1. ALASKA SEAFOOD MARKETING INSTITUTE
When I first transitioned from fisheries research to seafood, a new friend and colleague in the industry told me, ‘pace yourself, your work in the seafood industry is never done.’
Her sentiments were taken as a challenge, and over the 4 years I have been working in this field, it has been a steep learning curve to gain the relationships, find the opportunities and efficiencies, and grow the technical program at ASMI to meet the needs of the industry, other ASMI programs, and our various audiences. Last year, we gained another valued staff on the technical team to travel down the same journey of integrating through experience and facing the challenge to do the work and get shit done. This growth and continued education in the field is possible because of you, our industry partners that respond to our questions and encourage our involvement so that we can better align with and enhance the Alaska seafood industry. So thank you for your continued support and guidance as either members on committees or as wonderful resources that we and call far too often. We appreciate you.
ALASKA SEAFOOD MARKETING INSTITUTE
SEAFOOD TECHNICAL PROGRAM
Michael Kohan – Seafood Technical Director – October 2019

2. SEAFOOD TECHNICAL OVERVIEW
SCIENCE & REGULATORY a
QUALITY
NUTRITION
SAFETY
The goal for the seafood technical program is to connect with the industry and provide resources to industry, trade and consumers in multiple technical categories. An important component of the technical program is to provide support to the ASMI marketing programs on technical matters and to develop outreach resources for all of the programs as well as the industry.
Specifically, our goal is to position the program as the lead technical and scientific information source for seafood quality, safety, nutrition and health benefits, and science and regulatory affairs.
Provide outreach to educate and inform the market, trade, and consumers on the technical aspects of Alaska seafood.
Encourage projects that incorporate innovative approaches to developing seafood products from Alaska.

3. Seafood Technical Overview
SUPPLIED MATERIALS
TRADE EDUCATION
APPLIED RESEARCH
Outreach and educational material related to Alaska seafood
Outreach and educational opportunities in seafood technical issues
for the industry and trade
Research opportunities
related to the quality and value of Alaska seafood
Supplied Materials
develop content, materials and provide guidance for technical topics to industry, trade, and consumers
develop materials on quality and processing techniques
Trade Education
support educational opportunities to promote the seafood technical field
collaborate with the fishing industry to develop cohesive strategies for the sustainable growth of Alaska seafood
Applied Investigations
seafood quality and nutrition
product development
utilization opportunities
environmental issues

4. SUPPORT MATERIALS FACT SHEETS
All support materials from ASMI excluding the skin color guides and meat color cards are available in a digital format on the .org site.
Species:
The technical program is producing a new suite of Alaska seafood species fact sheets for buyers of Alaska seafood. We have completed some whitefish and the salmon fact sheets and are moving onto finishing whitefish and shellfish.
Quality:
We developed short video clips as outreach material for quality handling of Alaska seafood. Currently, we are working on quality processing videos, specifically good quality processing, frozen quality and utilization. The videos are a precursor to one-sheet technical material on quality handling for the varied audiences from harvester to foodservice and retail trade.
Technical:
We are developing fact sheets on technical topics that relate to Alaska seafood. These are business-to-business and business-to-consumer fact sheets for use by the domestic and international programs. So far we have addressed hatcheries and chalky halibut and will continue to provide resources in mercury, parasites, Alaska’s ecosystem based management and our changing climate, as well as other topics that would be useful for the industry and marketing programs to use.
Nutrition:
Developed ASMI functional nutrition white papers on heart health, mental health and moms/babies and plant and seafood synergies. We developed consumer facing postcards for Alaska seafood nutrition topics as well as updated the .org website where you can find all of this digital material.
Website:
The new .org site is available.

5. SUPPORT MATERIALS FACT SHEETS QUALITY
All support materials from ASMI excluding the skin color guides and meat color cards are available in a digital format on the .org site.
Species:
The technical program is producing a new suite of Alaska seafood species fact sheets for buyers of Alaska seafood. We have completed some whitefish and the salmon fact sheets and are moving onto finishing whitefish and shellfish.
Quality:
We developed short video clips as outreach material for quality handling of Alaska seafood. Currently, we are working on quality processing videos, specifically good quality processing, frozen quality and utilization. The videos are a precursor to one-sheet technical material on quality handling for the varied audiences from harvester to foodservice and retail trade.
Technical:
We are developing fact sheets on technical topics that relate to Alaska seafood. These are business-to-business and business-to-consumer fact sheets for use by the domestic and international programs. So far we have addressed hatcheries and chalky halibut and will continue to provide resources in mercury, parasites, Alaska’s ecosystem based management and our changing climate, as well as other topics that would be useful for the industry and marketing programs to use.
Nutrition:
Developed ASMI functional nutrition white papers on heart health, mental health and moms/babies and plant and seafood synergies. We developed consumer facing postcards for Alaska seafood nutrition topics as well as updated the .org website where you can find all of this digital material.
Website:
The new .org site is available.

