Breaking Waves

NEWPORT – Fishermen, restaurants and seafood retailers have until March 4 to take advantage of early-bird registration prices for the 11th annual West Coast Wild Seafood Exchange, coming to Newport on March 20.

Originally a direct-marketing conference for independent coastal and Columbia River fishermen, the exchange has evolved into a broad discussion of branding and distribution of wild seafood,  with an additional focus on legislative and regulatory issues.

Registration through March 4 is $70; after that it is $90. On-site registration at the conference is $120.

The 2013 Exchange features:

• Restaurant chefs talking about what they look for in seafood products, from fish quality and variety to volume and delivery
• Discussion of processing and distribution, with an emphasis on maintaining product safety and quality
• Fisheries policy and regulatory policy, featuring
• Successful direct-marketing The future of direct marketing

Panelists include Laura Anderson, owner-operator of Local Ocean seafood restaurant/market in Newport; Oregon Sea Grant’s Jeff Feldner, past member of the Oregon Salmon Commission and Oregon Fish and Wildlife Commission, and Mark Whitham, seafood safety specialist; and Gil Sylvia, a resource economist who directs the Oregon State University’s Coastal Oregon Marine Experiment Station.

The booklet Development of Live Shellfish Export Capacity in Oregon is available as a free download from Oregon Sea Grant.

There are many opportunities for seafood exporters to earn substantial profit in Asian markets. The trade in live shellfish exports to China could be especially lucrative. In many respects, Oregon’s shellfish industry is well positioned to meet this demand. However, due to certain impediments, interested parties remain largely unable to establish effective means of competing in the Chinese marketplace.

At the request of Oregon Sea Grant, a project was undertaken to provide stakeholders with recommendations for the continuing development of live shellfish export capacity in Oregon. The project was carried out by two investigators in three parts under the direction of Dr. Tim Miller-Morgan, Oregon Sea Grant Extension veterinarian at Oregon State University. Investigations consisted of reviews of literature on current live shellfish shipping practices, research of the prevailing export procedures and the economic and regulatory environments, and visits to sites of special interest and interviews with representative stakeholders.

Findings from this joint investigation formed the basis of this report.

CORVALLIS, Ore. – Samples of albacore tuna caught off the West Coast of the United States show minute traces of radiation that can be traced to the Fukushima reactor disaster, according to an interdisciplinary team of scientists from Oregon State University and the National Oceanic and Atmospheric Administration.

The radiation levels in fish analyzed to date are far below anything that would pose a risk to humans who consume the fish, the research team emphasized. The findings are preliminary; additional fish remain to be tested.

But the findings could reveal new information about where Pacific albacore travel during their migratory lives – and how what happens in one part of the ocean can affect the food web thousands of miles away.

The team has collected and tested fish caught off the U.S. West Coast both before and after the devastating March 2011 Japanese tsunami and subsequent release of radioactive material into the ocean by the Fukushima Daiichi nuclear reactor.

“We’re still processing new fish, but so far the radiation we’re detecting is far below the level of   concern for human safety,” said Delvan Neville, a graduate researcher with OSU’s Radiation Health Physics program and a co-investigator on the project.

People are constantly exposed to radiation from the natural environment, Neville pointed out. “To increase their normal annual dosage of radiation by just 1 percent, a person would have to eat more than 4,000 pounds of the highest (radiation) level albacore we’ve seen.”

Neville will present the team’s preliminary findings on Oct. 27 at the Heceta Head Coastal Conference in Florence. Richard Brodeur, the NOAA Northwest Fisheries Science Center biologist who serves as lead investigator on the project, reported the same findings to the recent annual meeting of  PICES, the North Pacific Marine Science Organization, in Japan. The researchers also plan scientific journal articles.

Read the complete story from OSU News & Research Information

Mark Whitham, Oregon Sea Grant’s Extension seafood product development specialist, was featured recently on Portland TV station KATU’s AM Northwest program‘s Edible Portland feature in this video about how to home can albacore tuna, one of the Pacific Northwest’s tastiest, most healthful and sustainably harvested fish:

Learn more:

• Oregon Sea Grant publications and videos
  • Albacore Tuna: A Quality Guide for Off-the-Dock Purchasers
  • Buying tuna directly from a commercial fisherman (YouTube video)
  • Home Freezing of Seafood
  • Smoking Fish At Home – Safely
• OSU Extension’s step-by-step home pressure canning guide for seafood, available in print for $1.50 or as a free .pdf download

ASTORIA -Researchers at OSU’s Seafood Research and Education Center have come up with a fish protein coating they say significantly reduces the fat content of fried shrimp and other fried seafood dishes.

The protein solution is based on surimi, the minced and washed fish that’s transformed into a paste that can be formed into a variety of products, including popular imitation “crab.” The Astoria-based seafood center pioneered the science of producing tasty, protein-rich surimi, and is known world-wide for its annual Surimi School for seafood processors.

