Eat Wisconsin Fish

https://www.seagrant.wisc.edu/blog/eat-wisconsin-fish-videos-earn-favorite-project-status/

Bonnie Willison

Out of the lab and on the road: Meet Emma Kraco, Eat Wisconsin Fish intern

On: July 25, 2022

In: aquaculture, Commercial Fishing, Eat Wisconsin Fish, Emma Kraco, fish farming, internships, Sharon Moen, workforce development

Fish are a big part of Emma Kraco’s life. While pursuing her biology degree at the University of Wisconsin-Milwaukee, the recent graduate worked in fish labs in the university’s School of Freshwater Sciences. Those included both a U.S. Department of Agriculture laboratory and one run by Professor Dong Fang Deng. Kraco assisted Deng with a study and subsequent publication on the effects of ingested microplastics on yellow perch fingerlings.

This summer, however, finds Kraco out of the lab and on the road as a Wisconsin Sea Grant intern in the Community Engaged Internship program. She’s part of a cohort of 10 interns working on a range of projects, each with a different mentor.

Emma Kraco talks about Wisconsin fish with attendees at Kids’ Fishing Day at the Northern Great Lakes Visitors Center in Ashland, Wisconsin. (Photo: Sharon Moen)

Kraco works alongside Eat Wisconsin Fish Outreach Specialist Sharon Moen, who looks for ways to support and enhance Wisconsin’s commercial fishing and fish farming industries, as well as engage with consumers to spark their interest in local fish. So far this summer, the two have traveled to Bayfield, Ashland, Green Bay, Milwaukee and numerous other points.

Kraco’s responsibilities include refining the interactive map on the Eat Wisconsin Fish website, which helps consumers locate local fish producers, markets and more. She’s also working on a project to tell the story of yellow perch with respect to its past, present and future as an iconic Wisconsin fish fry staple.

“Emma’s knowledge base, curiosity and enthusiasm have been such a boost for the Eat Wisconsin Fish initiative,” said Moen. “I have been so impressed with the way she has interacted with the fish producers we have met with this summer. Her questions have been thoughtful, and her follow-up has been remarkable. On top of this, I really appreciate her patience in learning Online ArcGIS skills to overcome the mapping challenges laid out for her. I have no doubt that she’ll be one to watch as Wisconsin’s aquaculture scene matures.”

We recently caught up with Kraco for a brief Q&A. Here’s what she had to say:

What has been most enlightening to you about this internship?

The people are one of the most interesting things about this internship. From the small-town dynamics of the local fisheries, to the trials and successes of the farms, I have loved hearing their stories. Each operation is as unique as the person running it. Meeting with producers and seeing where they work has given me a new appreciation for how diverse their needs are. For me, this project has highlighted the importance of extension and outreach work and the need for better science communication.

What’s it like to work with Sharon Moen, Eat Wisconsin Fish outreach specialist? She’s a force!

Sharon Moen and Emma Kraco during a stop by the UW-Madison campus in June 2022. (Photo: Jennifer Smith)

Working for Sharon has been a blast! One of the things that makes her so great to work for is her energy and passion for this project. We’ve been lucky enough to travel throughout the state meeting people in the food-fish production industry. On each of the trips, our days have been packed from morning to night with meetings with fishers and farmers.

Sharon knows how to make the most of our time on the road, but she also knows how to play as hard as she works. We’ve been able to see state parks and museums, sample local cuisine and meet many fabulous Sea Grant professionals and scientists along the way. This internship has given me a whole new appreciation for the state of Wisconsin.

Do you have a favorite fish, either to study or to eat?

I love to eat yellow perch—they are a Midwest staple, after all—but I would jump at the opportunity to work more closely with lake sturgeon. They are such a beautiful, ancient fish with a fascinating life cycle and cultural significance in the Great Lakes region.

What’s next for you after this internship?

I’ll remain in Milwaukee and work full time for the USDA-ARS (U.S. Department of Agriculture-Agricultural Research Service) cold and coolwater fish lab located in the School of Freshwater Sciences. I’m also beginning an online master’s program in Geographic Information Systems, and I plan to continue honing my skills in outreach and aquaculture education.

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Embrace local eating this season: Three resources for finding Wisconsin and Great Lakes fish

On: May 23, 2022

In: aquaculture, Commercial Fishing, Eat Midwest Fish, Eat Wisconsin Fish, Great Lakes Fresh Fish Finder, Red Cliff Band of Lake Superior Chippewa, Red Cliff Fish Co., Sharon Moen

Spring has sprung in Wisconsin, bringing with it warmer days, longer evenings and the return of farmer’s markets. Our state’s plentiful markets offer not only a chance to buy local goodies—from colorful produce to cheeses, meat, honey and more—but also a way to get acquainted with the hard-working people who produce our food.

Farmers’ markets may also spur us to think about other food-related goals we might have, such as eating more healthfully or supporting local and regional economies.

Three online resources can help you embrace similar food goals when serving fish. Through these websites you can find fish caught by commercial fishers on the Great Lakes and fish raised sustainably by farmers in our region.

