September 9, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This series aims to highlight sustainable seafood of the Pacific Northwest. At home this week, try using Dungeness crab in Amethyst Ganaway’s Gullah Geechee Carolina Crab Rice, a recipe which was adapted from Gullah Home Cooking the Daufuskie Way by Sallie Ann Robinson. This recipe calls for lump crab meat, which ...
Read MoreAugust 30, 2022
By Olivia Horwedel, WSG Science Communications Fellow
Mike Cornman, owner of Westport Seafood and Merino’s Seafood Market, was destined to work a career connected to the ocean. Cornman grew up in Westport, Washington — which at one point was known as the salmon capital of the world — and spent his summers working in his family’s fishing business that opened in 1985. While he left for several years to start his career ...
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August 26, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This week, our highlighted Sustainable Seafood Series recipe is Mely Martinez’s Green Mexican Ceviche from the food blog, Mexico in my Kitchen. Mely’s recipe utilizes fresh summer produce and barramundi fish, also known as Asian sea bass. If you want to try this recipe with ...
Read MoreAugust 23, 2022
We are pleased to announce that Kristin Privitera-Johnson (she/her), a doctoral student at the University of Washington School of Aquatic and Fishery Sciences (UW SAFS), is one of eight fellows selected for the 2022 National Marine Fisheries Service-Sea Grant Joint Fellowship Program.
Kristin is originally from California, where she earned a bachelor’s degree in marine ...
August 23, 2022
The Washington Sea Grant Crab Team’s volunteer-based early detection program helps us stay on top of potential new invasions of the green crab.
In this new video, Crab Team Program Lead Emily Grason takes us to our longest-running monitoring site in the South Puget Sound, where we are glad to report that no green crabs have been found.
August 9, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This week features a masala butterfish recipe from Seattle-based chef, Kausar Ahmed. Ahmed is the author of the award-winning cookbook, The Karachi Kitchen. This recipe showcases brilliant flavors from Pakistan that pair perfectly with any white meat fish, such as the ...
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August 4th, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This summer, Washington Sea Grant is hosting a sustainable seafood recipe series. This series will emphasize sustainable seafood recipes that celebrate a diverse range of cultures from around the globe. Additionally, this series will highlight underutilized and lesser known seafood.
For this week’s sustainable seafood recipe, we are making ...
Read MoreUpdated February 3, 2023
We are pleased to announce that three recent graduate students — Mitchell G. Hebner, Caroline Potter, Kelsey Rudes and Jacquelyn Shaff — were selected as finalists for the 2023 class of the prestigious John A. Knauss Marine Policy Fellowship Program.
Since 1979, the National Sea Grant College Program has provided one-year fellowships working within federal government offices in Washington, D.C. to over 1,400 early-career professionals. Legislative fellows typically spend their time learning about marine-related policy ...
Read MoreJuly 27, 2022
Zachary Levitan is Washington Sea Grant’s (WSG) first Community Engaged Intern (CEI). During his ten-week summer internship, Zachary is working on coastal research projects affiliated with WSG with an emphasis on the European green crab. ...
July 26, 2022
Nicole Faghin, who served as a Washington Sea Grant coastal management specialist since 2012, has retired. During her time at WSG, Nicole was an invaluable resource to planners, decision-makers and community members as she fostered partnerships and shared information to make Salish Sea coastlines more environmentally-friendly and resilient. She says she is particularly proud of her work with the Washington Coastal Resilience Project and ...
July 25, 2022
By Maddie Hansen, WSG Science Communications Fellow
“I love salmon, they’re beautiful creatures,” says Robert Sudar, who currently works as a salmon distributor in Seattle. He has been involved in the fishing industry in one way or another for the past 50 years.
Robert began as a crewmember on boats in the San Juan Islands when he was ...
Read MoreJuly 22, 2022
As sea levels continue to rise, coastal hazards such as flooding and erosion will become increasingly common. According to recent assessments, over 14,000 homes and structures in Washington State — representing a current value of over 8 billion dollars ...
June 30, 2022
Washington Department of Fish and Wildlife named Washington Sea Grant Crab Team the Organization of the Year. Made up of Kate Litle, Dr. Emily Grason, Dr. P. Sean McDonald, Jeff Adams, Alex Stote, and Amy Linhart, Crab Team was launched in 2015 in response to a WDFW request to lead an early detection monitoring ...
June 28, 2022
By Benjamin Haagen, Science Communications Fellow
Local seafood processors provide valuable services to their communities by supporting fishers, bringing consistent seasonal work to locals, and providing fresh seafood. Dan Sleavy manages one such processor based in Port Angeles, High Tide Seafoods, which has been a family-owned staple of the Olympic Peninsula since 1980.
High Tide Seafoods has the largest processing facility in the area, which can process up to 60 tons of fresh salmon per day and also sells live ...
Read MoreJune 23, 2022
Around this time last year, the Pacific Northwest experienced excruciating, record-breaking heat. With funding from Washington Sea Grant, a team led by the University of Washington has compiled and analyzed hundreds of field observations to produce the first comprehensive report of the impacts of the 2021 heat wave on shellfish. The researchers found that many shellfish were victims of a “perfect storm” of factors that contributed to widespread death: The lowest low tides of the year occurred during ...
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