OREGON STATE UNIVERSITY
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Oregon's fleet consists of independent, family businesses who have chosen fishing as a way of life. Many have set out on Oregon’s coastal waters for generations. They work closely with scientists and managers to make sure the fishery is sustainable for generations to come.
Many different species of mild, white fish are caught off the Oregon Coast in sustainably managed fisheries. Look for rockfish, ling cod, petrale and Dover sole to pan fry, use in recipes like fish tacos, or any other recipe that calls for white fish. Learn more about how these groundfish species are processed into fillets, perfect for your plate.
The bolder flavors of these fish come from a higher oil content - and that means they can be higher in healthy omega-3 fatty acids too. Try this riff on cedar-planked Chinook (King) salmon while learning about how wild, troll-caught salmon are harvested. Black cod can be used in a variety of dishes, from ceviche to bouillabaisse. Or check out this video about fishing for albacore tuna and then make this albacore tuna conserva salad at home.
Dungeness crab and cold water shrimp are often sold pre-cooked and ready to eat. You can dig into the challenge of cracking your own Dungeness crab or purchase just the crab meat. It's a tasty treat either way. Cold water shrimp, locally called 'pink' shrimp, are easy to add to salads, sandwiches, or other quick meals because they come already cooked and peeled. Watch a video about how shrimp are caught and processed.
Oysters can be purchased live in the shell or “shucked” out of the shell and cleaned. Oysters are delicious baked, steamed, breaded and fried, grilled, or even raw on the half shell. Oregon also has an emerging sea vegetable aquaculture industry, growing dulse and other seaweeds. Learn more about oyster growing and harvesting operations.