Here’s a quick roundup of the three:

Eat Wisconsin Fish:

Sharon Moen showed off her grilling skills during a live webinar hosted by Ohio Sea Grant in summer 2021. Moen prepared fish kabobs using Wisconsin fish.

You could call EatWisconsinFish.org the “OG” of fish-finding resources in the Great Lakes region. An initiative of Wisconsin Sea Grant, the project has been around for years, but new life was breathed into it with the 2020 hire of Outreach Specialist Sharon Moen.

Last summer, the site’s map got a makeover thanks to intern Hunter Goldman, an Ashland College student. The interactive map shows places in Wisconsin where food fish are grown, harvested, processed and more.

This summer, a new intern, Emma Kraco, will assist Moen. Kraco, a recent graduate of UW-Milwaukee, will help Moen improve the map and share the stories of food-fish producers in Wisconsin.

Great Lakes Fresh Fish Finder: In fall 2021, Great Lakes Fresh Fish Finder joined the mix. While it drew inspiration from Eat Wisconsin Fish, its geographic range is broader, as are the intended purposes of the fish.

Attendees can learn more about Great Lakes Fresh Fish Finder at a May 26 webinar.

While Eat Wisconsin Fish focuses on fish for your dinner plate, Great Lakes Fish Finder includes species for pond stocking, bait and ornamental purposes. And as it name suggests, its geographic swath covers all of the Great Lakes states.

Take a tour of Fresh Fish Finder through a webinar at 11:30 a.m. (central) on Thursday, May 26. Called “Finding Fish for Food or Fun: Exploring the Great Lakes Fresh Fish Finder,” the event is hosted by the Great Lakes Aquaculture Collaborative and will spotlight several regional producers, including Wisconsin’s Red Cliff Fish Co., run by the Red Cliff Band of Lake Superior Chippewa in Bayfield, along Lake Superior. Register for the event here.

Eat Midwest Fish: This site’s map pinpoints farms raising food fish and shellfish in the Upper Midwest. It launched in early 2021 as a joint effort of the Great Lakes Sea Grant Network and other partners, including the North Central Regional Aquaculture Center. Like Eat Wisconsin Fish, the site includes tasty recipe ideas, such as bluegill chowder and oven-fried perch.

With these resources at your fingertips, it’s never been easier to find local fish (unless, perhaps, you catch your own—also a fine choice). Bon appetit!

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Eat Fish, People!

On: December 6, 2021

In: aquaponics, Eat Wisconsin Fish, feed conversion ratio, Red Cliff Band of Lake Superior Chippewa, sea lamprey, Sharon Moen

By Eva Ryan, University of Wisconsin-Madison

Continuing Wisconsin Sea Grant’s 50th anniversary blog series, I interviewed Sharon Moen, the Eat Wisconsin Fish outreach specialist. During our time together, we discussed the past, present and hopes for the future of producing fish in Wisconsin for local and global consumption.

Sharon Moen holds smoked fish on the shores of Lake Superior. Image credit: Marie Zhuikov, Wisconsin Sea Grant

“I’m having fun with the position because I get to use my science communication skills to help American food-fish aquaculture and fisheries succeed against a challenging and changing global backdrop,” Moen said. “It feels like meaningful, important work.”

Moen’s work largely focuses on supporting food-fish aquaculture and fisheries in Wisconsin, which includes improving consumer awareness and acceptance. She explores topics of fish production, consumer demographics and how to connect local fish growers with people throughout the state.

Moen reports that commercial fishers were hampered by labor shortages last year and would like help navigating changes to state regulations. Her conversations with Wisconsin’s growing aquaculture industry indicate they could use technical help in the form of research on specific topics, finding fish processors and marketing.

“So many good things have happened in the last 50 years,” said Moen, starting with the commercial fishing industry of the Great Lakes: “The state’s commercial fishing industry was almost wiped out because of the invasion of sea lamprey, overfishing and changes to the ecosystem.” But due to progressive sustainable fishery management decisions, the fisheries have recovered, maintaining opportunities for people to make a living from plying the Great Lakes for food.

“It’s interesting to see how the industry has changed and how generational fishing families have held on and retained optimism. This is most evident in the way that, during the worst of the pandemic in 2020, the Red Cliff Band of Lake Superior Chippewa opened a fish processing and marketing business to help their members. It is encouraging to witness how the Great Lakes can still provide food and livelihoods for people.”

Similar to Great Lakes fisheries, the Wisconsin aquaculture industry has experienced many advances in the past 50 years. “We grow shrimp on old dairy farms now,” Moen said. “The largest on-land aquaponic facility for salmon is in Hixton, Wisconsin. Fifty years ago, people would think you were crazy if you said we were going to grow salmon on land and shrimp in old barns.” Moen goes on to applaud the innovation of aquaculture specialists, noting how exciting it is to observe the industry changing.

As industries continue to change, it only makes sense to look forward. When asked about the future of food fish production in Wisconsin, Moen was sure to touch on climate change and aquaculture’s role in improving food security and environmental resilience in the next 50 years.

“Already about half of the seafood Americans consume is raised on farms,” she said. “These farms could be, and maybe should be, down the road instead of halfway across the planet.”

