May 5, 2021 — Alaskan Salmon has launched a new direct-to-consumer online business that offers a VIP waitlist for Americans who want to be the first to have Copper River king and sockeye salmon delivered directly to their homes.
Prior to the COVID-19 pandemic, Cordova, Alaska-based Alaskan Salmon supplied Copper River salmon solely to foodservice buyers.
October 26, 2017 — Alaska has produced more than 169 billion pounds of fish since statehood was granted to the Last Frontier in 1959, and the Alaskan seafood industry brings in enough product annually to feed every person in the world a serving of Alaskan seafood.
These and other statistics relating to the seafood industry in the state can be found in “The Economic Value of Alaska’s Seafood Industry,” a joint report by The Alaska Seafood Marketing Institute (ASMI) and the McDowell Group, a research and consulting firm, which details the impact of Alaska’s seafood economy. This is the second collaboration over the past two years between the groups.
The report is meant to provide statistics and figures on employment in the industry, labor income, seafood value, exports, and other related subjects. From fun facts (Alaska’s commercial fishing fleet is comprised of about 9,400 boats, which would measure 70 miles if they were lined up from bow to stern in a straight line) to precise tax numbers, the report is a gold mine of research about the Alaskan seafood industry.
The report reveals that in 2016, Alaska’s seafood harvest of 5.6 billion pounds had a total value of USD 1.7 billion (EUR 1.4 billion). Processors in Alaska produced 2.7 billion pounds of Alaska seafood products last year, valued at USD 4.2 billion (EUR 3.6 billion). The overall impact of Alaska’s seafood industry on the U.S. economy is USD 5.4 billion (EUR 4.6 billion) in direct output – that’s value that can be directly associated with fishing, processing, distribution, and retail. Such a figure doesn’t include USD 7.3 billion (EUR 6.2 billion) in additional multiplier effects generated as industry income circulates throughout the U.S. economy, the report said.
Read the full story at Seafood Source
May 21, 2017 — One hundred and thirty-two years ago, the Bristol Bay commercial fishery began on the shores of the Nushagak River when the first cannery went into operation and canned a little more than 4,000 salmon.
Within four years, three more canneries appeared on the Nushagak, and within a decade canneries were built on the Naknek and Kvichak rivers. The dawn of the 20th century saw dozens of canneries around Bristol Bay catching, processing and canning millions of pounds of sockeye salmon every summer. By 1910, Bristol Bay accounted for 40 percent of Alaska’s commercially caught salmon. Even today, Bristol Bay makes up about 40 percent of Alaska’s salmon value.
Canneries are large industrial operations. In the early days, coal and steam provided the power to run complex systems of boilers, belt-driven pulleys and winches needed to butcher, cook, can and deliver salmon to the world. But when it came to actually catching fish in Bristol Bay, canneries relied upon the muscle of men and the power of wind.
To catch fish in Bristol Bay, canners imported and adapted a wooden sailboat developed for use on the Columbia River — a boat propelled by wind and crewed by two fishermen who pulled heavy cedar-corked linen nets by hand. The sailboat, roughly 30 feet long, was commonly known as a Bristol Bay “double-ender” because the shape of its bow and stern were similar.
March 16, 2017 — You know fish is good for you, but shopping for it is dicey. Much of the fish behind the counter is mislabeled, or not exactly fresh. And even if you can trust the labels, there are just so many of them: Should you buy American or Chilean? Wild-caught or farmed? Follow these six steps to guarantee you bring home the freshest, tastiest, and healthiest filet.
1. Buy American
A fish’s country of origin must be disclosed; it’s an FDA rule. Stick to USA seafood: Reports have revealed worker exploitation and unsanitary processing and storage methods in Asian fisheries, says Norah Eddy, cofounder of Salty Girl Seafood. Also look for the phrase “processed in the United States.” Some Alaskan salmon is sent to China for processing, a journey that can take more than two weeks before you buy the fish, Eddy says.
2. Keep the Skin On
Fish such as salmon, mackerel, and lake trout bring a healthy dose of omega-3s to the table. (Here’s why you need those good fats.) Skip the skin and you’re not maxing out on these good fats, says dietitian Robert Lazzinnaro, R.D. Chef Tenney Flynn of GW Fins in New Orleans crisps the skin this way: Melt butter in a pan over medium high. Scale the fish and score the skin in a crosshatch pattern; season both sides. Start skin side down; cook 3 to 4 minutes. Flip. Repeat. Eat.
March 1, 2017 — In the midst of the Upper Cook Inlet Board of Fisheries meeting, the battle for state management of Cook Inlet salmon fisheries continues.
The State of Alaska has filed with the U.S. Supreme Court to review a recent 9th Circuit Court of Appeal decision that would require some of Alaska’s salmon fisheries to conform to federal management.
The state says this is the wrong move.
“This is an area where the federal government recognizes the State’s expertise and agrees that the State is better equipped to manage the fishery, even in federal waters,” said Attorney General Jahna Lindemuth in a press release Feb. 27. “We hope the U.S. Supreme Court will review this important issue and reverse the Ninth Circuit’s decision.”
Last September, the U.S. 9th Circuit Court of Appeals overturned a 2011 decision by the North Pacific Fishery Management Council to remove several Alaska salmon fisheries from the federal management plan.
February 15, 2017 — The Alaska of today is not the Alaska of statehood. The 49th state has grown and changed radically. The economy of the state is wholly different, and yet Alaska salmon management continues to be treated as if we just became a state.
Almost all major fisheries in the state have, for decades, been managed on the premise that commercial catches are always the highest and best use of Alaska salmon resources. This is especially true in upper Cook Inlet.
This premise ignores the changes that have occurred. In 1976, 191,000 sportfishing licenses of all types — resident and nonresident — were sold in Alaska. Nonresidents accounted for only 47,000 of them. By 2015, nonresident license sales alone had topped 278,000 — a six-fold increase.