Safe and Sustainable Seafood

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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WSG celebrates Seafood Month

October, 2018

This month, Washington Sea Grant joins in on Seafood Month celebrations with weekly stories from our programs that support fisheries, aquaculture and the people who are at the center of them.

Week One: Fisheries and People 

The theme of the week is fisheries and people. Read about WSG’s partnership with Olympic Coast tribes to study their social and ecological vulnerabilities to ocean acidification: https://wsg.washington.edu/partnering-with-indigenous-communities-to-anticipate-and-adapt-to-ocean-change/ 

Week Two: Seafood Safety

In honor of this week’s theme – seafood safety – read about the ...

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Selling Your Catch: Sea Grant Programs Release New Edition of Direct Marketing Guide

March 1, 2018

The Sea Grant programs in Alaska and Washington are releasing a new, updated edition of the popular Fishermen’s Direct Marketing Manual. As the business climate of the seafood industry evolves, many fishermen are choosing to directly market their catch in hopes of capturing more of its value so the publication’s release is timely.

Hard copies of the 5th edition of the manual, edited by Terry Johnson, are now available through Alaska Sea Grant’s online bookstore. The ...

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Governor Launches 2nd Phase of Washington Shellfish Initiative

January 20, 2016

Governor Jay Inslee announced the second phase of the Washington Shellfish Initiative, a partnership of local, state, and federal partners from government, business, tribes, and nonprofit groups. The Initiative’s efforts to tackle pollution in Puget Sound and coastal waters have successfully led to the reopening of shellfish beds and, through a new shellfish restoration hatchery, native shellfish restoration efforts are growing. Washington’s $184 million shellfish industry supports approximately 2,700 jobs.

Leaders from the partnership convened at the National Fish & ...

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Get Outdoors

June 10, 2015

The second annual Get Outdoors Expo will feature Washington Sea Grant Water Quality Specialist Teri King and other outdoor specialists. This event features games, giveaways, outdoor gear demonstrations, mascots, live music and food vendors. Educational displays will be provided by natural resource agencies, outdoor organizations, gear companies and more. The Expo kicks off at 11:00am with a short program from elected officials, outdoor leaders and Expo sponsors.

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Teri King Wins Award

May 10, 2015

Marine Water Quality Specialist Teri King recently won the 2014–2015 UW College of the Environment’s Outstanding Community Impact Award for many years of dedicated outreach work on Puget Sound water quality and shellfish aquaculture.

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