The meat industry is a known contributor to carbon emissions and Earth’s changing climate. Moen specifically mentioned the feed conversion ratio of cows, pigs, and chickens. Compared to these animals, the feed conversion ratio of fish is significantly lower, effectively saving resources while providing an impressive yield of protein and essential nutrients for brain development in children and heart health.

“I think fish are going to be one of our most important sources of protein in the near future, especially as we get better at growing them in contained facilities. As people coming to terms with technology, where their seafood comes from and climate change, these changes have to happen.”

Further research on the food sources we use for feeding fish are being conducted each day. For example, scientists are trying to determine how we can grow algae containing omega-3 fatty acids and other beneficial nutrients to feed fish. That way, when we eat the fish that consume these algae, we also reap the benefits of those nutrients. All in all, the advancements taking place in the aquaculture industry are bountiful and exciting.

Considering the human health and environmental benefits of being a piscivore, Moen summed it up best when she said, “Eat fish, people!”

The post Eat Fish, People! first appeared on Wisconsin Sea Grant.

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Wisconsin Sea Grant

Try Wisconsin fish recipes. Not you, though, zombies

On: October 25, 2021

In: Eat Wisconsin Fish, fish and methamphetamines, Seafood Awareness Month, Sharon Moen, zombie fish

Image courtesy of DepositPhotos

October. In this month of Halloween, thoughts might turn toward ghosts, vampires and skeletons. Zombies, too. October is also Seafood Awareness Month. Now, please allow me to draw the connection between zombies and fish.

Zombies are known for rampaging through communities in search of their favorite meal — brains. Ever wonder what they do in their downtime? Netflix? Knitting? What about fishing? Maybe zombies spend a relaxing afternoon on the lake, dropping a line. If they hook a legally sized fish, they might tuck into its brains. In doing so, the zombies could be swallowing something that could make their living-dead condition worse — methamphetamine.

A story on CNN last summer about trout becoming addicted to methamphetamine prompted a concerned question to our Eat Wisconsin Fish Specialist Sharon Moen. Treatment systems remove all kinds of bad stuff from water, but drugs can sometimes escape that ministration.

Wanting to reassure that questioner looking to enjoy local, healthy and delicious Wisconsin fish, but worried about inadvertent drug consumption, Moen checked with our fisheries specialist as well as our emerging contaminant scientist. Both said if a person avoided eating the brains and liver of fish — where contaminants and, apparently drugs, accumulate — there was no danger.

That’s good news for someone wanting a plate full of yummy fish. Try these recipes using Wisconsin fish. And keep those seafood questions coming to Moen. She’d love to talk with you, maybe even about zombies.

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Moira Harrington

Wisconsin Sea Grant awarded $334,000 to support state’s commercial fishing and aquaculture industries

On: September 20, 2021

In: apprenticeships, aquaculture, Commercial Fishing, COVID-19, Eat Wisconsin Fish, fish farming, pandemic, Red Cliff Band of Lake Superior Chippewa, Red Cliff Fish Co., seafood, Sharon Moen, Titus Seilheimer, tribal fishing, workforce development

Three grants totaling more than $334,000 were awarded to Wisconsin Sea Grant to support the state’s commercial fishing and aquaculture industries, particularly in the areas of career development and resilience planning.

Sharon Moen, Eat Wisconsin Fish outreach specialist. (Photo: Marie Zhuikov)

Recently, NOAA Sea Grant announced federal funding to aid the sustainable growth of the U.S. seafood industry. One of the efforts focuses on the long-term impacts of the COVID-19 pandemic on seafood resources. Wisconsin Sea Grant has been awarded $186,000 in funding through that competition, meant to increase the resilience of the seafood sector to respond to future disruptions. The project has a two-year time span and was one of 13 awarded nationally by NOAA Sea Grant. Sharon Moen, Wisconsin Sea Grant’s Eat Wisconsin Fish outreach specialist, is the project lead.

A second recently announced grant of $98,000 was awarded through NOAA Sea Grant and NOAA Office of Sustainable Fisheries (more specifically, through the “Food from the Sea” Careers Program).

The work funded by this grant enables the Michigan and Wisconsin Sea Grant programs to collaborate on building the framework for a Great Lakes commercial fisheries apprenticeship program over the next six months. Project leads for this effort are Titus Seilheimer, Wisconsin Sea Grant fisheries specialist, and Lauren Jescovitch, a Michigan Sea Grant extension educator in the Upper Peninsula. Moen will also be a key player. Together, the team will assess apprenticeship program needs among both tribal and nontribal fishers. The implementation phase of the apprenticeship program will be funded by the two-year grant.

Titus Seilheimer, fisheries outreach specialist.

A third grant of $50,000 enables the Eat Wisconsin Fish initiative to continue to grow its outreach potential over the next year. Moen leads this project.

“It is exciting that NOAA Sea Grant selected these three Wisconsin proposals for funding,” said Moen. “Food fish—both wild-caught and farm-raised in the U.S.—is an important part of our economy and food security. This funding will enable us to build on our efforts to help commercial fishers and fish farmers thrive in a challenging environment.”

