By: Megan Bailey The health of our oceans and coasts is under unprecedented threat, not just from pollution and overfishing, but also from a less visible danger: invasive species. These silent invaders, once introduced into new ecosystems, can cause significant...
By Lisa Tagal An aquaculture literacy collaboration. On Friday, March 22, 2024, two of our IBSS staff presented an aquaculture literacy event at Bonney Lake High School with Chef/Teacher Kahale Ahina and the students in Culinary Arts and Marine Biology classes. This...
By Mark and Lisa Tagal Ceviche: The National Dish of Peru Starry Flounder Ceviche A classic Peruvian dish featuring Starry flounder marinated in lime juice. What is ceviche? Ceviche is a citrusy seafood dish popular throughout Latin America. Though its origin is...
This recipe includes Miso-glazed black cod with crispy skin garnish and finger lime caviar, served with grilled yuca cake and charred leeks. Recipe by Chef Kahale Ahina, Bonney Lake High School Teacher, Culinary Program Ingredients: 4 sablefish filets (about 4-6...
Silver Spring, MD – March 2024: IBSS, a leading government contractor providing services for environmental science and engineering (including oceans, coasts, weather, and satellite); cybersecurity and enterprise information technology; and...
Sizzling fish refers to the final stage when cooking this particular dish. Any firm-fleshed, meaty white fish will do, but it really shines with fish in the “Jack†family. The process is slightly involved as it involves steaming the...
By Mark Tagal This dish is set to impress with its fancy name, but the cooking is very simple. Branzino is a Mediterranean fish that is commonly raised in aquaculture. Also known as a European sea bass that’s native to the waters...
Photos and food by Mark Tagal This one tastes complicated, but it is pretty simple. Think of this dish as a play on fish and chips with a Filipino twist. It helps to make the sauce first and then set it aside until you plate the finished fish. For the Mahi Mahi...
Photos and food by Mark Tagal Bisque has come to mean a smooth and creamy soup, but the origins of bisque go back to a classical French seafood soup, made with a hearty stock and crustacean shells. To make this soup, you will need: Lobster: whole lobsters will give...
