Yeah baby, 53% fish chilled on the tender, after they were cooked in the hold next to the engine room bulkhead. What? 50% ice or chill and 50% don't. Nice try, everyone still knows the bay has lowest quality fish in all of Ak.
I agree with "53% guy" is we've made a huge difference on improving quality. Some of us even install insulation too! Not many guys chilling their fish are value adding by cooking them. Also, keep in mind we do this while dealing with huge volume. Yeah baby, on our way to 75% chilled!
Yeah Baby, 53% Chilled before delivery. Floating Mini Tenders. Bleed,floating,light bags,chilled to 33 degrees, what more could you ask for. A little more pay for a job well done would be nice.
From the last guy's post, I get the impression that the Fish Barons get all the profit while the line workers work hard to provide a quality product for minimum wage. Seasonal workers put in the time for unemployment checks in the off season.
No matter how much processors pay there'll be those thinking they desverve more. Simply put, if you don't bleed, chill, float and slide you will receive less.
The "premium" price is still chickenshit. #1 smoked vs. #2 smoked, $9 lb. retail difference, yet the massaged fish grounds price is a whoop-de-doo big 20 cent bonus. Wonder why you don't get 90% #1's? Start paying for them with REAL quality incentives!
Hey Wes,
ReplyDeleteThere was about 20,000 kings(chinook) caught by the troll fleet in S.E. in the last 3 weeks.
New salmon season?
Oh well, at least your not writing about Herring!
by new salmon, he means nice firm oily fish returning to the copper river, not those mushy troll caught feeders with all their scales falling off.
ReplyDeleteThe real story should say Bristol Bay Sockeye season is almost here.
ReplyDeleteExactly! Bristol Bay reds, high in omega 3, excellent product and at a fraction of the price. Where high quality meets true value.
ReplyDeleteYes Bristol Bay Sockeye, where fish are left on deck and trampled on! Yahh Baby..
ReplyDeleteI know..I know. But the good news is we have no where to go but up. We've made good progress on improving quality.
ReplyDeleteThe Stikine and Taku king fishery opens on May 7
ReplyDeleteSpeaking of quality, 53% of all deliveries were chilled to below 40degrees in Bristol Bay last year. Yahh Baby. KMAMFO
ReplyDeleteCopper River got it going because they got off their ass and made it happen 25 years ago. Fish envy! Their efforts have help all wild salmon markets.
ReplyDeleteHow much is Mirabeni going to pay per pound of tsunami flotsam on the flats this season?
ReplyDeleteYeah baby, 53% fish chilled on the tender, after they were cooked in the hold next to the engine room bulkhead. What? 50% ice or chill and 50% don't. Nice try, everyone still knows the bay has lowest quality fish in all of Ak.
ReplyDeleteI agree with "53% guy" is we've made a huge difference on improving quality. Some of us even install insulation too! Not many guys chilling their fish are value adding by cooking them. Also, keep in mind we do this while dealing with huge volume. Yeah baby, on our way to 75% chilled!
ReplyDeleteYeah Baby, 53% Chilled before delivery. Floating Mini Tenders.
ReplyDeleteBleed,floating,light bags,chilled to 33 degrees, what more could you ask for. A little more pay for a job well done would be nice.
From the last guy's post, I get the impression that the Fish Barons get all the profit while the line workers work hard to provide a quality product for minimum wage. Seasonal workers put in the time for unemployment checks in the off season.
ReplyDeleteNo matter how much processors pay there'll be those thinking they desverve more. Simply put, if you don't bleed, chill, float and slide you will receive less.
ReplyDeleteSimply put...fu.
ReplyDeleteThe "premium" price is still chickenshit. #1 smoked vs. #2 smoked, $9 lb. retail difference, yet the massaged fish grounds price is a whoop-de-doo big 20 cent bonus. Wonder why you don't get 90% #1's? Start paying for them with REAL quality incentives!