Safe and Sustainable Seafood

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 Read More

0

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 ...

Read More
0

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 ...

Read More
0

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 ...

Read More
0

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 ...

Read More
0

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 ...

Read More
0

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, ...

Read More
0

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 ...

Read More
0

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 ...

Read More
0

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. Read More

0
Page 3 of 4 1234