UNIVERSITY OF ALASKA FAIRBANKS

Seafood Processing and Technology

a fillet of salmon

The Alaska seafood industry is the largest private employer in the state. The industry processes 5 billion pounds of fish and shellfish annually, more than 55 percent of the total US catch.

Over 300 large and small firms produce cod fillets, surimi, halibut steaks, and fillet, freeze, can or smoke salmon. Some are multimillion-dollar operations using state-of-the-art filleting and freezing equipment. Others are mom-and-pop operations producing high-quality specialty products for niche markets. All seafood processors face the challenges of competing in a rapidly changing global food industry.

About our Seafood Processing classes and workshops

In support of Alaska’s seafood processing businesses, Alaska Sea Grant offers classes and workshops on seafood safety, quality control, product development, business and marketing operations, leadership training, and other topics.

We also respond to ad hoc requests from companies for training on topics such as HACCP, environmental compliance, wastewater compliance, and microbiology testing.


Download 2018 seafood processor training classes poster

For more information, please contact Chris Sannito, Seafood Technology Specialist.

Seafood Processing Classes for 2018

Click or tap a course title to see details.

Chris Sannito

Seafood Technology Specialist, Kodiak

(907) 539-2012

Contact Chris

Bio page

ASPLI

Alaska Seafood Processing Leadership Institute (ASPLI)

ASPLI is an intensive professional development program designed for mid-level managers, production foremen, plant supervisors, quality assurance leaders, and small processors who want to advance their careers in seafood processing. The program consists of hands-on technical training, an in-house project on plant operations, leadership training, and an optional trip to Seafood Expo North America in Boston.

Upcoming training

Anchorage: March 5–9, 2018. Leadership training, human resource development, business management, and marketing.

Boston (optional): spring 2018. A guided visit to the Seafood Expo North America in Boston and field trips to secondary processors on the East Coast.

Apply for ASPLI

To apply for this program, you must:

  • be able to commit to the schedule of events
    • November 2017–March 2018 in-plant project
    • March 5–9, 2018, in Anchorage
  • be employed in Alaska, although the processor you work for is not required to be based in Alaska.
  • identify a mentor who can provide professional guidance throughout the Institute and help with an individual project. The mentor can be a supervisor or other employee in your seafood processing plant, or someone from a regional nonprofit organization.
  • provide the name of a financial sponsor who will support the required contribution.

Apply online (goes to old site; maybe build a Google Form instead?)

For more information

  • Quentin Fong, Seafood Marketing Specialist, 907-486-1516 or email Quentin
  • Chris Sannito, Seafood Technology Specialist, 907-486-1535 or email Chris
HACCP Workshop
Process Control
Sanitation Control
Smoked Seafood School
Other Courses