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Pacific Star, Coffee Point BBQs Kick Off Season

The 2018 Coffee Point crew ta... The 2018 Coffee Point crew takes their annual group shot. Despite the clouds, wind and r... Despite the clouds, wind and rain, lots of fishermen and their families and production crew at Pac Star! That is some grill! It looks lik... That is some grill! It looks like 30 burgers at a time! Attendees at Pac Star lined up ... Attendees at Pac Star lined up for burgers. Those beautiful totes will soon be full of fish! Bristol Bay fishermen are hap... Bristol Bay fishermen are happy and well-rested--at least for now! The mess hall is bursting at t... The mess hall is bursting at the seams with the staff and fishermen. Fishermen, family and crew w... Fishermen, family and crew were treated to a feast.
E&E Foods' Alaska-based plants kicked off the 2018 salmon season with our annual BBQs.
Coffee Point Seafoods of Washington, based near the Egegik River on Bristol Bay, hosted the well-attended event despite wind and rain. The plant has already shipped good volumes of fresh sockeye off the beach and to our customers across the United States.
Our Pacific Star Plant on the Kenai River in Cook Inlet had over 200 attendees, including fishermen, plant workers and their families. E&E Foods continues to expand its presence in Alaska, increasing plant efficiency with upgrades in equipment and processes across its plants in Bristol Bay, Cook Inlet and Yakutat.

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E&E Foods Expands Operation to Kotzebue

E&E Foods will be buying and processing keta salmon this season from Kotzebue as it continues to expand its business operations.

Check the links for more detail:

see page 3

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Cod, Cold, and Kenai

Beautiful and colder than it loo... Beautiful and colder than it looks, and it's very cold One of the many boats E&E bu... One of the many boats E&E buys from Clean cuts and beautiful fillets Clean cuts and beautiful fillets
E&E Foods started the year with a new venture in the Pacific Star Seafoods plant in Kenai. With the help of a dedicated staff consisting of experienced Kenai locals and crew from Anchorage, the plant has started processing cod. Fresh H&G and fresh fillets have been flowing south from the plant, despite some seriously cold weather, which saw temperatures dropping to as low as -29 degrees F.

The cold weather is making life interesting, especially when it comes to getting the company trucks started and keeping them running. Block heaters, trickle chargers, and fuel additives are all necessary to ensure the trucks are ready to go every day.

Adequate lighting for the trucks was another issue that surprised the crew used to the 18-20 hours of daylight during the summer salmon season, according to our Plant Manager at Pacific Star. “It was a challenging start but we are prepared now for anything that happens during the remaining winter,” he said.

These trucks are critical for getting fish to the plant from the company buying stations in Homer and Seward. E&E is an active buyer of the cod that is offloaded from the fleet of long liners and pot boats. The season started early in January and is expected to pick back up in February after a short break for weather and to allow the fish to school in preparation for spawning.

Once at the plant, the fish is processed and packed for shipment. Very little of the fish goes to waste – there is a market for the heads, stomachs, roe, and everyone’s favorite delicacy: milt. With the addition of cod processing, E&E Foods expands its Alaska plants’ capabilities, creating jobs and offering our customers a healthy, sustainable fish produced with the care and quality that goes into all our products.

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E&E Food's Gorgeous Fish

E&E's Pacific Star plant on th... E&E's Pacific Star plant on the Kenai River has a large footprint. All of the riverside buildings are part of Pac Star's production complex. One of many E&E buying statio... One of many E&E buying stations on the beach. This one is just outside of the mouth of the Kenai River. This fish is in our plant in short order. Another buying station on the ... Another buying station on the Kasilof River, a few miles from our plant. Drift net boats head in after a... Drift net boats head in after a 12-hour opener to deliver directly to Pac Star's main plant dock. Pac Star can unload three boa... Pac Star can unload three boats like this simultaneously, getting the fish to processing in a short period of time. Fresh H&G fish are packed a ... Fresh H&G fish are packed a layer of fish... ...followed by a layer of ice. ...followed by a layer of ice. A 5/+ beauty just off the glazi... A 5/+ beauty just off the glazing table, with a nice round belly, high fat content, and as you can see from the picture below... ...the deep, red color that mak... ...the deep, red color that makes sockeye such a favorite. This sashimi was exquisite.
Cook Inlet is home to some of the best sockeye in the world and the Kenai River in particular is known as a producer of big sockeye with high fat content--perfect for sashimi and other high-end uses. E&E's Pacific Star plant is in full operation, processing hundreds of thousands of pounds each day from drift netters delivering right to the dock, to set netters delivering to buying stations all across the area.

Call your E&E rep to inquire about these gorgeous fish!

