Safe and Sustainable Seafood

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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Local and Coastal: Pink Shrimp Spring Rolls

June 19, 2020 

By Abby Rogerson, WSG Student Assistant 

Fresh, light, and colorful, these spring rolls are everything a warm weather appetizer should be. Fill them with whatever thinly sliced crunchy vegetables you prefer; accompanied by sesame pink shrimp and a gingery soy sauce, you can’t go wrong. 

Though pink shrimp are quite small, Washington’s pink shrimp fishery is hugely important for the state’s commercial fishing industry, being its fourth most valuable fishery. Washington-caught pink shrimp Read More

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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: Rockfish and Chips Recipe

April 28, 2020

Eat local and support Washington’s Commercial Seafood: wild, sustainable, delicious.

We just can’t seem to get enough rockfish lately! This recipe for Rockfish and Chips is a tasty and comforting crowd pleaser that can be whipped up in surprisingly little time. What’s even better is that it uses locally caught Washington Rockfish! Buying Washington seafood helps support our local fishermen, cuts down on the environmental impact of transportation and storage, and is fresh and delicious. ...

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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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