Safe and Sustainable Seafood

Local and Coastal: Miso-Glazed Sablefish

May 29, 2020 

By Abby Rogerson, WSG Student Assistant 

Sablefish, black cod, butterfish: all these common names refer to Anoplopoma fimbria, a long-lived deep sea-dwelling fish prized for its buttery, delicate texture. Currently, sablefish is caught off the Washington Coast in the wild fishery managed sustainably by the Washington Department of Fish and Wildlife. Farmed sablefish is on the horizon, as the Jamestown S’Klallam Tribe and WSG researchers are actively testing methods to grow aquacultured sablefish ...

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Local and Coastal: Pink Salmon Gravlax

May 15, 2020

By Abby Rogerson, WSG Student Assistant

We love the quarantine kitchen enthusiasm, especially since it’s been encouraging people to cook more seafood at home and try out different types of seafood. This recipe uses pink salmon; though less commonly seen on the menu, it is the most abundant species of Pacific salmon. The Washington Department of Fish and Wildlife (WDFW) manages Washington’s commercial fisheries, and they’re working hard to keep fishermen in business and the ...

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Local and Coastal: Blackened Whitefish Tacos

May 8, 2020 

By Abby Rogerson, WSG Student Assistant 

Blackened whitefish wrapped in a warm homemade tortilla is delicious in its own right, but a squeeze of lime, dollop of smashed avocado, and a couple pickled jalapeño slices really take these tacos to the next level. Rockfish is a great staple for blackening, but other species such as black cod (also called sablefish) and lingcod work well here too. 

Rockfish, black cod, and lingcod are ...

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Local and Coastal: Whole Dungeness Crab

May 1, 2020

By Abby Rogerson, WSG Student Assistant 

While cleaning crabs may be intimidating to first-timers, don’t let that get in the way of enjoying Dungeness crab at home. Becky Selengut, local chef, educator, and writer, makes cleaning crab simple with her tutorial, available here. If you’re using pre-cooked crab, you can skip to minute 4:00. As she mentions in the video, there are strict regulations about the sex and ...

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Local and Coastal: One-Dish Rockfish Recipe

April 24, 2020 

By Abby Rogerson, WSG Student Assistant

The harbingers of summer are calling in Washington– windows are opening, the trees are greening, and we’re sitting down to dinner while it’s still light out. This one-dish rockfish cheers on the summertime feeling, as it’s a breeze to make and leaves you feeling light and nourished. To round out the meaI, I served it alongside an herby quinoa salad inspired by this recipe and a ...

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Local and Coastal: Cajun Salmon Recipe

April 17, 2020

By Abby Rogerson, WSG Student Assistant

What’s more satisfying than a thick, deep red fillet of salmon? That fillet blackened with a blend of Cajun-inspired spices. If you don’t have Cajun seasoning on hand (like me), you can make your own with spices you likely already have in your pantry. I used this mix. In the spirit of ‘using what I have,’ I paired the fillets with some roasted potatoes and a ...

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Local and Coastal: Clams with Celery and Toasted Garlic

April 10, 2020

By Abby Rogerson, WSG Student Assistant

NYT Cooking columnist Alison Roman holds up clams as one of the best bivalves, and after my experience with her Clams with Celery and Toasted Garlic, I may be convinced. They get a quick steam in a garlicky white wine reduction then are tossed with a lemony parsley mixture. Sharing some clams, tearing off a piece of baguette to soak up the briny goodness at the ...

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Seafood Day Showcases Washington’s Local Catch

March 16, 2020

In February, several Washington Sea Grant (WSG) staff attended the 2nd annual Seafood Day in Olympia, where over 300 state representatives and their staff sampled a wide variety of local Washington seafoods between sessions. This event, organized by Dale Beasley, president of the Coalition for Coastal Fisheries, along with many other fishermen, showcased shrimp cocktail, fresh-caught crab, oysters on the half shell, steamed clams, clam chowder with razor clams, and baked and smoked salmon — all harvested or caught just off ...

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Kelp in the Kitchen: Cochayuyo Chocolates

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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Kelp in the Kitchen: Kombu Shiitake Noodle Soup

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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Kelp in the Kitchen: Ginger Chicken Kelp Soup

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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Kelp in the Kitchen: Crowd-Pleasin’ Kelp Cucumber Salad

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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New Study: How to Save a Seabird

In the 1990s, the endangered status of the short-tailed albatross catalyzed efforts to reduce the number of birds accidentally killed as bycatch in Alaska, home to the country’s biggest fisheries. Marine fisheries scientist Ed Melvin, at Washington Sea Grant at the University of Washington, and research associate Kim Dietrich, an independent contractor, were at the forefront of a collaborative research effort that led to Alaska’s longline fisheries adopting streamer lines in 2002, a technology that is towed behind vessels ...

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