Fisheries and Aquaculture Tour with Port of Port Orford, Port Orford Sustainable Seafood and Port of Bandon
As part of Winter Waters, our month-long celebration of seaweed, Oregon-caught seafood, and the vibrant connections between local economies and coastal ecology, the Port Orford Fisheries and Aquaculture Tour was a guided experience that offered participants a deep dive into the people and projects shaping Oregon’s blue economy. From the working waterfront of Port Orford to an amazing lunch by Port Orford Sustainable Seafood to the innovative aquaculture systems in Bandon, the day was filled with working waterfront learning, lots of rain, and a greater appreciation for the future of sustainable seafood along our coast.
We began at the Port of Port Orford, home to the only “Dolly Dock” on the West Coast. Guided by Faith Townsend, the Port’s Communications Intern and Tom Calvanese - director of The Oregon Kelp Alliance, participants explored how this unique crane-and-dolly system enables boats to be launched and stored efficiently, minimizing environmental impact while maintaining small-boat access to Oregon’s productive nearshore waters. Guests met local fishermen who shared firsthand stories about the challenges and rewards of sustainable fishing, as well as the deep connection between their livelihoods and the health of the ocean. Faith also highlighted ongoing marine research projects and recreational fishing opportunities that make this small port an epicenter for coastal science and stewardship. Tom highlighted the big upcoming plans and renovations for the Port, which include a seafood market and innovation center.
Even though it was off and on pouring down rain, we still had to pull the group away from the docks and fisherman to get to lunch on time. We gathered at The Galley, a new pop-up retail front (now always there rather than just a pop up) by Port Orford Sustainable Seafood (POSS). We got impromptu access to Oregon State University’s Field Station, which happens to be the building POSS operates out of, just because of how rainy it really was. Over dishes like Miso Black Cod Rice Bowls (my favorite Oregon Coast seafood dish ever) and Spicy Mayo Lingcod Katsu Bowls, Kean Fleming of POSS spoke about their mission to connect consumers directly to Oregon fishers, ensuring transparency, fair pay, and low-impact fishing practices. The conversation around the table reflected a shared understanding that sustainable seafood begins with community, supporting local harvesters and protecting the ecosystems they depend on.
In the afternoon, we traveled north to the Port of Bandon to explore the cutting edge of Oregon’s aquaculture and kelp restoration efforts. Participants visited Oregon Seaweed’s land-based dulse farm, where nutrient-rich red seaweed grows in a land based system. Alanna, seaweed farmer with Oregon Seaweed, spoke about the differences in seaweed efforts around the world, as well as both the environmental and health benefits of seaweed.
Nearby, the Oregon Kelp Alliance’s new bull kelp hatchery showcased the science and innovation driving kelp forest restoration. Karl Hendrickson touched on the upcoming approach that Oregon Kelp Alliance will be taking to restoring kelp forests in local areas like Port Orford’s Nellies Cove.
We also saw port manager Jeff Griffens newly developed urchin ranching tanks, where efforts to manage urchin populations are helping restore balance to nearshore habitats once maintained by sea otters. Attendees got to try their hand at shucking urchins as well as tasting the incredible uni that is considered a delicacy all over the world.
The day wrapped up with a sense of connection and optimism—about the ways research, restoration, and responsible seafood production intertwine to sustain Oregon’s coastal future. As one of many Winter Waters events, this tour perfectly captured the series’ spirit: celebrating the abundance of our coastal ecosystems while learning how to care for them through knowledge, collaboration, and delicious, locally sourced food.
