Fishermen's News - The Advocate for the Commercial Fisherman

Articles written by Brandii Holmdahl

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Shelf Life: Get the Blood Out

Keep it cold and get the blood out. These are the two phrases that are repeated in conversations regarding fish quality. Keeping it cold is straightforward. Getting the blood out is not. Blood in fish causes bruising. Often this bruising is not appar...

 

Vessel Sanitation

This is the second in a three-part series designed to address bacteria, sanitation and temperature as they work together to protect or decrease shelf life at harvest and transport to the processing facility. A clean fishing vessel inhibits bacteria...

 

Yield and Recovery

Dock price. How much are fishermen getting for their catch? A fisherman can calculate boat and permit payments, fuel and labor costs and divide by pounds caught to figure out the price per pound requi...

 

Care in Handling Reflected by Quality

Salmon quality is the single most important factor in customer satisfaction. Because the quality of the product affects appearance, shelf life and ultimately price, understanding how quality is measured is a key component of providing a high quality...

 

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