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Halibut!

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Halibut! Halibut! Halibut!
Ahhh…springtime. A time for new beginnings, melting snow pack (if you’re in the northeast), cleaning, and of course FRESH HALIBUT. At E&E Foods, we are offloading day boat halibut every day to our Yakutat plant, and flying it fresh on the next flight to anywhere Alaska Air flies cargo.
Halibut is a wonderfully versatile fish to cook; you can grill or bake fillet or steaks, and you can fry it to make the best fish and chips you will ever have.
One of our favorite dishes to make with halibut are fish tacos.

Halibut tacos should be simple…..a marinade, some garnishes, and some crema.
For marinade, mix even parts lime juice, tequila and olive oil. Mix in with chopped peppers, onions, capers and minced garlic. Spread over the fish and bake for 10 min at 425 degrees.

Serve with avocado slices, cilantro, and the crema recipe below. Enjoy, happy spring!

For Crema:
• 1/2c sour cream (I use lite)
• 2-3T milk, for thinning
• juice of half a lime
• 1-2t hot sauce, depending on how spicy you like it (like Tapatio)
• 1t taco seasoning
• salt to taste
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Pollock Roe

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Pollock Roe
Processed Pollock Roe, usually in what is called mentaiko, is widely consumed in Asia, mostly Japan and less so in South Korea. In fact, a weekly magazine in Japan recently rated it as the most common side dish in Japan, attesting to its popularity.

The unprocessed roe is sold through a series of auctions in various locales round the globe-including Seattle. E & E Foods takes part in the Seattle auction, bidding for a number of lots each time. There are two seasons-A and B-and A Season has two auctions, one in March and one in April.

Customers bid on lots via written offers to the producers, but prior to the bidding process, a parade of inspectors from Asia visit Seattle's Pier 90 and 91 to inspect the latest harvest. Each seller's roe is laid on long tables, categorized by quality, degree of maturity and size, and most inspectors pass silently through, taking pictures and notes, before deciding on what lots to bid on.

It is a fascinating process and one that shows the diversification of E & E Foods' capabilities.
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E & E Naknek Operations

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E & E Naknek E & E Naknek Cape Greig Safety Training at t... Cape Greig Safety Training at time of sail Launching the Jeannie J-which... Launching the Jeannie J-which is a landing craft used as a tender
Jeannie J launch Jeannie J launch Vessel in Naknek sitting at tid... Vessel in Naknek sitting at tide change
The E & E Naknek Operations typically open toward the end of May.

Vessels that are "winterized" and stored on shore begin to have their crew arrive in order to prepare for the fishing season.


E & E Foods Salmon tenders and support vessels enter the water toward the end of May in anticipation of the gill net test fisheries that usually begin the first or 2nd week of June.

Our shore-based operation in Bristol Bay is Coffee Point Seafood of Washington, LLC., on North Beach, north of Egegik River.
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SeaShare: Helping to Feed People Well

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When it comes to nutrition, seafood packs a punch, but it is a rare commodity in food banks. SeaShare is the only nonprofit dedicated to filling this essential need. Founded in 1994, SeaShare fosters partnerships between government agencies, seafood companies, and food banks in a shared effort to provide high quality, nutrient rich seafood for hunger‑relief.

“We’re proud to help SeaShare provide quality seafood to America’s food banks,” said Tab Goto, President of E&E Foods and Seattle Shrimp & Seafoods. “SeaShare is a smart, strategic organization with an excellent mission; it’s wonderful to know that our partnership is helping to bring healthy protein to people who need it most.”

SeaShare has created a flexible and collective framework that accommodates whatever product or service a donor may want to provide. They then work to find the partners necessary to support and complete that contribution resulting in a successful seafood donation. This collaborative model encourages broad participation and shared costs which makes it affordable to provide these high value products to food banks and shelters across the nation.

SeaShare board members and staff utilize expertise in key areas of the industry; including policy and law, marketing and communications, harvesting and production, logistics, and finance. They are also guided by a sense of responsibility for the stewardship and efficient utilization of our nation's resources.

Please consider participating in or donating to this worthwhile effort. For contact details and more information about SeaShare, check out their website at www.seashare.org.

