Alaska/Pacific Coast

New Bristol Bay buyer wants to try something different: freezing whole fish fast
Northline Seafoods is looking to find a small fleet to sell to its floating freezer barge that it now plans to put at Clark’s Point in the Nushagak District in 2018.
KDLG by Dave Bendinger – November 6, 2017
The Bristol Bay fishery has been evolving in fits and starts since its inception in the 1880s. From fish wheels to sail boats, from canneries to fillet lines, the industry is constantly searching for the most efficient way to tackle the massive volume and supply today’s sought-after product.


Ocean acidification threatens Bering Sea crabs. But can they adapt?
KTOO by Rachel Waldholz – November 3, 2017
Ocean acidification could threaten some of Alaska’s most important fisheries. Researchers warn that populations of red king crab in the Bering Sea – made famous by the show The Deadliest Catch – could collapse by the end of the century.

Labeling and Marketing

Alaska salmon season a success in global market
KMXT by Kayla Desroches – November 3, 2017
It was a generally good salmon season for Alaska, except for one species.
“It was a disastrous year for chinook harvest.”


Meet the 2017 National Fisherman Highliners
National Fisherman by Jessica Hathaway – November 2, 2017
There is no one more courageous than the person who speaks with the courage of his convictions,” said author Susan Cain in “Quiet.” Coco Chanel said, “The most courageous act is to think for yourself. Aloud.” These qualities define the NF Highliner.

Study Reveals Frozen Fish Is Just As Good As Fresh Fish
SEAFOODNEWS.COM – November 7, 2017
The Norwegian Institute of Nutrition and Seafood Research (NIFES) and the Icelandic research institute Matís has conducted a study to compare fresh and frozen cod. The results? Frozen is better than fresh. However, there is a catch.

The researchers discovered that frozen fish can be just as good as fresh fish as long as it is frozen and thawed properly. For starters, the fish have to be frozen before rigor mortis sets in. It should then be kept at a “stable and low temperature” before being thawed in 10 degree water over a period of six hours.

The reason for the study was to find if a “real alternative to supplying live whitefish throughout the year” existed. While the process of freezing and thawing seems like a lot of work, one of the researchers pointed out that even in season, fresh fish can often take days to reach the sales counter. Meanwhile, frozen fish that is thawed and refrigerated can remain at “top quality”  — regarding texture, color, airiness and consistency – for up to 10 days.

Ann Owens
Pacific Seafood Processors Association
Office Manager
1900 W Emerson Place Suite 205, Seattle, WA 98119
Phone: 206.281.1667
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November 7, 2017