SALEM, Ore.—The Oregon Department of Agriculture (ODA), the Oregon seafood industry, and Oregon Sea Grant have enlisted the help of about two dozen of the region’s top chefs to share recipes, photos, and videos on social media for at-home seafood preparation as a way to support fishing families and coastal communities affected by COVID-19. This summer project is part of the #EatOregonSeafood initiative, which launched in June. Restaurant closures worldwide and the resulting drop in commercial demand decreased Oregon’s seafood sales beginning in March. The initiative is an effort to preserve Oregon’s celebrated seafood industry, which continuously delivers fresh, locally caught seafood. “It’s truly remarkable how so many of our local and regional chefs have stepped up to support the #EatOregonSeafood initiative,” said David Lane, Agricultural Development and Marketing Manager for the ODA. “Not only does their work support local fishing families, it’s a way to celebrate Oregon’s fishing culture and the sustainable fish and seafood we are so fortunate to have.” From June through August, recipes and tips to make seafood at home will be shared on social media and at www.EatOregonSeafood.org. Recipes will feature Dungeness crab, albacore tuna, Pacific salmon, Oregon pink shrimp, Dover sole, petrale sole, sablefish (black cod), and Oregon rockfish. Local chefs have contributed recipes including a rockfish puttanesca from Chef Lisa Schroeder of Mother’s Bistro; an albacore tuna conserva salad from Chef Cathy Whims of Nostrana; and cedar-planked salmon from Chef Gabriel Rucker of Le Pigeon and Canard. Participating Oregon and Washington chefs include: Eric Bartle, Abbey Road Farm; Philippe Boulot, Multnomah Athletic Club; Ryley Eckersley, Quaintrelle; Tom Douglas, Seattle Kitchen; Leif Benson; Gregory Gourdet; Lisa Schroeder, Mother’s Bistro; Jeff Graham, Fort George Brewery; Mona Johnson and Jaret Foster, Tournant; Trevor Rivera, Marché/Le Bar; Bob Neroni, EVOO; Vitaly Paley, Headwaters, Imperial and Paley’s Place; Ryan Roadhouse, Nodoguro and Tonari; Gabriel Rucker, Le Pigeon and Canard; Cathy Whims, Nostrana. The amazing seafood dishes shared on Instagram, Facebook, and Twitter showcase the various seafood caught in Oregon waters and the healthy, delicious ways we can enjoy it. “Oregon fishers pride themselves on harvesting some of the best seafood in the world,” said Oregon fisherman Mike Retherford, Jr. “Our sustainable fishing practices ensure the health and longevity of our natural resources. To experience fresh, wild-caught seafood in the comfort of your home is priceless.” ODA, in partnership with the Oregon seafood industry, encourages people to make and prepare their seafood dishes and post them to social media using #EatOregonSeafood. They can also use the hashtag #EatSeafoodAmerica! to promote a national initiative. Consumers can find fresh, local seafood in their area by using Oregon Sea Grant’s directory at www.EatOregonSeafood.org, which features an interactive map of locations to find Oregon seafood in Oregon and Washington. People can also purchase seafood at their local supermarket, online with direct-to-consumer delivery options, and even off the dock from the fishing boat that caught it. Another place for purchasing direct is from the tribal fishers along the Columbia River. This initiative is a collaboration of the Oregon Dungeness Crab Commission, Oregon Albacore Commission, Oregon Trawl Commission, Oregon Salmon Commission, Oregon State University Extension Service, Oregon Sea Grant, Positively Groundfish, and the Oregon Department of Agriculture.