The commercial fishing side of the projects focuses on developing the Great Lakes region’s first-ever apprenticeship program in fishing and fish processing. “Commercial fisheries across the country are graying as the older generation gets older, but who will take the wheel to keep these fisheries going?” said Seilheimer.

Continued Seilheimer, “Our work will build the framework for an apprenticeship program to train the next generation of commercial fishers. We will learn from tribal and state fishers about the needs and wants for a new training program. We hope to build an apprenticeship program that will provide an experienced workforce for tribal and commercial fisheries for years to come to support sustainable Great Lakes fisheries.”

Clarence Pratt of the Red Cliff Fish Co. shows a vacuum-sealed package of lake trout from Lake Superior that has just been processed. (Photo: Bonnie Willison)

While the pandemic has been tough all-around, noted Moen, “It has had a disproportionate impact on Indigenous commercial fishers.” One partner in this project is the Red Cliff Band of Lake Superior Chippewa, which operates the Red Cliff Fish Co. The fish market prioritizes local retail sales and supplying Lake Superior fish to Native American elders.

While other states have apprenticeship programs focused on commercial fishing and fish processing, Moen said this one will focus on needs specific to the Great Lakes.

The aquaculture side of the projects will include efforts to inform fish consumers and the general public about fish-farming methods.

“Aquaculture in the U.S. has come a long way in the last several decades, and public perceptions have not kept up with reality,” said Moen. “Regulations in the U.S. as a whole are quite strict, and even more so here in Wisconsin, which should give consumers confidence that they’re choosing a safe product that has been raised responsibly. It pays to check labels or ask at the fish counter when you’re shopping.”

Moen and Seilheimer will carry out the funded activities along with members of Sea Grant’s science communication and education teams.

At their core, the three grant-funded projects are responding to challenges faced by Wisconsin fish farms and commercial fishers, from pandemics to workforce issues. “In the end,” said Moen, “We want to create a stronger food network and food systems so that when future disruptions happen, we’ll be better prepared.”

Those interested in learning more about these projects may contact Sharon Moen or Titus Seilheimer.

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Summer intern spotlight: Hunter Goldman and Eat Wisconsin Fish

On: July 15, 2021

In: Community Engaged Internship, cooking, Eat Wisconsin Fish, Hunter Goldman, internships, seafood, Sharon Moen

Every year, summer seems to go by in a flash—and, with it, Sea Grant’s summer internships. If you follow the news section of our website, you know that we have seven creative and capable interns this year, each working on a different project with a different mentor.

We caught up with one of those interns, Hunter Goldman, recently to see how things are going with Hunter’s work on the “Eat Wisconsin Fish” project under the guidance of Outreach Specialist Sharon Moen. Below are some excerpts from our conversation.

Wisconsin Sea Grant intern Hunter Goldman at Lake Superior (Submitted photo)

Major: Sustainable Community Development

College: Northland College, Ashland, Wisconsin

Hometown: Marietta, Georgia

So, how did a vegetarian end up helping with Eat Wisconsin Fish?

I e-mailed back and forth with Sharon, and she knew that I love cooking and have GIS experience. I also looked at the Eat Wisconsin Fish website to connect my interests to the mission of EWF. One of its goals is to cater to a wide audience, and I felt I was up for that challenge.

I also mentioned to Sharon some sauces I had made recently, and that’s part of how this came to be: our “get saucy with Sea Grant” theme this summer, with my making recipes on Facebook Live.

How have the weekly Facebook Live cooking events been going? It’s been fun watching you in your home kitchen.

It took a little getting used to, but I’m more comfortable behind the camera than presenting for a large audience face-to-face, so it’s easier for me to project myself over Facebook Live.

You’re using your GIS (geographic information systems) background to help with updates to the map on the Eat Wisconsin Fish website. What can we look forward to when this is complete?

The updated map will be really in-depth and easily filtered. It will be an upgrade to what’s currently there.

What I have planned is we’re going to have multiple layers, so you can easily select what you’re looking for, such as fishers, markets, academic or research facilities and so forth. For each producer, you’ll be able to easily see their location, address, a description, links to social media, a phone number and that sort of information.

Eat Wisconsin Fish is all about finding and enjoying fish that is sustainably caught or farmed in our state. That’s a nice fit with your major in sustainable community development. What draws you to this field?

I’ve always had a passion for the environment. Ever since I can remember, I’ve been fascinated with how the Earth works and how humans impact it. Long-term, I’d like to implement geography and GIS and do urban planning that is focused on sustainability.

We heard that you’re intrigued by Iceland and would love to work there someday! Tell us more.

As a country, Iceland is really focused on sustainability; they’re huge leaders in that field, with geothermal power and an emphasis on sustainable energy. Another aspect I like is Iceland’s emphasis on social justice and equality. Iceland has amazing things going on for the LGBT community, which I’m a member of.

I also have an odd fascination with puffins! Iceland has the largest puffin population in the world, with about 60% of the world’s Atlantic puffins.

In Wisconsin, we have to make the most of summer. It goes too fast! What’s your go-to dish this time of year that would pair well with Wisconsin fish?

