Leading with Science, Community, and Passion
Today we’re featuring Danielle Florenzen, Nespelem, WA, who serves as the Vice President of the USTFA Board of Directors. Danielle brings a wealth of academic and operational expertise to the association, working for Pacific Aquaculture, the steelhead division of Pacific Seafood.
A Career Built on Expertise
With a Master’s in Fisheries and Aquatic Science and a graduate certificate in Fish Health and Aquaculture, Danielle is “deeply involved in both the operational and leadership sides of the U.S. trout industry.” In her role on the USTFA board, she focuses on “working with producers and partners to grow the U.S. trout sector, advocate for smart regulatory policies, and advance best practices in fish health, sustainability, and production.”
The Heart of the Industry
When asked what she loves most about her work, Danielle immediately points to the community:
“What I love most about trout farming is the people. Visiting farms and hearing their stories has been incredibly rewarding. I’ve met some of the most passionate and dedicated individuals in the industry.”
She is also energized by the technological shift within aquaculture:
“I’m also inspired by the innovation and growth happening in sustainable aquaculture. Advances in technology, including AI, improvements in fish health management, and more precise environmental monitoring are allowing us to raise fish more efficiently, responsibly, and ethically than ever before.”
For Danielle, the mission is also educational:
“Equally exciting is the opportunity to help the public understand that, when done right, farmed fish can be part of the solution for global food security and conservation. Sharing the story of how aquaculture can meet growing protein needs while protecting wild fisheries is something I’m really passionate about.”
A “Busy, Full, and Rewarding Life”
Outside of fish, Danielle’s world is centered on family and community service. From riding horses and hiking to catching a Gonzaga game (“Go Zags!”), her schedule is packed.
“Most of my time outside of work revolves around my kids – I joke that my main hobby is being their chauffeur so they can live their best lives. I coach my son’s basketball and baseball teams, and our family is active in our local 4-H program, where my boys show pigs competitively.”
Her commitment to service extends even further, as she volunteers as an EMT and firefighter, runs a livestock booster club, and helps manage the local Colorama Pro Rodeo. As she puts it: “It’s a busy, full, and rewarding life, and I wouldn’t have it any other way!”
Tradition on the Table: Cioppino
For Danielle, the best way to enjoy the industry’s harvest is through a “cherished tradition” in her Portuguese-Italian family.
“Cioppino is a cherished tradition… We love adding Columbia River Steelhead – it brings fantastic flavor and texture to the dish. It’s also a wonderful meal to share with friends – a perfect way to entertain and introduce them to a bit of our culture.”
Cioppino Recipe
Prep Time: 10 mins
Cook Time: 45 mins
Ingredients
- 32 oz jar of Dominic’s Cioppino Sauce
- 24 oz Dungeness crab sections
- 1 lb whole cooked clams
- 1 lb whole cooked mussels
- 1 lb EZ Peel shrimp
- 8 oz Columbia River steelhead portions
Directions
- Pour Dominic’s 32 oz Cioppino Sauce and 1 cup of water in a large pot and place over medium heat. Warm until it bubbles slightly.
- Once the sauce begins to bubble add the Columbia River Steelhead to the sauce and simmer for 15 minutes. Add crab and shrimp and simmer for 10 minutes. Add the mussels and clams and continue to simmer until they open. Prepare some fresh baked garlic bread and serve immediately with your favorite bottle of wine and enjoy!
- To give a little extra flavor you can add garlic, onions, fennel, or red chili flakes as desired.
- Serve with garlic bread!