June 19, 2020
By Abby Rogerson, WSG Student Assistant
Fresh, light, and colorful, these spring rolls are everything a warm weather appetizer should be. Fill them with whatever thinly sliced crunchy vegetables you prefer; accompanied by sesame pink shrimp and a gingery soy sauce, you can’t go wrong.
Though pink shrimp are quite small, Washington’s pink shrimp fishery is ...
Read MoreJune 17, 2020
Kelp absorbs carbon dioxide and other nutrients from seawater as it grows, potentially improving conditions for shellfish and other species. Can we harness this power of kelp by farming kelp and oysters together? In partnership with Washington Sea Grant, a team of leading researchers set out to find the answer to that question. Watch the video below to learn more about the project.
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June 17, 2020
By Brandon McWilliams, WSG Science Communications Fellow
On a normal spring day along the Puget Sound, chances are good that one of the people enjoying the coast is also doing scientific research. Many projects at Washington Sea Grant (WSG) rely on dedicated teams of volunteers to keep tabs on conditions along our coast. These volunteers do everything from monitor invasive European green crab populations with WSG Crab Team, to checking toxic algae ...
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May 29, 2020
By Abby Rogerson, WSG Student Assistant
Sablefish, black cod, butterfish: all these common names refer to Anoplopoma fimbria, a long-lived deep sea-dwelling fish prized for its buttery, delicate texture. Currently, sablefish is caught off the Washington Coast in the wild fishery managed sustainably by the Washington Department of Fish and Wildlife. Farmed sablefish ...
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Updated: Sept 15, 2021
By Abby Rogerson, WSG Student Assistant
While a heap of steamed herb-flecked shellfish always looks restaurant-worthy, this one-pot recipe is super simple to make at home. Mussels are steamed in garlicky vermouth, then tossed with spicy butter and parsley. If you’ve never cooked mussels at home, no worries – check out local chef and educator Becky ...
Read MoreUpdated September 20, 2021
As the COVID-19 outbreak continues to impact all aspects of society, Washington Sea Grant (WSG) has been mobilizing its resources to support communities and stakeholders across the state:
USDA Pandemic Response and Safety Grant Program
The Pandemic Response and Safety (PRS) Grant Program provides funding to help small specialty crop producers, food processors, manufacturers, distributors and farmers markets recover costs incurred by responding to the COVID-19 pandemic, including for measures to protect workers. This program is authorized and ...
Read MoreIf you are a boater who hasn’t been out on the water for a while, or if you are new to boating entirely, 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!
Check out this ...
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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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