Seafood Stories: Celebrate Seafood Month in the Pacific Islands Region

October 06, 2020

Educators, community partners, and NOAA Fisheries come together for an interactive webinar series during Seafood Month 2020. Join the conversation about sustainable seafood and share your seafood stories throughout the month in a crowdsourced StoryMap.

Cut ahi (tuna) into cubes in a bowl. Fresh 'ahi poke.

Celebrate Seafood This October

October is National Seafood Month. In the Pacific Islands region, our connection to seafood is deeply rooted in our diverse island cultures. Seafood continues to be a regular part of our lives, and it will remain an important part of our food-secure future. 

But what does sustainable seafood look like in the Pacific? And how can we really know if what we bought—or caught—is sustainable?

Join us for an interactive webinar series that looks into these and other questions, and help us build a picture of sustainable seafood choices all month long through a crowdsourced StoryMap!

Map Your Sustainable Seafood Story All Month Long

Screen shot of seafood stories storymap on mobile device.

We all want to support our oceans by fishing responsibly and making choices that support healthy ecosystems and our local fishermen. But what does that look like across our island communities? Hop into our StoryMap—Seafood Stories of the Pacific—to help build a picture of sustainable seafood choices across the islands. Whether you bought it, caught it, or someone shared it with you, we want to highlight your dedication to sustainable seafood.

+ Add Your Story


Seafood Stories Webinar Series

Thursday, October 8 at 4 p.m. HST

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Colored illustration of a bonefish, cutting board, and ingredients.

 

Fishing for Fun, Science, and Food!

Keith Kamikawa • Hawai‘i Fisheries Extension Agent, NOAA Fisheries, Pacific Islands Regional Office

Learn more about the webinar


Thursday, October 15,  4 p.m. HST

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Colored illustration of a Hawaiian yellowtail fish (kamapachi).





 

Talk Story Session: Cultivating a Sustainable Future for Students in Marine Science and Aquaculture

Featured Panelists:

Katie Kealoha, Tyson Arasato, and Dana Hoppe • Program Director and Teachers (respectively), Wai‘anae High School Marine Science Learning Center

Gary Karr • Science Outreach Director, Hawai‘i Pacific University, College of Natural and Computational Sciences at Oceanic Institute 

Tori Spence-McConnell • Regional Aquaculture Specialist, NOAA Pacific Islands Regional Office

Learn more about the webinar


Thursday, October 22 at 4 p.m. HST

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Colored illustration of a bigeye tuna fish, cutting board, cutting knife, green onions, yellow onion, soy sauce, and salt.

Science-Informed Sustainable Fisheries

Phoebe Woodworth-Jefcoats • Research Oceanographer, NOAA Pacific Islands Fisheries Science Center

Learn more about the webinar


Thursday, October 29 at 4 p.m. HST

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Colored illustration of a snapper (taape) fish on a cutting board, with salt, garlic, ginger, and cutting knife.
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Developing a Taste for Local and Sustainable Seafood in Hawai‘i

Jhana Young • Conservation International

Learn more about the webinar


‘Ō‘io (bonefish), kampachi (almaco jack), ‘ahi (bigeye tuna), and ta‘ape (bluestripe snapper) illustrations by Micah Gomes. Micah is a local artist, graphic designer, and illustrator from Wahiawā, HI, known for his graphic illustrations on local surf apparel.

Last updated by Pacific Islands Regional Office on October 27, 2020