiding oysters during months without the letter “R.” While that advice once had merit before modern refrigeration and food safety practices, today’s regulations are designed to keep oysters safe year-round.
Harvest areas are routinely monitored, and strict temperature requirements help prevent harmful bacteria from multiplying after oysters are harvested.
That said, she encourages anyone with health concerns or compromised immune systems to consult their doctor before eating raw oysters.
Marine science careers start at Auburn’s Dauphin Island lab
Tarnecki’s advice for students curious about the lab? Don’t be squeamish, don’t mind the heat and don’t underestimate the oyster.
Whether they’re working in a hatchery, collecting data in the field or viewing oyster larvae under a microscope, students quickly discover that oysters are far more fascinating than they might have imagined.
“A lot of people don’t understand how cool oysters really are. Most people don’t even realize that oysters start out as swimming larvae—being able to see them under a microscope and watch them grow is really satisfying.”
Dr. Andrea Tarnecki, Assistant Extension Professor, Auburn University Shellfish Lab
The work happening at the Shellfish Lab is just one example of how the Auburn College of Agriculture is preparing students to solve today’s biggest challenges—explore more academic programs, research opportunities + hands-on learning experiences.
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