6. SUPPORT MATERIALS QUALITY TECHNICAL FACT SHEETS QUALITY
All support materials from ASMI excluding the skin color guides and meat color cards are available in a digital format on the .org site.
Species:
The technical program is producing a new suite of Alaska seafood species fact sheets for buyers of Alaska seafood. We have completed some whitefish and the salmon fact sheets and are moving onto finishing whitefish and shellfish.
Quality:
We developed short video clips as outreach material for quality handling of Alaska seafood. Currently, we are working on quality processing videos, specifically good quality processing, frozen quality and utilization. The videos are a precursor to one-sheet technical material on quality handling for the varied audiences from harvester to foodservice and retail trade.
Technical:
We are developing fact sheets on technical topics that relate to Alaska seafood. These are business-to-business and business-to-consumer fact sheets for use by the domestic and international programs. So far we have addressed hatcheries and chalky halibut and will continue to provide resources in mercury, parasites, Alaska’s ecosystem based management and our changing climate, as well as other topics that would be useful for the industry and marketing programs to use.
Nutrition:
Developed ASMI functional nutrition white papers on heart health, mental health and moms/babies and plant and seafood synergies. We developed consumer facing postcards for Alaska seafood nutrition topics as well as updated the .org website where you can find all of this digital material.
Website:
The new .org site is available.

7. SUPPORT MATERIALS FACT SHEETS QUALITY TECHNICAL NUTRITION
For species fact sheets and health and nutrition benefits, we work closely with the domestic team to create content that they can build off of for their own outreach material using different mediums for their various audiences. For quality and technical outreach materials, we rely on the communications team for effective distribution and engagement with appropriate audiences.
All support materials from ASMI excluding the skin color guides and meat color cards are available in a digital format on the .org site.
Species:
The technical program is producing a new suite of Alaska seafood species fact sheets for buyers of Alaska seafood. We have completed some whitefish and the salmon fact sheets and are moving onto finishing whitefish and shellfish.
Quality:
We developed short video clips as outreach material for quality handling of Alaska seafood. Currently, we are working on quality processing videos, specifically good quality processing, frozen quality and utilization. The videos are a precursor to one-sheet technical material on quality handling for the varied audiences from harvester to foodservice and retail trade.
Technical:
We are developing fact sheets on technical topics that relate to Alaska seafood. These are business-to-business and business-to-consumer fact sheets for use by the domestic and international programs. So far we have addressed hatcheries and chalky halibut and will continue to provide resources in mercury, parasites, Alaska’s ecosystem based management and our changing climate, as well as other topics that would be useful for the industry and marketing programs to use.
Nutrition:
Developed ASMI functional nutrition white papers on heart health, mental health and moms/babies and plant and seafood synergies. We developed consumer facing postcards for Alaska seafood nutrition topics as well as updated the .org website where you can find all of this digital material.

8. SUPPORT MATERIALS FACT SHEETS QUALITY NUTRITION TECHNICAL
All support materials from ASMI excluding the skin color guides and meat color cards are available in a digital format on the .org site.
Species:
The technical program is producing a new suite of Alaska seafood species fact sheets for buyers of Alaska seafood. We have completed some whitefish and the salmon fact sheets and are moving onto finishing whitefish and shellfish.
Quality:
We developed short video clips as outreach material for quality handling of Alaska seafood. Currently, we are working on quality processing videos, specifically good quality processing, frozen quality and utilization. The videos are a precursor to one-sheet technical material on quality handling for the varied audiences from harvester to foodservice and retail trade.
Technical:
We are developing fact sheets on technical topics that relate to Alaska seafood. These are business-to-business and business-to-consumer fact sheets for use by the domestic and international programs. So far we have addressed hatcheries and chalky halibut and will continue to provide resources in mercury, parasites, Alaska’s ecosystem based management and our changing climate, as well as other topics that would be useful for the industry and marketing programs to use.
Nutrition:
Developed ASMI functional nutrition white papers on heart health, mental health and moms/babies and plant and seafood synergies. We developed consumer facing postcards for Alaska seafood nutrition topics as well as updated the .org website where you can find all of this digital material.
Website:
The new .org site is available.

9. SEAFOOD QUALITY & SAFETY
TRADE EDUCATION
NUTRITION
SEAFOOD QUALITY & SAFETY
SCIENCE & REGULATORY
Collaborating with state and industry partners to develop a nutrition database for Alaska seafood.
Collaborating with Seafood Nutrition Partnership (SNP) to leverage outreach for Alaska seafood.
For collaboration within ASMI programs for trade education, we work alongside the domestic program to take advantage of outreach opportunities for nutrition, quality, and sustainability on different platforms in foodservice and retail spaces.
Collaborated with state resources to consolidate an Alaska seafood contaminant spreadsheet. Future work is to develop a database that represents commercial harvest of Alaska seafood.
Collaborated with NFI and SNP as well as other resources to provide comments to proposed rules on the federal register regarding actions that affect Alaska seafood.

