Across the country, fishermen, farmers, chefs, and educators are working to keep fishing heritage alive while inspiring new generations to value the bounties of our coastal waters. Here, experts from the Pacific coast share their stories and tips for making seafood a bigger part of your life—no matter where you live.
Jenna Keeton, Washington Sea Grant
Washington
To celebrate Seafood Month, fisheries staff from Washington, Oregon, and California Sea Grants developed and launched Discover West Coast Seafood. The website features information about the species caught and farmed on the West Coast, along with harvester profiles, recipes, and where to find local seafood, all designed to help consumers explore their local seafood options and make informed choices.
For Jenna Keeton, one of the lead authors of the Discover West Coast Seafood website, working with seafood blends science, sustainability, and her love of food. She began her career in fisheries as an undergraduate with the School of Aquatic and Fishery Sciences at the University of Washington. While there, she also studied with the Alaska Salmon Program in Bristol Bay, Alaska. Her interest in connecting science to sustainable food sources led to her current role as fisheries specialist at Washington Sea Grant, one of NOAA’s National Sea Grant College Programs. As part of Jenna’s work, she provides consumer education resources on seafood, sustainable commercial fisheries, and shellfish harvest activities. Washington Sea Grant also offers technical assistance and training to the seafood sector to ensure safe harvest and processing, while helping expand consumer access to U.S. seafood.
"We are so excited to share this comprehensive educational resource highlighting the West Coast's variety of seafood. I particularly like learning about the types of gear harvesters use." — Jenna Keeton, Discover West Coast Seafood/Washington Sea Grant
The Discover West Coast Seafood Team’s Seafood Tips
- Find dishes you already enjoy and incorporate local seafood for the protein in those recipes. For example, use a mild, flakey fish like rockfish or sole for taco night.
- Explore new seafood and preparations methods gradually; small changes can help you expand your seafood repertoire. For example, try pan-searing your salmon to develop a caramelized flavor.
- Support sustainable U.S. fishers and shellfish growers to ensure healthy oceans and thriving coastal economies.
Discover West Coast Seafood Recipes and More!
Lyf Gildersleeve, Flying Fish Company LLC
Oregon
As a second-generation fishmonger, seafood has always been part of Lyf Gildersleeve’s life and identity. His parents opened Flying Fish Company in Sandpoint, Idaho in 1979, just a year before he was born. Today, Lyf serves as president and chief fishmonger of Flying Fish. It has grown from a family fish market to locations in three states. Their Portland hub evolved from a food cart into a full market, restaurant, oyster bar, and beer garden. Across locations, Flying Fish is passionate about connecting people with fresh, sustainable seafood and the stories behind it.
Lyf’s path to the helm of Flying Fish was shaped by experiences that broadened his perspective on seafood and sustainability. As a high school exchange student in Ecuador, he lived with shrimp farming families, sparking his curiosity for farmed seafood and how it shapes communities. He went on to study aquaculture at Florida Atlantic University’s Harbor Branch Oceanographic Institute. Over the years, his work has spanned aquaculture, aquaponics, and fishing, with a focus on advancing responsible use of ocean resources.
Lyf continues to wear many hats, serving on the Highly Migratory Species Advisory Subpanel for the Pacific Fisheries Council, participating on the policy board for the Marine Fish Conservation Network in Washington, D.C. This October, Flying Fish Portland celebrated Seafood Month by featuring specials that donated 10 percent of sales to non-profits (Surfrider Foundation and Save Our Wild Salmon).
“Being able to carry on my family’s tradition as a fishmonger has been both fulfilling and inspirational.” — Lyf Gildersleeve, Flying Fish Company LLC
Lyf’s Seafood Tips
- Try something new at home: Explore easy-to-prepare dishes like poke, scallops, black cod, and bay shrimp.
- Don’t overthink it: You don’t need a professional chef to prepare delicious, high-quality seafood at home. There are easy, approachable recipes that even make seafood weeknight-friendly.
- Choose U.S. seafood: Buying seafood from domestic sources helps American fishermen and farmers and ensures sustainability.
Mark Tagal, Tagal Oceanic
Pacific Northwest
Mark Tagal’s career in seafood has spanned from ocean to table. His passion for cooking led him to work in kitchens in Seattle and Hawaiʻi while studying marine biology at the University of Washington. This grew into a full-circle career spanning commercial fishing, aquaculture, and science. Today, Mark and his wife Lisa focus on bridging science, seafood, and storytelling through their company Tagal Oceanic.
Mark regularly collaborates with NOAA on sustainable seafood projects, most recently through the eeBLUE Aquaculture Literacy Mini-Grants Program. This project introduced communities to the concept of merroir—the “taste of place” that links seafood’s flavor and texture to its local environment.
One of the most rewarding parts of this work was partnering with Bonney Lake High School’s culinary team to create a seafood dish that told the story of the fish through its merroir. The students developed a recipe using sablefish sourced from the S’Klallam Tribe and NOAA’s Manchester Research Station. The team went on to win at local, regional, and state competitions and even placed in the top 20 nationally.
