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ADF&G 2013 Alaska Salmon Forecast

ADF&G 2013 Alaska Salmon Fo...
The Alaska Department of Fish and Game recently released its harvest predictions for the five species of Alaska wild Salmon. In short, the total salmon harvest is projected to be up from 2012 – primarily because of the stronger odd year Pink runs in SE Alaska and Prince William Sound. Most other species based on statewide numbers are slightly up. By area, Bristol Bay Sockeye are projected to be down by five million fish, while Cook Inlet Sockeye harvest numbers are projected to be up by almost two million fish.*

For your convenience, E&E Foods has created a summary comparing the ADFG 2013 Alaska Salmon Harvest Forecast to the 2012 Actual Catch, by species and catch area. Beginning in May this document will be updated weekly with 2013 catch data.

You can find the complete ADF&G Run Forecasts and Harvest Projections for 2013 Alaska Salmon Fisheries and Review of the 2012 Season report on their website at

*Cook Inlet set netters were not allowed to fish in 2012 because the state was attempting to protect the Kenai and Kasilof River King runs.

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2013 Wild Salmon Availability Calendar

2013 Wild Salmon Availability C...

For your convenience, E&E Foods has mapped the 2013 wild Alaska salmon harvest season to the 2013 calendar. Our Wild Salmon Availability Planning Calendar2013 includes the harvest season for each species of Alaska salmon shown by catch area and date.

While E&E Foods sells frozen wild Alaska salmon year round, in a variety of forms, this calendar will help you plan your purchasing strategy for fresh wild Alaska salmon – throughout the year and within the context of 2013 holidays.

Once you've opened the file, use the PDF tool bar in the lower right corner to enlarge, save and/or print the calendar.

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E&E Introduces Atlantic Salmon Program

E&E Introduces Atlantic Salmon...
E&E Foods is expanding our US fresh and frozen product offering to include farmed Atlantic, Coho, and King (Chinook) Salmon, and SeaTrout (Steelhead). Through strategic partnerships with producers in Chile, we are currently delivering a variety of fillet trims and sizes directly to major ports across the country.

“We have been looking into aquaculture for some time now,” said E&E Foods President, Tab Goto. “It was important to us to find the right producers in order to guarantee the same high quality that our customers have come to expect from our wild Alaska product.”

The program is being developed by Josh Watts. Before joining the E&E Foods team last year, Josh worked in operations for Ocean Beauty Seafoods and then moved to Icicle Seafoods where he was responsible for coordinating all fresh sales with their Alaska production plants and their Atlantic salmon production from the U.S. and Chile.

“I am excited to build the aquaculture program at E&E Foods,” said Josh. “It’s a natural evolution for E&E because the company has an established reputation for quality product and excellent customer service. By offering both wild and farmed product, E&E Foods becomes a one-stop-shop for customers’ ongoing programs and spot demands.”

“This is an exciting opportunity for E and E and our customers” said Sara Daniels, Domestic Fresh Division Manager. “Fresh and frozen Atlantic Salmon is an important item for the majority of our customers in both the US and Canada. By offering fresh and frozen Atlantic Salmon we are able to supply our customers year round - complementing our more seasonal wild salmon program.”

For more information, please contact your E&E Foods sales person, or contact Josh Watts directly at 206-493-2871 or

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2013 Halibut Season & Quota Information

2013 Halibut Season & Quota I...

The 2013 Pacific Halibut opening date, closing date and quotas have been set by the International Pacific Halibut Commission. The Commission approved a season of March 23 – November 7, 2013 for the U.S. and Canadian Individual Quota fisheries. The Treaty tribal commercial fisheries and the incidental halibut fisheries in Area 2A will also occur within these dates.

In Area 2A, seven 10-hour fishing periods for the non-treaty directed commercial fishery are recommended: June 26, July 10, July 24, August 7, August 21, September 4, September 18, 2013.

Further the Commission is recommending to the governments of Canada and the United States catch limits for 2013 totaling 31,028,000 pounds, a 7.5% decrease from the 2012 catch limit of 33,540,000 pounds.

Areas 2A and 3B catch limits are the same as in 2012.

Area 2C (Southeast Alaska) catch limit was increased by 350,000 LBS or 13%.

Area 3A (Central Gulf) catch limit was decreased by 890,000 LBS or 7%.

Area 3B (Kodiak) catch limit was decreased by 780,000 LBS or 15%.

Area 4A (Central Peninsula) catch limit was decreased by 240,000 LBS or 15%.

Area 4B (Aleutians) catch limit was decreased by 420,000 LBS or 22%.

Area 4CDE (Bering Sea/Western Alaska) catch limit was decreased by 540,000 LBS or 22%.