10. APPLIED RESEARCH UTILIZATION
The use of nucleotides is well established in the global marketplace. The quality of fish nucleotides could put this product at an advantage. Research to extract and analyze Alaska seafood nucleotides from underutilized products is underway.
In this investigation the researchers are gathering key information regarding dietary fish consumption patterns in BCS with respect to current guidelines. In the Nutrition and Physical Activity Guidelines for Cancer Survivors, fish and not supplements is encouraged for the consumption of omega-3 fatty acids. They anticipate that BCS are not meeting current guidelines specifically for fish consumption. The goals of the study are to 1) increase dietary DHA, 2) reduce levels of inflammatory mediators and 3) reduce severity of persistent pain and fatigue. Dietary DHA supports reduced inflammation and improved quality of life in survivorship.
BCS comprise the largest group of cancer survivors in the U.S.
Participants: 150 women, 1-2 years post-treatment
Study: eat Alaska salmon fillets for 8 weeks and monitor changes in inflammation levels
We are working with the Seafood Industry Research Fund (NFI) to collaboratively fund a study by the University of Connecticut to gather key information regarding dietary fish consumption patterns in breast cancer survivors (BCS) experiencing symptoms of persistent pain and fatigue (PPF). This 2 year investigation uses the USDA dietary guidelines as a basis to assess the consumption of more fish for improved dietary intake patterns for BCS. A specific aim of the project will be to look at the effects of high and low DHA diets on inflammatory load and PPF severity.  There are 150 participants in the study who will have personalized meal plans of 4-7 cans and/or 2-3 frozen fillets ( mg of DHA) of wild Alaska salmon a week for a period of 6 weeks. The project started March 1, 2018 and will be completed March of 2020.

11. APPLIED RESEARCH UTILIZATION SEAFOOD SAFETY
The use of nucleotides is well established in the global marketplace. The quality of fish nucleotides could put this product at an advantage. Research to extract and analyze Alaska seafood nucleotides from underutilized products is underway.
For Alaska seafood consumer education, public health advice, and market access, we are developing a state database of nutrition and contaminant data to provide comprehensive values for commercially- harvested Alaska seafood.

12. APPLIED RESEARCH NUTRITION UTILIZATION SEAFOOD SAFETY
The use of nucleotides is well established in the global marketplace. The quality of fish nucleotides could put this product at an advantage. Research to extract and analyze Alaska seafood nucleotides from underutilized products is underway.
For Alaska seafood consumer education, public health advice, and market access, we are developing a state database of nutrition and contaminant data to provide comprehensive values for commercially- harvested Alaska seafood markets.
The consumption of wild Alaska salmon fillets could reduce inflammation in cancer survivors. The goals of the study are:
1) increase dietary DHA,
2) reduce levels of inflammatory mediators, and
3) reduce severity of persistent pain and fatigue.
In this investigation the researchers are gathering key information regarding dietary fish consumption patterns in BCS with respect to current guidelines. In the Nutrition and Physical Activity Guidelines for Cancer Survivors, fish and not supplements is encouraged for the consumption of omega-3 fatty acids. They anticipate that BCS are not meeting current guidelines specifically for fish consumption. The goals of the study are to 1) increase dietary DHA, 2) reduce levels of inflammatory mediators and 3) reduce severity of persistent pain and fatigue. Dietary DHA supports reduced inflammation and improved quality of life in survivorship.
BCS comprise the largest group of cancer survivors in the U.S.
Participants: 150 women, 1-2 years post-treatment
Study: eat Alaska salmon fillets for 8 weeks and monitor changes in inflammation levels

13. FOLLOW THROUGH Follow through
- Board member on the Alaska Research Consortium (KSMSC) – Alaska Seafood Futures Project
- Committee requests: salmon- canned salmon nutrient labeling advice, quality shipping of live crab (ongoing), -
Presented at the Accelerate Alaska conference in Anchorage, Alaska in August 2018.
Presented at the NFI/IntraFish Women of Seafood event in San Diego, California in January 2019.
Presented for the Alaska Ocean Cluster Ocean Tuesday forum July 2019.
Presented at the Philippine Ambassador delegation in Anchorage, Alaska in August 2019.
Presented at the Seafood Nutrition Partnership State of the Science Symposium in Washington, DC September 2019.
Presented with the James Beard Foundation Smart Catch on sustainability regarding frozen quality, Webinar October 2019.

14. THANK YOU Michael Kohan mkohan@alaskaseafood.org John Burrows
Follow through
- Board member on the Alaska Research Consortium (KSMSC) – Alaska Seafood Futures Project
- Committee requests: salmon- canned salmon nutrient labeling advice, quality shipping of live crab (ongoing), -
Presented at the Accelerate Alaska conference in Anchorage, Alaska in August 2018.
Presented at the NFI/IntraFish Women of Seafood event in San Diego, California in January 2019.
Presented for the Alaska Ocean Cluster Ocean Tuesday forum July 2019.
Presented at the Philippine Ambassador delegation in Anchorage, Alaska in August 2019.
Presented at the Seafood Nutrition Partnership State of the Science Symposium in Washington, DC September 2019.
Presented with the James Beard Foundation Smart Catch on sustainability regarding frozen quality, Webinar October 2019.