CORVALLIS - A team of research scientists, engineers, economists, and processing specialists received recognition Tuesday from the Oregon State University College of Agricultural Sciences for its work in establishing an on-shore whiting industry in Oregon.
The seven-person team received the James and Mildred Oldfield and E.R. Jackman award for superior and distinguished interdisciplinary achievements.
Members of the team are Michael Morrissey, Astoria, director of the OSU Seafood Laboratory in that city; Haejung An, Jae Park, and Thomas Seymour, OSU food scientists working in the Astoria laboratory; Edward Kolbe, Corvallis, professor of bioresource engineering; Ken Hilderbrand, Newport, Extension Sea Grant seafood processing specialist; and Gil Sylvia, Newport, agricultural and resource economist with the Coastal Oregon Marine Experiment Station.
The team was cited for its contribution to the development of a new value-added processing industry in Oregon through basic research needed to solve the biochemical and engineering problems associated with the handling and processing of whiting. The team provided technology transfer through workshops, short courses, and seminars, and also helped the fishing industry in an analysis of economics incentives and restraints.
The Astoria laboratory has sponsored surimi schools for industry representatives from throughout the Pacific Northwest.
In 1990, less than 5,000 metric tons of Pacific whiting were landed off the Oregon Coast. In 1995, this had grown to 68,000 metric tons. Most of the whiting is made into surimi at processing plants in Warrenton, Hammond, Newport, and Albany.