L
ast month, Oregon seafood took the spotlight as Oregon State University researchers joined the Oregon Department of Agriculture (ODA) on a multi-city European Masterclass Series aimed at expanding export opportunities for Pacific Northwest seafood.
The fast-paced tour brought OSU’s Jason Ball, Senior Faculty Research Assistant and Food Scientist at the Food Innovation Center, and Angee Hunt, Assistant Professor of Sustainable Seafood Processing at the Seafood Research and Education Center, together with ODA Trade Manager Erick Garman and Chef Instructor Greg Smith. At each stop, the team blended science, market insight, and culinary demonstration to answer one central question for European buyers: Why choose West Coast seafood?
The Masterclass Series is part of ODA’s multi-year strategy to strengthen international markets for Oregon’s seafood producers—work that has taken on new urgency as rising groundfish quotas and shifting global trade dynamics create fresh opportunities for U.S. products. Since its launch in 2023, the series has introduced European audiences to Oregon species such as Black Cod, Dover Sole, Albacore Tuna, and Oregon Pink Shrimp, helping spark new sales relationships and market interest.
Events in Germany, the Netherlands, France, Spain, and the United Kingdom combined educational presentations with live butchery and cooking demonstrations, showcasing product quality, sustainability, and value-added potential. OSU’s contributions brought a unique, transdisciplinary perspective across seafood science, processing innovation, and culinary technique—strengthening Oregon’s position as a leader in sustainable, high-quality seafood.
Supported by the USDA Foreign Agricultural Service, this collaboration highlights the powerful role of research and trade development in advancing Oregon’s coastal economy. Together, OSU and ODA are helping connect regional producers to global markets—and elevating Oregon seafood on the world stage.