For over forty years, I've been working in Alaska as a fisheries biologist, commercial fisherman, and since 2001 as the Bristol Bay fleet manager for Icicle Seafoods. For decades, I've been perplexed at the lack of demand, aside from the Japanese kazunoko market, for Alaskan herring. No one eats Alaskan herring and it drives me crazy. It's abundant, nutritious, and oh, yeah, pretty tasty. So, I s
tarted produced smoked, canned Togiak herring hope to spark some interest in eating these oily fish. The Togiak fishery has, despite the huge abundance of herring, withered over the years, and perhaps this product can eventually generate some demand for Togiak herring. The fishermen, and there aren't many left, would love to see better markets. My house is certified as a warehouse. That's my daughter on the label. On weekends, I'm up 'til midnight, gluing labels on cans. Friends know the menu in advance when they come for dinner..."oh, uh, more herring?"
