Details

HABs, Vibrio and cold chain best practices: Strategies for shellfish farmers to maintain quality and consumer confidence

Presenter: Bobbi Hudson, Pacific Shellfish Institute
Time: 8 am–12 pm
Location: Adventure Room (lower lobby level)

This engaging workshop will cover harmful algae bloom (HAB) and Vibrio parahaemolyticus (Vp) control strategies, and provide advice for communicating with distributors and customers. Farmers and shippers will also share cold chain best practices for successfully shipping oysters and clams.

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Integration of mariculture into Alaska salmon hatcheries: Why, where and how?

Presenter: Tommy Sheridan, Alaska Blue Economy Center
Time: ~8–10 am (may run longer)
Location: Endeavor Room (lower lobby level)

Originally designed in the early-1970s to enhance fisheries at a time when salmon returns were at historically low levels, Alaska’s salmon hatchery program has been successful by many metrics, with recent hatchery returns accounting for over 25% of all Alaska salmon harvests, oftentimes accounting for greater than 25% of the state’s total salmon fishery value. Alaska’s salmon hatcheries have also served to diversify economic opportunities in coastal Alaska communities to include some of the state’s largest recreational fisheries, and have supported maritime-related workforce development programs while contributing to cutting edge scientific research. As the State of Alaska grapples with issues relating to food, energy, and water security, stakeholders are exploring how this program could be leveraged to generate broader benefit. This workshop seeks to highlight a few areas where these opportunities may exist, including mariculture development, energy innovation and climate change mitigation.

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Seaweed processing and product development needs for Alaska

Presenter: Melissa “Missy” Good, Alaska Sea Grant
Time: 8 am–12 pm
Location: Quarter Deck (upper lobby level)

This facilitated workshop will generate an industry-informed roadmap for advancing seaweed processing capacity, product innovation, and workforce readiness in Alaska. Using breakout groups and live prioritization, participants will identify critical gaps, collaborate on what should happen first, what tools or resources are needed, and how to help Alaska’s seaweed industry grow and succeed for the long term.

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Oyster sensory skills and guided tasting

Presenter: Julie Qiu, founder of In A Half Shell and co-founder of Oyster Master Guild
Time: 4:30–6:00 pm
Location: Quarter Deck (upper lobby level)
Limited to 30 participants. * By registering, participants acknowledge that consuming raw shellfish possesses inherent risks. Immunocompromised individuals should refrain from participating.

This hands-on workshop explores the diverse flavor profiles of Alaska oysters through a comparative tasting. Attendees will learn a clear framework and shared vocabulary to better identify and describe subtle taste differences. This session breaks down the art of sensory evaluation, providing the essential tools to discuss oyster merroir with confidence.

Observer/waitlist sign-up for Julie Qiu’s workshop is available; the main workshop registration is full.