Discover West Coast Seafood: A recipe series

September 8, 2023

By Katalin Plummer, WSG Graduate Science Communications Fellow

Another fun recipe for you this week on the Discover West Coast Seafood series! Pair the delicate flavor of black cod with rich miso and fresh ginger in this quick-to-cook recipe. Marinating the fish for several hours really helps lock in the flavor, so don’t skip that step!

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August 25, 2023

By Katalin Plummer, WSG Graduate Science Communications Fellow

We’re back with another recipe this week for our Discover West Coast Seafood series! With the heat that we’re experiencing, we know it’s hard to turn on the oven… but it’s worth it for this super easy pesto salmon recipe. Besides, the cook time is only 10–12 minutes, which ...

July 28, 2023

By Katalin Plummer, WSG Graduate Science Communications Fellow

This week on our Discover West Coast Seafood series, we have a recipe for you that is sure to entice a seafood skeptic. San Diego-based executive chef Andrew Bachelier developed this rich, Japanese-inspired dish featuring Manila clams and mouthwatering smoked pork belly. You can find this recipe and many ...

We have another #DiscoverWestCoastSeafood recipe for you! This recipe for coconut-crusted Alaskan rockfish tacos, courtesy of Alaska Seafood, really celebrates summertime. The crispy panko coating pairs perfectly with an herby slaw to highlight the rockfish’s sweet and nutty flavor. The recipe also includes a Vietnamese-inspired sweet and ...

When it’s as hot out as it is today, the last thing most of us want to do is turn on the stove. This week on our #DiscoverWestCoastSeafood recipe series, you don’t have to! We’re sharing a black cod ceviche recipe, courtesy of Oregon Sea Grant. Read More

May 16, 2023

By Emma Duckworth, WSG Undergraduate Science Communications Fellow

This summer, Washington Sea Grant is developing a West Coast Seafood Recipe Series, encouraging you to cook up some delicious, locally-harvested seafood! These recipes are easy ways to shop sustainably and support local fisheries, all while trying out some new dishes. 

Kicking off this series is a recipe ...

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 Theresa Yoshioka for Oregon Sea ...

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 to Washington. Many Scandinavians came to Washington from Europe for fishing opportunities, taking advantage of ...

September 23, 2022

By Olivia Horwedel, WSG Science Communications Fellow

This week we are making tôm rim, a delicious Vietnamese caramelized shrimp recipe 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 spot ...

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 Pacific Northwest foods as well as the Coast Salish ...

September 9, 2022

By Olivia Horwedel, WSG Science Communications Fellow

This week we are making Amethyst Ganaway’s Gullah Geechee Carolina Crab Rice, a recipe which was adapted from Gullah Home Cooking the Daufuskie Way by Sallie Ann Robinson. This recipe states that you should use lump crab meat which comes from the body of the crab, however, it does not specify ...

September 2, 2022

By Olivia Horwedel, WSG Science Communications Fellow

This week, we are cooking Crispy Guljeon which are Korean-style oyster fritters. This recipe comes from Korean Bapsang, a blog focusing on Korean home cooking. These oyster fritters are full of flavor with a fantastic crunch, not to mention a very sustainable meal!

Oysters are a staple in Washington seafood production, with aquaculture ...

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 recipe with a locally caught fish, ...