The advantages and disadvantages of forming a Coop under federal law, as was done by Chignik, Alaska fishermen, should also be considered to share revenue, expenses, and logistical responsibilities moving live fish from the grounds to the processor.
 
A careful review of current laws and regulations should be undertaken to be sure that any change in operations are permitted or would not jeopardize entitlements.  For example, an injury occurring from a processing activity would cause denial of benefits under the Alaska Fishermen's Fund.  Impoundment of "live fish" in net pens is considered legal since it is permitted by the non-profit hatcheries and is utilized by fishermen Cooperatives and processors in the Chignik commercial fisheries.  
 
Alive vs. Dead.  Need I elaborate?  Holding fish alive presents perhaps the greatest opportunities to the Alaska wild industry because it eliminates all the quality abuses that occur from the time the product is harvested until they reach the processor, and most of the quality risks at the processing plant.  Most important, it will insure a much higher, more consistent high quality product than under current methods of harvesting, transporting and processing of dead fish. Wild salmon is more often than not inconsistent due to the many unmanageable traditional risks from harvesting, transporting and processing.   
 
If Norway had been in charge of the wild salmon in Alaska, this would have occurred decades ago.
 
Initially, processing "live" wild salmon will enable higher prices by differentiating the product from the current commodity pricing based on traditional harvesting and processing methods.    Current pricing for branded Sockeye fillets and portions exceed $5 per pound for boneless, vacuum packed products.  As the industry progresses to a "live" harvest, the prices should remain much higher than before but have less variance.  
 
Consumers become discouraged with variations in quality, such as fishy smells and tastes.  A wild salmon may look beautiful in the seafood case but can fall apart when grilled and have a mushy taste, as was my experience recently with a premium priced Sockeye.   Processing live fish will bring repeated enjoyable consumer experiences, higher prices and year-round programs due to consistent high quality in every fish, longer shelf life, less shrink from evaporation, less spoilage, and more flavor retention. Retaining fish in pens also allows you to starve them, which may further increase the shelf life and quality of wild salmon, as is the case with farmed fish.   
 
Even higher quality can be achieved from fish "Processed Before Rigor," PBR, with equipment such as that utilized by AlaskaCatch in Chignik which allows them (go to alaskacatch.com/boneless) to produce boneless fillets from 4 to 15 pound salmon, vacuum pack, and freeze within 1/2 hour of swimming.  



Although the AlaskaCatch equipment creates a small cut in the fillet, don't be discouraged, it is proven to not be a concern to the consumer since it seals once heated and allows the seafood employee to guarantee to the consumer that the pin bones have been removed.
 
However, regulations must permit all fishermen and processors to "keep fish alive" and doing so must not hinder harvesting operations unless more value can be gained from the process.
 
Alive In the Vessel.  Being able to hold fish alive in the vessel with adjustments for salinity and oxygen, possibly under refrigerated conditions, should provide for maximum natural, ecologically friendly conditions, which will almost assure "right out of the water flavor."  Whether refrigeration is required is debatable since deeper, colder water can be pumped at anchor, while fishing, or under way.  This is not rocket science.  The Norwegians have been doing this for almost thirty years, and the farmers in B.C. have been doing it for almost twenty years.
 
Alive in Tender Boats and at the Processing Plant. Holding and keeping fish alive, when practical also permits a processor to better manage his processing labor and equipment to maximize quality and throughput.  It should be closely examined, especially for applications adding value to the product such as for fresh or "once frozen" fillets or portions.  Canning applications are probably not merited.  Also, fish at terminal fisheries may have limited, if any, application unless an extra profit margin will be worth the expense and effort from holding the fish alive to preserve a good quality for targeted markets, for other by-product applications, or to enhance processing throughput.
 
Further investigation is highly encouraged to see if the retrofitting of "live" tender and/or harvest vessels can be financed; net pens arranged and tendered on the grounds, and laid alongside or anchored close enough to the processor's dock to allow pumping the live fish into the plant without moving the net pen.
 
Alive from the Gillnet Fishery and Other Seine Fisheries.  Further, fishing with a small mesh gillnet or beach seining which could funnel or lead fish into a "live" hold or net pen that acts as an offshore fish trap could dramatically improve salmon quality and marketability for these fisheries, and should not conflict with the Alaska Constitutional prohibition related to land based fish traps.  Obviously, existing regulations would have to permit this harvesting method or be changed, as would fishing techniques and vessel modifications.  
 
Harvesting into and processing live fish from net pens will do more to re-position the wild against farmed salmon, short of convincing consumers that a frozen fish can be fresher than a never frozen, fresh fish.  If changes are made to enable processing "live" fish, particularly salmon, the Alaska salmon industry will outflank, outpace, out-tech, and out-smart farmed fish and their producers.  
 
Kellus was a resident of Alaska almost 40 years, having been involved in all phases of the crab, and the wild and farmed salmon industries.  He is now a broker, trader, and marketing consultant, residing in Durango, Colorado.  He can be reached at 970 375 2191 or nordicak@frontier.net