Photo by Lynn Ketchum | Oregon Agricultural Progress Winter 2014
At the edge of Astoria’s historic waterfront, OSU’s Seafood Research and Education Center is helping fishermen add value to their catch and processors find innovative seafood products. Since 1940, the Seafood Lab’s ongoing research has advanced seafood science, safety, and technology.
The Seafood Lab is also home to the international Surimi School, industry representatives from around the world learn new innovations for this traditional seafood product.
Getting the Most Out of Fish
Christina DeWitt, director of OSU's Seafood Lab,
tests a machine that marinates fish.
(Story: Denise Ruttan, Photo: Lynn Ketchum)
Removing the "Oy" from Oysters
While delicious, raw oysters can sicken those who
dine on them. Now, a new method of cleaning oysters
is making waves in the seafood industry.
(Story: Daniel Robison, Photo: Lynn Ketchum)
Seafood-based Delicacies from Fish that No One Wanted
OSU food scientist Jae Park examines the latest surimi-based
(Story: Peg Herring, Photo: Lynn Ketchum)