WSG News Blog

Welcome To Our New Fisheries Specialist

August 19, 2020

Washington Sea Grant (WSG) is excited to welcome Brandii Holmdahl as our new fisheries specialist.

In her new position, Brandii will focus on developing and coordinating strategies that advance the safety, economic success and environmental sustainability of Washington’s fisheries and seafood sectors. She will work on projects across the state, but with an emphasis on meeting the needs of fisheries-dependent communities on Washington’s southwest coast and the Lower Columbia River. “We’ve ...

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University of Washington Student Selected for the 2020 NMFS-Sea Grant Fellowship

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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Dungeness Crab Cakes

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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AUG

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Spicy Thai Basil Clams

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 Read More

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AUG

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Summer Bounty Salmon Burgers

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 ...

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JUL

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Four Washingtonians Announced as 2021 Finalists for the John A. Knauss Marine Policy Fellowship Program

July 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 ...

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JUL

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Meet William Walker, Doris Duke Conservation Scholar at Washington Sea Grant

July 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 ...

27
JUL

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Seared Halibut Cheeks & Fresh Vegetables

July 24, 2020

Here at Washington Sea Grant, we love sharing our best #LocalWASeafood recipes with one another. Thanks to Alex Stote, Crab Team Coastal Specialist, for sharing this delectable and easily customizable recipe for seared halibut cheeks with creamy cauliflower puree and roasted green beans.

Pacific halibut are the largest of all ...

22
JUL

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How COVID-19 is Impacting Washington Sea Grant Research Efforts

July 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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JUL

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Garlic-Chili Oil and Smoked Oyster Pizza

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 ...

17
JUL

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Coconut Salmon Curry

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 ...

10
JUL

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New guide from the Washington Coastal Resilience Project helps coastal planners use the latest sea level rise data

July 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.
The authors of this guide will lead a webinar on ...

9
JUL

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Pink Shrimp Spring Rolls

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 ...

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JUN

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New Video Explores the Power of Kelp

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

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JUN

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Community Science Volunteers are as Important as Ever During the COVID-19 Pandemic

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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JUN

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