Alaska Fisheries Business Assistance Project
Seafood Quality Training
With its vast species complex and geographical range, the Alaska seafood industry faces significant hurdles in meeting the quality of other seafood products in the global market. For years, the Marine Advisory Program has provided fishermen and seafood processors with quality handling instruction including Hazard Analysis Critical Control Points (HACCP), a requirement to becoming a seafood processor.
Tools
- Tips for Direct Marketers: The Onboard DEC Inspection
- Quality Is In Your Hands: Salmon Skiff Fishermen (video)
- The Care and Handling of Salmon
- Yukon Quality Salmon [pdf presentation;1.2M]
- Common Mistakes in HACCP
- Paralytic Shellfish Poisoning Information, Monitoring and Prevention
- Smart Tag Quality Tracking - [pdf presentation; 2.0M]
- For more Seafood Quality publications - see the Alaska Sea Grant Bookstore
Workshops
- Sanitation and HACCP
- Fisherman's Quality Training Workshop
- Onboard Quality Handling
- Quality Assurance/Quality Control (QA/QC)
For more information
- Don Kramer, Seafood Technology Specialist
- Chuck Crapo, Seafood Technology Specialist
- Glenn Haight, Fisheries Business Specialist
