WSG News

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. ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...