In Asia, surimi forms the basis of popular fried dishes – dishes which have an unusually low fat content (approximately 2 percent. That piqued the interest of Dr. Jae Park, head of OSU’s surimi research and education efforts.  With a grant from the Seafood Industry Research Fund (SIRF), Park’s team has been working on a project that turns some of that protein into a solution which can be used to coat other seafood products – and which appears to keep fried fish from absorbing so much fat.

“After doing some initial tests with typical fried US products like chicken nuggets and French fries, we saw that the fried surimi product was consistently low in fat,” said Dr. Jae Park, professor at OSU’s Department of Food Science and Technology and OSU Seafood Research and Education Center (Astoria, OR). “We thought if it’s the fish protein that is minimizing the fat uptake, how can we use that on other fried seafood to get the same results?”

After two years of research, Park and his team have developed a fat blocker solution from surimi protein that has successfully reduced the fat content of fried shrimp.

“Typically when you fry chicken nuggets or fish, you get a fat content of about 16 percent and 10 percent respectively,” explained researcher Angee Hunt. “When we fried the breaded shrimp by coating it with our fat blocker solution, the treated shrimp had 15 to 20 percent less fat compared to untreated shrimp.”

The scientists believe that the fish protein creates a protective layer around the food to reduce the fat uptake and retain the moisture, without altering the taste or texture of the product.

Oregon Sea Grant was an early supporter of surimi research by Park and other scientists at the Astoria lab.

Learn more

• Read the full story at FishUpdate.com
• OSU Seafood Research & Education Center
• Sea Grant Accomplishments: Getting More Value From Fewer Fish [.pdf |text]

People who visit the bay fronts of Oregon’s harbors often see working boats at dock and wonder about them and about the types of commercial fishing being done along the coast. A series of 10 Newport’s Commercial Fisheries signs are now available to answer some of those questions. Not only can the bay front signs be viewed as you walk along the dock, they can also be found online:

• Newport’s Commercial Fishing Community – http://nsgl.gso.uri.edu/oresu/oresug11019.pdf
• Bottom Trawler – http://nsgl.gso.uri.edu/oresu/oresug11016.pdf
• Dungeness Crabs – http://nsgl.gso.uri.edu/oresu/oresug11017.pdf
• Hagfish – http://nsgl.gso.uri.edu/oresu/oresug11018.pdf
• Longliner – http://nsgl.gso.uri.edu/oresu/oresug11020.pdf
• Pacific Whiting Midwater Trawler – http://nsgl.gso.uri.edu/oresu/oresug11021.pdf
• Sablefish Traps – http://nsgl.gso.uri.edu/oresu/oresug11023.pdf
• Salmon Troller – http://nsgl.gso.uri.edu/oresu/oresug11014.pdf
• Shrimp Trawler – http://nsgl.gso.uri.edu/oresu/oresug11022.pdf
• Tuna Troller – http://nsgl.gso.uri.edu/oresu/oresug11015.pdf

Also available online is a free set of seven short publications explaining gear on fishing boats:

• Gillnetters – http://nsgl.gso.uri.edu/oresu/oresug03009.pdf
• Long-Liners – http://nsgl.gso.uri.edu/oresu/oresug03010.pdf
• Purse Seiners – http://nsgl.gso.uri.edu/oresu/oresug03011.pdf
• Salmon Trollers – http://nsgl.gso.uri.edu/oresu/oresug03006.pdf
• Traps – http://nsgl.gso.uri.edu/oresu/oresug08002.pdf
• Trawlers – http://nsgl.gso.uri.edu/oresu/oresug03007.pdf
• Tuna Trollers – http://nsgl.gso.uri.edu/oresu/oresug03012.pdf

WASHINGTON, D.C. Day three of the ten-day Smithsonian Folklife Festival on the National Mall was cancelled after OSU’s tent and at least nine others were damaged by a massive thunderstorm that swept across the capital on Friday night.

On Saturday morning the 16-foot long plexiglass wave tank, borrowed by OSU from Howard University to demonstrate tsunamis, stood on two tables peeking out from under a frayed blue tarp amid a field of debris. Around it laid bent pieces of metal tent tubing, soggy “Powered by Orange” tee shirts, and muddied posters that describe OSU extension and outreach activities.

OSU's demonstration area after a severe thunderstorm came through Friday night.

“I was shocked when the festival representative called this morning and said, ‘well, the wave tank is fine but you’ll need you to stay away for the day while we find you a new tent’,” said OSU Director of University Events Shelly Signs. Signs heads up the team of paid staff and volunteers that has traveled from Oregon to demonstrate OSU research and extension activities. These include tsunami education activities, Sea Grant-related surimi and fisheries research, and projects by the 4-H Tech Wizards—an OSU Extension program that provides after-school tech-related activities for underrepresented youth.

The annual Smithsonian Folklife Festival was created in 1967 to examine and showcase different aspects of American and global culture. To mark the 150th anniversary of President Lincoln’s signing of the Morrill Bill that called for the creation of land-grant universities, Smithsonian invited land-grant universities from around the country to set up exhibits that showcase activities connected with their mission. The program, called “Campus and Community“, features exhibits and activities from 28 U.S. land-grant institutions.

