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A leader in marine research, education and outreach, serving those who manage & use Washington waters

30/10/2026

Dockfouling Marine Life: In the water! (Swipe to the end for a special sculpin...)

While out exploring Washington docks, be sure to look beyond the dock itself; you never know what you might find! Fish and jellies can often be found around docks and marinas just beyond the edge.

There are so many types of fish that can be found around docks if you take a closer look Juvenile pacific herring (Clupea pallasii, photo 1) may form schools of hundreds or thousands as they eat microscopic plankton.

Shiner Perch (Cymatogaster aggregata) are livebearing fish and may congregate in marinas in the summer to give birth. Once born, juvenile shiner perch are an inch long and fully developed, ready to take on life in the Salish Sea.

Sometimes, you find a bizarre and exciting fish like a sailfin sculpin (Nautichthys oculofasicatus). There are many different kinds of sculpin in the Salish Sea, but sailfin sculpin are truly one of a kind; their tall, mast-like dorsal fin waves through the water like kelp.

So remember - when dockfouling, it's not just about the docks! There's myriad life in the water beyond as well.

29/10/2026

The spookiest seafood fact of all? This is our last post! Our final spotlight species is actually several: flatfish. Learn all about flatfish below, courtesy of our Discover West Coast Seafood website (bit.ly/DWCS2026).

Slide 1: Species profile
Twelve species of flatfish are fished commercially on the West Coast, including sole (Dover, English, Petrale, Rex, and Rock), flounder (Arrowtooth and Starry), and Pacific sanddab. A flatfish begins life with an eye on each side of its head, but as the fish grows, one eye migrates so that both eyes end up on the same side. Flatfish spend their adult lives lying flat on their sides on the seafloor, looking up for prey. Illustration of Petrale sole by Tom Crestodina, courtesy of Oregon Sea Grant.

2: Harvesters
Sole and flounder (flatfish) are harvested year-round in all three West Coast states: California, Oregon and Washington. Get to know the people who harvest flatfish along the West Coast.

3: Gear type profile
Sole and flounder (flatfish) are fished primarily using bottom groundfish trawl gear. Trawl nets have different mesh sizes (i.e., openings in the net) depending on the type of fish they are targeting, and excluder devices limit the bycatch of unwanted species. The design of trawl nets limit trawling to smooth seafloor areas, such as sand and mud. After a tow, the crew hauls in the net, releases the catch onto the deck, sorts the fish, and transfers them into the fish hold where they are iced or refrigerated. Illustration by Tom Crestodina, courtesy of Oregon Sea Grant.

4: Recipe
Try this Cumin-Fried Petrale Sole recipe, inspired by a popular Chinese dish. Petrale and Dover sole both fry up nicely. Serve with rice or even in fish tacos. Recipe and image by Jennifer Burns Bright

5: Availability
Sole and flounder (flatfish) are available year-round, fresh and frozen, as whole fish and fillets. Flatfish vary in size and shape, but most have flaky white meat that is generally interchangeable in recipes. Find sole and flounder in a local market near you!

6: Explore more on our new Discover West Coast Seafood website! bit.ly/DWCS2026

28/10/2026

We’re getting closer to our 2026 Kitsap Salmon Tour! You can witness one of nature’s most incredible journeys—the return of salmon to local streams on November 7th from 11am-3pm at eight unique stream sites across the county. Each location features something special: interactive activities, streamside docents, and hands-on learning opportunities for all ages. Learn about local salmon species, their life cycles, and the critical role our communities play in their survival. Trained docents and local environmental organizations will be on-site to answer questions and share stories.

Why Attend:
🐟 Experience salmon up close in their natural habitat (*view dependent on water levels, turbidity, etc.)
🙋Find kid-friendly activities and docents to answer your questions
🌎 Connect with local conservation groups and educators
🌲 Explore different sites, each offering unique booths, and habitat views

You can learn more about Kitsap Salmon Tours at kitsapsalmontours.org or by visiting our event page on Facebook. We can’t wait to see you out at Kitsap's trails and watersheds!

27/10/2026

So you've heard about , but where do you actually get local seafood?

From our partner Eat Local First here's a handy list of just some of the many markets, marketplaces, and companies that supply delicious seafood in Washington state. You can also check out the Food & Farm Finder tool to find West Coast seafood right in your area.

Go to our Discover West Coast Seafood site (bit.ly/DWCS2026) and click on Find It > Washington Food & Farm Finder to get started! It's not too late to sneak in some seafood before is over.

27/10/2026

The next Crabber-Towboat Lane Agreement meeting is November 6. What's the Crabber-Towboat Lane Agreement? We're so glad you asked!

In the late 1970s, conflicts between oceangoing tugs and commercial crabbers became a major problem in Washington, Oregon and California. Crab pots tangled with tugs as they moved between coastal ports, and the loss of gear created hardships for both crabbers and towboat operators. West Coast Sea Grant programs helped broker agreed-upon navigation lanes. Fishermen would avoid placing their pots in these lanes so towboats and barges could navigate safely through crabbing grounds. WSG has managed this agreement since 1998.

The towlanes are meant to be responsive and adaptable. Enough votes can result in a change to the towlanes.

WSG hosts two negotiations each year, improves electronic towlane charts, and provides education and outreach about the towlanes - like this post!