My family has a great recipe for gazpacho. If you let it sit in the fridge for a bit, those flavors of tomato, lemon, onion and garlic really come together. It’s refreshing and very light.

You could serve this with a simple fish recipe, like the Fish Fillets with Lime from the Eat Wisconsin Fish website, using whitefish or whatever you like best. It would be a good choice for a hot summer day!

The post Summer intern spotlight: Hunter Goldman and Eat Wisconsin Fish first appeared on Wisconsin Sea Grant.

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Getting your grill on with Sea Grant

On: July 12, 2021

In: aquaculture, cooking, Eat Wisconsin Fish, food preparation, food safety, GLAC, Great Lakes Aquaculture Collaborative, grilling, Sharon Moen

I’ve always been a fish fan. Though I didn’t grow up in Wisconsin, both of my parents hailed from the Badger State, so the fish-fry culture is in my blood. Of course, there’s a lot more to eating fish than deep frying it, which is why I hopped on to a recent live webinar offered by the Great Lakes Aquaculture Collaborative—of which Wisconsin Sea Grant is a part—and hosted by Ohio Sea Grant.

“Fish to Fork: Grilling in the Great Lakes” featured my colleague here at Wisconsin Sea Grant, Sharon Moen, as well as two Sea Grant-ers from my home state of Michigan, Lauren Jescovitch and Elliot Nelson. Sharon runs our Eat Wisconsin Fish initiative, working with fish farmers, commercial fishers and consumers.

Shrimp and veggie kabobs ready for the grill.

Sharon, Lauren and Elliot put on a lively session via Zoom, with Lauren and Elliot beaming in from their kitchens in Michigan’s U.P., and Sharon from her tree-lined deck in the Twin Ports area (Duluth/Superior).

While I encourage you to watch the recording yourself to pick up some fish tips, I thought I’d blog some of my impressions and takeaways from these three experts.

When possible, they said, it’s great to get your fish directly from local producers, such as a fish farmer in your area or commercial fishers. That way, you know your product is very fresh and you can ask questions about how it was raised or caught. And because these products (whether farmed or wild-caught) are highly regulated in the U.S., you can feel confident you’re getting a safe product.

If you can’t buy direct from a producer or at a specialty fish market, you’re probably picking up your fish at a large grocery store or big-box store. Labels are your friend! Elliot, an extension educator covering Michigan’s eastern U.P., suggests finding out where the fish or seafood came from. You might be surprised to find some local or regional choices.

Also, noted Elliot, don’t assume that the fresh fish counter is automatically superior to the freezer section. Sometimes “fresh” fish at the counter can be past its prime. Avoid mushy textures, strong fishy odors or things that look opaque or cloudy.

In the frozen section, you don’t want to see ice on the outside of the bag or on freezer shelves, but ice inside the bag is fine. Vacuum-sealed products are also a good way to go.

Lauren, an extension educator covering the western U.P., preceded Elliot with an impressive—and only slightly gory—demonstration of how to gut and fillet whole fish.

Lauren recommended gutting smaller fish, leaving them more or less intact, then placing seasonings inside before cooking. She used fish from the Watersmeet Trout Hatchery, as well as a local maple barbecue seasoning rub. For larger fish, she recommended filleting.

Impressively, during the live hour on Zoom, she cooked her clean, gutted trout on an indoor grill and then showed the removal of skin and pin bones before eating. While I know she’s had plenty of practice, it looked very do-able!

Sharon Moen makes a fish kabob during a live webinar hosted by Ohio Sea Grant.

While Elliott focused on food selection and safety, and Lauren showcased her knife skills, Sharon assembled a colorful, healthy kabob for an outdoor grill, using a combo of shrimp, catfish, trout and vegetables. She showed off her finished product at the end of the hour, which looked to have just the right amount of char on the veggies.

I’ll be sure to invite myself over to Sharon’s next time I’m in the Twin Ports—both the skewers and her deck looked fabulous on a summer’s day. Add a glass of wine, and that’s my idea of a perfect summer lunch or dinner!

You can find Sharon’s kabob recipe, Fishes on Sticks, on the Eat Wisconsin Fish website. And to hear more from Sharon, check out her June 19 appearance on the Buckeye Sportsman radio show, when she chatted with host Dan Armitage about grilling fish and more (Sharon’s segment runs from 14:15-30:38 on the recording).

As Elliot said near the end of the hour, there’s “a bounty of flavors when it comes to seafood,” and preparation doesn’t have to be complex. If you watch the archived webinar from this trio of fish experts, I’m sure you’ll agree.

In the meantime, here are some Sea Grant-supported web resources that that can help you find producers, specialty fish markets, recipes, health info and more:

Eat Wisconsin Fish

Eat Midwest Fish

Seafood Health Facts

The post Getting your grill on with Sea Grant first appeared on Wisconsin Sea Grant.

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“Fish to Fork” event provides tips for grilling Great Lakes fish and seafood

On: June 16, 2021

In: cooking, Eat Wisconsin Fish, farmed fish, fish farmers, food preparation, food safety, GLAC, Great Lakes Aquaculture Collaborative, grilling, Sharon Moen

Whether you’re loyal to charcoal or have a gas grill with all the bells and whistles, summer means grilling in Wisconsin. An online event involving Wisconsin Sea Grant will help people make the most of grilling fish from the Great Lakes region.

