University of Alaska Fairbanks SCHOOL OF FISHERIES AND OCEAN SCIENCES  
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A pink salmon. Photo credit: Chuck Crapo.

Seafood Quality

Quality means different things to different people, from food safety to visual attractiveness. Fish Tech has been at the forefront in fostering the highest quality in Alaskan seafood.

Skilled Seafood processing faculty and technicians at Fish Tech test for a variety of factors from freshness and microbial counts to color and textural attributes. As new methods or more efficient and more precise updated methods are brought forward, the Fish Tech staff makes them available to the industry. Projects include:

  • Development of color standards for Alaska salmon—with Alaska Seafood Marketing Institute. Microbial analyses of raw and processed seafoods.

  • Developed guidelines for harvesters to ensure delivery of high quality fish—also with ASMI.

  • Testing the effectiveness of ozonated seawater as a sanitizer in seafood processing plants and on board harvesting and tendering vessels.

  • Using an Electronic Nose to Improve Seafood Quality. Feasibility Study—Evaluation of Spectroscopic and Imaging Technologies for Detecting Bruising in Salmon