Winner, Winner, Another Sablefish Dinner!
This blog post was written by Lisa and Mark Tagal at IBSS Corp.
ProStart winning plate of miso-glazed sablefish with apple fennel slaw and pickled carrot. Photo credit: Kahale Ahina.
The Bonney Lake High School (BLHS) culinary team has had a remarkable winning streak, recently clinching victory at the 2025 ProStart Invitational on March 1 at Renton Technical College. The team, led by Chef/Teacher Kahale Ahina, showcased their culinary prowess and teamwork by preparing a sablefish dish under pressure, impressing a panel of industry professionals. The students crafted a menu concept, analyzed costs, set prices, and presented and executed the dish precisely, simulating a professional restaurant environment. Not only did they complete the proper execution of the dish, but they also won the entire competition!
What was the winning plate? A Miso Glazed Sablefish with an apple fennel slaw and pickled carrot. Their win at this prestigious event earned them a spot in the National ProStart Invitational (NPSI) on May 2–4. The team will be taking this recipe all the way to Baltimore, MD, the site of the 2025 Finals, courtesy of Jamestown Seafoodʻs generous donations and commitment to drop ship fresh sablefish for the ProStart Finals.
This recent success follows another victory for the BLHS team, where they utilized the same key ingredient, sablefish, to secure first place in the High School Division and third place overall at the Washington State Chef Association’s “Bite of Apprentice” competition on November 4, 2024. They competed against 15 other kitchens, including professional restaurants, catering operations, casino kitchens, college-level culinary programs, and two high school teams.
The team's focus on sablefish, also known as Black Cod, stemmed from IBSS' Mark and Lisa Tagal's collaboration with Chef Ahina to introduce the concept of "Merroir"—the influence of environmental factors on seafood flavor—into the culinary curriculum. This effort is funded by the eeBLUE Aquaculture Literacy Grants Program. The program titled “Tide to Table, Farm to Food: The Merroir of Ocean-Farmed Seafood” was presented by Mark and Lisa as a way to educate the students on factors influencing ocean-farmed seafoodʻs flavor and practical ways to incorporate these ingredients into meals or menu planning. Through presentations, discussions, and visits to local ocean farming operations, BLHS students gained a deeper understanding of sustainable seafood practices, along with how Merroir contributes to the unique characteristics of seafood, specifically sablefish.
The WSCA “Bite of Apprentice” event with the BLHS Culinary Team won first place in the high school category and won a superb third place in the overall competition. Photo credit: Lisa Tagal.
Mark spoke about the factors that give this seafood its unique characteristics in his merroir talk at Bonney Lake High School. eeBLUE industry partner Jamestown Seafoods is a significant contributor to this program. Photo credit: Lisa Tagal.
The winning “Bite” of miso-glazed sablefish served atop a bed of edamame peeking over the black rice cooked in coconut milk, floating in a pool of bacon dashi, all crowned with a simple seagrape salad. Photo credit: Mark Tagal. Recipe by Chef Kahale Ahina and the BLHS Culinary Club.
The winning dish at the "Bite of Apprentice" competition was a miso-glazed sablefish served on black rice cooked in coconut milk, with edamame and bacon dashi, topped with a sea grape salad and mandarin orange vinaigrette. The sablefish, known for its rich buttery flavor, was a huge hit, contributing to the success of the BLHS culinary team. Other factors attributed to the win include Chef Ahina's mentorship, the students' dedication and talent, and the incorporation of innovative concepts like "Merroir" into their learning. The students' hands-on experience with harvesting and processing the sablefish at the Manchester farm gave them real-time experience in understanding the key ingredient and its culinary potential.
Students from the BLHS were fortunate to visit the Jamestown Seafood sablefish farm in Manchester, Washington, and help harvest the fish they would use in the Bite of Apprentice Competition and the ProStart Invitational. Photo credit: Mark Tagal.
The BLHS culinary team's continued success is a testament to the value of experiential learning, innovative teaching methods, and a focus on understanding and implementing sustainable ocean-farmed ingredients. The team's dedication and hard work, combined with Chef Ahina's guidance, the support from eeBLUE/NAAEEʻs grant, IBSS, and our industry partner extraordinaire, Jamestown Seafood, have allowed them to excel in culinary competitions and develop their skills for future careers. As they gear up for the National ProStart Invitational, they are armed with the extra Merroir knowledge and in-field, ocean-farmed seafood experience that could give them a leg up on their competition. One thing is certain: they will continue showcasing their passion, talent, and commitment to excellence, making a name for themselves, their school, and Jamestown Seafoodʻs beautiful sablefish in the culinary world.
With the eeBLUE Aquaculture Literacy Mini-Grant program, NAAEE is driving significant change for a second time! We are supporting partnerships with the common goal of aquaculture literacy set by the National Oceanic and Atmospheric Administration’s (NOAA) Office of Education, the National Marine Fisheries Service (NMFS), and the National Sea Grant Office. The nine mini-grants awarded will provide more than just financial support; they catalyze innovative educational experiences focused on aquaculture topics and promote public aquaculture literacy in eight states. These grants empower nonformal learning institutions (like aquariums), the aquaculture industry (such as shellfish, finfish, and seaweed farmers), and NOAA partners to make a tangible impact on our understanding of aquaculture. From "Agriculture in Aquaculture” to "Empowering Ocean Stewards," these grantees are helping to support a blue planet!