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
For more information
- Chuck Crapo, Seafood Technology Specialist
- Izetta Chambers MAP Agent, Dillingham
