Quality Handling
Quality: From Deck to Dish
On this page:
Quality handling is a shared responsibility. ASMI offers guides, printed materials, and videos to help ensure every product reaches the market at its best.
Salmon Identification Guides
See All ID GuidesPrinted Quality & Handling Materials
Order Printed Materials (KP)Quality Guidelines for Harvesters & Processors
Salmon
Alaska Salmon Trim Guide
Alaska Salmon Quality Specifications and Grades
Salmon Quality Guidelines For Fishing, Tendering and Processing
Salmon Bleeding Guidelines Poster
Whitefish
Statewide Premium Quality Specifications for Whitefish Fillets
Whitefish Quality Guidelines for Fishing and Processing Operations
Shellfish
Quality Guidance Posters & Stickers
See All Posters
Wild Alaska Salmon Buyer’s Technical Kit
A complete technical resource on Alaska salmon, including the Buyer’s Guide as well as complete sections on color, quality, handling, species, and basic fact sheets.

Buyer's Guides
ASMI offers 3 different comprehensive buyer’s guides with technical information, fishery details, catch methods and overview of responsible fishery management practices.
To order either the Whitefish, Salmon or Shellfish publications please visit our online catalog.
Quality at the Processor and Beyond
HACCP & Other Resources
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FDA HACCP
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Processors of seafood and seafood products are required by the Food and Drug Administration (FDA) to address food safety by following a Hazard Analysis and Critical Control Point (HACCP) prevention system. HACCP identifies food safety hazards, creates controls to prevent hazards, and then monitors those controls within a seafood processing facility.
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Good Manufacturing Practices (GMP)
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In a seafood processing facility, the current good manufacturing practices (cGMP) must be in place before establishing a HACCP plan. The cGMP addresses concerns pertaining to the design, maintenance and sanitation of a facility as well as personal hygiene and disease control for plant workers.
Side By Side Comparison GMP -
NOAA-U.S. Department of Commerce - Seafood Inspection Program
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The National Oceanic and Atmospheric Administration (NOAA) provides voluntary seafood inspection services to the industry to ensure compliance with seafood regulations. Their mission:
To ensure the safety and quality as well as enhance the marketability and sustainability of seafood products for the benefit of consumers by providing science based inspection services to the seafood industry.
NOAA Seafood Inspection Program -
Alaska Department of Environmental Conservation (ADEC)
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Staff from ADEC conducts inspections for seafood processors to meet HACCP and cGMP regulations. The mission of Food Safety and Sanitation program at ADEC is to: “protect public health by ensuring the processing, sale and distribution of safe, wholesome, and properly labeled seafood products.”