Tide to table, farm to food: Exploring the merroir of ocean-farmed seafood

2024 eeBLUE mini-grant awardee - Washington

Project summary

IBSS Corp., in collaboration with NOAA Fisheries’ West Coast Regional Office and Northwest Fisheries Science Center, and Jamestown Seafood, is developing an interactive curriculum to explore how ocean-farmed seafood is produced and how these methods influence taste, texture, and overall dining experience. The curriculum and corresponding traveling educational experiences will inform consumers about the origins and qualities of their ocean-farmed seafood. Through informal education, consumers will learn about the ocean farming process and gain the knowledge needed to form their own conclusions for seeking sustainable seafood. This traveling lecture and demonstration program also aims to connect aquaculture producers and consumers, showcasing the journey from farm to kitsch to plate. It will feature cooking demonstrations, accessible recipes, and informal lectures for culinary students and professionals and the general public.

A beautifully presented plate of pan fried seafood, including: fried oysters in the half shell with crispy fried black cod skin, kimchi, nori, and pickled ginger to reset the taste buds.
A pan fried seafood dish created by Mark Tagal, inspired by Oysters Rockefeller. (Image credit: Mark Tagal)
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Additional information

Lead institution: Mark Tagal, IBSS Corp.
Co-PI: Bonney Lake High School
Other project partners: