Meeting The Other End Of His Supply Chain - Copper River Harvester Story
http://www.globalfoodcollaborative.com/articles/100/1/Meeting-The-Other-End-Of-His-Supply-Chain---Copper-River-Harvester-Story/Page1.html
Collaborative INSIGHTS
By Collaborative INSIGHTS
Published on 30 June 2008
Bill Webber, a lifetime resident of Cordova and commercial harvester of Alaska salmon was always curious what happened at the other end of his supply chain. He wanted to know more about who bought it and what they thought about his product. He wanted to meet and get to know the chef's and restaurant owners, as well as have them learn more about Alaska, the region, the harvest and the salmon. He started Gulkana-Seafood Direct in 2002 to do exactly that.
For 40 years Bill has been part of every seafood quality program and adopted those and many of his own technologies and processes to keep the quality bar as high as possible on his product. With independent boutique clients throughout the US, Bill's skill as a fisherman and direct marketer is only surpassed by his communications with his buyers on each and every one of their fish. It is a unique story often proudly displayed in the restaurants featuring the Gulkana Seafoods Direct, genuine Copper River salmon product.
Bill Webber, a lifetime resident of Cordova and commercial harvester of Alaska salmon was always curious what happened at the other end of his supply chain. He wanted to know more about who bought it and what they thought about his product. He wanted to meet and get to know the chef's and restaurant owners, as well as have them learn more about Alaska, the region, the harvest and the salmon. He started Gulkana-Seafood Direct in 2002 to do exactly that. For 40 years Bill has been part of every seafood quality program and adopted those and many of his own technologies and processes to keep the quality bar as high as possible on his product. With independent boutique clients throughout the US, Bill's skill as a fisherman and direct marketer is only surpassed by his communications with his buyers on each and every one of their fish. It is a unique story often proudly displayed in the restaurants featuring the Gulkana Seafoods Direct, genuine Copper River salmon product.
Gulkana Seafoods Direct - A Copper River Salmon Direct Marketer
Bill now calls himself a harvester/direct marketer, but like most doing the same - he's running a year round business working hard throughout the winter to line up his growing list of customers for the next season. Bill is intent on meeting and exceeding the buyers expectations, therefore, it is a time intensive process communicating with the chef or restaurant owner and learning a bit about the other end of his supply chain.
It is in the first week of May that Bill heads out for the harvest and begins to harvest, process and ship the headed/gutted salmon that he's been marketing throughout the winter season.
How did he get started? Bill started fishing at age 7 with his dad in Cordova and at age 11 had his own boat. This is his 40th year harvesting. "I was always an out of the box thinker", says Bill. "I always devote resources to doing things better. I knew that I could perfect harvesting and processing and find a market who recognized the value of the quality and shelf life of my product. In order to do so, I would need to have as much of the business process within my control - harvesting, processing, shipping, marketing and communications with buyers." Up until 2002, Bill didn't know a seafood buyer. That has all changed now.
Bill has been a guest at the Slow Foods World Conference in Italy and has been a featured speaker at The Pacific Marine Expo and the National Fisherman Forum. Bill has been written up in numerous publications for his knowledge and application for high quality harvest/processing.
How did Bill start raising the bar on quality? He started identifying things he could impact and studying exactly what happens when fish comes to the boat. "The quality bar starts falling the minute the fish hits the boat and I identified on my boat - that first point of contact with my fish and worked on every possible way I could maximize shelf life", Bill proudly states. "I have figured out how to fully maximize that. I incorporate best practices -- making shorter sets (not keeping fish in the nets long) and hanging nets differently and the result is a near no net mark fish. I don't allow the fish to touch the deck of the boat during any part of the icing and handling process." Normally gill netters (vessels) shake - Bill has no bruising because he uses a transfer tube (enclosed tube from the pick location). Bill has even included a second pressure bleeding process that is an internal process - assuring even greater success with the satisfaction by his chef/buyers.
After processing is complete - fish are belly iced in a separate hold. They are put on backs rather sides - reducing ice imprints - on fish. Skin is a good insulator - but ice must contact the belly cavity of meat to reduce the core temperature. Once the fish is processed, Bill places gill tags on each fish with his web address, company logo - country of original label and a serial
number. Bill has a sophisticated tracking and management system on each and every fish to support his efforts to continually evaluate ways he may be able to do his business better. Bill reports, "Any box that goes to a customer - I know what restaurant got which fish
and what net, what period to monitor quality and track improvements." He analyzes his data as seriously as a research scientist - going over and over ways he could still make any further improvements.
Beginning soon, he'll head out for the harvest - at most 2 hours from Cordova. He'll begin the entire process including delivering and packing the boxes for shipment. During the trip out and back to the grounds, Bill often discusses the harvest with his upscale clientele - giving them a feel for the run, his catch, the weather and details that almost provide the entire experience for his buyers at the other end of the supply chain.
His ideal customers are Chefs, Restaurant Owners who are direct purchasers where he can place the product directly in the hands of the chef. Bill enthusiastically states, "I like to engage with my customers - educating above and beyond industry standards about my process. If someone is that interested in listening and learning- they are likely the right fit for my salmon."
William (Bill) Webber
_________________________
Gulkana Seafoods-Direct
PO Box 1230
Mile 6-1/4 Copper River Hwy.
Cordova, AK 99574-1230
907.424.5176 Phone
907.253.2628 Cell
877.444.0498 Fax
877.253.5176 Toll Free
254.460.6667 Globalstar
www.GulkanaSeafoodsDirect.com
It is in the first week of May that Bill heads out for the harvest and begins to harvest, process and ship the headed/gutted salmon that he's been marketing throughout the winter season.
How did he get started? Bill started fishing at age 7 with his dad in Cordova and at age 11 had his own boat. This is his 40th year harvesting. "I was always an out of the box thinker", says Bill. "I always devote resources to doing things better. I knew that I could perfect harvesting and processing and find a market who recognized the value of the quality and shelf life of my product. In order to do so, I would need to have as much of the business process within my control - harvesting, processing, shipping, marketing and communications with buyers." Up until 2002, Bill didn't know a seafood buyer. That has all changed now.
Bill has been a guest at the Slow Foods World Conference in Italy and has been a featured speaker at The Pacific Marine Expo and the National Fisherman Forum. Bill has been written up in numerous publications for his knowledge and application for high quality harvest/processing.
How did Bill start raising the bar on quality? He started identifying things he could impact and studying exactly what happens when fish comes to the boat. "The quality bar starts falling the minute the fish hits the boat and I identified on my boat - that first point of contact with my fish and worked on every possible way I could maximize shelf life", Bill proudly states. "I have figured out how to fully maximize that. I incorporate best practices -- making shorter sets (not keeping fish in the nets long) and hanging nets differently and the result is a near no net mark fish. I don't allow the fish to touch the deck of the boat during any part of the icing and handling process." Normally gill netters (vessels) shake - Bill has no bruising because he uses a transfer tube (enclosed tube from the pick location). Bill has even included a second pressure bleeding process that is an internal process - assuring even greater success with the satisfaction by his chef/buyers.
After processing is complete - fish are belly iced in a separate hold. They are put on backs rather sides - reducing ice imprints - on fish. Skin is a good insulator - but ice must contact the belly cavity of meat to reduce the core temperature. Once the fish is processed, Bill places gill tags on each fish with his web address, company logo - country of original label and a serial
number. Bill has a sophisticated tracking and management system on each and every fish to support his efforts to continually evaluate ways he may be able to do his business better. Bill reports, "Any box that goes to a customer - I know what restaurant got which fish
and what net, what period to monitor quality and track improvements." He analyzes his data as seriously as a research scientist - going over and over ways he could still make any further improvements. Beginning soon, he'll head out for the harvest - at most 2 hours from Cordova. He'll begin the entire process including delivering and packing the boxes for shipment. During the trip out and back to the grounds, Bill often discusses the harvest with his upscale clientele - giving them a feel for the run, his catch, the weather and details that almost provide the entire experience for his buyers at the other end of the supply chain.
His ideal customers are Chefs, Restaurant Owners who are direct purchasers where he can place the product directly in the hands of the chef. Bill enthusiastically states, "I like to engage with my customers - educating above and beyond industry standards about my process. If someone is that interested in listening and learning- they are likely the right fit for my salmon."
William (Bill) Webber
_________________________
Gulkana Seafoods-Direct
PO Box 1230
Mile 6-1/4 Copper River Hwy.
Cordova, AK 99574-1230
907.424.5176 Phone
907.253.2628 Cell
877.444.0498 Fax
877.253.5176 Toll Free
254.460.6667 Globalstar
www.GulkanaSeafoodsDirect.com