Category: News

New study finds gamma irradiation does not affect presence of omega-3 fatty acids in finfish 

August 6, 2026

Gamma irradiation is a common Food and Drug Administration-approved method of food sterilization and preservation that exposes food to ionizing electromagnetic radiation. The method helps preserve certain foods and gives them a longer shelf life. It is also used to prevent the spread of pathogenic bacteria causing foodborne illnesses. 

The FDA has approved gamma irradiation for foods including but not limited to beef, pork, poultry, shellfish, and crustaceans. As of now, the method is not approved for gamma irradiation, but a team of researchers from Nova Southeastern University hopes to change that.  

Dr. Jessica Brown is an associate chemistry professor at Nova Southeastern University for the Department of Chemistry and Physics. She specializes in forensic chemistry, with much of her research focusing on the analysis of volatile organic compounds.  

Through a 2026 grant from the Seafood Industry Research Fund (SIRF), Brown and her team conducted a study looking into the effects of gamma irradiation on polyunsaturated fatty acids in finfish, specifically in salmon and trout. Brown worked with her Co-Principal Investigator, Dr. Robert Smith, on the study. Smith and Brown previously conducted a similar study through a SIRF grant that examined the effects of gamma irradiation on Vitamin D concentrations in finfish.  

To Brown, gamma irradiation poses an opportunity to increase food safety in the seafood industry.  

“As more fish are coming into the U.S., there’s an increased chance or a highly probably chance that there could be pathogenic bacteria, especially if we don’t really know the source of the fish that are coming in, especially now that fish consumption is increasing,” Brown said. “One of the benefits of gamma irradiation would be that, even if you didn’t know the source, you can still ensure that you’re removing anything that could be unhealthy for consumers.” 

Over the four quarters of the study, Brown and her team developed a version of a gas chromatography-mass spectrometry (GC-MS) method to separate and detect fatty acid methyl esters (FAMEs) from samples of frozen and chilled salmon and trout. Researchers focused on identifying and separating essential polyunsaturated fatty acids, which included alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The method provided a qualitative and quantitative analysis of the samples and the components they contained. 

Researchers found 49 FAMEs in chilled salmon and 50 FAMEs in frozen salmon, while they found 49 FAMEs in both chilled and frozen trout samples. From their preliminary results, researchers concluded that gamma irradiation did not significantly alter the concentrations or structural integrity of essential omega-3 fatty acids and thus did not affect the samples’ nutritional value. Had the team found that gamma irradiation had altered the FAMEs in the samples, Brown said it could have forced them to look for new ways to preserve fish.  

“I think that if we were to lose DHA or EPA from our fish through gamma irradiation, we would have to get creative about what type of methods we need to do to irradicate pathogenic bacteria,” Brown said.  

Brown and her team are currently working on securing additional funding from the United States Department of Agriculture to help them collect more data around gamma irradiation’s effects on seafood. Brown said she hopes to eventually get their method approved by the FDA so they can add finfish to the list of foods that can be approved for gamma irradiation.  

They also hope to conduct a shelf-life study to assess the stability of polyunsaturated fatty acids over time. Brown said she hopes this study will allow her and her team to learn more about the nutritional value of irradiated foods in the long-term.  

By Haley Richardson, SIRF intern 

SIRF Board of Directors member Jason Mulvihill reflects on first year on board

August 4, 2026

Jason Mulvihill is a proud “born and raised Floridian,” but he will tell you that he is an even prouder father to five daughters and four dogs.  

Born in Miami and now living in Fort Lauderdale, the ocean has been a constant in Mulvihill’s life. He has worked in and around the seafood industry for more than a decade, starting out in the aquaculture industry selling equipment before joining Lineage Logistics, a temperature-controlled warehousing and logistics company, in 2017. Mulvihill currently works as the director of business development, specifically focused on customers in the seafood industry. 