By Sunday, OSU’s tent had been replaced and Signs and her team were busy making tsunamis, rolling out surimi and firing off air-propelled rockets. At tables in front of the wave tank, children and parents snapped together Legos trying to create structures that could withstand the six-inch wave the machine generates. OSU researcher Jae Park and his wife stood by a glass-topped freezer that displayed numerous brands of surimi and spoke to festival goers about how the product utilizes parts of fish that were once discarded (Park’s research and his Astoria-based Surimi School got early support from Oregon Sea Grant). On nearby tables children used surimi molds and rolling pins to make artificial crab and pressed shrimp shapes out of clay.

Smithsonian volunteer and young festival attendees watch to see which structures will withstand the tsunami.

In Reunion Hall, just across from the OSU tent, 4-H Tech Wizards program manager Octaviano Merecias-Cuevas showed one young festival goer how to connect a motor to a solar cell. Behind him teacher Miguel Angel Cholu Hernandez tested the latest batch of air-propelled rockets that had been made at their table.

Despite losing a day, Signs seems happy with the way things are turning out. “People are learning about how to build structures that are less susceptible to tsunamis, they’re learning sustainable food practices and are seeing the great things that the Tech-Wizards are doing,” she said. “Plus we’ve had an opportunity to build community with all of the other land-grant communities that are also participating. I’d say this is a success.”

To see more photos of the event please visit:

http://www.flickr.com/photos/r_register/sets/72157630388536296/

(Rhett Register is a former Corvallis reporter and freelancer now living and working in Washington, D.C., where he is a researcher for National Geographic Travel magazine.)

At the intersection of science and art, you’ll find Jerri Bartholomew, a microbiologist and salmon researcher who also has a passion for working with glass.

“I see my artwork as being parallel to my scientific experimentation,” she says. “Science is often a very long process–it may take months, years, or even decades to find an answer to something, whereas art… you can get into the studio and experiment and come out with a product within hours, days, or weeks.”

But whatever the time scale, Bartholomew’s passion for scientific processes is evident as she shares her successes in solving some of the mysteries behind a growing threat to Pacific salmon, a parasite called Ceratomyxa shasta. Like many other parasites, C. shasta has a complex life cycle, requiring both vertebrate and invertebrate hosts to successfully reproduce.

In this installment of Netcasts, we visit the John L. Fryer Salmon Disease Laboratory, where Bartholomew and her team are using genetic tools to piece together a puzzle, searching for the right ways to target parasites while protecting salmon.  We’ll also get a glimpse at some of her artwork, including some more recent pieces in a set called “Pages From a Naturalist Notebook.”

YouTube Direct

Ever wondered about the crab-flavored fish protein in your seafood sandwich, “crab” salad or California sushi roll?

It’s surimi, a fish protein paste made into various shellfish-flavored products.

Earlier this month, Oregon State University’s Seafood Lab on Marine Drive hosted the 20th annual Surimi School, a gathering of global industry representatives and researchers that made Astoria for one week the epicenter of expertise on the globally popular, gelatinous fish protein you’ve likely had in one form or another.

About 40 students from surimi plants, surimi seafood (finished product) plants and others from accessory industries attended lectures and took part in surimi labs.

Jae Park, an OSU professor seen as the pre-eminent expert on surimi, founded the OSU Surimi Technology School in 1993 in Astoria. He started similar institutes in Bangkok in 1996 and in Paris in 1999.

For most of the school’s first decade, Oregon Sea Grant invested in the surimi program’s development and success with grants to support Park’s research into ways to improve the texture of surimi, and with direct contributions to the surimi school. A number of Park’s research publications were published by Sea Grant as well.

“The academic and industry languages are different,” said Park. “With that mentality, I found there was a great need to build industry-academia partnerships.”

His answer has been to bring in academic and industry experts from around the world to Astoria every May for the last 20 years, sharing knowledge between the two groups and enhancing everyone’s understanding of the ever-changing surimi industry.

Learn more

• Read the complete article in the Daily Astorian
• Surimi School website
• Researcher Seeks Ways to Get More Value From Fewer Fish (Sea Grant report, 2005)

A highlight of visiting the Oregon coast is bringing home seafood that’s just about as fresh as it gets.

But how do you know what’s in season when you’re there? Regulatory fishing seasons change from year to year, and it can be hard for a lay person to keep track of them.

Sea Grant Extension agent Kaety Hildenbrand has compiled her annual guide to “What’s Fresh on the Oregon Coast”, detailing the seasons for the most popular seafood caught off our shores: Salmon, halibut, Dungeness crab, albacore tuna, pink shrimp, flounder, sole and lingcod.

You can check the list on our Website, and download a free, printable .pdf to tuck into your travel kit.

While you’re at it, check out Kaety’s video on the Oregon Sea Grant YouTube channel, explaining what consumers should look for when buying fish straight off the boat: