NOAA Fish Fry – An Annual Tradition Continues June 10, 2009 

Julie Bedford, NOAA Office of Communications and
Bob Hansen, NOAA Office of Education

May 22, 2009 — Pan seared, farm-raised halibut from open ocean cages; wild Alaskan sockeye salmon with seaweed garnish and Asian glaze; grilled tilapia; clam strips; crab cakes; and even fried alligator — these are just a few of the culinary delights NOAA staff and their guests enjoy during NOAA’s Annual Fish Fry, this year being held June 10.

 

NOAA’s Fish Fry celebrates recreational and commercial fisheries and promotes fish as a safe and healthy food choice. It also promotes NOAA’s mission of wise stewardship and sustainable fisheries.

Now in its 34th year, the concept behind NOAA’s not for profit Fish Fry has remained much the same  — yet its venue, look and feel have changed significantly over the years. The event is held each June in Washington, D.C., typically coinciding with National Fishing and Boating Week and Capitol Hill Oceans Week.

The first NOAA Fish Fry started as a small casual fishing trip organized by NOAA employees and Congressional staff members on the Chesapeake Bay. According to Paul Friday and Dallas Miner — two former NOAA employees onboard that day — whatever they caught; they prepared, cooked, and ate that evening. Little did they know a tradition had been born.

“The Fish Fry was such a great way to thank NOAA staff and our friends on the Hill for all their hard work, we decided to do it again the next year … and the next … and as word spread it just kept growing,” said Miner.

“As the years progressed, it became a larger ‘picnic’ event held on the grounds behind the National Naval Medical Center in Bethesda, Md.,” said Friday. “I can still remember the smiles on people’s faces when they first tasted underutilized fish species such as tilapia and monkfish. However, I also remember when we served what I like to call ‘cat dogs’ — hot dogs made with fish — that didn’t go over quite as well.”

Then about 15 years ago, the event moved to the Department of Commerce’s Herbert C. Hoover Building, with its tree-shaded courtyards, cafeteria, and adjacent National Aquarium, where it is still held today. Attendance has grown to more than 1,000 in recent years.

Miner notes that event co-sponsors have included the American Sportfishing Association, the Center for Marine Conservation, and now the National Fish and Wildlife Foundation.

“For a number of years it was referred to as ‘Friday’s Fish Fry’ because Paul Friday was the principal coordinator,” said NOAA Office of Education’s Bob Hansen. "Since then, a handful of others have coordinated the event, including Pete Allen and myself. Now NOAA Ocean Service’s Tim Tomastik has taken the reigns.”

“The Fish Fry is much larger and more complicated than it was in the early days,” said Tomastik. “Even though I start planning the event in January, we still find ourselves working on it right up until the doors open the day of the event.”

As they eat and mingle, guests are treated to live music and a variety of seafood dishes prepared by more than a dozen guest chefs. “Guest chiefs really add a regional flare to the event since they come from as far away as Hawaii, Alaska, Maine, Louisiana, and many points in between,” said Friday. “NOAA employees also appear as guest chefs. NOAA Ocean Service’s Darrell McElhaney has made his now famous seafood gumbo every year since 1982.”

“The passion and dedication of the NOAA community and its partners never ceases to amaze me,” said Friday. “I have so many fond memories of the NOAA Fish Fry and look forward to many
more.”

This year’s Fish Fry will be held Wednesday, June 10, from 6-9 p.m. at Commerce headquarters (the Hoover Building) in Washington. Credit card purchases can be made by calling 301-496-6061 or 301-402-6482. Tickets can also be purchased in Silver Spring at the NOAA Store (SSMC2-ground level), in Washington from Bob Hansen (HCHB room 6863), or in Suitland from Kay Collins (NSOF room 1161).