Mulvihill was introduced to the Seafood Industry Research Fund (SIRF) by Lineage’s former vice president of sales, Dan DiDonato, who is a current member of the SIRF Board of Directors. Mulvihill joined the board one year ago, and his passion for the seafood industry has only grown since.  

“As my role expanded at Lineage, … to cover seafood specifically, that’s where you know the passion was in terms of the relationships and getting involved in different groups,” Mulvihill said. “It’s been a full circle.” 

Over the past year, Mulvihill has found that his time on the kept him up to date with research and technological advancements in the industry, which has helped him build valuable connections in his day-to-day work at Lineage.  

“In my role, specifically focused on seafood, there’s no better way to kind of develop those relationships,” Mulvihill said. “Of course, when you get in and you see all the different programs and projects (and) the potential impact for the industry, (there’s) nothing better.” 

As a member of the SIRF Board of Directors, Mulvihill has been exposed to the latest research seeking to advance the seafood industry. One of his personal favorite projects SIRF helped fund involved different types of plastics made of algae that could be used for a variety of products, including textiles and rope.  

“It’s hard to even fathom, you know; some of the projects that I’ve seen, I never would’ve thought of,” Mulvihill said. “So, who knows what’s out there and the next best  

As he looks forward to his future on the board, Mulvihill said he hopes to see more projects that aim to improve domestic issues importers face in the seafood industry. 

Even outside of work, Mulvihill spends plenty of time in the ocean, either spending a day at the beach or going out on the water with his family on his brother’s boat.  

By Haley Richardson, SIRF intern 

SIRF congratulates student winners from the Pacific Fisheries Technologists 76th Annual Conference

July 14, 2026

The Seafood Industry Research Fund is celebrating the winners of the student competitions at the 76th Pacific Fisheries Technologists Annual Conference. The 2026 PFT conference was held in San Pedro, California from Feb. 22 through Feb. 25. The PFT supports the study and advancement of fisheries technology and products created using fishery resources. The conference included one oral and one presentation contest for students to submit their research.  

For the oral competition, Celina Garcia from Chapman University was awarded first place for her research titled, “Comparison of DNA Barcoding Approaches to Identify Rockfish (Sebastes spp.) on the Commercial Market.” Garcia studied different mitochondrial gene regions’ effectiveness in identifying rockfish sold in the United States.   

Hector Trujillo Ruiz from the University of Sonora won second place for his work titled, “Enhancement of the antiproliferative effect of docetaxel by carotenoids from the by-products of the white shrimp (Penaeus vannamei) in prostate cancer cells.” His study examined the ability of white shrimp byproducts to be used as aids to an anticancer drug.  

Two more students from Chapman University took home the top prizes for the poster contest. Gary Maloncon won first place for his work titled, “UVC Inactivation of Listeria monocytogenes in Salmon Juice on Food Contact Surfaces using the Contamination Sanitation Inspection and Disinfection (CSI-D+) Device.” Maloncon’s poster featured his research into the device’s disinfection module on a pathogen that causes foodborne illnesses.   

Grace Cho came in second place for her work titled, “Optimization of DNA Extraction for Tuna Species Identification.” Cho researched the effects of decreasing DNA extraction times to increase the accuracy of species identification in canned tuna.  

Gary Maloncon won first prize in the PFT poster contest. | Photo provided by Angee Hunt
Grace Cho (left) won second place in the PFT poster contest. | Photo provided by Angee Hunt

SIRF would like to congratulate all student honorees on their hard work and contributions to the seafood industry.  

By Haley Richardson, SIRF intern

Advancing Scup Mince Processing to Expand Markets for a Sustainable U.S Fishery

July 14, 2026

Following a fishery collapse in the early 1990s, scup has made a remarkable recovery. The stock has remained abundant for more than a decade and has earned certification from the Marine Stewardship Council for sustainable management. Despite its healthy population, however, annual commercial landings reach only about 60% of the available quota. 