Eat Wisconsin Fish Outreach Specialist Sharon Moen. (Photo: Marie Zhuikov)

“Fish to Fork: Grilling in the Great Lakes” will take place Wednesday, June 23, at noon central time. The one-hour event will include Sharon Moen of Wisconsin Sea Grant’s “Eat Wisconsin Fish” project. She will talk about proper seafood preparation and grilling techniques, as well as what to do with your leftovers.

Participants may register for this free, online event on Ohio Sea Grant’s website. Please note that the registration page lists Eastern time; the event begins at noon Wisconsin time.

“While people love burgers and brats on the grill, it’s fun to switch it up and offer your guests a fish or seafood skewer with colorful veggies. Kabobs are great for family gatherings since you can make individual ones to suit people’s tastes,” said Moen.

Moen will be joined by Sea Grant colleagues from a neighboring state: Lauren Jescovitch and Elliot Nelson of Michigan Sea Grant. Jescovitch will talk about food safety considerations when selecting your seafood, and Nelson will cover food safety at home.

Shrimp and veggie kabobs ready for the grill.

The event will focus on seafood raised sustainably in the Midwest through aquaculture. Featured species are shrimp, rainbow trout and catfish.

Moen, who is based in Wisconsin Sea Grant’s Lake Superior Field Office, works with Wisconsin’s commercial fishers, fish farmers and fish consumers.

An earlier webinar from the same series on cooking Great Lakes fish is now available for viewing on YouTube. That April webinar featured Wisconsin Sea Grant Fisheries Specialist Titus Seilheimer and Peter Fritsch, president of Wisconsin’s Rushing Waters Fisheries. View “Fish to Fork: Cooking Great Lakes Fish” here.

The June 23 event is hosted by the Great Lakes Aquaculture Collaborative, of which Wisconsin Sea Grant is a part, and Ohio Sea Grant. The National Sea Grant College Program is a federal-state-university partnership with 34 programs across the nation, including in each of the Great Lakes states. These science-based programs are centered on research, education and outreach to foster the sustainable use and care of Great Lakes resources.

For questions about this event, contact Moen at smoen@aqua.wisc.edu.

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Sea Grant staff project faves, Tim Campbell

On: December 30, 2020

In: Eat Wisconsin Fish, Tim Campbell

Tim Campbell. Image credit: Wisconsin Sea Grant

In our second-to-last post in this series, Tim Campbell, our aquatic invasive species outreach specialist, chose a project that hugged the timeline border between 2019 and 2020. His two-minute Eat Wisconsin Fish video was produced in 2019 but posted in 2020. Helping Campbell put it together were Titus Seilheimer with Wisconsin Sea Grant and Bret Shaw with University of Wisconsin-Madison Extension and the Life Sciences Communication Department.

Campbell said, “It was fun to get to pretend I was some sort of cooking personality for the day, and it was nice to step outside of my aquatic invasive species world. If I weren’t helping people clean off their boats or finding new homes for their pets, helping them eat more Wisconsin fish would definitely be an enjoyable way to spend my time!”

Campbell also chose a runner-up favorite project. This one hugs the timeline border, too – although it’s the 2020-2021 border. He finished a year-long process of getting a paper on the potential invasion pathway of Buddhist life release accepted in the Management of Biological Invasions.

“We submitted the paper in February, revised and resubmitted in August, and found out at the beginning of December that it was accepted. I’m looking forward to being able to share that in 2021,” Campbell said.

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https://www.seagrant.wisc.edu/blog/sea-grant-staff-project-faves-tim-campbell/

Marie Zhuikov

Sea Grant staff project faves, Sharon Moen

On: December 29, 2020

In: Eat Wisconsin Fish, Sharon Moen

Sharon Moen. Image credit: Marie Zhuikov, Wisconsin Sea Grant

As 2020 winds down, we asked staff members at Wisconsin Sea Grant what their favorite project was this year. Although work was a bit more challenging than usual due to our altered work circumstances, everyone managed to stay productive, and even find fulfillment. Although Sharon Moen, our Eat Wisconsin Fish outreach specialist, hasn’t been working here that long, she wanted to contribute to this blog series.

Sharon said, “I dissected the Eat Wisconsin Fish initiative soon after I was hired to manage it in November. Laying the innards out on the metaphorical table and studying their functions informed strategies for working with commercial fishers, fish farmers and the public in 2021. Eat Wisconsin Fish activities support food security, economic and environmental health, and the overall well-being of the people of Wisconsin.”

To learn more about the initiative and Sharon’s work, visit https://eatwisconsinfish.org/.

The post Sea Grant staff project faves, Sharon Moen first appeared on Wisconsin Sea Grant.

