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• Sustainable Seafood Series: Masala Butterfish
  August 9, 2022 By Olivia Horwedel, WSG Science Communications Fellow This week, we are cooking a masala butterfish recipe from Seattle-based chef, Kausar Ahmed.  Ahmed is the author of the award-winning cookbook, The Karachi Kitchen. This recipe not only showcases brilliant flavors from Pakis...
• National Seafood Month: Grilled Rosemary Salmon
  September 29, 2021 By Lucia Davids, WSG Student Assistant  As the chilly Autumn weather rolls in, we set our sights towards comforting meals and recipes that can bring just a little bit of warmth to our days. Traditionally, we tend to move away from outdoor meals and settle into dishes like soups,...
• Local and Coastal: Mussels with Spicy Tomato Butter
  Updated: Sept 15, 2021  By Abby Rogerson, WSG Student Assistant  While a heap of steamed herb-flecked shellfish always looks restaurant-worthy, this one-pot recipe is super simple to make at home. Mussels are steamed in garlicky vermouth, then tossed with spicy butter and parsley. If youâ...
• Savory Japanese Custard (Chawanmushi) Featuring Shrimp & Rockfish
  October 7, 2022 By Olivia Horwedel, WSG Science Communications Fellow For the final recipe of the sustainable seafood series of 2022, we will be making savory Japanese custard, also known as chawanmushi, a perfect dish for the cooler fall weather to come. The original recipe was created by Chef The...
• Kelp in the Kitchen: Chinese Kelp Salad
  January 8, 2020   Liked the cucumber salad and ginger chicken soup, and ready for another recipe for your kelp cookbook? Try this Chinese kelp salad found on the China Sichuan Food blog. This cold dish is simple to make with basic ingredients and low prep time. While you could use the same noodle...
• Local and Coastal: 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 mozzarell...
• COVID-19 Resources for the Seafood Industry
  COVID-19 Resources for the Seafood Industry Last updated:  12/10/20 With an abundance of caution, Washington State government has made health and wellness a priority given the he COVID-19 outbreak. Washington’s commercial fishing fleet has been deemed essential, thanks to their role in bringing...
• Climate change, distribution shifts, and choke species: A threat assessment to advance fishery ecosystem planning
  Climate change, distribution shifts, and choke species: A threat assessment to advance fishery ecosystem planning   PRINCIPAL INVESTIGATOR: Timothy Essington (University of Washington) CO-INVESTIGATORS: Samantha Siedlecki (University of Connecticut), Eric Ward (NOAA Northwest Regional Office), ...
• Who brings your seafood to you? An interview with Dawn Ruquet of Taylor Shellfish Farms
  September 6, 2023 A story of community, connection and, of course, oysters By Katalin Plummer, WSG Science Communications Fellow When I first sat down with Dawn Ruquet in the Taylor Shellfish restaurant located in Pioneer Square, Seattle, she assured me that her story was ordinary, nothing to write ...
• Who Brings Your Seafood to You? An Interview with Steve Seymour of Drayton Harbor Oyster Company
  September 27, 2022 Looking ahead to National Seafood Month in October, we are sharing this profile of a local seafood entrepreneur By Olivia Horwedel, WSG Science Communications Fellow  Steve Seymour (right) with his son, Mark Seymour (left), serving up some fresh oysters. Photo credit: Drayton Har...
• Coastal Green Crab Captures Increased in 2021
  January 20, 2022 Trapping throughout 2021 indicates that the European green crab invasion has grown across Washington’s coastal estuaries, namely Willapa Bay, Grays Harbor, and Makah Bay. This year’s collaborative efforts by many partners to remove crabs and track the invasion also confirmed tha...
• Northwest Fisheries Science Center’s 5th Science Symposium
  Our partner in regional science, NOAA’s Northwest Fisheries Science Center, will host the 5th annual Science Symposium, a two-day event to showcase fisheries and ecosystem science and to foster collaboration among scientists. WSG Social Scientist, Melissa Poe, will present results from a recen...
• 2017 Eastern Bering Sea Pollock Stock Assessment
  When: November 8, 2017; 5:00 to 6:30 p.m.; Reception to follow. Where: Fishery Sciences Building, University of Washington, 1122 N.E. Boat Street, Seattle, Room 102 (Auditorium) Washington Sea Grant, the School of Aquatic and Fishery Sciences, and the University of Washington College of the Environm...
• Budget News from Washington D.C.
  March 18, 2019 Update on Sea Grant Funding for Fiscal Year 2020 from the WSG Director Dear Friends, With vocal support from our many stakeholders, the National Sea Grant College Program was reinstated in the federal budget for Fiscal Year (FY) 2019. The Consolidated Appropriations Act for 2019 was ...
• Director’s Note: Washington Sea Grant’s Response to COVID-19
  March 17, 2020 Russell Callender, WSG Director COVID-19 is clearly impacting all of us. Washington Sea Grant (WSG) is no exception. We have worked hard to heed the rapidly evolving guidance coming from the Centers for Disease Control (CDC), the Governor’s office and the Uni...