During the summer and early fall, when scup move inshore, large volumes of fish enter the market, often creating an oversupply that drives prices down. As a result, harvesting scup is frequently not economically viable for commercial fishermen, despite the abundance of the resource. 

To help address this market imbalance, the Commercial Fisheries Research Foundation (CFRF) and the University of Rhode Island have partnered with Quonochontaug Fish Company and the Rhode Island nonprofit organization Eating with the Ecosystem on a project to develop new markets for scup. Their goal is to create a frozen scup mince commodity that can be incorporated into a variety of value-added seafood products. 

By processing and freezing scup during periods of peak availability, the project aims to create a consistent year-round product that can help stabilize pricing, reduce economically driven discards, and provide processors and consumers with new seafood options. 

Improving efficiency and developing opportunity

The project has two primary objectives: improving the efficiency and quality of scup mince production and freezing, while simultaneously developing market opportunities for scup mince and value-added products. 

As part of the research, scup harvested by both trawl vessels and pot traps are being evaluated to determine how harvest method affects product quality.  The project also emphasizes full utilization of the catch to minimize waste. Rib meat is recovered, deboned, and incorporated into the minced product, while byproducts including skin, scales, and bone, are repurposed as crab bait to ensure that nearly every part of the fish is put to productive use. 

Researchers have also identified opportunities to improve processing efficiency. At present, all fish are filleted by hand, limiting production capacity. The team is evaluating mechanical filleting equipment that could increase throughput while improving consistency and yield. 

Adding to the project’s momentum, naming “Golden Sea Bream” was recently approved by the FDA and recognized as an acceptable market name for scup. While the new name has the potential to improve consumer appeal and increase product value, it has also generated discussion among local ethnic communities that have long relied on scup as an affordable source of protein. Some stakeholders have expressed concern that higher prices could reduce accessibility for long-term consumers and small independent retailers. 

Researchers look ahead to support local communities

For now, the project’s focus remains on strengthening local markets by supplying scup mince to regional retailers and encouraging greater consumption of sustainable, locally harvested seafood. Production of frozen mince blocks for secondary processing is not currently part of the project but may be explored as future market opportunities emerge. With commercial vessels capable of landing 25,000 to 30,000 pounds of scup per trip, the fishery has the capacity to support increased demand. 

Community engagement is also a key component of the initiative. Later this year, project partners will host a public tasting event featuring recipes developed by local chefs. The event will introduce consumers to the versatility of scup mince while helping build interest in new value-added seafood products. 

Looking ahead, the project’s next phase will focus on frozen shelf-life studies, finalizing recipe development, and expanding consumer outreach. Researchers are also exploring whether the same processing approach could be applied to other underutilized species, including spider crab and the invasive green crab, creating additional opportunities to support fishermen while bringing more sustainable seafood choices to consumers. 

SIRF celebrates the Aquatic Foods Conference student competition winner

July 13, 2026

The Seafood Industry Research Fund is proud to announce the winner of the Aquatic Foods Conference SIRF student competition. This year’s winner was Rose Omidvar, a Ph.D. food science candidate at the University of Florida. Both of Omidvar’s research studies, titled, “Development of Cell-Cultured Fishmeal Using a Fish-Derived Scaffold for Aquaculture Feed,” and “U.S. Aquaculture Producers’ Adoption Intentions Toward Cell-Based Fishmeal: A Segmentation Analysis Using Behavioral Theory,” focused on the possibility of using sustainable aquafeed alternatives to wild-caught fishmeal.  

The 2026 AFC was held at the Allegria Hotel in Long Island, New York. The conference united educators, students, researchers, and specialists across the seafood industry to discuss new technology and sustainable practices. SIRF supports competitions to inspire young innovators looking to make advancements in the seafood industry.  