Blog – Wisconsin Sea Grant

https://www.seagrant.wisc.edu/blog/sea-grant-staff-project-faves-sharon-moen/

Marie Zhuikov

Meet Sharon Moen, new Eat Wisconsin Fish outreach specialist

On: November 12, 2020

In: aquaculture, COVID-19, Eat Wisconsin Fish, pandemic, Sharon Moen

Just as she regularly wrestles 50-pound boxes of clay into her studio to shape into vessels adorned with symbols of nature as part of her artistry-turned-business, Sharon Moen—as the newest member of Wisconsin Sea Grant—has some molding to do in her role as outreach specialist focused on the Eat Wisconsin Fish initiative.

Moen will be fashioning the parts of the existing initiative into new forms. She’ll fire them into rejuvenated and brand-new tools to serve commercial fishermen, charter fishermen, processors and aquaculture operators, as well as educating consumers, retailers and those in the culinary world about the benefits of local, healthy and delicious Wisconsin fish.

This is all, of course, to be done against the backdrop of a once-in-lifetime pandemic that is affecting businesses of all types—particularly hitting hard those tied to the fish supply chain—and reaching into family homes where people are making food decisions in a disrupted world.

A Washington Post story from late spring noted that with restaurants closed the nation’s fisheries, across all regions and species, have reported sales slumps as high as 95 percent. Some species are considered more luxury choices and with the economic hit from Covid-19 perhaps grocery budgets aren’t putting fish on the household menu. Americans spend more than twice as much on seafood in restaurants than they do at home.

Into this scenario steps Moen, who may be new to Wisconsin Sea Grant but is far from being new to serving Sea Grant stakeholder needs and immersing herself in Great Lakes issues having spent 21 years with Minnesota Sea Grant. She was the program’s senior science communicator prior to her departure from that program in April of this year.

“It’s an honor to be a public servant again,” said Moen. “The pandemic has revealed many things about the U.S., including how easily our food systems can be disrupted. I’m ready to channel creativity and moxie toward helping people value Wisconsin’s commercial fisheries and fish-producing operations in ways that support jobs, the state’s food independence, the environment and human health. I’m excited to be joining a great team of Sea Grant’s staff and researchers on this important project.”

Moen will tackle a needs assessment of various sectors to inform a strategic plan on how to best proceed to address challenges, perhaps through webinars, one-on-one communication social media and/or the Eat Wisconsin Fish website. She’ll rely on some previously funded Sea Grant research on fish farmers, as well as another on consumer perception on aquaculture.

“We are really excited about all the relevant experience that Sharon brings to Wisconsin Sea Grant. She has worked on past successful outreach and communications campaigns to promote farm-raised and wild-caught fish, including chef competitions and public tastings,” Sea Grant Assistant Director for Extension David Hart said. “Sharon is a gifted writer and contributed to a strategic plan for aquaculture in Minnesota. She has extensive connections throughout the Sea Grant network and will be able to hit the ground running.”

About that pottery, in her off hours, Moen will continue to create objects of utility and beauty, as well as embracing macro projects. She is currently making 140 specialty tiles for a kachelofen, a German masonry stove that will heat a vacation home on one of Wisconsin’s many lakes. This proves, once more, Moen’s skill at merging two careers and two passions from the clay of the Earth and the wonders of water.

The post Meet Sharon Moen, new Eat Wisconsin Fish outreach specialist first appeared on Wisconsin Sea Grant.

News Releases – Wisconsin Sea Grant

https://www.seagrant.wisc.edu/news/meet-sharon-moen-new-eat-wisconsin-fish-outreach-specialist/

Moira Harrington

Wisconsin Sea Grant to host virtual “Lake Talks” this fall

On: August 31, 2020

In: AIS, Brandon Falish, Cadie Olson, Chris Litzau, Eat Wisconsin Fish, Green Bay, Lake Talks, Molly Bodde, public events, Titus Seilhimer

Topics include aquatic invasive species, eating local fish and Green Bay’s ecosystem

Wisconsin Sea Grant’s “Lake Talks” series of free, public events will return this fall—in cyberspace. Four virtual events in the series will take place on Thursdays at 7 p.m. between Sept. 10 and Nov. 12.

The series was launched earlier in 2020 with an in-person event in Green Bay in early March. However, remaining spring events were canceled due to public health concerns surrounding the coronavirus. Now, because of ongoing health concerns and university policy, the series will move to a virtual format this fall. Wisconsin Sea Grant is headquartered at the University of Wisconsin-Madison.

The Lake Talks cover topics of special interest to residents in communities along or near the Lake Michigan shoreline—though anyone is welcome to attend.

Fall speakers and topics are:

Sept. 10: Molly Bodde of Kenosha, Wisconsin Sea Grant aquatic invasive species outreach specialist for southeast Wisconsin, will present “But It’s So Pretty: Combating Purple Loosestrife with Look-a-likes.”

Sept. 24: Chris Litzau of Racine, Great Lakes Community Conservation Corps director.

Oct. 22: University of Wisconsin-Green Bay graduate students Cadie Olson and Brandon Falish will speak about “Green Bay: A Saga of Life, Destruction and Restoration.”

Nov. 12: Titus Seilheimer of Manitowoc, Wisconsin Sea Grant fisheries specialist, will offer “How to Eat Wisconsin Fish.” Seilheimer will talk about his favorite fish, the benefits of eating Wisconsin fish—both wild-caught and farmed—and how you can incorporate local fish into upcoming holiday celebrations.

