August 18, 2020
We are pleased to announce that Sam May, a doctoral student at the University of Washington School of Aquatic and Fishery Sciences (UW SAFS), is one of ten fellows selected for the 2020 National Marine Fisheries Service-Sea Grant Joint Fellowship Program.
Sam grew up in Pennsylvania and inherited a deep love for wild ...
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August 14, 2020
By Abby Rogerson, WSG Student Assistant
What does eating local mean to you? In a state of abundant marine resources, Washingtonians have ample opportunity to explore what local seafood has to offer, from shucking shellfish at the beach with friends to signing up for a Community Supported Fishery share to be delivered right to your door. ...
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August, 7, 2020
Of the three clam species farmed in Washington–native littleneck, Manila, and the infamous geoduck clam–Manila clams are the most common, thanks to their fast growth and ability to be cultivated under a wide range of conditions. Washington Sea Grant supports a diverse and resilient shellfish aquaculture industry in myriad ways, from funding research
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July 31, 2020
By Abby Rogerson, WSG Student Assistant
Do you know who catches your fish? With how complicated seafood supply chains can be, it can be difficult to answer ‘yes’ to that question. Struggling to trace your fillet back to its source can be frustrating when trying to take advantage of all the fresh ...
Read MoreJuly 28, 2020
We are pleased to announce that recent and soon-to-be graduates Katy Dalton, Megan McKeown, Max Showalter and Hally B. Stone are finalists for the 2021 class of the John A. Knauss Marine Policy Fellowship program.
Since 1979, the National Sea Grant College Program has provided one-year fellowships working in 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 issues in Congress and often get the chance to ...
Read MoreJuly 27, 2020
Washington Sea Grant (WSG) is excited that William Walker is part of our team this summer as an intern with the Doris Duke Conservation Scholars Program at the University of Washington.
William is a junior studying sustainability, urban planning, and a French minor at Arizona State University. He is interested in environmental justice, institutional ...
Read MoreJuly 20, 2020
By James Lee, Science Communications Fellow
As Washington State slowly reopens, the COVID-19 outbreak continues to impact people in nearly every line of work. Washington Sea Grant has been responding with support to communities and industries around the state. But what about the community of researchers whose ...
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July 17, 2020
By Abby Rogerson, WSG Student Assistant
A classic New Haven-style pizza from Connecticut features freshly shucked littleneck clams atop a crust brushed with olive oil, garlic, and herbs. In our PNW version, we infuse the olive oil with the garlic and herbs first, add some mozzarella, replace the clams with smoked oysters, and throw some spring greens ...
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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 ...
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 ...
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.
Learn more about Washington Sea Grant’s work in kelp aquaculture Read More