SeaShare recently highlighted E&E Foods' and Seattle Shrimp & Seafoods' participation in a recent blog post:

SeaShare Partner: E&E Foods
by Mary Harmon

E&E Foods has been a strategic partner with SeaShare for several years. They provide discounted processing and packaging services, and they donate financially. Last year alone E&E processed over 450,000 lbs salmon and halibut for Seashare, taking headed and gutted fish and cutting them into beautiful steak portions. The steaks were then water glazed and packed in sleeves and cases for transport to food banks across the nation and in Alaska.

As if scheduling SeaShare into an already full production system and offering discounted processing wasn't enough, E&E Foods employees and their sister company, Seattle Shrimp and Seafoods, held an employee donation drive for SeaShare during the month of December, for the second year in a row.

Owner/President, Tab Goto, generously matched their contributions. This presents a great example of how companies and individuals can work together with SeaShare to put more seafood in our nation's food banks. No one can do it alone, but together look what we can achieve.

Thank you E&E Foods and employees! You helped seafood reach the tables of many hungry people across the nation.



Jesse Umagat of E&E Foods checking processing.


Steaking salmon at the E&E Foods Federal Way Plant.


Whole H&G salmon, frozen and ready for steaking.
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Welcome new sales team member Todd Byers

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E&E Foods is pleased to announce the hiring of Todd Byers as a Sales Associate.
Todd is returning to the seafood industry after a hiatus of a few years while living in Europe, and brings his enthusiasm and passion for seafood with him.

Todd’s seafood experience dates from the late-‘90s and he has worked across the whole value chain of the industry, including logistics, procurement and sales. He has experience selling to national and regional accounts, and was actively involved in the aquaculture business. We encourage those in the seafood world who have done business with Todd in the past to contact him and let him know what we can do for you! Direct line: 206-493-2843, mobile: 206-265-2986, e-mail: toddb@eefoods.com
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Price Discovery

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Price Discovery Price Discovery
“Price Discovery” is what buyers and sellers do to determine the market price through a back-and-forth dialog. Information is the KEY component in price discovery, and the less efficient or accessible the information is, the wider the “spread”—the difference between the buy price and the sell price. E&E Foods’ sales team works both sides of the price discovery equation multiple times each day to bring a variety of fish at the best price to our customers. How do we do it?
• As a major, direct producer of Alaskan seafood, we are always talking with industry players to gain intel about everything: amount, size and quality of the catch, time-to-dock, by-catch, bled or not, pumped or not, weather, escapement levels, openings, packaging and shipping—anything and everything related to the industry that has a role in determining price
• As a major direct and spot purchaser and supplier of Atlantic salmon, we are also always communicating directly with virtually all of the industry producers in Chile, Canada and Norway about supply, demand, price trends, production and shipping issues, etc., and track demand from our many customers, all to discover the best market price
• Finally, as an active trader across the spectrum of fin fish, we are often one of the first calls other producers and traders make when they either need to buy or sell fish, and this information helps us know at what price our competitors are buying and selling fish, and where the market is either long or short –a key element of price discovery
The bottom line is that our team works hard to make sure we have: WHAT our customers need, WHEN they need it, all at a PRICE that works for everyone.

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The Lenten Season has officially begun

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The Lenten Season has officiall...
The Lenten season has officially started, commemorating the 40-day period before the holy day of Easter, and during which fish is frequently substituted for meat. What better entrée is there besides Alaskan seafood?

Visit the Alaska Seafood Marketing Institute site for delicious recipes to enjoy during Lent and all year round!
http://www.wildalaskaseafood.com/slideshow/recipes/


Alaska Sockeye Salmon with Herbs and Garlic
Serves 4 to 6

Prep Time 15 minutes
Cook Time 13 minutes

Ingredients:
1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
Heavy-duty aluminum foil
Cooking spray
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 cup white wine
2 Tablespoons melted butter or extra-virgin olive oil
2 Tablespoons finely minced fresh garlic
2 Tablespoons chopped fresh herbs


Directions
Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F.

Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.

In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid.

Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.

Cook’s Tip: Check salmon for doneness at 10 minutes.

Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

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NEW NEWS! SPECIAL EDITION!

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NEW NEWS! SPECIAL EDITION! NEW NEWS! SPECIAL EDITION!
E & E sister company Seattle Shrimp & Seafood Company will introduce a NEW FAMILY OF RETAIL PRODUCT at the Seafood Expo North America 2015!

