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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.

View the Salmon Guide

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.

Order in our Online Catalog

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.

View the Whitefish Guide

Alaska Shellfish Buyer’s Guide

Devoted to species of Alaska Shellfish, including technical information, fishery details, catch methods and overview of responsible fishery management practices. To order this 24 page, 8.5″ x 11″ publication please visit our online catalog.

View the Shellfish Guide

Salmon Harvesting Quality Guides

General Quality Handling Guidelines
Trolling Quality Handling Guide
Gillnetting Quality Handling Guide
Seining Quality Handling Guide
Tender Quality Handling Guide

Quality Guidance Posters

These fun and informative posters help remind crew and workers about basic quality every day. Order these for harvesters and processors.

View and Order the Posters

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.”

Quality: After the Deck

The Perfect Thaw: Proper Techniques for Thawing Frozen Alaska Seafood

Looking to export high quality Alaska seafood? Check out our Exporter Resources.

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