Eat Washington Seafood - Recipes

Salmon With Crushed Blackberries and Seaweed

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 preparations for these complementary ingredients. Salmon is the focal point of this dish which is commonly caught in the Salish ...

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Gullah Geechee Carolina Crab Rice

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 which crab to use. Because this series aims to highlight sustainable seafood of the Pacific Northwest, we recommend using Dungeness ...

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Crispy Guljeon (Korean-style Oyster Fritters)

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 farms all across the state. From the native Olympia oyster, to the full-bodied Pacific oyster, there are many different species ...

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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 Pakistan that pair perfectly with butterfish, but this ...

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Sustainable Seafood Recipes: Marinated Tuna Rice Bowls

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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National Seafood Month: Grilled Caribbean Crab Cakes

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. Blue crab is fairly sustainable depending on its origin and could be a good choice for this recipe or ask ...

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National Seafood Month: Grilled Fish Tacos

October 18, 2021

By Lucia Davids, WSG Student Assistant 

Our recipe for this week of 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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National Seafood Month: Grilled Shrimp Satay

October 11, 2021

By Lucia Davids, WSG Student Assistant 

This week’s feature for National Seafood Month is grilled shrimp satay. If you’re looking to keep things as sustainable as possible in your kitchen, Oregon pink shrimp is highly recommended. As a preparation consideration, let it be noted that I used foil packets for the shrimp and slight alterations to cook time ...

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National Seafood Month: Grilled Rosemary Salmon

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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Local and Coastal: Fisherman’s Grilled Salmon + BONUS RECIPE

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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Local and Coastal: Dungeness Crab Cakes

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. At Washington Sea Grant, one exciting aspect of promoting local seafood is collaborating with others also working to connect fishermen ...

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Local and Coastal: Spicy Thai Basil Clams

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 to reduce juvenile clam mortality to supporting the Swinomish Indian Tribal Community and they revive Read More

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Local and Coastal: Summer Bounty Salmon Burgers

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 and sustainable seafood Washington has to offer. Local Catch Network (LCN) makes sourcing local seafood ...

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