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Fish is good for the HEART

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KEEP IT GREEN! ... KEEP IT GREEN! This chart represents the kilograms of feed needed to increase the animal’s bodyweight. Halibut, Sockeye & Coho are a... Halibut, Sockeye & Coho are a few of the items that E&E Foods produces that you should consider when dining out or cooking for your sweet heart! IF you want FRESH salmon E... IF you want FRESH salmon E&E Foods has it. We umport and supply Fresh Atlantic Salmon Fillets from Chile, Canada, Norway & Iceland. We can offer Fillets or HD On dressed every day of the week!
Fish is good for the HEART. Show someone you care this Valentine's Day!

As Valentine's Day approaches show your loved ones you care.
We recommend indulging your loved ones with fish on the day when your most important job is to show them you care.

WHY????
Fish is a high-protein, low-fat food that provides a range of health benefits.
White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the "good" fats
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Alaska Salmon Alliance Jan 2015 Update

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Alaska Salmon Alliance Jan 20... Alaska Salmon Alliance Jan 20... Alaska Salmon Alliance Jan 20...
Alaska Salmon Alliance January 2015 Update


The Alaska Salmon Alliance (ASA) is an IRS exempt 501(c)6 fisheries trade organization and a registered Alaska Corporation, representing seafood processors and commercial fishermen in Cook Inlet. We joined together with the goal of preserving long-term opportunities, not just for ourselves, but for all user groups dependent on the salmon stocks of Southcentral Alaska. ASA advocates for responsible salmon policies that will result in long term economic opportunities and benefits for Alaska coastal communities for future generations.



ASA focuses on public education across multiple themes. The value of commercial fisheries in Cook Inlet is not well understood by Southcentral Alaskan residents. ASA contracted with an independent Anchorage firm, Northern Economics, to produce an economic report on Cook Inlet commercial fisheries. Their report was published in 2013 and provides a wealth of information about all aspects of the industry from job creation to general regional economic benefits totaling more than 350 million dollars annually. This report is available on our web site. News articles about the report’s findings were published in local and statewide newspapers. The economic information is now routinely disseminated through our many outreach efforts.



Another of ASA’s priority public education themes is the need for scientifically-based salmon management to ensure long-term sustainability of the resource. We intend to be a reliable source for accurate information about salmon science and our industry.


In the past two years we have taken our message to many groups and venues. This year ASA was a sponsor and participant in the Kenai River Festival, Mat-Su Business Alliance Industry Appreciation Day, Palmer Colony Days, Eagle River Bear Paw Festival and the Kenai Industry Appreciation Day.

ASA has also joined in partnerships with business groups in the region including the Anchorage Chamber of Commerce, the Resource Development Council, the Kenai, Soldotna, Palmer and Cordova Chambers of Commerce and the Mat-Su Business Alliance. In May we presented a program to over 100 persons from business and government at the Resource Development Council meeting in Anchorage. In June ASA made a similar presentation to over 150 persons at the Joint Kenai/Soldotna Chambers of Commerce at the Kenai Visitors and Cultural Center on the Economic Importance of the Cook Inlet Salmon Fishery.


As part of our effort to advocate for scientifically based, collaborative salmon management we have worked to develop relationships with the Alaska Board of Fish, Alaska Legislature, Kenai Peninsula Borough, Anchorage Assembly and the Matanuska-Susitna Borough. ASA collaborates with the Cook Inlet Aquaculture Association (CIAA) on a regular basis to promote their efforts at stream rehabilitation, pike eradication and salmon enhancement. Arni Thomson, as ASA’s representative, is on the Steering Committee of the Mat-Su Basin Salmon Habitat Partnership. Kicking off the new year, ASA has participated in the Governor’s Balls of Kenai, Anchorage and Wasilla, and it has been the featured sponsor of all the seafood at the Kenai and Wasilla Balls.


General public relations efforts have included website development, social networking via Facebook, multi-media advertising and personal networking within the Cook Inlet commercial salmon industry. We have collected photos and video of fisheries and industrial infrastructure.


It’s been a busy time and we feel that solid groundwork has been laid for us to work productively toward long-term sustainability for salmon and our industry in the Cook Inlet Basin.



For additional information contact:

Arni Thomson
Executive Director
Alaska Salmon Alliance
PO Box 586
Kenai, AK 99611-0586
907.929.0388 cell
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