October 28, 2022
It was time to stop fishing for the day in Naknek, Bristol Bay. Just like every day of their summer season, the 32’ drift boat pulled into line to deliver their day’s catch of sockeye salmon to a tender – a bigger vessel that then brings the harvested fish to the processors on land.
In bright orange ...
Read MoreOctober 20, 2022
It started with a question: How can emergency managers and educators make tsunami evacuation maps and routes easier to remember for coastal communities?
That’s when Washington Sea Grant Coastal Hazards Specialist Carrie Garrison-Laney came up with an idea.
“Some people are visual in terms of how they understand things,” she said.
“Being able to see video of how high a tsunami could be on a familiar landscape is a ...
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October 7, 2022
By Olivia Horwedel, WSG Science Communications Fellow
The final recipe of the 2022 Sustainable Seafood series is a savory Japanese custard, known as chawanmushi, perfect for the cooler fall weather to come. The original recipe was created by Chef Theresa Yoshioka for Oregon Sea Grant’s ‘Eat Oregon Seafood’ Campaign. It ...
Read MoreOctober 4, 2022
Washington Sea Grant is excited to announce that Ashley Townes has been selected as the 2022–2023 WSG Keystone Fellow. Through the fellowship, she will spend the year working at the Port of Seattle. Launched in 2019, the WSG Keystone Fellowship seeks to build pathways into marine science, policy and related industry careers for individuals who are historically underrepresented in those fields. This paid fellowship offers a unique educational opportunity by matching highly motivated and qualified individuals with host offices ...
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September 30, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This week’s Sustainable Seafood recipe highlights herring, an underutilized fish in seafood dishes. These pickled herring bites are influenced by the flavors of Scandinavia. Historically, many Scandinavians have immigrated to Washington from Europe for fishing opportunities, taking advantage of the bountiful herring found in the Salish Sea. This recipe, courtesy ...
Read MoreSeptember 28, 2022
We are pleased to announce that recent graduates Grace Adams, Abigail Ames, Monea Kerr, Kathryn Loy, Jenna Rolf, Harshitha Sai Viswanathan and Olivia Zimmerman have been awarded the Washington Sea Grant Hershman Fellowship for 2022–2023. This fellowship places highly motivated, qualified individuals with marine and coastal host offices throughout Washington, providing fellows with a unique perspective on building marine policy and allowing them to share their academic expertise with the host offices.
This ...
Read MoreSeptember 27, 2022
By Olivia Horwedel, WSG Science Communications Fellow
Steve Seymour — a fisheries biologist-turned-oyster farmer — has always been passionate about the marine world. Prior to opening Drayton Harbor Oyster Company, Steve spent most of his career running salmon hatcheries for the Lummi Nation, working on fish enhancement projects throughout Washington State.
Throughout his career ...
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September 23, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This week’s spotlight Sustainable Seafood recipe is tôm rim, a delicious Vietnamese caramelized shrimp from the food blog, Wok and Kin. This recipe encourages using the freshest shrimp available, so Washington Sea Grant suggests using spot prawns when recreating this dish. The shrimping season for ...
Read MoreSeptember 22, 2022
NOAA Sea Grant is continuing support for 11 advanced aquaculture collaboratives initially funded as part of Sea Grant’s 2019 National Aquaculture Initiative. Two of these projects are led by Washington Sea Grant: the Indigenous Aquaculture Collaborative and the West Coast Aquaculture Collaborative. Washington Sea Grant is also a partner on the Seaweed Hub (led by Connecticut Sea ...
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September 16, 2022
By Olivia Horwedel, WSG Science Communications Fellow
For this week’s sustainable seafood recipe, we are cooking Sean Sherman’s Salmon with Crushed Blackberries and Seaweed from The New York Times. This recipe celebrates the incredible bounty of the Pacific Northwest and features Coast Salish ingredients. Salmon deserves ...
Read MoreBy Benjamin Haagen, WSG Science Communications Fellow
Aquaculture in the Salish Sea brings both benefits and challenges to coastal communities and ecosystems. The yellow aquaculture rope commonly used in shellfish farming is contributing to a key environmental issue facing the world today: plastics pollution. This issue is being addressed in a novel way by Nicole Baker, ...
Read MoreBy Samantha Larson, WSG Science Writer
“Male Dungeness, 173, 1-2!” After calling out the specs, Emily Buckner — the program coordinator for the Pacific Northwest Crab Research Group (PCRG) — swiftly tosses the wriggling crab overboard and then reaches back into the pot to pull out another. Today, Buckner’s job entails going out with a small team on ...
Read MoreMaddie Hansen, WSG Science Communications Fellow
The Salish Sea is a beacon for whale enthusiasts: it is possible to view ...
By Samantha Larson, WSG Science Writer
In June 2021, the peak of an unprecedented heat wave coincided with extremely low tides in the Salish Sea, wreaking havoc on intertidal ecosystems. As a “heat dome” settled above the Pacific Northwest for several days and the temperatures climbed well above 100 degrees Fahrenheit, many ...
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