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Friday, October 15, 2021

Alaska Fishing Updates, October 2021 – Dungies Now AK’s Largest Crab Fishery Seafood News by Laine Welch - October 15, 2021 This is Alaska Fish Radio. I’m Laine Welch – Dungeness is now Alaska’s biggest crab fishery. More fishing updates after this – Fish Radio is brought to you by Alaska Boats and Permits in Homer. Marine broker for vessels, permits and IFQs. Online at The Alaska Seafood Marketing Institute provides digital and print marketing materials to the Alaska seafood industry. Find access to thousands of stunning photos, high quality video footage, and sales tools at Bering Sea fisheries for 5.6 million pounds of snow crab and 1.1 million pounds for Tanners open today/October 15 but dropping pots typically doesn’t occur until January. That could change with the huge demand for crab combined with the cancellation of the Bristol Bay red king crab fishery. Golden king crab has been ongoing along the Aleutian Islands since August with a quota of about 6 million pounds. It’s hard to believe, but Dungeness is now Alaska’s largest crab fishery. Combined catches so far this year for Southeast, Kodiak, Chignik and the Alaska Peninsula total just under 10 million pounds with several weeks to go. A herring food and bait fishery opened October 1 near Craig and Klawok in Southeast. The harvest guideline has not been announced yet; the most recent take was over 11, 000 tons. Southeast’s spot shrimp fishery wrapped up with a catch of 457,300 pounds. Beam trawlers are still targeting 650,000 pounds of northern pink shrimp in two districts. Southeast’s sea cucumber dive fishery opened on October 4 with a catch limit of 1,872,800 pounds. Diving is still ongoing for geoduck clams. Sea cuke fisheries also are underway at Kodiak (120,000 pounds), Chignik (15,000 pounds) and the South Peninsula (20,000 pounds). Halibut catches have topped 15 million pounds, with about 3.5 million pounds left to go. Homer, Seward and Kodiak are the top ports for landings. For sablefish, 60% of the 43.4 million pound quota has been taken. Seward, Sitka and Kodiak are getting the most deliveries. Both fisheries are open until December 7. Fishing continues for pollock, cod, flounders and many other species in the Gulf of Alaska and Bering Sea. Preliminary numbers for Alaska’s 2021 salmon catch total nearly 222 million fish, 32 million more than projected. Fish and Game will provide breakdowns and values by region any day. Finally, the Board of Fisheries work session meets via Zoom on October 20-21. The Board will take up Prince William Sound fish issues starting at the end of November. Find links at and on Facebook and Twitter. Fish Radio is also brought to you by OBI Seafoods - who salutes and says thanks to the men and women fishing across Alaska for their hard work and dedication. ( In Kodiak, I’m Laine Welch. Labeling and Marketing GAPP Announces Annual Meeting and October Campaign in Chicago by Peggy Parker - October 13, 2021 There’s still time to register for the October 27 Wild Alaska Pollock industry Annual Meeting, hosted by Genuine Alaska Pollock Producers (GAPP). With a theme of “Harnessing Surimi’s Star Power,” chef Nancy Fuller will deliver the keynote address. Fuller is also co-owner of Ginsburg’s Foods, the largest food distributor in New York’s Hudson Valley, and the host of the Food Network’s “Farmhouse Rules”. “Every year we try and best ourselves, finding the most insightful, exciting and passionate speakers to dazzle our Annual Meeting attendees,” said Craig Morris, Chief Executive Officer of GAPP. “GAPP invests in research every year so that we can serve as the ‘intel inside’ that powers the entire industry. This meeting provides us the opportunity to share some of those insights with the industry and get everyone thinking on how we can action against them.” The virtual meeting will start at 8 a.m. Pacific on Wednesday, October 27, 2021. Morris said industry members in attendance will also hear about research, messaging ideas, diversifying surimi export opportunities, and the latest in labeling requirements. Mary Elizabeth Germaine of Ketchum Analytics will also share the annual results from GAPP’s year-over-year consumer research which tracks consumer sentiment and perceptions of Wild Alaska Pollock. Germaine will also discuss the unique U.S. consumer mentality that continues to evolve rapidly as pandemic conditions ebb and flow. “By