Quality: From Deck to Dish
From deck to dish, everyone is a part of fresh, quality Alaska seafood
ASMI’s seafood technical program is committed to providing information that will help buyers, harvesters and processors get the most out of their catch and ensure the highest quality of seafood products. Find information, guidelines and regulations pertaining to Alaska’s seafood products, species overviews, and quality handling videos and posters for training crew.
Alaska Salmon Buyer’s Guide
The first salmon buyer’s guide devoted exclusively to Alaska salmon. It includes technical information on salmon products and general information about Alaska’s salmon management and the environment. To order this 22-page color publication, please visit our online catalog.
Wild Alaska Salmon Buyer’s Technical Kit
A complete technical resource on Alaska salmon, including the Buyer’s Guide as well as complete sections on color, quality, handling, species, and basic fact sheets.
Alaska Whitefish Buyer’s Guide
A comprehensive four-color, 22-page buyer’s guide devoted to species of Alaska Whitefish, including technical information on Whitefish products and general information about Alaska’s Whitefish management and the environment. To order this publication, please visit our online catalog.
Salmon Harvesting Quality Guides
Quality Guidelines by Species
- This document categorizes Alaska Salmon into premium, A, B, and C grades based on the following: handling, odor, eyes, gills, skin, belly cavity, meat color, and physical shape: Alaska Salmon Quality Specifications and Grades
- Recommended Salmon Quality Guidelines For Fishing, Tendering and Processing
- Salmon Bleeding Guidelines
- Alaska Salmon Trim Guide (Full Guide PDF)
- Trim A Guide (PDF)
- Trim B Guide (PDF)
- Trim C Guide (PDF)
- Trim D Guide (PDF)
- Trim E Guide (PDF)
Quality: At the Processor
Processors of seafood and seafood products are required by the Food and Drug Administration (FDA) to address food safety by following a Hazard Analysis and Critical Control Point (HACCP) prevention system. HACCP identifies food safety hazards, creates controls to prevent hazards, and then monitors those controls within a seafood processing facility.
Good Manufacturing Practices (GMP)
In a seafood processing facility, the current good manufacturing practices (cGMP) must be in place before establishing a HACCP plan. The cGMP addresses concerns pertaining to the design, maintenance and sanitation of a facility as well as personal hygiene and disease control for plant workers.
NOAA-U.S. Department of Commerce - Seafood Inspection Program
The National Oceanic and Atmospheric Administration (NOAA) provides voluntary seafood inspection services to the industry to ensure compliance with seafood regulations. Their mission is: “To ensure the safety and quality as well as enhance the marketability and sustainability of seafood products for the benefit of consumers by providing science based inspection services to the seafood industry.”
Alaska Department of Environmental Conservation (ADEC)
Staff from ADEC conducts inspections for seafood processors to meet HACCP and cGMP regulations. The mission of Food Safety and Sanitation program at ADEC is to: “protect public health by ensuring the processing, sale and distribution of safe, wholesome, and properly labeled seafood products.”