Alaska/Pacific Coast

Managers statewide mystified by poor production of pink salmon
Alaska Journal of Commerce by DJ Summers – August 17, 2016
Weather patterns contributed to a screwy sockeye run in 2015, and this year the same is happening to pinks, the second-largest salmon harvest in Alaska.
http://www.alaskajournal.com/2016-08-17/managers-statewide-mystified-poor-production-pink-salmon#.V7XQ445OFA5

Alaskan restrictions help Yukon kings meet Canadian goals
Alaska Journal of Commerce by DJ Summers – August 17, 2016
For the second year running, Yukon River chinook salmon seem to be climbing out of an abundance pit.
http://www.alaskajournal.com/2016-08-17/alaskan-restrictions-help-yukon-kings-meet-canadian-goals#.V7XRKI5OFA5

Alaska Board of Fisheries Proposals Online
Fishermen’s News – August 17, 2016
A total of 276 proposals up for consideration by the Alaska Board of Fisheries during its 2016-2017 meeting cycle are now online in the state board’s proposal book at http://www.boardoffisheries.adfg.alaska.gov.
http://fnonlinenews.blogspot.com/2016/08/alaska-board-of-fisheries-proposals.html

International

Trident Seafoods Japan to Promote Pollock Fillet Products at Tokyo Seafood Show
SEAFOODNEWS.COM – August 17, 2016
Trident Seafoods Japan is again participating in the Tokyo Seafood Show as single company, instead of through its local distributors.  This is the 4th year Trident has exhibited directly.

According to Japanese sources, Trident is trying to expand its footprint with sales directly to consumers in Japan by showing new consumer products directly.  It has also hired female marketing staff for this task.

This year, the company will focus on the ‘slice’ or fillet market.  Traditionally Japanese have bought whole fish or highly processed fish, such as surimi.  But Pacific cod is sold as ‘Slices” or 100 gm to 300 gm fillets, and Trident is going to expand this sales push to include single frozen pollock and ocean perch fillets.

The marketing will focus on the healthfulness, safety and delicious taste of the new fillet products from the bountiful waters of Alaska.

The products are sold as packed slices and materials for fried white-meat fish for ordinary consumers.

Trident’s boneless fillets have already gained wide-spread popularity at fast-food restaurants and convenience stores both in Japan and overseas.

Trident will begin to market slices at supermarkets in Japan this year.

The products will be accompanied by sauces having four different flavorings, including basil, lemon and garlic pepper, developed in collaboration with a major Japanese seasoning maker.

In particular, the fish slices with sauce are designed to be quickly cooked in a frying pan with little effort.

The new merchandize is due to be sold experimentally at some outlets of a major mass retailer from August.

“Our company is probably the first to propose pollock slice products,” notes Koichi Suzuki, head of Trident Japan, saying it will aim at gaining new ground in the highly competitive fish slice market.

The Pacific ocean perch products will be presented with bones, together with pollock mentai-roe sauce developed by the company.
http://www.seafoodnews.com/Story/1029995/Trident-Seafoods-Japan-to-Promote-Pollock-Fillet-Products-at-Tokyo-Seafood-Show

FYI’s

Nonprofit Delivers Halibut to Communities in Alaska
KMXT by Kayla Desroches – August 16, 2016
A Washington-based nonprofit that takes unintended catch from Alaska trawl fisheries and donates it to all 50 states just completed its fifth mission flying the fish from Kodiak to Kotzebue. This is also the second year they’ve transported donations to Nome. Volunteers distribute the boxes comprised of bycatch and incidentally caught fish to nearby communities in order to supplement local diets.
http://kmxt.org/2016/08/nonprofit-delivers-halibut-communities-alaska/

Ann Owens
Pacific Seafood Processors Association
Office Manager
1900 W Emerson Place Suite 205, Seattle, WA 98119
Phone: 206.281.1667
E-mail: pspafish@gmail.com; Website: www.pspafish.net
Our office days/hours are Monday-Friday
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August 18, 2016