Packing & Shipping Seafood  KEEP IT COOL  KEEP IT CLEAN  KEEP IT MOVING What did Grandma always say about packing and shipping seafood? Powerpoint animation notes: Text will scroll on its own. Click to exit.

Air-Fresh Seafood Sturdy Boxes: Wetlocks are still the standard, but other specialty boxes are available Use 4-Mil Poly Liners: Airlines hate leakers…so will your customers “Wet” Ice: Don’t use regular ice. It melts & creates a huge mess Chill Before Packing: Make sure the fish is 32°F – or a bit less – before it goes into the boxes Gel Ice: Must be hard frozen & leak free / Use 2 X 1.5 lb gel packs per 50 lb box & 4 X 1.5 gel packs per 80 lb box / Put gel packs on both top and bottom of box Insulation: Really helps maintain the chill / Highly advised during warmer months Powerpoint animation notes: Click through each talking point and to exit.

Effect of Insulation & Gel Packs 50 lbs Chilled Salmon / Time to Reach 40°F Fish Pre-Chilled to 32°F / Ambient air temperature of 60°F Box Type Without Gel Packs With Gel Packs Uninsulated Wet-Lock6 hrs9 hrs Insulated Wet-Lock 3/8 “ styrofoam 12 hrs21 hrs Powerpoint animation notes: Click to exit.

Planning Your Air Shipment Doing It Yourself?  Read MAP’s “Air Shipment of Fresh Fish”  Ask lots of “stupid” questions  Don’t take anything for granted There are a ton of issues you need to consider! Powerpoint animation notes: Click after initial talking point and to exit.

Planning Your Air Shipment  Choosing a carrier  Service to destination – direct flights, minimum connections, timing, etc.  Experienced staff / general reputation  Adequate chilling facilities enroute, etc. etc.  Is your shipment “priority”, or can it be bumped for mail or passenger baggage  Insurance  Basic insurance is minimal  Declared value protects against loss / Full value insurance is usually quite expensive / Loss to customer is uninsurable  Claims take months to settle Powerpoint animation notes: Click through each talking point and to exit.

Planning Your Air Shipment Documentation  Anything other than the Air Waybill is your responsibility  Correct documentation is particularly critical on international shipments  Are you a known shipper? Other  We could go on and on with various contingencies our sage advice? Powerpoint animation notes: Click through each talking point and to exit.

Use a Freight Forwarder They know the system They negotiate the best rates & schedules They monitor shipments They get more respect from the airlines than you ever will In short - “They are pros” In Alaska there are a number of freight forwarders that specialize in seafood. They ship millions of pounds each year, and they live by their reputations. Powerpoint animation notes: Click through each talking point and to exit.

Shipping Frozen Sturdy Insulated Boxes: Really a must with frozen shipments. Full “styros” with well fitted corrugated “outer” is best Deep Freeze Before Packing: Make sure the fish is as cold as possible – minimum -5°F / -22°F (-30°C) is better Gel Ice: Use lots! Must also be deep frozen & leak free Dry Ice: Can be very good…but pricey. Shippers have limits on how much you can use, so check in advance “KEEP FROZEN” Labeling: Use lots of labels! Freezers Enroute: Verify that freezers are available at every stop and point of plane change. Make sure they are adequate to take your shipment if need be. SAME BASIC CARE AS WITH FRESH Powerpoint animation notes: Click through each talking point and to exit.

Shipping by Truck Volume: Well over 20 million pounds of Alaska seafood goes to the Lower ’48 on trucks What Species?: “Sturdy” fish like halibut stand up well in trucking, but lots of fresh salmon gets trucked too Good Rates: “Back haul” from Alaska is much cheaper than air Reliable: Unlike aircraft, “refer” trucks have reliable temperature control systems for either chilled or frozen freight Speed: Can be surprisingly competitive with air depending on destination & when all stops, and potential delays are considered Check with your Forwarder: Trucking may be right for you. Did you know that as much fresh fish now leaves Alaska by truck as by air? Powerpoint animation notes: Text will scroll on its own. Click to exit.

And Remember What Grandma Says  KEEP IT COOL  KEEP IT CLEAN  KEEP IT MOVING Powerpoint animation notes: Text will scroll on its own. Click to exit.

Quentin Fong, Seafood Marketing Specialist, Alaska Sea Grant Marine Advisory Program and Kodiak Fishery Industrial Technology Center, School of Fisheries and Ocean Science, University of Alaska-Fairbanks Greg Fisk, SeaFisk Consulting Glenn Haight, Seafood Business Specialist, Alaska Sea Grant Marine Advisory Program, School of Fisheries and Ocean Sciences, University of Alaska-Fairbanks Charlie Sparks, Associate Professor, School of Business Management, University of Alaska-Fairbanks Credits Powerpoint animation notes: Click through each talking point and to exit.

Alaska Sea Grant Marine Advisory Program (MAP) Main Office / Anchorage 1007 West 3rd Ave, Suite 100 Anchorage, AK Phone: (907) Fax: (907) Glenn Haight Fisheries Business Specialist 1108 F Street, Suite 215 Juneau, Alaska Phone: (907) Fax: (907)