The West Coast of the U.S. seafood processing industry faces daily challenges. Evolving international markets, continuing demands for quality, diminishing volumes of traditional species, and new products from previously underutilized species offer opportunities. At the same time, the industry is being hit by more regulations, declining water supplies, and costlier wastewater treatment and disposal prices.

All decisions that involve a change in seafood processes, products, technologies, machines and regulations require information. Some of this information must be created through new research; but much has been generated over the years by an active network of government, university and industry centers. It includes articles published in the journals that libraries collect and many in the field read. The information also includes the "gray" literature, those papers and reports that are not published in available journals, may or may not be available on the Web, and may only reside in a colleague's file cabinet.

In 1998, the creators of this bibliography recognized that better access to information on current practices and emerging technologies as a strategy to address these challenges of change. We compiled the published and unpublished information available through 2000, set up a Web-based search procedure for this information, and ensured that once identified, the searcher can get a copy, either electronically or in print. Complete descriptions of the original plan and final report are available.

The bibliographies may be used for non-commercial educational and research purposes. For other uses, please contact Janet Webster, (541) 867-0108.

The original work on this project was jointly funded with grants from California Sea Grant and the Oregon Economic and Community Development Department. Additional funding is provided by Alaska Sea Grant, Oregon Sea Grant and the Oregon State University Libraries. Support continues to come from the seafood industry, and particularly Ocean Beauty, Unisea, Inc., Alaska Seafood Marketing Institute, National Fisheries Institute.

Originally compiled by:

Janet Webster
Marilyn Potts Guin Library
Oregon State University
Hatfield Marine Science Center
Newport, OR 97365

Larry Schmidt
University of Wyoming
Laramie, WY 82070

Ed Kolbe (retired)
Food Innovation Center
Oregon State University