Having a reliable source of weather updates is critical. A NOAA Weather Radio can provide real-time alerts, even if power or cell service is lost.
Category: Oceans & Coasts
In Search of the Perfect Bite – Geoduck Fritters and Black Bean Clams
Leaving geoducks in their “home” is important because if you are not going to eat a geoduck, please let it live in peace for the rest of its 140+ years.
In Search of the Perfect Bite. The Merroir of Seafood: Onaga (Long-Tailed Red Snapper) – Our Valentine’s Day Edition
With its striking appearance and exceptional taste, the Onaga is a true treasure of the Hawaiian waters. Its delicate texture and mild flavor, complemented by the unique sweetness derived from its diet.
In Search of the Perfect Bite – Crawfish Pie
Louisiana’s passion for crawfish extends far beyond its culinary appeal. It is a cultural cornerstone woven into every part of the state’s history, identity, agriculture, and religious traditions
IBSS Joins Career Day at Bonney Lake High School
From chef, marine biologist, cyber/it, conservation warrior, ocean farmer, and aquaculturist extraordinaire, Mark was able to truly highlight the many career opportunities IBSS offers.
SQUID-A-RAMA
This year’s surprise was our IBSS team cooking up squid two ways. You could have a plate of crispy fried squid with tartar sauce, or a scoop of jasmine rice layered with fragrant freshly made green curry and a sprinkling of fried squid to put it over the top!
In Search of the Perfect Bite – Green Curry with Crispy Squid
Some love to eat it raw, but other options include fried calamari or crispy squid with green curry.
In Search of the Perfect Bite – Manila Clams with Lap Xuong Sausage in a Spicy Black Bean and Chili Sauce
Manila clams, known for their hardiness and sweet flavor, are the perfect bivalve for ocean farming and the second most aquacultured bivalve worldwide.
“Bite of the Apprentice” Washington State Chefs Association
Through the eeBLUE program, IBSS’s Mark and Lisa Tagal collaborated with Bonney Lake High School’s Culinary Club to explore Merroir concepts, leading to a winning dish for the WSCA’s Bite of the Apprentice competition.