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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...
• From ecosystem to economy: Biologist turns deckhand in Bristol Bay
  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...
• Washington Sea Grant Receives Federal Funding to Track Aquaculture Production
  January 27, 2021 National Sea Grant awarded $4.7 million total to strengthen the economics of the U.S. aquaculture industry  Workers for the Jolly Roger Oyster Company harvest oysters buried in the muddy bottom of Willapa Bay in Washington. Washington Sea Grant (WSG) has been awarded $376,990 in f...
• Environmental DNA (Part 3): Reconciling eDNA with Traditional Detection Methods
  March 30, 2022 This is the third in a series of posts on a Crab Team project to develop environmental DNA (eDNA) for use in early detection and management of European green crab. The first posts provided an introduction to eDNA and the benefits and challenges it offers to invasion managers. In devel...
• A Code to Crab By
  March 13, 2023 Crab Team has come a long way since a handful of intrepid early-adopter volunteers put their boots in the mud for our pilot season in August 2015. Since that time, the network has: Increased from 7 to 67 sites, Expanded beyond the Salish Sea to include coastal estuaries,  Grown from...
• Who Brings Your Seafood to You? An Interview with Robert Sudar, Independent Salmon Distributor
  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...
• Building Citizen Science With Volunteers As Partners: Part 1
  2015 was a pilot year for Crab Team monitoring. Here, in a series of two posts, Natalie White, an undergraduate in the UW Program on the Environment Capstone Program, will share the work she did to understand the volunteer experience during our pilot year. In a third post, we’ll fill you in on...
• Looking Back on 50 Years: Robyn Ricks Turns Science Into Art
  In honor of the 50th anniversary of Washington Sea Grant, we’re sharing reflections from current and former longtime staff about their work. Robyn Ricks has shaped how the outside world sees Washington Sea Grant for over two decades. As the program’s creative director, Ricks designs communicatio...
• What Does the Invasion at Lummi Mean for the Salish Sea?
  December 6, 2021 The recent report by the Lummi Nation of more than 70,000 European green crabs captured this year has many wondering what this could mean for efforts to prevent green crabs from establishing in the Salish Sea. This number certainly indicates that the population of green crabs within...
• Under High Water
  Under High Water Washington Sea Grant helps citizens and coastal planners understand what sea-level rise means for their communities Visit Seattle’s Golden Gardens park on a sunny summer day, and you’re likely to find a crowd of happy-go-lucky locals playing on the beach and enjoying the specta...
• Kelp in the Kitchen: Ginger Chicken Kelp Soup
  By Bobbie Buzzell, WSG Science Communications Fellow Given the success of the kelp aquaculture webinar last month, we decided to take to the kitchen last weekend and test out a kelp noodle recipe. Kelp noodles can be a struggle to find, and there are not many brands currently offered at local groce...
• Sustainable Seafood Series: Mexican-Style Green Ceviche
  August 26, 2022 By Olivia Horwedel, WSG Science Communications Fellow This week, we are making 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 r...
• Scandinavian Pickled Herring Bites
  September 30, 2022 By Olivia Horwedel, WSG Science Communications Fellow For this week’s sustainable seafood recipe, we are highlighting herring, a fish that is often underutilized in seafood dishes. These pickled herring bites are influenced by the flavors of Scandinavia that have made their way ...
• Crab Team Welcomes Community Science Specialist
  February 9, 2023 Hello Crab Team community! My name is Lisa Watkins and I’m thrilled to be joining you all as Washington Sea Grant’s new Community Science Specialist. A large part of my role will be to coordinate the Crab Team monitoring network, aiming to make participation–from recruitme...
• Washington Shellfish Week
  Washingtonians make hundreds of thousands of trips each year to harvest razor clams on the coast and clams and oysters throughout Puget Sound. Tribal communities have harvested shellfish for generations, feeding their communities with healthy protein from Puget Sound and coastal shores where many co...