Students taste test locally-caught rockfish, lingcod in Washington schools
A new year-long pilot project is bringing lesser-known, locally caught seafood species like rockfish and lingcod in for students to taste test at several Washington schools.
By the end of this month, nearly one thousand students at the schools, all based on Washington’s North Olympic Peninsula, will have given their thoughts on dishes cooked with the fish – providing new data on the seafood’s “acceptability,” or the students’ willingness to eat it based on appearance, taste and smell.
Washington Sea Grant offering seafood HACCP training in South Bend this spring
Washington Sea Grant (WSG) is offering two basic Seafood Hazard Analysis Critical Control Point (HACCP) trainings at its Bendiksen Landing office in South Bend this spring. The trainings will be held in person March 26-27 and May 28-29.
Read moreDiscover West Coast Seafood one bite at a time
A new website produced by California, Oregon and Washington Sea Grants serves as a one-stop shop to learn about West Coast Seafood
By Mina Orlic, California Sea Grant Science Communications Associate
View the original post on California Sea Grant’s website.
Restorative aquaculture: the science behind increasing subsistence access to basket cockles for the Suquamish Tribe
By Mel Lemke, WSG Science Communications Fellow
Basket cockles (Clinocardium nuttallii) are saltwater clams native to the Pacific Northwest. With their charismatic ruffled shells and colorful banding, they are easily recognizable at low tide, peeking out from their fine-sediment habitats among eelgrass beds.
Read moreWho brings your seafood to you? An interview with Jesse Holden, fisherman, shellfish farmer and geoduck diver
By Alison Lorenz, WSG Communications Project Coordinator
One of the first questions to ask in a fisherman profile is what all the fisherman catches. Many fishermen specialize in one or two species, but some target several.
The Benefits of Frozen Seafood: Freshness, Sustainability, and Convenience
When purchasing seafood for dinner, frozen is fresh!
Many people are unsure about the quality of frozen fish or shellfish at the market. The good news is, freezing technology has vastly improved over the last few decades.
Who brings your seafood to you? An interview with Julia Richfield, food service director at Boistford School
By Alison Lorenz, WSG Communications Project Coordinator
For Julia Richfield, 2022 was a year of new things. She moved to a new place–Chehalis, Washington–and got a new job in a new field.
Who brings your seafood to you? An interview with Joe Malley, fisherman and owner of St Jude Tuna
By Jess Davis, WSG Science Communications Fellow
Prior to his life as a commercial albacore tuna fisher, Joe Malley was a graduate student and mathematics scholar teaching at the University of Oregon.
Who brings your seafood to you? An interview with Maggie Michaels of the High School Seafood Butchery program
By Brian McGreal, WSG Science Communications Fellow
In the spring of 2024, students at high schools up and down the Oregon coast engaged with a different sort of education. Armed with sharpened knives and fish scalers, high school students learned to debone albacore, filet salmon and shuck oysters under the auspices of the Oregon Coast Visitors Association’s newly launched Seafood Butchery Pilot Program.
Who brings your seafood to you? An interview with Rob Seitz, fisherman, poet and business owner
By Brian McGreal, WSG Science Communications Fellow
Recently, Rob Seitz’s sister wished him a happy 31st wedding anniversary and asked what he and his wife Tiffani would be doing to celebrate.