CQ Foods, Inc. Taku River Reds Testimonial

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"The CQR by Seafood Analytics can provide objective quality measures and can be an important tool throughout the entire chain from catch to consumption.  Objective traceability can improve economic pricing structures,  provide consumers with better information and have a positive impact on sustainability of living marine resources." -Linda Benken Alaska Longline Fishermen’s Association, Sitka Alaska

“The device gives an independent verification of fish muscle cell integrity, which is a direct reflection of how the fish was handled.  The device should incentivize enhanced good handling practices.  I think it will help the industry be more responsive and help it to minimize the incidences of negative consumer experiences with seafood.” -Dr. Christina Dewitt, Oregon State University, Astoria Oregon

"The quality of seafood products is an integral part of any sustainable fisheries management program.  Managing fishing effort and the impacts of fishing on an ecosystem are important.  However, without a high quality, safe product, the industry will not be able to benefit from even the best fisheries management." - Dr. Douglas Demaster, Director of Alaska National Oceanic Atmospheric Administration, Juneau Alaska

“By precisely measuring the freshness of seafood from catch to consumption, the Seafood-CQR device can help to change consumer perceptions that all frozen seafood is of lesser quality, thereby helping to remove a market barrier for small-scale commercial fishermen. And by increasing consumer acceptance of frozen seafood, this innovative device can help to reduce the demand for fresh product year-round and guide consumers to a broader range of carbon-friendly, sustainably-harvested domestic seafood with a far longer shelf life.” -Megan Mackey, Ecotrust, Portland Oregon

“Holmdahl noted that after a few days on ice, both fish will look the same to a buyer, who has no way to tell how the fish was treated in the initial few hours. A buyer has to build that uncertainty into the price he pays for the fish.

But there is hope. Holmdahl says slush, or slurry ice is considered to be the best way to quickly lower the temperature of the fish, and keep it down. Also, she notes, a new device has been developed that can determine the quality of the flesh by simply touching the tester to a fish. Using a handheld device from Seafood Analytics, a mild current is transmitted, and the device can read the amount of shelf life left for that particular fish. The data offered by the device includes quality, remaining shelf life, and whether the product was ever frozen.

For fishermen who pride themselves on the quality of their product, it should be comforting to know that technology is advancing to the point where soon a buyer will be able to see for himself the care a harvester has taken to deliver a quality product.” -Brandii Holmdahl, Quality Operations Manager, Seward Alaska 

“Seafood Analytics and its SeafoodCQR is changing how not only seafood producers verify (and improve) the quality of their products, but perhaps more importantly is prompting a long overdue shift in how seafood buyers and consumers view under-valued products, such as frozen seafood.  With the SeafoodCQR data, we can now demonstrate to chefs, retailers, and end-users that frozen seafood is oftentimes a much higher quality product than “fresh” seafood, resulting in a higher price for the producer, greater value for the consumer, and reduced waste throughout the supply chain.” -Elizabeth Herendeen

 “Without a doubt Seafood Analytics CQR has solidified our position in the Alaska Seafood market place. We at Taku-Salmon have always been on the leading side of innovation in seafood handling and harvesting. The Alaska Seafood industry is reliant on “Qualitative” procedures to establish handling, purchasing, distribution logistics and sales to the end user. The Seafood Analytics CQR has reaffirmed our belief in our seafood handling practices that we have been using for the past 17 years. We now have “Quantitative” proof for what we know to be a valid point procedures for handling, purchasing and distribution for our price structures in our company. Taku-Salmon seafoods in Juneau Alaska is proud to encourage any food systems to see the value of this certification procedures and how it will benifit their business logistics and their bottom line. Knowledge is power and Seafood Analytics is the tool to use to stay ahead of the competition.” - Kirk Hardcastle - Taku River Reds

“Quality is essential to further growth of the seafood industry. The technology from Seafood Analytics can lead to major quality improvements in the whole value chain. Better ways to test quality can also build trust which is a crucial element in the seafood trade.”-Thor Sigfusson - Founder and CEO, Iceland Ocean Cluster

We are using the CQR to enhance and simplify our Seafood QA process. We are excited about the learnings and potential to improve the freshness of our Seafood program.

“The gizmo was easy to use.  It was quick and efficient for gathering data. 

“The CQR was a pleasure to work with this year.  In general, the machine made it easy to check for the quality of fish in a non-biased capacity.  The machine was impressive and demanded more attention than a regular thermometer. In this sense it appears more professional and scientific.

“I found the device easy to operate while on deck.  The instructions and operation were straight forward.