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Yakutat Seafoods Celebrates 4th of July

Yakutat's parade float and its ... Yakutat's parade float and its creators!
Though the 4th of July comes during the busy season for the salmon industry, our Yakutat plant took time out to create a float for the local parade. A joint effort between the office staff and the maintenance shop staff created a functional, but creative float!

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Alaska Plants Ready for the Salmon

Morning at Coffee Point Morning at Coffee Point The first fish from Coffee Point ... The first fish from Coffee Point flying to our customers by our partners at Coastal Air All calm and quiet in Kenai All calm and quiet in Kenai Tesa Sturman, this year's Mrs... Tesa Sturman, this year's Mrs. Alaska (and one of our fishing families) and two guys at Pacific Star's BBQ. (Okay, Ken Ng (R), COO of E&E and Steve Lee, Plant Manager of Pacific Star).
As June turns into July, Alaska's sockeye salmon return with a vengeance and with it, the sometimes calm waters near our coastal plants teem with fish. Our plants at Coffee Point, Pacific Star and Yakutat are more than ready. As we wait for the onslaught of fish, it's worth remembering the magnificent beauty of Alaska.

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Plant's Sanitation Crew Keeps it Clean!

Federal Way's dedicated sanita... Federal Way's dedicated sanitation crew passes sanitation chemical course
In the food processing business, you’re only as good as the last cleaning of your plant and at our Federal Way operations, where we cut up to 40,000 lbs. of fish a day, we have a great plant sanitation team. They have just gone through a sanitation chemical training program, which involved classroom study and a test, and they all passed. The course included all aspects of chemical safety training—reading and understanding the labels, handling, mixing, storage, usage, and monitoring.

Each person has a specific role but the whole sanitation team has one job: keep all areas of the plant—including the restrooms and cafeteria—clean and ready for the next shift. They are not involved in the cutting or handling of fish and they only go to work when the fish is out of the way. All the chemicals are stored outside of the plant, and are approved by the government for their intended use. Congratulations!

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Sea Share Summer Update from Jim Harmon

E&E Foods' Federal Way plan... E&E Foods' Federal Way plant manager Jessie Umagat has been steaking for SeaShare for 20 years A tote of salmon waiting for st... A tote of salmon waiting for steaking at E&E's Federal Way plant
Seafood donations across the country
“SeaShare exists to maximize the generosity of our seafood industry partners.” That’s the briefest explanation I have, and it remains true. Some of this year’s donations include:
• 650,000 frozen tilapia servings from Mazzetta Company
• 200,000 canned salmon servings from Ocean Beauty Seafoods
• 160,000 frozen salmon servings from Silver Bay Seafoods and E&E Foods
• 450,000 frozen Genuine Alaska pollock servings from the At-Sea Processors and Trident Seafoods in Anacortes, WA.
• 600,000 frozen Genuine Alaska Pollock portions in-process from American Seafoods and High Liner Foods in New Bedford, MA.

Other partners provide the downstream support to reach food banks across the country: Frontier Packaging, Coastal Transportation, Lynden Freight, Matson, Offshore Systems Inc, Lineage, Kloosterboer Cold Storage, and many others.

Mary and I were in Kodiak last month to meet with the fishermen and processors who donate valuable fish from the Gulf of Alaska. SeaShare works with several local agencies to feed people on Kodiak Island, including Kodiak Food Bank, Brother Francis Shelter, and St. Herman’s.

This year we were again able to fly 12,000 pounds of frozen halibut, from Ocean Beauty Seafoods and North Pacific Seafoods Inc., to Kotzebue thanks to the U.S. Coast Guard Air Station Kodiak. The Hercules C-130 also stopped in Nome to drop off 10,000 pounds of frozen halibut for villages that were not able to hunt Walrus this year due to receding sea ice. I met the plane in Nome, and witnessed this great example of local fishing communities sharing their bounty with others who rely on the sea for their traditional foods. Thank you to Carol Piscoya and her team at Kawerak for coordinating the local distribution from Nome, and to Kelli Shroyer at Maniilaq for coordinating the local distribution from Kotzebue. You can read more about this year’s airlift here:

Meanwhile, donated fish from the Bering Sea are just showing up now. We have over 250,000 pounds of salmon and halibut enroute, with more waiting for shipment (thanks again Coastal, Lynden and Matson). Even with all the donations, we still incur over 50 cents a pound to turn these fish into finished, packaged portions that food banks can distribute. Your financial support enables us to complete annual projects like this… generating truckloads of high-protein seafood for the food bank network. Thank you.

NFI and the Future Leaders
We kicked off the annual class project during the Future Leaders visit to Seattle last month. These 40 seafood execs are passionate about seafood and committed to hunger-relief. As one of them wrote: “We have come up with a unique concept for this year’s SeaShare project, which achieves our two main objectives. First, to raise monetary and seafood donations for SeaShare. Second, to increase participation from past Future Leaders classes.”

