University of Alaska Fairbanks SCHOOL OF FISHERIES AND OCEAN SCIENCES  
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FITC building

Graduate student Lei Guo. Photo credit: ???.

Academic Programs

Seafood Processing

Fish Tech employs a variety of new technologies abstracted from diverse disciplines to assist large and small processors in making Alaskan seafood more profitable. We help develop new mechanisms allowing greater utilization of harvested fish. We help processors build higher quality into their products resulting in greater customer appeal. We promote technology development with processors, helping new product forms to become commercially feasible. Some of the projects in this area include:

  • The development of a new surimi process that effectively doubles pollock utilization as food.
  • Research on antioxidants stimulated development of a $6M salmon mince industry in Alaska, but we have yet to test a new generation of antioxidants.
  • In collaboration with researchers at Fairbanks we have been developing a pinbone-removing machine—to promote skinless–boneless salmon fillets as a new Alaskan product.
  • Building an Industrial Test Version of a High Capacity Automated Pinbone Removal Machine for In-Plant Tests, Summer 2000.
  • Utilizing By-Catch: Developing Processes for Texturized, Cooked Minces for Food Service Application. Opportunities for Flaked Products from Pink Salmon.