Sustainable Seafood: Crispy Tilapia and Pico Quesadillas

Monterey Bay Aquarium's Cooking for Solutions offers a wide range of recipes with the help of Seafood Watch® to provide insight on the most environmentally friendly ways to cook delicious seafood. Today's recipe was created by Willi Franz, an award winning chef working at Pebble Beach Food & Wine at Marriott Monterey. Franz has had his own cooking shows in the past on the Food Network, including “Chef Willis’ Corner” and “Ready, Set Cook.” Seafood Watch® currently recommends tilapia farmed in ponds from Taiwan, in tank systems from Canada and in closed, recirculating systems from the U.S. Check here for any updates to these recommendations since posting. Crispy Tilapia and Pico Quesadillas (

How MSI Stays Current: A BayLines Original Article

Keeping our programs current and modern at Marine Science Institute is essential as an education organization. As advances in the field of marine science are uncovered we must reflect the current research and newfound conclusions within our education programs. Despite oceans containing 99% of the habitable space on this planet (NASA.gov), less than 5% of the oceans have been explored by humans (NOAA.gov). This results in new developments and discoveries breaking every day! As a marine science education facility it is our job to contribute to these developments and relay relevant and current information to those we teach. Our staff come into MSI with experience in different sub-disciplines: m

How MSI Stays Current: A BayLines Original Article

Keeping our programs current and modern at Marine Science Institute is essential as an education organization. As advances in the field of marine science are uncovered we must reflect the current research and newfound conclusions within our education programs. Despite oceans containing 99% of the habitable space on this planet (NASA.gov), less than 5% of the oceans have been explored by humans (NOAA.gov). This results in new developments and discoveries breaking every day! As a marine science education facility it is our job to contribute to these developments and relay relevant and current information to those we teach. Our staff come into MSI with experience in different sub-disciplines: m

Science In Pajamas: Bouncing Sound

Only in the last few decades, with the use of modern submersibles (small underwater vehicles) and unmanned remote-operated vehicles (ROVs), have scientists begun to compile more precise measurements of ocean depth. Instead of using sounding lines, these vehicles use sonar : They transmit sound waves, or pings, through the water, timing how long it takes for the pings to bounce, or echo, back from the seafloor. That time is all they need to figure out the depth at that location. Toothed whales (and bats above ground) have been using sound in the same way (a process you may have heard of called echolocation) to familiarize themselves with their surroundings long before we humans ever thought o

Sustainable Seafood: Three-Seafood Ceviche

Monterey Bay Aquarium's Cooking for Solutions offers a wide range of recipes with the help of Seafood Watch® to provide insight on the most environmentally friendly ways to cook delicious seafood. This recipe comes from Steve Johnson, a talented chef at Hyatt Regency Monterey, awarded Chef of the Year in 2010 there. Johnson is consistently evolving his kitchen, emphasizing presentation while creating exquisite creations that ensure you receive the ultimate culinary experience. Seafood Watch® currently recommends wild-caught Pacific halibut and handline-caught California halibut, both from the U.S.; farm-raised shrimp from the U.S. and Canada, wild-caught shrimp from the U.S. (except Louisian

Sustainable Seafood: Rock Cod and Mussels with Cilantro Drizzle

Monterey Bay Aquarium's Cooking for Solutions offers a wide range of recipes with the help of Seafood Watch® to provide insight on the most environmentally friendly ways to cook delicious seafood. Today's recipe comes from Tim Wood, a chef at Carmel Valley Ranch, whose dishes often feature fruits and vegetables that are grown at the ranch's onsite organic garden. Seafood Watch® currently recommends farm-raised mussels from all sources and handline-caught rockfish (also called rock cod) from California, Oregon, and Washington. Check here for mussels and here for rockfish on any updates to these recommendations since posting. Rock Cod and Mussels with Cilantro Drizzle (serves 4) Ingredients Fo

Scratching the ocean surface: How MSI stays current

Keeping our programs current and modern at Marine Science Institute is essential as an education organization. As advances in the field of marine science are uncovered we must reflect the current research and newfound conclusions within our education programs. Despite oceans containing 99% of the habitable space on this planet (NASA.gov), less than 5% of the oceans have been explored by humans (NOAA.gov). This results in new developments and discoveries breaking every day! As a marine science education facility it is our job to contribute to these developments and relay relevant and current information to those we teach. Our staff come into MSI with experience in different sub-disciplines: m

Marine Science Camp 2018: Dates and registration!

The 2018 Marine Science Camp dates are below! Join us this summer for new field trips, activities, fun and friends! Week-long sessions are available June 11 – August 10. All sessions run Monday through Friday, except July 2-6* which is shortened due to the 4th of July holiday. Registration begins Monday February 1 at 8 am! To find out more please click the image next to the camp title you are interested in to be taken to that camp's webpage. Plankton Pioneers (entering grades K-1st): Introduces campers to different aspects of marine science. Each day at our site is themed with hands-on activities, animal touching and a fun craft that is related to the theme of the day. During one camp day, c

Marine Science Camp 2018: Dates and registration!

The 2018 Marine Science Camp dates are below! Join us this summer for new field trips, activities, fun and friends! Week-long sessions are available June 11 – August 10. All sessions run Monday through Friday, except July 2-6* which is shortened due to the 4th of July holiday. Registration begins Monday February 1 at 8 am! To find out more please click the image next to the camp title you are interested in to be taken to that camp's webpage. Plankton Pioneers (entering grades K-1st): Introduces campers to different aspects of marine science. Each day at our site is themed with hands-on activities, animal touching and a fun craft that is related to the theme of the day. During one camp day, c

Marine Science Institute: Leaders in Providing Science Experiences for Students!

