Alaska Alaska Commercial Salmon Harvests Exceeds 101M Fish **This article has been updated to reflect the correct affiliation. Fishermen’s News - July 27, 2022 Commercial harvesters delivered some 101 million salmon to processors through Tuesday, July 26, in the 2022 Alaska fisheries, wrapping up a record harvest season. That includes nearly 59 million fish in the Bristol Bay area alone, led by the Nushagak District with over 22 million fish, the Egegik District exceeding 15 million fish, the Naknek-Kvichak District with over 14 million fish and the Ugashik District with nearly six million fish. https://fishermensnews.com/alaska-commercial-salmon-harvests-exceeds-101m-fish/ Norton Sound Fishermen Harvest 308,623 Pounds of Red King Crab Fishermen's News - July 27, 2022 Alaska’s only summer red king crab fishery concluded on Sunday, July 24, with the entire guideline harvest of 308,623 pounds of the succulent crab delivered by Norton Sound small boat fishermen, with retail prices commanding up to $74.95 a pound. https://fishermensnews.com/norton-sound-fishermen-harvest-308623-pounds-of-red-king-crab/ International NFI’s Robert DeHaan Testifies Before International Trade Commission Perishable News by National Fisheries Institute Seafood - July 25, 2022 Washington, D.C. — The U.S. International Trade Commission is investigating the economic impact of Section 301 tariffs on U.S. industries. Since 2018, the National Fisheries Institute (NFI) has argued that the tariffs placed on seafood products have increased costs for U.S. seafood processors, punished American seafood harvesters utilizing China processing for U.S.-bound products and robbed U.S. exporters of competitive access to the world’s largest seafood market. https://www.perishablenews.com/seafood/nfis-robert-dehaan-testifies-before-international-trade-commission/ Japan: US B-Season Pollock Surimi Record High Prices, Up JPY 120-150 Per Kilo SeafoodNews.com by Tom Asakawa - July 28, 2022 The market price of frozen Alaska pollock surimi from the United States, which is the primary ingredient for fish paste products such as kamaboko, is expected to rise gradually in each grade from this fall and reach the highest price in all grades. The increase in delivered prices for domestic small-lot users is expected to be around 120-150 yen/kg ($0.87-1.09/kg) compared to the end of July. It will be the second price hike this year. After April, the price of high-grade surimi from this year's A season increased by 60 to 70 yen/kg ($0.43-0.51/kg) compared to March, and the price of low-grade surimi increased by around 40 to 50 yen/kg ($0.29-0.36/kg), reported Minato Shimbun. Tight supply and demand, direct hit by rising costs Trading company sources said, "Price negotiations for Alaska pollock surimi from the United States in recent years have started with the increase from the previous season. Since the increase is not uniform for each supplier, and although the agreed prices fall within the market price range, the prices of the same grade vary." The United States is the world's largest surimi producer. This year's total allowable catch (TAC) of Alaska pollock, the principal species of surimi, is 20% less than the previous year. Along with this, the production of surimi is less, but the global demand for surimi remains strong, for which the supply and demand are tight. In addition, labor costs, ocean transportation costs, and soaring energy prices will rise, and further significant depreciation of the yen will accelerate the soaring costs. The surimi product manufacturers must pass the cost increase on to the product prices. The market price for the U.S. Alaska pollock surimi in 2021 rose by around 50-80 yen/kg ($0.36-0.58/kg) throughout the year (total of seasons A and B). The price hike for the B season this year will lead to an additional price increase for the fourth consecutive season. https://www.seafoodnews.com/Story/1231248/Japan-US-B-Season-Pollock-Surimi-Record-High-Prices-Up-JPY-120-150-Per-Kilo Environment/Science NOAA Extends Comment Period on Draft Climate Science Action Plans Fishermen's New - July 27, 2022 Federal fisheries officials have extended to Friday, July 29, the deadline for comments on the proposed NOAA Climate Science Regional Action Plans to make fisheries and protected resources more resilient to climate change. https://fishermensnews.com/noaa-extends-comment-period-on-draft-climate-science-action-plans/ FYI’s Alaskan Sockeye Salmon Are Running. Catch Them While You Can! Forbes by Elizabeth Karmel - July 25, 2022 The harvest of Bristol Bay sockeye salmon, a long-running annual—130 years old—event is set to break records this month. Home cooks and chefs alike look forward to July when the running of the wild salmon occurs in the crystal-blue waters of Bristol Bay. https://www.forbes.com/sites/elizabethkarmel/2022/07/25/alaskan-sockeye-salmon-are-running-catch-them-while-you-can/?sh=1e05d52aac03 Celebrity Chef Antonia Lofaso to Deliver Keynote Address at Wild Alaska Pollock Meeting Urner Barry by Amanda Buckle - July 26, 2022 The Association of Genuine Alaska Pollock Producers (GAPP) announced on Tuesday that acclaimed Los Angeles TV personality and celebrity chef Antonia Lofaso will be delivering the keynote address at the October 17, 2022 annual meeting, taking place at the Westin Seattle. “We couldn’t be more excited for a chef of Antonia’s caliber to grace our stage during our fourth annual meeting,” said Craig Morris, Chief Executive Officer of GAPP. “It’s no secret that Wild Alaska Pollock has often struggled to penetrate menus at higher-end restaurants across the United States. Chef Antonia brings her own unique, personal perspective to everything she does and I’m eager for her to share candid thoughts on how Wild Alaska Pollock can ‘break through’ in this channel and the opportunities for our fish in the future both for the home cook and the professional chef.” Chef Antonia has appeared on “Top Chef: Chicago” and “Top Chef: All Stars.” She’s also appeared as a judge on CNBC’s “Restaurant Startup” and has had recurring roles on Food Network’s “Cutthroat Kitchen,” “Man vs. Child” and ABC’s “Real O’neals.” And in 2012 Chef Antonia also published her cookbook, “The Busy Mom’s Cookbook: 100 Recipes for Quick, Delicious, Home-cooked Meals.” In addition to her many restaurants, Chef Antonia also fronts GAPP’s “Always On” awareness and demand campaign, which launched on social media in the U.S. on July 11. The campaign features popular online influencers, headlined by Chef Antonia, who create on-trend recipes with Wild Alaska Pollock products and engage with home cooks from coast to coast on the unique attributes of the fish and fishery. Chef Antonia’s recipe is Wild Alaska Pollock Milanese with a Summer Tarragon Salad & Basil Aioli - a recipe similar to how her mother would prepare whitefish when Chef Antonia was growing up. “Wild Alaska Pollock truly aligns with more core values and is a canvas for countless cuisines and flavors,” said Chef Antonia. “It’s an extremely versatile, ‘entry-level’ fish and I think there’s a lot of opportunity both at retail and in foodservice for it. I’m looking forward to leading a bold discussion about the future with the best in the industry in October. If you haven’t registered for GAPP’s fourth annual Wild Alaska Pollock Meeting do so now. The event will begin at 8 a.m. and run until 5 p.m. with a reception to immediately follow. Find more information about the event’s theme, as well as a detailed agenda, here. GAPP’s Wild Alaska Pollock meeting is sponsored by The Alaska Seafood Marketing Institute, Urner Barry, Port of Seattle, Aquamar, Alaska Ship Supply, Gorton’s, Seafood Nutrition Partnership, Ketchum, Northwest Farm Credit Services, HPN Global, Baader, Angulas Aguinaga, High Liner Foods, Eat Well Global, Alaska Fisheries Development Foundation, Beck Pack Systems and Alaskan Observers, Inc. GAPP is seeking additional sponsors for this impressive event. Companies interested in sponsoring can contact GAPP for more information at firstname.lastname@example.org. https://www.seafoodnews.com/Story/1231061/Celebrity-Chef-Antonia-Lofaso-to-Deliver-Keynote-Address-at-Wild-Alaska-Pollock-Meeting Pacific Seafood Processors Association 1900 W Emerson Place Suite 205, Seattle, WA 98119 Phone: 206.281.1667 E-mail: email@example.com; Website: www.pspafish.net Our office days/hours are Monday-Friday 8:00 A.M. - 5:00 P.M. In accordance with Title 17 U.S.C. Section 107, any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving this information for non-profit research and educational purposes only. *Inclusion of a news article, report, or other document in this email does not imply PSPA support or endorsement of the information or opinion expressed in the document.
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