By Haley Richardson, SIRF intern

SIRF grant helps University of Kansas researchers emphasize importance of DHA consumption for pregnant, breastfeeding women

July 7, 2026

Pregnant women rely on numerous vitamins and nutrients to support their babies’ development. One such nutrient is Docosahexaenoic acid (DHA), an Omega-3 fatty acid found in seafood that supports fetuses’ neurological development and lowers the risk of preterm labor. While DHA plays a vital role in the health of pregnant women and their children, not all people have access to it, especially those living under socioeconomic constraints in rural areas. One University of Kansas researcher received a grant from the Seafood Industry Research Fund (SIRF) to identify gaps in current research. 

Dr. Danielle Christifano is an assistant professor in the Department of Dietetics and Nutrition. Her research focuses on maternal and infant nutrition. Through the SIRF grant, she and her team studied the rates of DHA consumption among people who participate in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) residing in Kansas. 

Headshot of Dr. Danielle Christifano.

From June 2023 to May 2026, Christifano and her team collected data from a seven-question Food Frequency Questionnaire (FFQ) in the WICShopper app to gauge WIC clients’ DHA consumption. The survey was also advertised on flyers in Kansas WIC clinics, which serve about 44,000 clients across 102 counties, many of them in rural areas. The survey asked about the types and amounts of seafood and eggs participants had consumed in the past two months.  

Formal testing for DHA intake examines red blood cell phospholipids, which is a time-consuming and expensive process. WIC clients are less likely to have access to testing, which makes the DHA FFQ a more accessible way for them to monitor their DHA consumption. Outside of maternal nutrition, Christifano believes tools like the FFQ could be used for programs like the USDA Child Nutrition programs. 

“The trick is really trying to find something that is low-burden, low-cost, low-time effort for the staff but could be hugely beneficial for the clients,” Christifano said. 

Prior to Christifano’s study, the most recent WIC-specific Omega-3 intervention was published in 2005 in Colorado called “Omega-3 for Baby and Me.” The program aimed to create widely accessible materials to increase DHA intake during pregnancy. It also included educational materials about shopping lists and recipes with DHA-rich foods, like tuna and salmon. For Christifano, her study serves as an avenue to expand upon preexisting research.  

“This is a population that may face even greater barriers to accessing seafood or dietary supplements, which are the primary sources of DHA in the diet,” Christifano said. “Prior research really has not identified this group as a group of focus for this particular nutrient, so this seems novel in this way, but we think this is really important because the amount of DHA that’s found in breastmilk is really influenced by a mother’s diet.” 

Between the start of the study in June 2023 and September 2025, Christifano’s team collected 571 surveys. As of May 2026, they had 772 completed surveys. Between 2023 and 2025, the surveys concluded that pregnant participants consumed 166.1 milligrams DHA per day on average, breastfeeding participants consumed approximately 134 mg DHA per day and participants planning to become pregnant consumed about 119.4 mg DHA per day.  

Most babies consume DHA through their mother’s breastmilk. The World Health Organization and the Food and Agriculture Organization recommend women of childbearing age consume at least 250 mg DHA per day and 1,000 mg per day for women with low DHA intake. 

All measured groups in Christifano’s study were significantly under the recommended amount of daily DHA consumption.  

Although official state and federal policies encouraging DHA consumption are still not fully implemented, some organizations like WIC have established different interventions to increase clients’ DHA intake. In Kansas, pregnant and postpartum clients now receive 10 ounces of canned fish in their monthly food packages, fully lactating clients receive 20 ounces, and partially lactating clients receive 15 ounces.  

Christifano believes her team’s research could be used to reinforce existing policies helping pregnant and breastfeeding women meet the recommended amount of DHA consumption.   

“Our goal is never to change policy overnight but rather to like provide data and do the research that helps us get to the point of making decisions about nutrition education, resource allocation, (and) strategies to improve maternal and infant health outcomes overall,” Christifano said.  

For Christifano, the study is an opportunity for further research into pregnant and breastfeeding women’s DHA intake. Going forward, she hopes to increase education about the importance of DHA for WIC clients.  

