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Aquaculture
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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FEB
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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FEB
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 noodles more easily found in stores from the ginger chicken kelp soup recipe, a greater variety ...
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JAN
December 23, 2019
Seaweed has been receiving a lot of attention recently as the next sustainable superfood. Not only is it packed with micronutrients, but seaweed also absorbs carbon dioxide as it grows. This means cultivating seaweed alongside other marine species could help buffer vulnerable organisms, such as oysters, from the corrosive effects of ocean acidification.
But getting a seaweed farm ...
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DEC
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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17
DEC
DEC
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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DEC
DEC
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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NOV
November 27, 2019
Washington 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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NOV
September 19, 2019
NOAA National Sea Grant office announced today a suite of federal funding awards in aquaculture, with three of them going to Washington Sea Grant. The four awards, totaling $1,980,133, will support aquaculture research projects and collaborative programs aimed at advancing sustainable aquaculture in the U.S. The awards begin this fall and extend over three years.
Washington Sea Grant will lead the three projects, with key staff coordinating ...
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April 23, 2019
How does shellfish aquaculture interact with Puget Sound’s marine life? A collaborative research partnership between Washington Sea Grant, The Nature Conservancy, NOAA, the Jamestown S’Klallam tribe, and local shellfish growers hopes to find out.
Using mounted cameras, the researchers hope to identify the species and life stages of marine organisms that use aquaculture beds around Puget Sound. Read the article here.
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APR
APR
October, 2018
This month, Washington Sea Grant joins in on Seafood Month celebrations with weekly stories from our programs that support fisheries, aquaculture and the people who are at the center of them.
Week One: Fisheries and People
The theme of the week is fisheries and people. Read about WSG’s partnership with Olympic Coast tribes to study their social and ecological vulnerabilities to ocean acidification: https://wsg.washington.edu/partnering-with-indigenous-communities-to-anticipate-and-adapt-to-ocean-change/
Week Two: Seafood Safety
In honor of this week’s theme – seafood safety – read about the ...
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OCT
September 27, 2018
As demand for seafood continues to increase, how can we sustainalby grow Washington’s shellfish farming industry? If more tideland is used for aquaculture, can it still serve as habitat for intertidal species? With funding from Washington Sea Grant, The Nature Conservancy in Washington is investigating these questions.
Learn more:
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October 1, 2016
“When we appreciate and understand all of the benefits of our locally produced seafood, we’ll be motivated to ensure that future generations can enjoy them as well.”– Deb Granger, SeaFeast General Manager
The first inaugural SeaFeast event in Bellingham aimed to introduce the community to the thriving, but little-known seafood industry and culture of Bellingham Bay.
To that end, organizers of Bellingham SeaFeast 2016 unveiled a variety of events, including seafood sampling, boat rides on Bellingham Bay, cooking demonstrations, contests and ...
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OCT
OCT
January 20, 2016
Governor Jay Inslee announced the second phase of the Washington Shellfish Initiative, a partnership of local, state, and federal partners from government, business, tribes, and nonprofit groups. The Initiative’s efforts to tackle pollution in Puget Sound and coastal waters have successfully led to the reopening of shellfish beds and, through a new shellfish restoration hatchery, native shellfish restoration efforts are growing. Washington’s $184 million shellfish industry supports approximately 2,700 jobs.
Leaders from the partnership convened at the National Fish & ...
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