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

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

It may be , but it's also spooky season - so this week, let's focus on something a little spookier, courtesy of our Dis...
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

Kitsap Salmon Tours are coming soon! Witness one of nature’s most incredible journeys: the return of salmon to local str...
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

Did you ever eat seafood in school? Beginning this month, we've been helping to bring locally-caught but lesser-known fi...
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

As reported by The Daily World, KUOW and other outlets, Washington state agencies, tribes, and partners have removed mor...
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

Dockfouling Marine Life: Nudibranchs!A favorite find of many dock explorers are nudibranchs! These marine sea slugs can ...
16/10/2026

Dockfouling Marine Life: Nudibranchs!

A favorite find of many dock explorers are nudibranchs! These marine sea slugs can be found in a huge variety of colors, shapes, and sizes, from smaller than a dime to nearly a foot long.

Many nudibranchs are specialist feeders, meaning they eat just one or a few prey species. A great way to look for them (and to learn more about them) is to learn what different nudibranch species eat, and then look for their food!

Spring to fall is a great time to find nudibranchs on docks. It is also a great time to find nudibranchs laying eggs! Sometimes, these egg ribbons will tell you that you just missed the nudibranch itself.

(Note: the second to last photo is a Shaggy Mouse Nudibranch laying eggs! The last photo is the egg ribbon of a Hooded Nudibranch.)

Time for our week three drop of ! This week's featured species: pink shrimp! Check out our Discover West Coast Seafood ...
15/10/2026

Time for our week three drop of ! This week's featured species: pink shrimp! Check out our Discover West Coast Seafood website (bit.ly/DWCS2026) to learn all about pink shrimp, where and when to find it, and how to cook it.

Slide 1: Species profile
Pink shrimp are small crustaceans found along the West Coast from southeast Alaska to southern California. Sometimes called bay shrimp, these small shrimp actually live in the open ocean and are most abundant off the Oregon coast. These shrimpy shrimps grow to only a few inches long and are typically caught before three years of age. Illustration by Tom Crestodina, courtesy of Oregon Sea Grant.

Slide 2: Harvesters
Pink shrimp is harvested in all three West Coast states, but they are most abundant in Oregon and Washington. After the shrimp are caught, processors peel, cook, and freeze them using an Individually Quick Frozen (IQF) method. Get to know the people who harvest pink shrimp along the West Coast!

Slide 3: Gear type profile
Pink shrimp trawl gear typically uses a double-rigged setup, with two funnel-shaped nets, one on each side of the vessel, towed at the same time from large outrigger poles. Nets are towed just above the seafloor and use a "tickler" chain that causes shrimp to swim up and into the nets. Nets have several features to reduce bycatch, including a grate to exclude larger fish and LED lights to divert smaller fish. Illustration by Tom Crestodina courtesy of Oregon Sea Grant.

Slide 4: Availability
Frozen pink shrimp can be found year-round, with fresh shrimp available at seafood counters and specialty markets spring through fall. Find pink shrimp in a local market near you!

Slide 5: Recipe
Try this savory ​​Spaghetti Aglio e Olio, a simple pasta dish using mild and sweet pink shrimp. Recipe and photo by Caren Braby & Brad Pettinger.

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

Today for , let's talk about frozen seafood!While it's great to buy fresh when you can, preparing fish from frozen is a...
13/10/2026

Today for , let's talk about frozen seafood!

While it's great to buy fresh when you can, preparing fish from frozen is a smart way to extend the season of your favorite species. Thanks to advances in freezing technology, processors are able to freeze seafood down to -42 degrees F in six hours or less - locking in the fresh taste, firm texture, and high quality we know and love about fresh seafood. Read on for more tips on getting the most out of your frozen seafood, or visit the Discover West Coast Seafood website (bit.ly/DWCS2026) for recipe inspiration!

- Avoid torn packaging and packaging with visible ice crystals
- Choose frozen seafood that's rigid; nothing stored below freezing should bend
- Consider putting frozen seafood on ice or an ice pack during transport
- Make sure your freezer can keep a consistent, very cold temperature (- 10 degrees F or colder)
- Thaw frozen seafood in the fridge whenever possible. Or cook seafood right from frozen and enjoy!

This Shrimp, Cucumber and Seaweed Salad uses frozen pink shrimp to create a beautifully fresh dish. Photo and recipe by Jennifer Burns Bright, North Coast Local Food Educator and Travel Writer

"It's one of those things that's such a display of the power of nature."Catch Dr. Carrie Garrison-Laney, WSG Coastal Haz...
13/10/2026

"It's one of those things that's such a display of the power of nature."

Catch Dr. Carrie Garrison-Laney, WSG Coastal Hazards Specialist and NOAA Pacific Marine Environmental Laboratory Liaison, on the new episode of No One Is Coming: Tsunami | Ocean Uprising: https://nooneiscomingpodcast.com/episodes/tsunami-ocean-uprising/ Through her research, Dr. Garrison-Laney figures out what type of tsunamis have hit Washington's coasts in the past, and helps communities better understand and prepare for the risks of the future.

In this episode, Garrison-Laney discusses how interdisciplinary science and Indigenous oral histories came together to piece together the history of earthquake/tsunami events originating from the Cascadia Subduction Zone. Hear more wherever you listen to podcasts!

Dreaming of seeing Washington marine life, but don’t know where to start? You can discover marine creatures even without...
09/10/2026

Dreaming of seeing Washington marine life, but don’t know where to start? You can discover marine creatures even without extreme low tides. Marine life is only as far away as your nearest public floating dock!

Nearshore marine life is tenacious and will live on many different materials and in many habitats, including marinas and floating docks. When dockfouling, it is important to both respect the rules of your local marina and stay safe. Here are a few things to keep in mind while exploring:

- Look for public floating docks. The underside of floating docks remains in the water regardless of the tide, providing a more stable environment for marine life to grow.

- Use a strap on your camera, glasses, and anything that may be at risk of falling into the water.

- Safety first! Rather than crouching down and risking falling in, consider practicing “belly biology.” Bring a yoga mat or towel to lay on while looking over the edge of the dock.

- If you have sensitive skin, consider wearing gloves. Jellies, anemones, hydroids, and other creatures can all have stinging cells. While the stings are generally mild, it’s best to be prepared.

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Opening Hours

Monday 08:00 - 17:00
Tuesday 08:00 - 17:00
Wednesday 08:00 - 17:00
Thursday 08:00 - 17:00
Friday 08:00 - 17:00

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+12065436600

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