Seafood Processing and Technology
Technicians prepare salmon roe for caviar.The Alaska seafood industry is the largest private employer in the state. The industry processes 5 billion pounds of fish and shellfish annually, more than 55% of the total U.S. catch. Over 300 large and small firms produce cod fillets, surimi, halibut steaks, and fillet, freeze, can or smoke salmon. Some are multimillion-dollar operations using state-of-the-art filleting and freezing equipment. Others are mom-and-pop operations producing high-quality specialty products for niche markets. All seafood processors face the challenges of competing in a rapidly changing global food industry.
The seafood technologists at the Marine Advisory Program are a resource to Alaska fishermen and processors in improving the quality, safety and value of their products. MAP assists the Alaska seafood industry through training, consultations and research-based information.
Training
- Alaska Seafood Processing Leadership Institute
- HACCP training
- Better Process Control
- Quality Assurance/Quality Control
- Just in Time Training
- Workshops and courses in quality control, smoking, sanitation, and refrigeration (past workshops include online access to presentations)
Publications and Presentations
- A Village Fish Processing Plant: Yes or No? [pdf; 6.7M]
- Publications available from the Alaska Sea Grant Bookstore
- Regulations Governing Freezing Onboard [pdf presentation;232K]
- Small Vessel Freezing Systems [pdf presetation;988K]
- What Happens to Fish as it Freezes [pdf presentation;484K]
Projects
- Seafood Processing and Marketing Training for Western Alaska - report and needs assessment
- Microplant Plans
- Rat Control
For more information
- Don Kramer, seafood quality specialist
- Chuck Crapo, seafood quality specialist
