Fresh from the Oregon Coast: Students hooked on local albacore tuna

Students at Springfield Public Schools (SPS) recently got a taste of the Oregon coast, thanks to a fresh, hands-on culinary experience that surfaced boat-to-table albacore tuna into the cafeteria. 

Fishpatrick’s, a company based in Reedsport, visited Springfield in May 2025 with freshly caught albacore. The owner, Patrick Roelle, met with SPS Nutrition Services staff. Roelle shared insights into his sustainable fishing practices and also explained how his careful processing techniques preserve freshness and elevate flavor, surpassing what many experience with canned tuna from grocery stores.

The event featured hands-on recipe testing with SPS staff. Together, they prepared sample dishes using Roelle’s albacore, exploring its quality and culinary possibilities. Nutrition services staff from nearby districts also joined, turning the event into a collaborative learning and tasting experience while leaving others excited about how this could translate to student meals. 

The next day, SPS Nutrition Services set up a student sampling booth at Springfield High School. Initially met with hesitation at the mention of “tuna fish,” students quickly jumped in when they heard “fresh albacore.” Utilizing taste-test stickers and plenty of curiosity, students shared that they were hooked! Not a single negative vote was issued.

“One student told me he doesn’t like tuna fish as he was eating the albacore,” said Tracie Harness, SPS Nutrition Specialist. “When I told him that’s what he was eating, he was shocked! He said it didn’t taste anything like what he’s had at home. That’s the power of quality ingredients.”

Harness says getting students involved when considering new ingredients and/or recipes is critical.

“I’m very passionate about making sure our students’ bellies are full, and I like to make sure they’re going to enjoy what we serve,” she said. “This is a high-quality ingredient, and it costs a bit more, so I want to be sure the students are excited about it before spending grant money. I don’t want to just hand them something and hope they like it — I want them to be part of the decision.”

The program is funded through a Department of Agriculture grant as part of Oregon’s Farm to School initiative, designed to bring more local seafood into schools while offsetting the additional cost compared to conventional suppliers.

“With this grant, I can afford to buy from local farms and fisheries, like fresh strawberries from a Springfield farm or albacore from the coast, and still keep it within budget,” said Harness.

Thanks to the success of the recipe testing and positive student feedback, SPS plans to introduce fresh albacore tuna to high school and middle school menus next school year:

• Grab-and-Go Protein Boxes
• Fresh Tuna Salads
• Tuna Sandwiches (made with fresh albacore)

The tuna-tasting event is part of a growing commitment by Nutrition Services to source more food locally and involve students in meaningful ways.

“I actually stop by farms and talk to local farmers and vendors all the time,” said Harness. “It helps us bring in more local food, show students where it comes from, and see if they enjoy it. Our students were really interested to learn that the tuna came from the Oregon coast — it makes food real and relevant.”