Commercial fishermen see more pinks, chums than expected
Peninsula Clarion by Elizabeth Earl by August 3, 2017
It’s been an oddly large year for chum and pink salmon in Upper Cook Inlet’s commercial fisheries.
Seiners leave herring to chase salmon
Bristol Bay Times by Jim Paulin – August 4, 2017
Commercial fishing the Dutch Harbor food and bait herring fishery has stopped, even with over 400 tons unharvested from the combined seine and gillnet quota of 1,727 tons, according to Alaska Department of Fish and Game Biologist Colton Lipka in Sand Point.
The fishing effort continues in Togiak
The Togiak District in Bristol Bay edged past the bottom end of its escapement goal late in July. The mark was reached just days after the rule prohibiting fisherman to transfer to Togiak from other districts was lifted.
KDLG by Nicholas Ciolino – August 3, 2017
As the slow and steady sockeye season winds down for Togiak resident fisherman, some are still looking forward to a late run of silvers.
University of Alaska Fairbanks intern looks at nucleotides as health supplement
KMXT by By Kayla Desroches – August 2, 2017
Interns this summer with the Alaska Seafood Marketing Institute are looking at food science in Kodiak, and one is investigating a new health food fad.
Labeling and Marketing
3MMI – Alaskan Whitefish Shortages as Processors Switch Focus to Salmon
TradexFoods – August 7, 2017
— Alaskan Whitefish remains in short supply as Cod and Pollock processors switch focus to Salmon this month. Nearly two thirds of the Pacific Cod quota in the Western Gulf has been harvested, with 35 thousand metric tonnes remaining of the 64 thousand metric tonne quota for the entire Gulf of Alaska.
Post-salmon season: A boat haul out ride along
At the end of the salmon season hundreds of drift boats are hauled out of water all within a week. KDLG’s Caitlin Tan did a ride along with Carl Williams in Naknek. He hauls out over a third of the boats in Bristol Bay.
KDLG by Caitlin Tan – August 4, 2017
It is 2 p.m. and Carl Williams is behind the tractor wheel, hauling a boat out of water. He has not slept in 48 hours. He said he has to work with the tides to pull boats out, and when the tides are out there are repairs to take care of.
Local chef participates in national seafood competition
Challenging dish contains various aspects of Alaska sea life
Juneau Empire by Alex McCarthy – August 4, 2017
Lionel Uddipa is trying to keep the crabs alive.
Uddipa, the Executive Chef of SALT in Juneau, has a dish in mind to represent Alaska on a national stage at the Great American Seafood Competition on Saturday, and he needs Dungeness crab to do it. The issue is, the season for Dungeness crab ended on July 25, and with the competition taking place 4,000 miles away, the crabs have to make quite a trip.
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