July 10, 2020
By Abby Rogerson, WSG Student Assistant
Thanks to Meera Sodha, author of Made in India, for opening our eyes to the deliciousness of fish poached in aromatic, slightly spicy, coconut curry. She uses white fish in the original (linked here), but our iteration uses chunks of sockeye salmon instead. You can use premade curry paste if you don’t have a mortar and pestle, but making your own ...
Read MoreJuly 9, 2020
IN BRIEF:
The Washington Coastal Resilience Project team – a collaboration between the state’s Department of Ecology, the University of Washington Climate Impacts Group and Washington Sea Grant – are releasing How to Choose, a guide to support the use of available sea level rise data in coastal planning and decision making.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 hugely important for the state’s commercial fishing industry, being its fourth most valuable fishery. Washington-caught pink shrimp Read More
June 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.
Learn more about Washington Sea Grant’s work in kelp aquaculture Read More
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 ...
Read MoreJune 8, 2020
The killing of George Floyd, Breonna Taylor, Manuel Ellis, Ahmaud Arbery, Charleena Lyles, and countless others has left the nation reeling as it confronts the continuing brutality of racism in America. We are writing this to stand with the Black community during these painful times.
At Washington Sea Grant (WSG) we are having robust conversations on how to best use our platform and our voice. We acknowledge that as an organization, we have much work to ...
Read MoreMay 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 is on the horizon, as the Jamestown S’Klallam Tribe and WSG researchers are actively testing methods to grow aquacultured sablefish ...
Read MoreUpdated May 20, 2020
As the COVID-19 outbreak continues to impact all aspects of society, Washington Sea Grant has been mobilizing its resources to support communities and stakeholders across the state:
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 of Fish and Wildlife (WDFW) manages Washington’s commercial fisheries, and they’re working hard to keep fishermen in business and the ...
Read MoreMay 14, 2020
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!
Check ...
Read MoreMay 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 other species such as black cod (also called sablefish) and lingcod work well here too.
Rockfish, black cod, and lingcod are ...
Read MoreMay 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, you can skip to minute 4:00. As she mentions in the video, there are strict regulations about the sex and ...
Read MoreApril 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 helps support our local fishermen, cuts down on the environmental impact of transportation and storage, and is fresh and delicious. ...
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