“I think we’re just super honored to be able to do the work that we do, and we really care about … the health and wellbeing of mothers, babies, and families and so anything that we can do especially with low-burden, low-cost interventions like nutrients to improve outcomes is something that we are super invested in doing in our lab,” Christifano said.  

By Haley Richardson, SIRF intern 

Future Leader Alumni Raise $14,000 for Seafood Industry Research at SENA

March 27, 2026

Reston, VA – March 26, 2026 – The National Fisheries Institute’s (NFI) Future Leader (FL) Alumni raised $14,000 during their annual networking event held at Seafood Expo North America (SENA).

Proceeds from the event will support the Seafood Industry Research Fund (SIRF) as well as the Wallace R. “Wally” Stevens Living Tribute Fund, both of which fund scientific research across the seafood sector.

Wally Stevens, whose legacy the tribute fund honors, is widely recognized as a leader in the industry. With more than 47 years of experience, Stevens held key roles at organizations including the Global Aquaculture Alliance (GAA), Slade Gorton, Ocean Products, and Booth Fisheries. A U.S. Army veteran who served during the Vietnam War, Stevens later played a pivotal role in expanding GAA and advancing its Best Aquaculture Practices certification program. He also served as Chairman of NFI, co-founded the Future Leaders Program, and was inducted into the Boston Seafood Hall of Fame.

Since its inception, the Future Leader Alumni network has raised more than $141,000 to support research focused on seafood safety, nutrition, and sustainability.

NFI thanks the companies whose support made this year’s event possible:

BAADER 

Bay Hill Seafood 

CenSea 

Devi Seafood 

Eastern Fish Company 

Foa & Son 

Global Seafood Alliance (GSA) 

Gorton’s Great American Seafood Import Co. 

Ice Cube Cold Storage 

LA Cold Storage 

Marine Stewardship Council (MSC) 

Oddisea SuperFrozen 

Rich Products Corporation/Morey’s 

Riverence 

Seafood Ninja Inc. 

Sea Port Products 

Shinkei Systems 

Slade Gorton & Company 

Southstream Seafoods ($1,000) 

Supreme Crab 

Sustainable Food Solutions 

The Fishin’ Co 

Tristian International 

Ultco LLC 

Warrior Food Solutions 

West Pass Seafood

SIRF Hosts Its 12th Annual Benefit Soirée

January 29, 2026

The Seafood Industry Research Fund (SIRF) Board of Directors hosted the 12th Annual SIRF Benefit Soirée on Monday, January 19, 2026, at the Diplomat Beach Resort in Hollywood, Florida. The elegant evening celebrated our shared commitment to advancing the seafood industry’s future through innovation and research.

The night began with a cocktail reception at 7:15 p.m., followed by a plated dinner at 8:00 p.m.

Guest Speaker Dr. Norbert Kaminski, Professor and Director of the Institute for Integrative Toxicology at Michigan State University, presented his latest research findings on the consumption of plastic particles through seafood. The presentation sparked meaningful dialogue among seafood industry leaders, partners, and friends.

Following Dr. Kaminski’s presentation, SIRF Chairman Sean O’Scannlain provided an update on SIRF-sponsored grants, including:

  • Non-destructive detection of halibut quality
  • Strategies to increase seafood consumption among participants in the Women, Infants, and Children (WIC) program
  • An economic assessment of the potential impact of proposed shipbuilding fees on the industry
  • Exploring the feasibility of bio-packaging development
  • Ongoing efforts to secure FDA approval for finfish irradiation

The Soirée raised $29,800 in pledged donations, thanks to the generosity of dinner guests who enjoyed a memorable evening supporting seafood science and sustainability.

