Salmon Quality For Gillnet Fishermen
A series of short videos suggesting ideas to maintain salmon quality during harvest
Created by Deborah Mercy, Program Development Media Specialist at the Alaska Sea Grant Marine Advisory Program, University of Alaska Fairbanks, School of Fisheries and Ocean Sciences.
This series is also available on DVD.
Introduction
(apx 3 min)
Maintaining that natural quality of the salmon depends on careful handling by the fisherman.
Quality
(apx 4 min)
Flavor, odor, texture, and freshness are qualities considered to be important to consumers when they consider whether to purchase salmon in the marketplace.
Boat Setup
(apx 3 min)
Designing your boat so that it is easier to do the work will make it easier on the fishermen to maintain quality.
Fishing Practices
(apx 2 min)
Where to set your net, how long to leave it in the water, and the amount of towing are all considerations that can lead to landing live fish with little scale loss.
Product Handling
(apx 2 min)
Salmon must be handled with care when removed from the gillnet. Hold them by the head and sever the gills to bleed them immediately.
Chilling
(apx 5 min)
Keeping fish cold is one of the most important things that can be done to preserve the natural quality of fish.
Dressing & Pressure Bleeding
(apx 6 min)
Correct dressing methods and well-bled-out fish will generate the best prices for your product.
Unloading Product
(apx 3 min)
Care must be taken with unloading your fish if they are to continue to be a high-quality product.
Cleaning & Sanitizing
(apx 3 min)
Surfaces must be cleaned continually to prevent spoilage or decomposition of the fish caused by bacteria.
(Quicktime is required for viewing these videos)