The next hybrid towlane meeting is November 6! Learn more on our website: waseagrant.uw.edu

Photos 1 and 6 courtesy of Oregon Sea Grant. Photo 3 courtesy of Westport Chamber of Commerce.

23/10/2026

Next up in our dockfouling series: we're looking at more marine life, specifically jellyfish and anemones!

While exploring the docks, remember to take care while observing all of the wonderful wildlife Washington waters have to offer. It is often best to approach with a ‘look, but don’t touch’ attitude. Not only are many of these species delicate, several common dockfouling species contain stinging cells that may be painful.

Jellies and anemones are in the classification Cnidaria (pronounced nye-dare-e-ah). Organisms in this group contain cnidocytes, which are specialized cells containing microscopic harpoons. Jellies and anemones use these cells to catch prey. While most Washington anemones and jellies don’t typically hurt (and are often featured in aquarium touch pools), they can cause irritation for sensitive skin. When in doubt, it's best to opt for safety.

22/10/2026

It may be , but it's also spooky season - so this week, let's focus on something a little spookier, courtesy of our Discover West Coast Seafood site (bit.ly/DWCS2026): sea urchins!

1. Species profile
Sea urchins are invertebrates that can live in subtidal kelp forests and rocky areas along the West Coast from Alaska to the southern end of Baja California. Three distinct species of sea urchins are commercially harvested: red, green and purple. They can grow up to seven inches in diameter and have spines varying from one to three inches long. Sea urchins are omnivorous and feed mainly on leafy seaweeds and algae. Illustration by Tom Crestodina, courtesy of Oregon Sea Grant.

2. Harvesters
Red sea urchin are harvested in Washington, Oregon, and California. Green sea urchins are harvested only in Washington. Purple sea urchins are harvested and cultivated (“ranched”) in Oregon and California. Get to know the people who harvest sea urchin along the West Coast.

3. Gear type profile
Sea urchins are typically harvested by divers who collect targeted species at depths less than 100 feet. Red and green urchins are most commonly dived for. Divers harvest urchins by hand, often using a specialised handheld rake, and place them in a large mesh bag. In ranching operations, purple urchins are harvested from the ocean and brought to tanks on land to finish growing. Illustration of Tom Crestodina, courtesy of Oregon Sea Grant.

4. Recipe
Sea urchins are harvested for their ‘roe’ (known as ‘uni’ in Japan), which is eaten fresh. But Japanese cuisine isn’t the only way to enjoy this West Coast delicacy. Any of the West Coast urchin species would be delicious in this Uni Bruschetta, perfect for your next fresh appetizer! Recipe adapted from Pacific Urchin Harvesters Association.

5. Availability
Sea urchins are typically sold as live or fresh products at local markets. Urchins are harvested and/or ranched in Washington from fall through early spring, and in Oregon and California year-round.

6. Explore more on our Discover West Coast Seafood website!: bit.ly/DWCS2026

21/10/2026

Kitsap Salmon Tours are coming soon!

Witness one of nature’s most incredible journeys: the return of salmon to local streams! Join us at eight unique stream sites across Kitsap county on November 7 for Kitsap Salmon Tours. Each location features something special: interactive activities, streamside docents, and hands-on learning opportunities for all ages! Learn about local salmon species, their life cycles, and the critical role our communities play in their survival.

Tours are happening 11 am - 3 pm all over Kitsap county. Mark your calendars and get ready to see some beautiful salmon! More information is available at kitsapsalmontours.org WSU Kitsap Water Stewardship

20/10/2026

Did you ever eat seafood in school? Beginning this month, we've been helping to bring locally-caught but lesser-known fish species like lingcod and rockfish in for taste tests at Washington schools, all based on the north Olympic Peninsula.

Seafood to School, a new project in partnership with The Nature Conservancy and Washington State University Extension - Clallam County, aims to build off the foundation laid by programs like Harvest of the Season in helping school food authorities, students, and families learn about, source, cook and serve Washington-grown and caught food to students. Rockfish was recently named a Harvest of the Season local food.

Rockfish and lingcod are flaky, mild whitefish that work well in a variety of student-friendly preparations, like fish tacos. As you can see from the student feedback board, initial thoughts have been positive! 🐟

More about Seafood to School and the first rounds of tastings at Port Townsend High School and Chimacum School District are on our blog now! waseagrant.uw.edu

20/10/2026

As reported by The Daily World, KUOW and other outlets, Washington state agencies, tribes, and partners have removed more than 2 million invasive European green crabs from Washington waters so far in 2026.

Washington Sea Grant Crab Team's support for monitoring and trapping training efforts across the state has also been in the news, including The New York Times. As detections in new areas continue, the work to keep green crab numbers at levels insignificant to our state's marine economy is more important than ever. Read more on our website and the WSG Crab Team website (waseagrant.uw.edu and wsgcrabteam.uw.edu) and at The Daily World, KUOW, and The New York Times.

Photo of WSG Crab Team's Emily Grason, Jane Holiday and Walker Hobson by Chona Kasinger, courtesy of NYT

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Wednesday	08:00 - 17:00
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Friday	08:00 - 17:00

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+12065436600

Website

http://wsg.washington.edu/

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