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

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.

The post “Fish to Fork” event provides tips for grilling Great Lakes fish and seafood first appeared on Wisconsin Sea Grant.

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News Releases | Wisconsin Sea Grant

News Releases | Wisconsin Sea Grant

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Jennifer Smith

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