Special Thanks

SIRF extends heartfelt gratitude to its Board of Directors and long-time Sponsors whose dedication made this year’s soirée possible:

  • Sean O’Scannlain, Fortune International — Chair & Director
  • Lisa Wallenda Picard, National Fisheries Institute — Secretary & Treasurer
  • Jim Bonvie, Seafax — Director
  • Dan DiDonato, Unit Cold Storage — Director
  • Bill Dresser, Sea Port Products — Director
  • Brenna Hensley, Diversified — Director
  • Jordan Mazzetta, Eddie M’s — Director
  • Russell Mentzer — Director
  • Larsen Mettler, S2G Ventures — Director
  • Christine Ngo, H & N Group — Director
  • Ben Schwartz, Harbor Seafood — Director
  • Jeff Stern, CenSea — Director
  • Mike Walsh, Northwest Seafoods — Director
  • Jason Mulvihill, Lineage — Director
  • Tom Mazzetta, Mazzetta Company – Sponsor
  • Barry Markman, Mark Foods – Sponsor
  • Mark Soderstrom, Southstream Seafoods – Sponsor          
  • Ryan Clark, The Town Dock — Sponsor

We look forward to welcoming everyone to the 13th Annual SIRF Benefit Soirée in Scottsdale, Arizona!

Dr. Kevin E. Mis Solval: research grant recipient presents at the Institute of Food Technologists

August 8, 2025

The Seafood Industry Research Fund (SIRF) is always happy to see its research grant recipients thriving in the field. Dr. Kevin E. Mis Solval, a recent grant recipient, and his team recently presented preliminary findings at the July Institute of Food Technologists (IFT) conference in Chicago.  

Mis Solval and his graduate research assistant, Joinul Islam, have been working on bioplastic production from seafood byproducts. Their aim is to determine the feasibility of producing sustainable bioplastics from underutilized collagen-rich and chitin-rich seafood by-products from shrimp, catfish, and jellyfish.  

Presenting at IFT allowed them to introduce their methods and results in a succinct poster and connect with industry members.  

“For me, [it’s about] going out there, getting in contact with the general public, with our funding agencies, reaching out to my scientific community and kind of spreading this new knowledge that we have generated,” Mis Solval said. “Going to IFT is one of the platforms that allows me to do that.”  

There are still goals Mis Solval is working toward in the study. Presenting at IFT helped lead these next steps.  

“The idea was to engage with other scientists at the conference to gather ideas like how we can improve the quality of these bioplastics, how we can improve mechanical properties, thermal properties, and the degradation properties of these materials,” Mis Solval said. “By doing that, we also wanted to identify what would be the best applications for this type of biomaterials that we are developing.”  

It will be exciting to continue to watch where Mis Solval and his team go next!  

By Maia LeClair, SIRF Intern

Christina Dewitt and Angee Hunt discuss the potential for early detection of chalky halibut with bioimpedance

August 8, 2025

Wild-caught halibut is experiencing a rise in a quality related defect that affects its market reputation. Consumers will order expensive halibut from restaurants, and the fish sometimes comes out nearly inedible. Why? This is due to a problem with the meat itself. “Chalkiness” of the meat has increased in recent years and may be due to both warming waters and stress placed on the fish during capture.  

Chalky halibut is a phenomenon where the protein inside the halibut becomes denatured. This results in a white, opaque appearance to the fillet, as opposed to the shininess consumers are used to. The meat itself often tastes tough and dry. However, it’s almost undetectable while undergoing processing and the ability to detect chalky halibut before it is served is difficult. Processors currently rely on pH tests, but the results can be inconsistent.  

Christina Dewitt, Director of the Seafood Research and Education Center at Oregon State University (OSU), and Angee Hunt, Assistant Professor at OSU, are working on a project together that can potentially help detect chalky halibut before it gets to the consumer.   

“I started looking into chalky halibut and began to understand the muscle chemistry of what was happening and why it was happening,” Dewitt said. “Chalky halibut might be caused by extreme stress—rapid lactic acid production. One of the ways that they detect chalky halibut is by measuring pH. There’s been some studies where they stress fish and they’ve demonstrated they can produce chalky halibut in those fish, and found that the pH of the meat is abnormally low as a result of that.”  