This year’s class came up with a friendly competition: East vs. West, to see which team can feed the most people. Kosta Anazeris at Preferred Cold Storage started things off early for the East team with a company-wide broadcast. Gerstein Padua at Unisea responded by reaching out to all of his Unisea peers. Game on. We’ll keep tracking donations through January, and announce the winners at NFI’s annual market conference in Miami. If you want to participate, just click on EAST or WEST

SeaShare and the Seafood Nutrition Partnership
Eating Heart Healthy is SNP’s 4 week interactive cooking and nutrition program, designed to increase awareness of the cardiovascular benefits of a heart healthy diet for women. Studies show that eating just 8 oz. of seafood per week reduces the risk of dying from heart disease by 35%. SeaShare has partnered with the Seafood Nutrition Partnership, FareStart, and Bastyr University to bring this valuable program to the YWCA in downtown Seattle. Participants will get a hands-on cooking demonstration and recipes that can feed a family of four for about $10. Omega-3 index levels will be measured before and after, tracking progress against cardiovascular risk.

SeaShare’s unique donation model combines donations of raw materials with donated packaging, processing, freezing, freight and financial support to create an efficient, low-cost stream of high-protein food for food banks. We’ve added donation programs across the country, enabling more donors to participate. Financial support is integral to each of them, and it takes creative thinking. That’s what Team Pure & Wild understands. Joe Bersch, President of Premier Pacific Seafoods, and his sailing partner Dalton Bergan wanted to sail a Polynesian-style “proa” in the Race to Alaska (R2AK), a no-holds barred competition from Port Townsend WA to Ketchikan AK. They also wanted to raise awareness for their favorite charities: SeaShare and Blue H2O. Joe reached out to the Pacific Seafood Processors Association (PSPA) and others to match donations, raising almost $30,000 for SeaShare. Thank you, Joe and Dalton!

In other development news, SeaShare is implementing a new Development plan, thanks to a multi-year grant from the M.J. Murdock Charitable Trust. We are currently looking for a Development Director to manage a comprehensive program. Please let us know if you have any recommendations.

Thank you for your continued support. We remain one of the most efficient nonprofits in the country, and we’ll continue working to earn the trust you’ve placed in us. for more information


Jim Harmon


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Quality Audit Passes with Flying Colors

E&E Foods' first rate producti... E&E Foods' first rate production team at our Federal Way plant.
Congratulations are in order for the team at E&E Foods Federal Way plant with the successful completion of their first third party audit conducted by Mérieux NutriSciences (Silliker). This was an unannounced audit, but the plant and crew were ready and were awarded with a rating of Excellent for their efforts. One of the many benefits of the crew’s hard work and focus on food safety is that the plant is now a proud approved vendor to Costco.

Tab Goto, owner of E&E, congratulated the staff and stated, “this is proof of our commitment to produce safe product for our consumers and we do it with pride.”

The auditor was pleased with the interest seen from the staff at the plant and made it clear in his audit report that he appreciated the cooperation he received from everyone involved. Of course, there were some findings during the audit (nobody’s perfect!) but these are viewed as opportunities to improve the plant and processes.

This audit is another milestone in the path of food safety and customer satisfaction the dedicated team in Federal Way has followed since the plant opened. Earlier this year, the plant was also successfully certified under the USDC HACCP/Quality Management Program and had recertification audits for MSC and RFM. Next up – BRC! Kudos to the staff, and to Jessie Umagat, Plant Manager, and Helen Owen, Corporate Quality Director, both of whom spearheaded the effort.

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Pinks Show in Abundance

Sea Bird at the dock and empty Sea Bird at the dock and empty Sea Bird fully loaded and head... Sea Bird fully loaded and headed for Washington state The Cape Greig processing ve... The Cape Greig processing vessel gives E&E Foods the flexibility to go where the fishermen are. It has been busy with pinks the last few weeks.
Through August 19, the total salmon harvest for Alaska is at 220 million fish--and counting. The pink salmon run makes up nearly 70% or approximately 150 million fish statewide, currently 7% more than initially forecast. Amazingly, almost 87 million of the pinks were caught in Prince William Sound and that number is almost 70% more than forecast. That is a lot of fish!

E&E Foods' Kenai plants, our processing vessel Cape Greig, and our freighter/tender, Sea Bird, play meaningful roles in processing some of those pinks. Our plants have been running round-the-clock for a good portion of the pink season and we are still at it.

Sea Bird has been shuttling between Alaska and Bellingham, fully loaded with frozen pinks, handling about 600,000 lbs. a load. Cape Greig has been cranking out up to 100,000 lbs.+ a day of processed pinks over the course of the season.

A fair amount of this production is already committed to customers around the world.

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