PSPA Office will be closed Monday for Holiday

Alaska/Pacific Coast

Alaska holds its perennial spot atop NOAA fisheries rankings
Alaska Journal of Commerce by DJ Summers – May 26, 2016
The National Oceanic and Atmospheric Administration released its annual report detailing national and regional economic impacts of U.S. fisheries and as usual Alaska produced both the greatest value and volume of any area.
http://www.alaskajournal.com/2016-05-26/alaska-holds-its-perennial-spot-atop-noaa-fisheries-rankings#.V0hkLGZOFA4

The Alaska Fisheries Report
KMXT by Jay Barrett – May 26, 2016
Coming up this week, they may seem like tasty little automatons swimming independently back to our nets, but it appears that salmon get by with a little help from their friends. There’s trouble with aggressive sea lions in Sitka. There’s trouble with them on the Columbia River, too, but they have a different, more permanent solution to their problem. All that, and it looks like they’ll be counting salmon at Igushik after all, coming up on the Alaska Fisheries Report. We had help from KDLG’s Molly Dischner and Dave Bendinger in Dillingham, and KCAW’s Brielle Schaeffer in Sitka.
http://kmxt.org/2016/05/alaska-fisheries-report-26-may-2016/

Trident’s Akutan Pollock Processing Plant to be Featured on Science Channel this Week
SEAFOODNEWS.COM – May 24, 2016
Trident Seafoods’ seafood processing facility in Akutan will be featured on television this week during an episode of the Science Channel’s “Alaska Mega Machines” program.

The episode will premiere this Wednesday, May 25 at 10 pm EST (7 PST). For Comcast customers in Seattle, the Science Channel is #272. Other viewers are asked to check their local listings.

Alaska’s pollock industry will be highlighted during the episode. This includes the industry’s remarkable success story and how pollock is processed into a variety of convenient, quick-frozen products for customers around the globe.

Trident’s Akutan plant will be featured during the “Mega Machines” episode. The series features a variety of impressive machinery in use throughout Alaska. The Akutan segment will highlight the equipment that works to process seafood quickly, safely and efficiently.

“Akutan is a very remote location,” John Salle, SVP of Marketing and Innovation. “We were honored to showcase the operation and the people that keep this facility processing millions of pounds of seafood day-in and day-out.”

At Akutan, Alaska Pollock is processed primarily into IQF Fillets, frozen Fillet Blocks and Surimi. Additionally, the plant supports full utilization of virtually the entire fish, including roe products, stomachs, fish meal, bone meal, and fish oil.

“Our mission is to make fish the food of the future. We are working diligently to make Alaskan Pollock easy to love by turning this incredible, renewable resource into convenient value-added products such as surimi seafood snacks under the Louis Kemp brand, fully cooked ready-to-serve grilled Pollock fillets for food service operators, and of course, our all-new Alaskan Pollock Burgers. Our goal is pretty simple,” Salle said. “We want more people, eating more fish, more often, and it’s our job to make it delicious and easy for them to do it.”
http://www.seafoodnews.com/Story/1019945/Tridents-Akutan-Pollock-Processing-Plant-to-be-Featured-on-Science-Channel-this-Week

Bristol Bay fish prices shaping up as hot topic
Homer News by Cristy Fry – May 12, 2016
Turmoil is roiling the Bristol Bay salmon fishery long before boats start ramming each other and running over nets.
One major issue is price, which last year averaged 50 cents per pound before refrigeration and production bonuses.
http://homernews.com/homer-features/seawatch/2016-05-12/bristol-bay-fish-prices-shaping-up-as-hot-topic

Politics

Walker introduces bills for two of 11 special session agenda items
Alaska Journal of Commerce by Elwood Brehmer – May 23, 2016
Here we go, again.
This Legislature’s fourth special session began midday Monday when legislators were given bills to address two of Gov. Bill Walker’s 10 original agenda items.
http://www.alaskajournal.com/2016-05-23/walker-introduces-bills-two-11-special-session-agenda-items#.V0hbImZOFA4

Environment/Science

Global fisheries: Benefits, trade-offs of alternative approaches to recovering depleted fisheries
Journalist’s Resource – May 17, 2016
The dangers for the world’s seas and oceans are many — from climate change and warming waters to overfishing related to the needs of growing world populations. As a major 2015 paper in the journal Science noted, extinction of many species is a looming reality, given the current decline in quality of aquatic ecosystems. The perils for large marine mammals, sharks and other large fish are well known to the public. But there are many other dangers. For example, the rapid rate of ocean acidification, which appears to be unprecedented in Earth’s history, threatens to decimate shellfish populations.
http://journalistsresource.org/studies/environment/food-agriculture/fisheries-depleted-reform-recover-research

Labeling and Marketing

Buyers at Brussels kept Ocean Beauty Seafoods busy
Cordova Times – May 20, 2016
Buyers at Seafood Exposition Global in Brussels, Belgium, examine a case of wild Alaska seafood available from Ocean Beauty Seafoods. Photo by Tom Sunderland, director of marketing for Ocean Beauty Seafoods.
http://www.thecordovatimes.com/article/1620buyers-at-brussels-kept-ocean-beauty-seafoods

FYI’s

Setnet and Cannery Stories From Kodiak’s West Side Star at Baranov Museum
KMXT by Kayla Desroches – May 23, 2016
Friday, the Baranov Museum opens its exhibit on West Side Stories, a multimedia project which focuses on cannery and set netter life and history on Kodiak’s west side.
http://kmxt.org/2016/05/setnet-cannery-stories-kodiaks-west-side-featured-baranov-museum/

New book features Alaska salmon stories
Bristol Bay Times by Molly Dischner  – May 21, 2016
Ask nearly any Alaskan about salmon, and they’ll likely have a story for you.
Now, dozens of those are collected in a new book orchestrated by The Salmon Project.
http://www.thebristolbaytimes.com/article/1620new_book_features_alaska_salmon_stories

 

Opinion

Cautious optimism on Yukon kings: Salmon run looks to be in slow recovery, but closures still necessary
Fairbanks Daily News – Miner editorial – May 17, 2016
News-Miner opinion: While hope is beginning to creep into state Department of Fish and Game forecasts of this year’s Yukon River king salmon run, biologists are wisely opting not to take chances. Yet again, the department has opted to close the river to all sport fishing for kings, trying to preserve as much of the run’s strength as possible to provide for future years.
http://www.newsminer.com/opinion/editorials/cautious-optimism-on-yukon-kings-salmon-run-looks-to-be/article_51c70fc2-1bda-11e6-92aa-e301d3864b51.html

Sustainable Seafood Boom Brings Hope To An Overfished Planet
The certified seafood market raked in $11.5 billion last year, according to a new report.
The Huffington Post by Dominique Mosbergen – May 18, 2016
Think your choices have little impact on our ailing planet? Think again.
A new report about the surge of the global sustainable seafood market this month reveals how consumer and corporate decisions could significantly move the needle when it comes to tackling the world’s environmental woes.
http://www.huffingtonpost.com/entry/sustainable-seafood-market-growth_us_573c340de4b0646cbeeb858a

Reality check: How do you know the fish you buy is sustainable?
Global News by Rebecca Joseph – May 17, 2016
Is “sustainable seafood” really sustainable?
In a 2011 survey, the World Wildlife Fund found that 91 per cent of Canadians want sustainable seafood. But only eight per cent feel like they have enough information on where the seafood they buy comes from.
http://globalnews.ca/news/2706184/reality-check-how-do-you-know-the-fish-you-buy-is-sustainable/

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
8:00 A.M. – 5:00 P.M.

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May 27, 2016