IBSS employees Mark and Lisa Tagal led the presentation focusing on two economically significant Puget Sound clams: the Manila clam and the Geoduck. Mark, leveraging his expertise in aquaculture and his past culinary skills, provided the aspiring chefs with detailed information about these bivalves’ growing conditions and unique flavor profiles. The lecture was complemented by a hands-on cooking experience made possible by generous donations from Jamestown Seafoods and Johnson & Gunstone Shellfish. Students were provided with Manila clams, Geoduck, and two Pacific oyster varieties — the Sequim Bay Sapphires and the Port Madison Petite — to use in their culinary creations.
The aspiring chefs learned about shellfish farming processes, diets, and the environmental factors that can significantly affect flavor. Understanding Merroir concepts gave students a deeper appreciation for the seafood’s origins and qualities. This knowledge equips them to effectively communicate with consumers about ocean-farmed products and make informed decisions about whether they will choose to use these products in future endeavors.
Mark further enhanced the learning experience by leading a cooking session demonstrating two dishes: Manila clams in black bean sauce and Geoduck fritters. Upon completing the two clam dishes, Mark provided a quick lesson on shucking oysters, encouraging the students to be creative in their culinary endeavors. The students, inspired by the demonstration, quickly began experimenting with different cooking techniques, swapping proteins, and creating impromptu sauces. A pop-up raw bar was also set up allowing many students to try their first oysters.
The Olympic College culinary program’s seafood week, coupled with the IBSS presentation, provided an invaluable platform for promoting aquaculture literacy and showcasing the Merroir of ocean-farmed seafood. The hands-on learning experiences fostered a deeper understanding of seafood’s origins, flavors, and environmental impacts among the future culinarians. By connecting these aspiring chefs with industry partners and local seafood, the program empowered them to become effective communicators of sustainable seafood practices, ensuring that consumers and themselves are well-informed about the food they eat.