Mark celebrated Seafood Month this past October by gathering friends and family over chowders, bisques, and hearty stews, and appreciating the stories behind the dishes.
“Science and seafood go hand in hand—flavor is just the beginning. I want my two grandsons to be able to experience all the bounty that our oceans have to offer, just like I did when I was young.” — Mark Tagal, Tagal Oceanic
Mark’s Seafood Tips
- Be adventurous: Try new seafood! Many Americans stick to the same few species because they’re afraid of making a mistake in the kitchen. But U.S. seafood is diverse and sustainable, and even more delicious when you understand where it comes from.
- Ask questions at the counter, explore underutilized species, and don’t be afraid to try something unfamiliar. You might discover a new favorite.
- Check out Tagal Oceanic’s Merroir Wheel to connect seafood’s origin to its flavor and preparation.
Tagal Oceanic's award-winning partnership with high school students
Paul Samiere, Honolulu Fish Company
Hawaiʻi
Paul Samiere is proud of the seafood that Hawaii produces and he loves sharing it with people around the world. “Not many people have even seen fish of this quality,” he notes. “Using our technology to get top notch sashimi across the country overnight? It’s fun!”
Honolulu Fish Company specializes in overnight shipping of hand-selected, sashimi-grade fish—directly from the Honolulu pier to kitchens nationwide. Their dynamic approach employs experts (in fileting, packaging, shipping) at every step of the chain. They emphasize rigorous quality control and precise data tracking for important aspects like temperature, weight, and origin boat. They even use NASA technology that maintains temperature for up to 96 hours for their packaging.
Honolulu Fish Company's unique access to the Honolulu fish auction and decades-long partnerships allow them to provide top-tier, traceable seafood. They can trace every portion of fish, whether a small cut or a whole fish, through safe tracking.
“My favorite part of my job is the relationships that this product and service allows me to have with anyone across the country … we get such a good response from many chefs around the country.” — Paul Smiere, Honolulu Fish Company
Paul’s Seafood Tips
For seafood consumers, Paul’s mantra is “eat it raw.” His favorite way to prepare seafood, mainly fish, is as sashimi.
If you must cook it, his preferred preparation is a light sear to give it a little texture, with minimal seasoning, maintaining a mostly raw interior. He also encourages consumers to try new things and understand the origin of their seafood.
Video: Behind the Scenes and the Honolulu Fish Auction
Chef Renée Trafton, Beak Restaurant
Alaska
Chef Renée Trafton, owner of Beak Restaurant in Sitka, Alaska, has always been drawn to the beauty and versatility of seafood. She grew up fishing in the lakes and streams of Colorado and visiting bustling seafood markets in Panama City, Panama. These experiences helped her develop a deep appreciation for fresh, high-quality seafood.
Today, Renée showcases some of the most spectacular seafood in the world at her restaurant. She serves dishes made primarily from fish caught by small boat fishermen in the waters of Alaska’s Inland Passage. Chef Renée’s culinary philosophy revolves around practicing sustainability, fostering community, and showcasing quality local ingredients. She believes in treating each ingredient with respect, creating a vibrant dining experience that reflects both innovation and our cultural roots.
Every month is a celebration of seafood at Beak, and Chef Renée hopes that can continue for generations to come.
“As a seafood-focused restaurant owner, I rely on NOAA Fisheries to help manage Alaska’s fisheries and ensure that small boat fishermen can continue harvesting sustainably.” — Chef Renée Trafton, Beak Restaurant
Chef Renée’s Seafood Tips
- Buy wild-caught Alaskan seafood when it’s possible—it’s fresh, flavorful, and sustainable
- Support small local fishermen to help preserve healthy fisheries
- Experiment with seafood at home to discover new flavors and cooking techniques
- Make seafood a regular part of your meals to enjoy its health benefits and variety of options
More tips and recipes from seafood chefs around the nation
Weatherly Bates, Alaska Shellfish Farms, LLC
Alaska
For 20 years, Weatherly Bates and her family have raised oysters, kelp, and mussels in the cold, pristine waters of Kachemak Bay, Alaska. Their signature Glacier Point oysters grow slowly in some of the coldest waters in the state, lending a clean, crisp, flavor compared to cucumber or melon.
For the Bates family, aquaculture is more than just a business. It's a way to raise their family on the ocean, close to nature, while inspiring future generations to value the bounties of our coastal waters. As an outreach partner with NOAA, Weatherly shares her knowledge and passion for shellfish farming with her community. She strives to show how small farms can make a big impact on communities nationwide and share the unique flavors of Alaska with others.
For Weatherly, celebrating seafood means eating responsibly sourced harvests and supporting the American seafood industry.
“The goal is simple: grow delicious food while helping build a healthier ocean for generations to come.” — Weatherly Bates, Alaska Shellfish Farms
Weatherly’s Seafood Tips
- Choose responsibly sourced seafood and support U.S. seafood producers
- Bring more U.S. seafood to your table, try new flavors, and enjoy a meal that was harvested with care
- Whether experimenting with a new recipe or savoring a seasonal favorite, the key is simple: Eat more seafood at home
