Safe and Sustainable Seafood

Who Brings Your Seafood to You? An Interview with Pete Knutson

October 19, 2020

By James Lee, Science Communications Fellow

Pete Knutson owns Loki Fish Company, a family business. He fishes mostly salmon, with a bit of halibut on the side. He’s the director of the Puget Sound Harvester’s Association, an industry group that represents non-treaty commercial salmon gillnet fishers, and when he’s not fishing, he’s a professor at Seattle Central Community College. Pete has ...

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Who Brings Your Seafood to You? An Interview with Amy Grondin

 

October 12, 2020

By James Lee, Science Communications Fellow

Amy Grondin is a salmon fisherman and a sustainable seafood consultant. She owns Duna Fisheries, LLC with her business partner and husband Greg Friedrichs. When they’re not fishing on F/V Arminta, their 48-foot wooden fishing boat, their home port is Port Townsend.

Amy grew up in Maine and put ...

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Who Brings Your Seafood to You? An Interview with Andy Mitby

October 5, 2020

By James Lee, Science Communications Fellow

Andy Mitby of Drake Teal Fisheries is a fourth-generation fisherman and also a Husky alum, with a bachelor’s degree in marine science from the University of Washington. He says his house is now divided, now that his kids attend UW and Washington State University. Andy was interviewed just before he left Bristol Bay, Alaska for the ...

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Governor Jay Inslee Proclaims October Seafood Month

October 1, 2020

Consumers have long had access to local Washington seafood through their favorite grocer or farmers market, but this October the state is celebrating Seafood Month by recognizing the growing trend to connect residents to those who supply this local bounty.

With reduced demand from restaurant, market, and global trade during the global COVID-19 pandemic, this ...

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

September 4, 2020

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 was a way to earn some cash during college, but his involvement in and enthusiasm for the industry remains strong ...

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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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Local and Coastal: Garlic-Chili Oil and Smoked Oyster Pizza

July 17, 2020 

By Abby Rogerson, WSG Student Assistant 

A classic New Haven-style pizza from Connecticut features freshly shucked littleneck clams atop a crust brushed with olive oil, garlic, and herbs. In our PNW version, we infuse the olive oil with the garlic and herbs first, add some mozzarella, replace the clams with smoked oysters, and throw some spring greens on top for good measure. Why use smoked oysters rather than littleneck clams? We have littleneck clams in Washington too, ...

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Local and Coastal: Coconut Salmon Curry

July 10, 2020 

By Abby Rogerson, WSG Student Assistant

Thanks to Meera Sodha, author of Made in India, for opening our eyes to the deliciousness of fish poached in aromatic, slightly spicy, coconut curry. She uses white fish in the original (linked here), but our iteration uses chunks of sockeye salmon instead. You can use premade curry paste if you don’t have a mortar and pestle, but making your own ...

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