listening and exploring, through research, we’re better able to invest GAPP dollar but also our industry’s resources into new opportunities,” said Morris. “We’re excited to present this new research and discuss the implications with our meeting attendees and hope that these insights—even if they’re challenging—jumpstart some necessary conversations about the future of our fish.” Sponsors to date include Glacier Fish Company, Global Seas, the Alaska Seafood Marketing Institute, Neptune Snacks, UniSea, Trans-Ocean, Urner Barry, R3 Consulting, Ketchum, SeaTech, and Trident Seafoods. Companies interested in becoming sponsors can contact GAPP for more information at Before and after the event, GAPP will be part of Chicago’s “Dine Out to Help Out” campaign October 18-31. While Windy City residents celebrate in-person dining at many of Chicago’s acclaimed restaurants, the Wild Alaska Pollock industry is coming together to donate sustainable Wild Alaska Pollock to support local restaurateurs. Chefs are making the most of the fresh taste of pollock, and the pollock industry will showcase the innovative dishes — from fillets to surimi to “wings.” Pollock producers are sending each participating “Dine Out to Help Out” restaurant their choice of pollock products to develop menu items that align with their culinary style and will be offered from October 18-31, 2021. Product donations and marketing support are being coordinated by the GAPP Here is a sampling of restaurant partners and their signature dishes: Asadito: Wild Alaska Pollock Tacos Barcocina: Wild Alaskan Pollock Tacos with Pickled Lime Jicama and Roasted Garlic Aioli Formento’s: Wild Alaska Pollock En Papillote; Seafood Risotto Hyatt Lodge: Poached Wild Alaskan Pollock: Torched corn, pickled shallots, crisp prosciutto, and wilted kale with an orange butternut squash sauce; Alaskan wings with celery sticks and choice of sauces Marvin’s Food & Fuel: Cioppino with Wild Alaskan Pollock, shrimp and mussels Slightly Toasted: Seafood Gumbo Oaken Bistro & Bar: Bouillabaisse: Wild Alaskan Pollock, scallops, mussels, fumet, saffron rouille crostini The River Kitchen & Bar: Ginger miso poached wild Alaskan pollock dish with root vegetables and navy beans; Late Night Menu item: Southern Style Alaska Wings "The restaurant community has demonstrated its tenacity as it has adapted to the many challenges of the past 18 months,” said Morris. “These essential community members provide the setting for some of life’s best moments. The Wild Alaska Pollock industry is proud to support our food industry colleagues by donating delicious, sustainable Wild Alaska Pollock products and providing marketing support to these amazing businesses. Chicago is one of our country’s top restaurant markets and we’re proud to support some of the city’s best restaurants.” Consumers enjoying the menu specials are encouraged to share photos on Instagram, tagging @wildAKpollock and using the #DineOutToHelpOut hashtag. Wild Alaska Pollock is low-fat, protein-rich, and heart-healthy, high in vitamin B-12 and a good source of omega-3 fatty acids, making it one of the most nutritious natural foods in the world. Only fish caught in the pristine, icy waters of Alaska can be labeled as “Wild Alaska Pollock.” Additionally, Wild Alaska Pollock is one of the most climate-friendly proteins. GAPP, in partnership with the sustainability consultancy Quantis, analyzed Wild Alaska Pollock based on several key impact categories such as global warming potential, energy use, use of land and water resources, and waste outputs. The study proved that Wild Alaska Pollock is a much more carbon-friendly protein choice than beef, chicken, pork and even plant-based proteins. “We’re excited to see the new and creative ways chefs in Chicago are using our mild, wild-caught, versatile fish,” said Morris. “For those who haven’t tried Wild Alaska Pollock before, ‘dine out to help out’ and get ready to fall in love!” FYI’s Virtual All-Hands-On-Deck Helps Mark ASMI’s 40th Anniversary Fishermen's News - October 13, 2021 Alaska Seafood Marketing Institute is preparing to host its annual All-Hands-On-Deck meeting virtually Nov. 9-11, with added touches this year honoring the 40th anniversary of ASMI. Pacific Seafood Processors Association 1900 W Emerson Place Suite 205, Seattle, WA 98119 Phone: 206.281.1667 E-mail:; Website: 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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