The International Pacific Halibut Commission (IPHC), originally called the International Fisheries Commission, was established in 1923 by a Convention between the governments of Canada and the United States of America. Its mandate is research on and management of the stocks of Pacific Halibut (Hippoglossus stenolepis) within the Convention waters of both nations. For more information,

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Crab Season Delayed to Assure Quality

Crab Season Delayed to Assur...
This is the time of year when west coast consumers plan many of their holiday meals around fresh Dungeness crab. But results from October and November fisheries surveys have delayed this year’s harvest due to yield figures being below the acceptable lower limit for harvest. Results from the most recent survey, begun the week of December 3rd, just became available as we were preparing this article:

Oregon and Southern Washington coast Dungeness fishing has been delayed until December 31. Northern California will be decided later this week but it is expected to be delayed as well. For more details, visit Pacific States Marine Fishing Commission at or the Washington Department of Fish and Wildlife at

E&E Foods fully supports fishery managers’ proactive approach to insure that Dungeness crab are not only harvested sustainably, but also when the crab are healthy and ready for market. The delay is not due to the number of Dungeness crab available, but rather the slow development seen this year in or yield percentage, also referred to as meat fill.

A Dungeness crab has a shell, also known as an exoskeleton, which it sheds six times per year as it grows during the first two years of its life; this is also known as molting. As the crab’s old exoskeleton separates from the new one beneath, the new exoskeleton absorbs water and becomes larger. This causes a split at their “molt line,” located mid-laterally on the carapace (the main back shell). The new and extremely soft crab now has the flexibility to back out of its old shell. During this incredible feat, crabs are extremely vulnerable to predators; for that reason it’s done quickly and soon after the live crab has exited they bury themselves in sand to allow their new, larger shell to harden.

A newly molted crab needs time to grow its meat and to fill out the new shell. This is where the yield percentage or meat fill ratio comes into play. If Dungeness crab are allowed to be harvested when the meat fill is below 25%, the end result is a less than desirable product for both processors and consumers. Regular testing prior to the scheduled season opening, helps fishery managers determine when the crab would be in the best condition to harvest.

Crab stocks in the various west coast management areas are surveyed by selected vessels that perform a test fishery to benchmark the abundance and health of the resource; this effort is coordinated by each state’s resource management entity. The location and number of crab harvested is carefully documented, then the crab from the survey are transported back to shore, cooked, and the meat is removed and weighed to determine the yield.

Historically, production of fresh Dungeness crab harvested from San Francisco Bay to the northern Washington coasts begins around the first of December and runs through August. Records show that 75% of the harvest from these areas is usually completed by the end of February.

Ultimately, having to wait a little longer to enjoy Dungeness crab at its peak of quality is best for all of us. And hey, it never hurts to have an excuse to extend celebrations beyond traditional holidays. We wish our hard-working fisherman a safe and successful season, and we invite everyone to get out and support the coastal crab fishery by buying local products.

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Welcome Kevin Steele

Welcome Kevin Steele
E&E Foods is pleased to welcome Kevin Steele to our sales team as Senior Trading and Sales Representative. Kevin's primary responsibilities are trading, developing new customers, fostering vendor partnerships, and expanding the value added business at our Federal Way production facility.

With over 27 years in the seafood industry, Kevin brings diverse experience, new perspective, and a proven track record of success to our company. During high school and college he offloaded Salmon boats in Dutch Harbor, and then fished commercially for Pacific Cod and Pollock, Salmon, Halibut, Black Cod and every species of Crab. He moved into sales, getting experience at different companies, and then owned and operated his own company for 12 years.

"I love the seafood industry and the long term relationships that I've created with great people,” says Kevin. “I've worked with some of my customers for over 15 years."

If you have any questions, or would like to welcome Kevin personally, he can be reached at our offices at 206-812-2837 or

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NY Times: Consumers and Sustainability

NY Times: Consumers and Sust...
Last week Ray and Ulrike Hilborn, authors of the book Overfishing: What Everyone Needs to Know, wrote an editorial for the New York Times that quite eloquently cleared up so much of the confusion consumers face when trying to purchase sustainable seafood.

The article sites retail outlets pulling seafood product from the shelves based on “red lists” issued by the Monterey Bay Aquarium and the Blue Ocean Institute, the assumption being that because a species is overfished, it is not sustainable.

But, as the Hilborns point out, "Those decisions are based on a misunderstanding of what constitutes a sustainable fishery. The fact is that we can harvest a certain fraction of a fish population that has been overfished, if we allow for the natural processes of birth and growth to replace what we take from the ocean and to rebuild the stock. Instead of calling on consumers to abstain from all overfished species, we should direct our attention at fisheries that consistently take more fish than can be naturally replaced.

Truly informative seafood labels must distinguish between the abundance of a fish stock and its sustainability. Some fish will be disappearing from supermarket shelves over the next few years even though they are being sustainably managed. Consumers should tell retailers and environmental groups not to “red list” fish stocks that may be overfished but are being replenished."

Click here to read the full article.

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FAO-Based Certification Gains Support

Twenty-seven Alaska salmon processing companies, representing approximately 80% of the salmon caught in Alaska, have now affirmed their intent to withdraw support from MSC salmon certification and adopt FAO-based certification.

