National Fisherman


"Co-products" is the big new buzz word in the seafood industry as more companies move toward "head to tail" uses for fish.

"For instance, the oils we are producing now from pollock livers has become so valuable in capsules and other human nutraceutical products, it makes no sense to call the livers a 'byproduct' of the fillets or surimi. All of it is important in the puzzle of how to maximize the value of each fish caught," said Alex Oliveira, a food specialist at the Kodiak Seafood and Marine Science Center, a satellite campus of the UAF School of Fisheries and Ocean Sciences.

Oliveira specializes in marine lipids -- fats -- and food flavor chemistry. The pollock oil supplements she helped develop in partnership with American Seafoods Company are marketed under the 54°N label. Her research also has spawned powdered products made from pollock milt and roe that are popular in Asian markets, and she helped launch the first freeze-dried Alaska sockeye salmon bites for NASA astronauts.

Now, armed with a grant from the Alaska pollock industry, Oliveira is rolling up her sleeves to turn pollock skins into pet treats.

"It will be a nutritious, low-fat treat from a marine source, instead of a land animal byproduct," she said, adding that two products will be tested: slices and skin roll-ups.

It's a lengthy process getting any new food item to market, for pets and people.

Read the full story at Anchorage Daily News>>

Inside the Industry

The American Fisheries Society is honoring recently retired Florida Institute of Oceanography director Bill Hogarth with the Carl R. Sullivan Fishery Conservation Award — one of the nation's premier awards in fisheries science - in recognition of his long career and leadership in preserving some of the world's most threatened species, advocating for environmental protections and leading Florida's scientific response to the Deepwater Horizon oil spill.

Read more ...

The Marine Stewardship Council has appointed Eric Critchlow as the new U.S. Program Director. Critchlow will be based in the MSC US headquarters in Seattle. He is a former vice president of Lusamerica Foods and has over 35 years in the seafood industry.

Read more ...
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