September 23, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This week’s spotlight Sustainable Seafood recipe is tôm rim, a delicious Vietnamese caramelized shrimp 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 ...
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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 the Pacific Northwest and features Coast Salish ingredients. Salmon deserves ...
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September 9, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This series aims to highlight sustainable seafood of the Pacific Northwest. At home this week, try using Dungeness crab in 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 calls for lump crab meat, which ...
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August 26, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This week, our highlighted Sustainable Seafood Series recipe is 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 ...
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August 9, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This week features a masala butterfish recipe from Seattle-based chef, Kausar Ahmed. Ahmed is the author of the award-winning cookbook, The Karachi Kitchen. This recipe showcases brilliant flavors from Pakistan that pair perfectly with any white meat fish, such as the ...
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August 4th, 2022
By Olivia Horwedel, WSG Science Communications Fellow
This summer, Washington Sea Grant is hosting a sustainable seafood recipe series. This series will emphasize sustainable seafood recipes that celebrate a diverse range of cultures from around the globe. Additionally, this series will highlight underutilized and lesser known seafood.
For this week’s sustainable seafood recipe, we are making ...
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October 25, 2021
By Lucia Davids, WSG Student Assistant
As we wrap up this last week of National Seafood Month, we are sharing a recipe for grilled Caribbean crab cakes, a delicious dish that doesn’t take too long to make. Dungeness crab is sustainable in the Pacific Northwest depending on its origin and could be a good choice for this ...
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October 18, 2021
By Lucia Davids, WSG Student Assistant
The featured recipe for this week’s National Seafood Month is grilled fish tacos! This dish is quick to make and easily customizable for you and your family. Firm white fish is optimal for this recipe, such as cod, halibut or rockfish (all of which are potentially good sustainable choices and typically ...
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October 11, 2021
By Lucia Davids, WSG Student Assistant
This week’s feature for National Seafood Month is a grilled shrimp satay. If you’re looking to keep things as sustainable as possible in your kitchen, Oregon pink shrimp or spot prawns are highly recommended. As a preparation consideration, let it be noted that I used foil packets for the shrimp and ...
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October 4, 2021
By Lucia Davids, WSG Student Assistant
This week for National Seafood Month, indulge in a grilled lemon parsley cod. Pacific cod in particular is a good sustainable seafood choice at the moment, especially cod certified by the Marine Stewardship Council. As a preparation consideration, let it be noted that I will be using foil packets for ...
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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, stews, and delicious baked goods. The weather, however, ...
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September 4, 2021
By Abby Rogerson, WSG Student Assistant
Robert Sudar landed his first salmon fishing gig thanks to his grandfather, who had been fishing commercially since the end of World War II. Fresh out of high school, he worked on purse seiners in the San Juans, catching pink and sockeye salmon en route to the Fraser River. Originally fishing ...
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August 14, 2020
By Abby Rogerson, WSG Student Assistant
What does eating local mean to you? In a state of abundant marine resources, Washingtonians have ample opportunity to explore what local seafood has to offer, from shucking shellfish at the beach with friends to signing up for a Community Supported Fishery share to be delivered right to your door. ...
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August, 7, 2020
Of the three clam species farmed in Washington–native littleneck, Manila, and the infamous geoduck clam–Manila clams are the most common, thanks to their fast growth and ability to be cultivated under a wide range of conditions. Washington Sea Grant supports a diverse and resilient shellfish aquaculture industry in myriad ways, from funding research
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July 31, 2020
By Abby Rogerson, WSG Student Assistant
Do you know who catches your fish? With how complicated seafood supply chains can be, it can be difficult to answer ‘yes’ to that question. Struggling to trace your fillet back to its source can be frustrating when trying to take advantage of all the fresh ...
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