Category Archives: Seafood preparation

‘State of the Coast’ conference set for Oct. 28 in Florence

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10-13-17

By Tiffany Woods

Registration has opened for Oregon Sea Grant’s annual State of the Coast conference, which will be held Oct. 28 in Florence.

Shelby Walker addresses the audience at Oregon Sea Grant’s State of the Coast Conference at Gleneden Beach in 2016. She is the director of Oregon Sea Grant. (Photo by Charles Robinson)

Billed as Oregon’s coastal conference for everyone, the event aims to bring together the public, scientists, fishermen, resource managers, teachers, students and conservationists. Attendees will have the opportunity to learn, network and talk about the current status and future of Oregon’s marine environment.

The keynote speaker will be Rick Spinrad, the chief scientist for the National Oceanic and Atmospheric Administration from 2014 to January 2017. He was also the vice president of research at Oregon State University from 2010 to 2014.

Under this year’s theme of “innovation,” presentations and hands-on activities will include the following topics:

  • invasive European green crabs
  • pyrosomes, the jelly-like, tube-shaped organisms that were seen off the Oregon coast in unusually large numbers this year
  • coastal governance and coastal-related legislation
  • the science behind fresh and frozen seafood
  • innovations in observing marine mammals
  • marine gear and technology
  • engaging communities in art
  • tracking local and global seafood across the supply chain
  • forecasting ocean conditions for recreation, profit and safety
  • managing estuaries for everyone

Marie Kowalski, a former master’s student at Oregon State University, talks about her research on mitigating microplastics at Oregon Sea Grant’s State of the Coast Conference in Coos Bay in 2015. (Photo by Anne Farrell-Matthews)

Additionally, students from various universities in Oregon will talk about their coastal research. Also, a coastal chef will demonstrate how to prepare various types of seafood.

Registration in advance is recommended as space is limited. Cost is $35 for the public and $25 for students. It includes refreshments, lunch and a raffle ticket. The conference begins at 8:30 a.m. and concludes with a reception that starts at 4 p.m. For more information and to register, visit www.stateofthecoast.com. The event will take place at the Florence Events Center at 715 Quince St.

Learn to safely can fresh-caught tuna

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Fresh-caught tunaNEWPORT – Tuna are abundant and available on the Oregon coast at the best prices of the year – so now’s a great time to learn how to safely can your own tuna at home.

Sea Grant Extension’s seafood product development specialist Mark Whitham and Ruby Moon, fishery Extension agent, will lead a workshop in home-canning tuna on Friday, Sept. 12 at Newport’s First Presbyterian Church, 227 NE 12th Street, from 9 am to 3 pm.

Participants will learn to safely and successfully can tuna, and the skills to do it all at home. Participants will also leave with the jars of tuna they can during the workshop.

Registration is $40 per person and space is limited; register by Sept. 1 with the Lincoln County Extension Office, 29 SE 2nd Street, Newport or by calling 541-574-6534.

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Sea Grant’s Mark Whitham on home-canning albacore tuna

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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:

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