Since 1970, Marine Science Institute has developed, designed and delivered high-quality education programs to actively engage students in science exploration throughout the stretches of the Bay Area! But what does it really take to be proficient in sciences, and how does MSI support science education for our students? To begin with, we encourage students to THINK and PRACTICE like scientists! When students are simply expected to memorize facts, with limited hands-on learning opportunities, they are left dis-engaged, and uninterested in pursuing science and consider the subject “boring”. At MSI, we know science isn’t boring at all—it is EXCITING! Pulling in a seine net from the shore to disco

Marine Science Institute: Leaders in Providing Science Experiences for Students!

Since 1970, Marine Science Institute has developed, designed and delivered high-quality education programs to actively engage students in science exploration throughout the stretches of the Bay Area! But what does it really take to be proficient in sciences, and how does MSI support science education for our students? To begin with, we encourage students to THINK and PRACTICE like scientists! When students are simply expected to memorize facts, with limited hands-on learning opportunities, they are left dis-engaged, and uninterested in pursuing science and consider the subject “boring”. At MSI, we know science isn’t boring at all—it is EXCITING! Pulling in a seine net from the shore to disco

Sustainable Seafood: Oysters Bingo

Monterey Bay Aquarium's Cooking for Solutions offers a wide range of recipes with the help of Seafood Watch® to provide insight on the most environmentally friendly ways to cook delicious seafood. Jim Leiken, executive chef of Cindy's Backstreet Kitchen, created today's recipe. Seafood Watch® currently recommends U.S. wild-caught oysters from the Gulf of Mexico and farm-raised oysters from all sources. Check here for any updates to these recommendations since posting. Oysters Bingo (serves 4 as an appetizer) Ingredients For the bingo sauce 1 cup mayonnaise 1 tbsp. finely minced garlic 1 tbsp. finely minced shallot 2 oz. tequila 1/4 cup grated parmesan cheese 1 oz. lemon juice For the oysters

Science In Pajamas: How Arctic Animals Stay Warm

Have you ever wondered how marine mammals stay warm in icy waters? Animals like seals and whales have a layer of blubber, which is extra thick body fat that insulates the the body. It also helps block out excess heat from the sun, useful when a seal wants to rest on ice before diving back into the water. You can see the effects of blubber yourself with this experiment. What you’ll need: Bowl Water Ice cubes Spoon Solid vegetable shortening (ex. Crisco) 2 plastic bags Large rubber band Instructions: 1. Fill the bowl three quarters of the way with water and ice cubes. This will serve as your mini Arctic Ocean. 2. Put two to three large scoops of the vegetable shortening in a plastic bag. Put y

Sustainable Seafood: Smoked Salmon Vichyssoise

Monterey Bay Aquarium's Cooking for Solutions offers a wide range of recipes with the help of Seafood Watch® to provide insight on the most environmentally friendly ways to cook delicious seafood. Today's recipe was created by Chad Greer, a chef at Lark Creek Blue. Seafood Watch® currently recommends wild-caught salmon from Alaska. Check here for any updates to this recommendation since posting. Smoked Salmon Vichyssoise (serves 6) Ingredients 3 medium leeks, white parts chopped, mashed 1 Spanish onion diced 1 red onion, diced 3 shallots, dice Olive oil 1 qt. chicken or vegetable stock 1 lb. Yukon gold potatoes, peeled, cut in 1/2" dice, reserved in water to avoid browning Bunch thyme 2 bay

Marine Science in the News: Bioplastics Part 4

Our fourth and final piece for our Bioplastics blog series reviews the best options for purchasing bioplastic products and discusses where the bioplastics industry is going. When consumers hear “biodegradable” they think that the product is going to disappear no matter what, when in reality that doesn’t happen. Landfills are built to store waste and prevent air, moisture and sunlight exposure, which means that the process needed for biodegradation can never actually happen. So what is the best option for purchasing products when you are trying to reduce your trash impact on the world? When looking at bioplastics or biodegradable products, be sure to purchase those which are compostable. Bio

Marine Science in the News: Bioplastics Part 4

Our fourth and final piece for our Bioplastics blog series reviews the best options for purchasing bioplastic products and discusses where the bioplastics industry is going. When consumers hear “biodegradable” they think that the product is going to disappear no matter what, when in reality that doesn’t happen.  Landfills are built to store waste and prevent air, moisture and sunlight exposure, which means that the process needed for biodegradation can never actually happen. So what is the best option for purchasing products when you are trying to reduce your trash impact on the world? When looking at bioplastics or biodegradable products, be sure to purchase those which are compostable. Bio

Sustainable Seafood: Scallop Bouillabaisse Recipe

Monterey Bay Aquarium's cookbook Cooking for Solutions is chalk-full of recipes that promotes a sustainable environment. Julie Packard, Executive Director of Monterey Bay Aquarium, says "Each of us has a part to play in creating a future with healthy oceans. One of the easiest ways to make a difference involves the choices we make each day about the foods we eat. " Multiple celebrity chefs showcase their dishes in this cookbook, including Nico Romo, the youngest chef ever to be awarded the title of Master Chef of France. Romo's recipe of Scallop Bouillabaisse is one of the many recipes in the book that works with Seafood Watch® to promote sustainable cuisine. (For correct pronunciation, "bo

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