Dewitt and Hunt’s work, however, centers around the technology of bioimpedance. Bioimpedance is a non-invasive, rapid tool that sends out electrical currents that can detect certain qualities within a body, in this case, a fish’s body. For example, the equipment can detect tissue composition and function.  

“Typical bioimpedance is based on a technology that uses two different frequencies of electricity, and then they can use the resistance that occurs between those emitted frequencies to basically determine different things like the amount of fat content or the amount of degradation that’s occurring in the cell,” Dewitt said.  

Both Dewitt and Hunt will be traveling to Kodiak, Alaska, this summer to scan wild halibut for chalkiness using a bioimpedance device. In this study, alongside the current technology of pH detection, Dewitt is hopeful bioimpedance will prove more reliable. 

“We want to scan the fish [in Alaska] using our device,” Dewitt said. “We’ll probably scan it in a couple of different areas, and then they’re going to be collecting pH data on the fish. What we’re hoping is that when they pick it up using pH, we can definitely pick it up also [with bioimpedance]. We want to show that correlation, that the device can pick it up when it’s obvious.” 

For Hunt, she is looking forward to working directly with fishers and processors in Alaska. 

“This opportunity enables researchers to better understand the day-to-day challenges and identify opportunities for collaboration between industry and academia,” Hunt said.  

Next, their studies in Alaska will involve collecting data to correlate with the data that shows muscle degradation. Multi-frequency bioimpedance sensors can make it possible to capture shifts in electrical properties across a spectrum and detect tissue changes over time. Current commercial grade bioimpedance technology uses just one frequency to estimate impedance.  But their project will utilize a range of frequencies, from 1-200 kilohertz, to simultaneously evaluate quality changes.  

“We’re going to be scanning 100 frequencies, instead of just two, and looking to see if there is a relationship that the regular device can’t pick up,” Dewitt said. “We’re going to use both the research grade device and the commercial device that we have right now and take measurements side by side. We’re also going to collect the data from the plant, and then hopefully collect a small sample of the muscle that we can take with us to do some lab analysis on. The first stage of this is really to understand the frequencies that detect changes in the muscle structure when there is chalky halibut.” 

After the summer session in Alaska, there is still more to be done before the fish make it to the market. For Dewitt, there is an importance placed on gathering this data for statistical evaluation. By comparing these impedance values of frequencies, distinct patterns may emerge, allowing for a look into the physiological states or tissue responses across varying conditions. 

“And the next stage would be thinking forward, once you know the frequencies that respond the best to chalky halibut, then you would go back and try to sort those based on those frequencies and see how they perform,” Dewitt said. “And then collect samples from fish that are being predicted as having chalky halibut and finally test them to see if they confirm what we are thinking is going to happen.” 

It’s not just Alaska, either. Dewitt’s team is talking with local processors in Oregon and Washington. If there is chalky halibut coming in, they want to know about it and receive samples, if possible. The problem with chalky halibut that her team is trying to solve is ultimately stopping the fish from being received by the market. Dewitt and Hunt hope to improve its overall market competitiveness by catching it early with bioimpedance.  

“The bad part about chalky halibut is sometimes it gets past the plant,” Dewitt said. “It gets past the distributor and only shows up once the consumer gets it, so it begins to give a bad reputation to halibut, [which usually] has a good reputation, but it loses its reputation each time it gets consumer complaints. There’s a lot more of it showing up, and it got past all these different players. Ideally, you would take some preventable steps. It shouldn’t get to the consumer.”  

At all of these different levels of processing halibut, chalky halibut is a thorn in the side of halibut production. There is a huge need to detect it early. Dewitt and Hunt are on a mission to prove that bioimpedance could work for this.  

“Using the bioimpedance machine we hope to be able to detect the quality differences between individual chalky and non-chalky halibut,” Hunt said. “Early detection will allow each type to be directed to the appropriate processing to maximize utilization, consumer experience, and economic value of halibut harvests.” 

By Maia LeClair, SIRF intern