Earlier today a letter signed by top executive's at the 27 processors, was sent to editors of various media outlets. The statement, shown below, is intended to squelch rumors circulating in Germany and other European markets, that the processors would be continuing under the MSC program as a result of a vessel owners group signing on as the MSC client. In related news, the Alaska Seafood Marketing Institute Board of Directors voted last week to fund a $3 million campaign in major European markets to promote the sustainability of Alaskan seafood.

Dear Editor,

On behalf of 27 Alaska salmon processing companies representing approximately 80% of the salmon caught in Alaska we would like to reaffirm our intent to withdraw support from MSC salmon certification. Recent press reports about the Purse Seine Vessel Owners Association (PSVOA) becoming the client for MSC salmon certification have incorrectly suggested that we would rejoin the program. Those reports are incorrect.

The announcement by PSVOA and the speculative statements that followed have created some confusion in the market place. We would like to clear up any misunderstanding. We have no intention of supporting MSC certification for salmon beyond the 2012 production. While we recognize that PSVOA has the right to become the client for MSC salmon, it should not be construed that we have changed our minds about this decision. We fully support the FAO-based Responsible Fisheries Management certification that has been developed for the industry by ASMI and the State of Alaska. This fully accredited program responds to requests from many of our customers to provide a reasonable alternative to MSC certification.

We believe the action to withdraw from the MSC salmon scheme is in the best interest of the Alaska Salmon industry, an industry in which we have invested heavily for the future of Alaska, our fishermen, their families and our companies.

Skip Winfree
10th & M Seafoods

Dan Nomura
Alaska General Seafoods

Jim Erickson
Alaska Glacier Seafood

Larry Cotter
APICDA (Bering Pacific)

Sandro Lane
Alaska Protein Recovery

Randy Crawford
Boreal Fisheries, Inc.

Larry Elliott
E.C. Phillips & Sons

Tab Goto
E&E Foods

Greg Favrato
Favco, Inc.

Roger Stiles
Great Pacific Seafood

George Adams
Great Ruby Fish Company

Dennis Guhlke
Icicle Seafoods

Hank Baumgart
Icy Strait Seafood

Vincent Goddard
Inlet Fish Producers, Inc.

Rhonda Hubbard
J & R Fisheries

Jack Schultheis
Kwik’PaK Fisheries

Izetta Chambers
Naknek Family Fisheries

Tomonobu Miki
North Pacific Seafoods

Mark Palmer
Ocean Beauty Seafoods

John Whiddon
Pacific Seafood Kodiak

Barry Collier
Peter Pan Seafoods

Tom McLaughlin
Seafood Producers Coop

Paul Dale
Snug Harbor Seafoods

Mark Tupper
Triad Fisheries

Joe Bundrant
Trident Seafoods

Roland Briggs
Ugashik Wild Salmon Co.

Doug Karlberg
Yukon Gold

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E&E's Salmon Certification Plan Steady

As reported here earlier this year, last January E&E Foods and 7 other major Alaska seafood processors withdrew from the Marine Stewardship Council (MSC) certification program. Subsequently the Alaska Fisheries Development Foundation (AFDF) decided to no longer be the MSC client for the fishery.

At the recent Boston Seafood Show and the Europe Seafood Expo in Brussels, there was much conversation about the recent decision by the Purse Seine Vessel Owners Association (PSVOA) to become the MSC client. Inaccurate reports about this move have caused confusion and the false assumption that the MSC had been reinstated as the certification program of choice. This is not the case.

E&E Foods continues to fully support the FAO-based Responsible Fisheries Management certification that has been developed for the industry by the Alaska Seafood Marketing Institute (ASMI) and the State of Alaska. We have no intention of continuing our MSC certification for salmon past the end of this year’s certification period which ends in October, 2012.*

We will keep you posted on program developments here, but if you have any questions, please call our sales team. For more information, check out this article by John Sackton, Editor and Publisher of Seafood News.

*Please Note: MSC certification will be applied to all of our 2012 Alaska salmon production. And that the consumer recognized MSC label can be used on packaging through mid-2013.

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Visit Our European Seafood Expo Booth

Visit Our European Seafood Ex...
The 2012 European Seafood Exposition is taking place this week in Brussels, Belgium, 4/24 thru 4/26. This annual event offers an excellent opportunity for Company President, Tab Goto, General Manager, Randy Patrick, and our European Sales Manager, Chris Rawski to speak directly with potential and existing European and Asian customers about E&E Foods' recent expansion and our expectations for the coming season.

The European Seafood Exposition (ESE) is the world's largest seafood fair, attracting buyers and sellers from over 140 countries around the world and featuring over 1,600 exhibitors.

You can find our booth in Hall 6, Stand 1127, within the Alaska Seafood Marketing Institute (ASMI) Pavilion.

Hope to see you there!

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