Alaska 2021 PWS salmon harvest up for all but kings Statewide the harvest in of some 234 million salmon exceeded the forecast by 123% Cordova Times by Margaret Bauman - January 8, 2022 Preliminary total harvest reports for the 2021 salmon season in Prince William Sound show that the catch exceeded 2020 harvests for sockeye, keta and Chinook and the 2019 harvest of pink salmon, McKinley Research said on Monday, Jan. 3, in a report for the Alaska Seafood Marketing Institute. https://www.thecordovatimes.com/2022/01/08/2021-pws-salmon-harvest-up-for-all-but-kings/ Forum brings industry leaders to Kenai The annual event is hosted by the Kenai Peninsula Economic Development District Peninsula Clarion by Ashlyn O'Hara - January 8, 2022 Alaska’s industry experts clustered in the Kenai Chamber of Commerce and Visitor Center on Thursday for the 2022 Industry Outlook Forum, an annual event hosted and facilitated by the Kenai Peninsula Economic Development District. https://www.peninsulaclarion.com/news/forum-brings-industry-leaders-to-kenai/ West Coast Catch Shares Improve Fishing Safety New research looks at the role of fisheries management in fishing safety. NOAA Fisheries - January 6, 2022 A new study examines how catch share programs can make fishing safer by providing flexibility in when fishermen can fish. https://www.fisheries.noaa.gov/feature-story/catch-shares-improve-fishing-safety Labeling and Marketing Northern Lights: Alaska Seafood’s new digital digs National Fisherman by Tanna Peters - January 7, 2022 One of the most important lessons we have learned over the past 18 months is the powerful role technology plays in connecting us with the things we value most. That is why we are pleased to announce some of our newest online tools and resources to better serve the Alaska seafood industry. https://www.nationalfisherman.com/alaska/northern-lights-alaska-seafood-s-new-digital-digs FYI’s 2022 Seafood Processing Wastewater & By-product Recovery Conference Annual PNW (OR, WA, AK) Seafood Processing Wastewater & By-product Recovery Conference will be held virtually January 18-20, 2022. https://blogs.oregonstate.edu/seafoodwastewater/ Learn about best wastewater management practices, innovations in waste stream recovery, and state updates on wastewater regulations from the Pacific Northwest. View OSU’s conference website for the details on the conference program and registration. The 2022 virtual conference will run each day between 8:45 am to 12:00 pm, January 18-20, 2022. MSC Launches Ocean Cookbook 2022 Thanks to Chef, Fishermen Collaboration Urner Barry by Ryan Doyle - January 7, 2022 The Marine Stewardship Council (MSC) launched its Ocean Cookbook 2022 on January 6 which features recipes made in collaboration between 17 award-winning chefs and 18 sustainable fishers from around the world with a focus on sustainable fishing practices. The digital cookbook features seafood from 18 MSC-certified fisheries. It will be the centerpiece of the MSC’s communications and marketing campaign for the new year, as consumers embark on healthy eating focused New Year’s Resolutions. Richard Stobart, Head of Marketing at the MSC, said, “New Year is a time of renewal in almost all cultures and markets; a chance to make better choices for us, and our planet. With consumers showing increasing concern for the environment and expressing a strong desire to make change to the way they live, our new year campaign encourages seafood lovers to adopt a simple habit of choosing the MSC label. We’re extremely grateful to the chefs and fishers who donated their time, recipes and energy to helping to create this beautiful cookbook.” Included in the choice of recipes are a simple and delicious Scottish haddock recipe by Cornish restauranter and UK MSC Ambassador Mitch Tonks; a warm puttanesca-style salad using highly sustainable squid from the Northeast Atlantic coast of the USA by MSC Chef Ambassador Gregory Gourdet; and roasted flaked Pacific halibut in a salad topped with crunchy seeds from Canadian MSC Ambassador, Chef Charlotte Langley, per the MSC. Joining renowned food photographer David Loftus in the foreword of the cookbook is MSC global Ambassador Bart van Olphen, together they said of the cookbook and their involvement in the project, “This goes way beyond food. It’s about the future of our Ocean. We need to step up to the plate right now... or we’re in deep water. It meant so much to work with the offerings of these dedicated fishers and amazing chefs because they are showing how buying sustainably caught seafood helps to create truly sustainable seas.” This is the Ocean Cookbook 2022 is the second edition of the MSC’s sustainable cookbook entering a new year. Recipes come from chefs based in Australia, Belgium, Canada, China, Germany, Denmark, Finland, France, Indonesia, Italy, Japan, Netherlands, Poland, Sweden, South Africa, Spain, the UK and the USA. In terms of what species are featured, the MSC noted MSC certified Cape hake from South Africa and Namibia, and Icelandic ling and three different species of tuna. https://www.seafoodnews.com/Story/1216121/MSC-Launches-Ocean-Cookbook-2022-Thanks-to-Chef-Fishermen-Collaboration 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.