Zoom will be used as the online event platform. Each event will last one hour and include time for Q&A after the presentation.

While web links and other technical details for the sessions are still being finalized, those interested can get more information when it is announced by following Wisconsin Sea Grant on social media (at the handle @UWiscSeaGrant on both Facebook and Twitter), or by going to the Wisconsin Sea Grant website at seagrant.wisc.edu (search for “Lake Talks”).

Questions about the series may be directed to Wisconsin Sea Grant science communicator Jennifer Smith at smith@aqua.wisc.edu.

News Releases – Wisconsin Sea Grant

https://www.seagrant.wisc.edu/news/wisconsin-sea-grant-to-host-virtual-lake-talks-this-fall/

Sea Grant hiring for a marketing and outreach position

On: August 10, 2020

In: COVID-19, Eat Wisconsin Fish, Hiring

Like others in so many economic sectors hit hard by the coronavirus pandemic, Wisconsin aquaculture operators and commercial fishers are looking for ways to adapt their products and strategies in a disrupted marketplace.

The National Sea Grant College Program, in which Wisconsin Sea Grant is a participant, recently committed resources to coastal states to help those affected by COVID-19. In Wisconsin, that response is to structure and hire for a new, one-year non-renewable marketing and outreach position focused on the Eat Wisconsin Fish Initiative. Applications will be accepted until 11:55 p.m. CST Friday, Aug. 28.

Photo by David Nevala

The Eat Wisconsin Fish initiative kicked off five years ago and connects Great Lakes fishermen and aquaculture operators with consumers, restauranteurs and retailers. It seeks to capitalize on the premise of eating locally and supporting local businesses. The United States imports more than 90 percent of its seafood and this effort would inspire more domestic production and consumption, along with educating Wisconsin consumers about the health benefits of fish.

News Releases – Wisconsin Sea Grant

https://www.seagrant.wisc.edu/news/sea-grant-hiring-for-a-marketing-and-outreach-position/

Moira Harrington

In praise of Midwestern flavors: Amy Thielen’s “Give a Girl a Knife”

On: July 7, 2020

In: Amy Thielen, burbot, cooking, Eat Wisconsin Fish, eelpout

I’m a memoir junkie and also a fan of cooking shows (though I don’t cook much myself—go figure). These interests dovetail in books written by chefs, food critics and others chronicling their personal journeys to and through the professional world of food.

Along these lines, I greatly enjoyed Amy Thielen’s 2017 book “Give a Girl a Knife,” her tale of growing up in the small town of Park Rapids, Minnesota, and, for the latter part of high school, the Twin Cities suburbs. After finishing college in St. Paul, she headed to New York for culinary school and spent several years in the trenches of high-end restaurants there, eventually returning to her home state and the even smaller town of Two Inlets.

More precisely, though: even during her New York years, Thielen and her artist husband bounced between Brooklyn and the Northwoods, where, over the years, they improved on a rustic home he had begun building. Eventually, they found their nomadic lifestyle too unwieldy—and the lure of home too strong—and committed full-time to Minnesota.

I first became aware of Thielen from her former Food Network program, The Heartland Table, and later stumbled upon her blog post about the joys of eelpout (aka burbot or lawyer, an often underrated fish) after finally getting to try some at a fish market in northern Minnesota.

Not only is Thielen a vivid and engaging narrator whose willingness to follow her passions has paid off, I appreciate her resolute pride in the traditions and flavors of the Upper Midwest. While there is some truth to the jokes about gloppy casseroles and Jello salads, the Midwest does have rich and varied food traditions of its own—including many surrounding the freshwater fish found here—that reflect the heritage of its people, from original inhabitants to immigrant populations.

Baskets of crispy coated whitefish and eelpout on a summer’s day in northern Minnesota, 2019. (Photo: Jennifer Smith)

Here at Wisconsin Sea Grant, one of our efforts is the Eat Wisconsin Fish project, which encourages consumers to think local when they buy fish, whether that means wild-caught in the Great Lakes or sustainably farmed by Wisconsin fish farmers. (And, of course, we support those who like to catch their own fish!)

As someone who eats fish often and prefers it over many other proteins, I have found that Eat Wisconsin Fish has nudged me to shop more carefully and seek out Wisconsin (or other Great Lakes states’) products when possible. I even find that I now try more carefully to buy other local food products, too, from eggs to local coffee roasters. Especially in a volatile economy, I like knowing my choices are supporting regional companies and jobs.

In “Give a Girl a Knife,” Thielen offers a thoughtful approach to the flavors and landscapes of the Upper Midwest. Even better, she’s just plain entertaining to read. (For more from Amy Thielen, check out her James Beard award-winning cookbook, “The New Midwestern Table: 200 Heartland Recipes“, or find some of the recipes from her Food Network show online, like this one for Crispy Trout with Kitchen Butter Sauce.)

Happy reading and eating!

Blog – Wisconsin Sea Grant

https://www.seagrant.wisc.edu/blog/amy-thielens-give-a-girl-a-knife/