May 15, 2020
By Abby Rogerson, WSG Student Assistant
We love the quarantine kitchen enthusiasm, especially since it’s been encouraging people to cook more seafood at home and try out different types of seafood. This recipe uses pink salmon; though less commonly seen on the menu, it is the most abundant species of Pacific salmon. The Washington Department ...
Read MoreJune 3, 2022
We know many boaters haven’t been out on the water for a while, or perhaps you are new to boating entirely. Either way, here are some videos to remind everyone of the importance of proper sewage disposal while on the water. Pumpout Washington is a program which provides boaters with designated pumpout stations to dispose of their sewage safely and efficiently. We all share these waters, and get our food from them, so remember, pump- don’t dump!
Unsure ...
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May 8, 2020
Like so many other projects and programs right now, partners contributing to state-wide efforts to manage European green crabs are trying to figure out what can safely be done, in the midst of the global pandemic, to address the urgent threat of invasion. In particular, there has been concern that green crabs won’t wait until COVID-related isolation measures are lifted to continue their population growth and spread, and that we could miss a critical ...
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May 8, 2020
By Abby Rogerson, WSG Student Assistant
Blackened whitefish wrapped in a warm homemade tortilla is delicious in its own right, but a squeeze of lime, dollop of smashed avocado, and a couple pickled jalapeño slices really take these tacos to the next level. Rockfish is a great staple for blackening, but ...
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May 1, 2020
By Abby Rogerson, WSG Student Assistant
While cleaning crabs may be intimidating to first-timers, don’t let that get in the way of enjoying Dungeness crab at home. Becky Selengut, local chef, educator, and writer, makes cleaning crab simple with her tutorial, available here. If you’re using pre-cooked crab, ...
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April 28, 2020
Eat local and support Washington’s Commercial Seafood: wild, sustainable, delicious.
We just can’t seem to get enough rockfish lately! This recipe for Rockfish and Chips is a tasty and comforting crowd pleaser that can be whipped up in surprisingly little time. What’s even better is that it uses locally caught Washington Rockfish! Buying Washington seafood ...
Read MoreFrom the spring 2020 Sea Star print newsletter
Kimber Owen, owner of Sea Wolf Adventures, has an exceptional memory for the people that she’s taken on her 12-passenger cruise ship, which frequents Pacific Northwest jewels such as the San Juan Islands and Glacier Bay National Park. There was the police officer who wanted to propose to his girlfriend but, fearing he ...
April 24, 2020
By Abby Rogerson, WSG Student Assistant
The harbingers of summer are calling in Washington– windows are opening, the trees are greening, and we’re sitting down to dinner while it’s still light out. This one-dish rockfish cheers on the summertime feeling, as it’s a breeze to make and leaves you feeling light and nourished. ...
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April 22, 2020
The SeaDoc Society announced Washington Sea Grant Crab Team as the 2020 winner of the Salish Sea Science Prize. The SeaDoc Society, a program of the UC Davis Karen C. Drayer Wildlife Health Center, awards the Salish Sea Science Prize every two years in recognition of scientists whose work results in the improved health of fish and wildlife populations in the Salish Sea.
The Sea Doc Society recognized the Crab Team for their use of science to improve the health of the Salish ...
Read MoreApril 21, 2020
Washington Sea Grant’s fellowships give students and recent graduates the real-world experience in marine research, policy and communication they need to help jump-start their careers.
These fellows go on to do amazing things around the world. You can now explore the rich and varied careers of past fellows with the interactive “Where Are Fellows Now?” map.
Find more information about the fellowship programs here, ...
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April 17, 2020
By Abby Rogerson, WSG Student Assistant
What’s more satisfying than a thick, deep red fillet of salmon? That fillet blackened with a blend of Cajun-inspired spices. If you don’t have Cajun seasoning on hand (like me), you can make your own with spices you likely already have in your pantry. I used this mix.
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April 10, 2020
By Abby Rogerson, WSG Student Assistant
NYT Cooking columnist Alison Roman holds up clams as one of the best bivalves, and after my experience with her Clams with Celery and Toasted Garlic, I may be convinced. They get a quick steam in a garlicky white wine reduction then are tossed with a ...
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