Aquaculture

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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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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WSG Response to COVID-19

Updated May 20, 2020

As the COVID-19 outbreak continues to impact all aspects of society, Washington Sea Grant has been mobilizing its resources to support communities and stakeholders across the state:

  • At the onset of the outbreak, Washington Sea Grant was among the first organizations to reach out to the state’s shellfish industry, providing an online webinar on COVID-19 resources for the shellfish industry which featured speakers from the Washington Department of Commerce.
  • Washington Sea Grant and the Washington Department of Fish ...
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Seaweed Farming Intensive Training Helps Kickstart a New Local Industry

February 20, 2020

There has been a lot of recent interest in kickstarting a seaweed industry in Washington. But is it currently possible? If you want to become a kelp farmer, where do you even start?

Earlier this month, Washington Sea Grant (WSG) hosted a Seaweed Farming Intensive Training to help aspiring seaweed farmers and entrepreneurs answer these and other questions. The first event of its kind in the state, the three-day training covered everything from local seaweed ecology, how to ...

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Kelp in the Kitchen: Cochayuyo Chocolates

February 18, 2020

By Bobbie Buzzell, WSG Science Communications Fellow 

Ready to try something really off the beaten path with kelp? If you’ve been following our kelp recipe blogs, you may have noticed an Asian theme with previous posts. But there are indeed other cultures that have incorporated kelp into their cuisine. For this recipe we’re taking a trip down south, where “cochayuyo”, a type of bull kelp, is used up and down the Chilean coast. Cochayuyo (pronounced cach-eh-you-yoh) has been a popular ingredient ...

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Kelp in the Kitchen: Kombu Shiitake Noodle Soup

February 10, 2020

By Abby Rogerson, WSG Student Assistant

This noodle soup is a perfect Sunday night meal, offering warmth and spice that’s deeply satisfying. The broth gets its depth/umami from kombu and dried shiitake mushrooms, both of which are readily available at Asian grocery stores. Kombu is a type of seaweed that encompasses a range of different species. You may notice some white powder on it when you take it out of the package; you can wipe it off, but Read More

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Videos of First WSG Shellfish Study Workshop Now Available Online

December 17, 2019

Willapa Bay and Grays Harbor are home to some of the most productive oyster farms in the country, but in recent years these estuaries have been plagued by an active burrowing shrimp population that threatens much of coastal Washington’s oyster grounds.

Washington Sea Grant hosted the first of four workshops in support of the Washington Coast Shellfish Aquaculture Study in South Bend recently, kicking off a three-year applied research project to assist planning and collaboration amongst tideland managers, owners and ...

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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 grocery stores. I was able to find Sea Tangle Noodle Company’s Kelp Noodles at Haggen. At first glance, they look like a food you would use for a Halloween gag ...

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Kelp in the Kitchen: Crowd-Pleasin’ Kelp Cucumber Salad

November 27, 2019

Looking for an ingredient to change up holiday meals? Kelp is sustainable and eco-friendly food that can be incorporated in everyday cooking. With availability spreading, it’s not just limited to high-end restaurants.

Try this simple recipe from Maine Island Institute.

Crowd-Pleasin’ Kelp Cucumber Salad

  • 2-3 medium cucumbers, julienned
  • 3 oz rehydrated* kelp, cut into 2 inch lengths
  • 6 tbs rice vinegar
  • 2 tbs toasted sesame oil
  • 2 tbs tamari or soy sauce
  • 2 tsp fresh grated ginger
  • ¼ cup lightly toasted sesame seeds

*To rehydrate dried kelp, ...

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Sally Brownfield: People of the Water

November 27, 2019

WWashington Sea Grant is a proud sponsor of We Are Puget Sound: Discovering & Recovering the Salish Sea, a new book by David L. Workman, Leonard Forsman, Mindy Roberts and Brian J. Cantwell from Braided River (an imprint of Mountaineers Books). The following profile is an excerpt from the book.

Sally Brownfield is a soft-spoken, strong Puget Sound woman. For all ...

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