Alaska/Pacific Coast

Too many pink salmon in Kachemak Bay?
Alaska Dispatch News by Erin McKittrick – June 5, 2017
HOMER — Tucked into a narrow fjord on the south side of Kachemak Bay is a small lagoon, 700 feet wide, and only a couple thousand feet long. At low tide, a salty trickle connects it to the ocean. At high tide, at the height of the summer, treble hooks fly between a flurry of skiffs as salmon snaggers circle the net pens in the center of the lagoon. Seines scoop up tens of thousands of fish in an attempt to pay for the hatchery, as hatchery operators collect eggs from the fish that swarm the creek. A few weeks later, carcasses rot, eggs incubate and Tutka Lagoon fades back into relative obscurity.


Bidding prices of pollock roe stay high for Japanese traders despite increasing supply from U.S. and
SEAFOODNEWS.COM [Japan Reports] – June 5, 2017
Last months pollock roe prices again remained high for the Japanese as supplies of lower priced roe remain tight.  The bidding prices of pollock roe–raw materials for “tarako” and mentai spiced roe products–have been pegged at a high level this year.

Supply of pollock roe to the market from main producing places in the U.S. and Russia has been increasing, but the prices have been kept high due to the impact of poor pollock catch last year and diminishing stockpiles in Japan.

In the auctions held in the U.S. this spring, pollock roe from factoryships maintained prices at around 1,100 yen per kilo, with that from Russia standing at 900 yen, a level more or less the same as last year.

The bidding price in the 2016 auctions had surged about 10% from the preceding year on lackluster fish catch.

There lingers a feeling of supply shortage in the market mainly for the medium- to low-priced products, although the amount offered for sale at the auctions swelled 20-30% compared with the previous season.

Decreasing inventory is another reason for high prices.

Domestic stockpile of pollock roe at medium- or lower prices–which are used for popular merchandize such as “onigiri” (rice-balls) and pasta sauce–stays at a low level.

At retailing stores in Tokyo, mentai spiced roe is now being sold at 398 yen per 120-gram pack–a price level about the same as last year.


Salmon Are Losing Their Ability To Sense, Fear Nearby Predators
KUOW by John Ryan – May 30, 2017
“No fear” might be an OK slogan for a bumper sticker, but it’s a terrible idea for a salmon.
Salmon are starting to lose their sense of smell and their fear of predators, according to research from federal and university scientists in Seattle.

Labeling and Marketing

3MMI – Where is the Pink Salmon Market Headed?
TradexFoods – June 5, 2017
Russian Fishing News recently reported that in 2016 Russia became the world’s largest producer of salmon, producing 53 percent of the global salmon production. What does that mean for Global Salmon and Pink Salmon Supply in 2017?

Researchers see China as growing market for Alaska salmon
Sea Grant News – June 5, 2017
Graduate students interview shoppers in a Chinese supermarket.
Researchers at the University of Alaska Anchorage and Purdue University see China as a promising market for Alaska salmon. They interviewed more than 1,000 consumers in major China cities and found that seafood from pristine Alaska waters harvested in a sustainable and highly regulated fishery is appealing to residents, many of whom are entering the country’s growing middle class and gaining disposable income.


Seattle to host record number of seafood sustainability experts for upcoming conference
Seafood Source by Madelyn Kearns – June 2, 2017
This year’s SeaWeb Seafood Summit – to be held in Seattle, Washington from 5 to 7 June – will feature the voices of 155 experts in the sustainability space, a new record for the event, according to organizing partners Diversified Communications and SeaWeb.

Longtime Bristol Bay skipper has a tender side
KDLG by Caitlin Tan – June 2, 2017
Bristol Bay’s commercial fishery needs tenders, and a lot of them, to do what it does. Tenders take the massive amount of sockeye caught by a large fleet and bring them, chilled, to shore-based processors.

Ann Owens
Pacific Seafood Processors Association
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June 5, 2017