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ALASKA SEAFOOD PROCESSING INDUSTRY Timothy Tilsworth, Associate Professor Department of Civil and Environmental Quality Engineering University of Alaska Fairbanks, Alaska 99701 William D. Morgan, Jr. Field Operations Manager, Northern Region Alaska Department of Environmental Conservation Fairbanks, Alaska 99701 INTRODUCTION The seafood industry in Alaska is one of the most significant and important portions of the nation's seafood production effort. The economic value of the seafoods landed in Alaska is the highest of the fifty states, and the volume landed is exceeded by only one other state [1], The wholesale value exceeded $640 million in 1977. Pacific salmon, shrimp, and crab are the major fisheries harvested off Alaska's 32,000 mile coastline, and the extent of the catch is influenced by Public Law 96-265, which regulates the fisheries harvest within 200 miles of the coast. The majority of the catch is processed in shore-based plants located from Ketchikan in Southeast Alaska to Kotzebue on the northern coast. Kodiak, Dutch Harbor, Cordova, Petersburg, and Wrangel have numerous processors near the communities while other isolated plants are located in remote areas, especially along the Aleutian Islands and Bristol Bay. The number of plants that operate annually has varied in recent years from 100 to 200 depending on the commerical harvest. Figure 1 shows the general location of the processors. The industry is highly seasonal with many plants operating intermittently and often processing more than one type of seafood. Most of these locations are not situated along the interconnecting highway system and, therefore, depend upon air or sea transportation. The importance of the industry to the State cannot be overemphasized. It contributes significantly to the State's economy and employment force and is one of only five major industries in the State, including mining, forestry, petroleum, and tourists. This report is an overview of the seafood industry and its environmental considerations. More detailed information on many aspects of the industry are available in the literature [2,3,4,5]. SEAFOOD PROCESS DESCRIPTION The seafood industry consists primarily of salmon, shrimp, and crab; however, other seafoods of importance but of less significance include halibut, herring, scallops, clams, salmon roe, bottom fish, and fish byproducts. Substantial potential exists for future increased bottom fish processing. Salmon Salmon are harvested during the summer as they return to fresh water streams to spawn. The salmon catch includes Chinook, Sockeye, Silver, Pink, and Chum. In recent years between three and four hundred million pounds of salmon have been landed in Alaska annually, constituting about 86% of the U.S. harvest. The majority of this catch is processed mechanically and canned; however, some are hand-butchered for the fresh or frozen market. The mechanical process butchers the fish and 84"
Object Description
Purdue Identification Number | ETRIWC198384 |
Title | Alaska seafood processing industry |
Author |
Tilsworth, Timothy Morgan, William D. |
Date of Original | 1983 |
Conference Title | Proceedings of the 38th Industrial Waste Conference |
Conference Front Matter (copy and paste) | http://e-archives.lib.purdue.edu/u?/engext,34749 |
Extent of Original | p. 847-854 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Date Digitized | 2009-07-28 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Resolution | 300 ppi |
Color Depth | 8 bit |
Description
Title | page 847 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Transcript | ALASKA SEAFOOD PROCESSING INDUSTRY Timothy Tilsworth, Associate Professor Department of Civil and Environmental Quality Engineering University of Alaska Fairbanks, Alaska 99701 William D. Morgan, Jr. Field Operations Manager, Northern Region Alaska Department of Environmental Conservation Fairbanks, Alaska 99701 INTRODUCTION The seafood industry in Alaska is one of the most significant and important portions of the nation's seafood production effort. The economic value of the seafoods landed in Alaska is the highest of the fifty states, and the volume landed is exceeded by only one other state [1], The wholesale value exceeded $640 million in 1977. Pacific salmon, shrimp, and crab are the major fisheries harvested off Alaska's 32,000 mile coastline, and the extent of the catch is influenced by Public Law 96-265, which regulates the fisheries harvest within 200 miles of the coast. The majority of the catch is processed in shore-based plants located from Ketchikan in Southeast Alaska to Kotzebue on the northern coast. Kodiak, Dutch Harbor, Cordova, Petersburg, and Wrangel have numerous processors near the communities while other isolated plants are located in remote areas, especially along the Aleutian Islands and Bristol Bay. The number of plants that operate annually has varied in recent years from 100 to 200 depending on the commerical harvest. Figure 1 shows the general location of the processors. The industry is highly seasonal with many plants operating intermittently and often processing more than one type of seafood. Most of these locations are not situated along the interconnecting highway system and, therefore, depend upon air or sea transportation. The importance of the industry to the State cannot be overemphasized. It contributes significantly to the State's economy and employment force and is one of only five major industries in the State, including mining, forestry, petroleum, and tourists. This report is an overview of the seafood industry and its environmental considerations. More detailed information on many aspects of the industry are available in the literature [2,3,4,5]. SEAFOOD PROCESS DESCRIPTION The seafood industry consists primarily of salmon, shrimp, and crab; however, other seafoods of importance but of less significance include halibut, herring, scallops, clams, salmon roe, bottom fish, and fish byproducts. Substantial potential exists for future increased bottom fish processing. Salmon Salmon are harvested during the summer as they return to fresh water streams to spawn. The salmon catch includes Chinook, Sockeye, Silver, Pink, and Chum. In recent years between three and four hundred million pounds of salmon have been landed in Alaska annually, constituting about 86% of the U.S. harvest. The majority of this catch is processed mechanically and canned; however, some are hand-butchered for the fresh or frozen market. The mechanical process butchers the fish and 84" |
Resolution | 300 ppi |
Color Depth | 8 bit |
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