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 HuntGrace 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.
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.
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.
The Seafood Industry Research Fund Board of Directors is hosting the 13th annual benefit soirée Monday, January 18, 2027 at the Fairmont Scottsdale Princess in Scottsdale, Arizona.
Cocktails and appetizers will be served at 7:15 p.m., and dinner will be served at 8 p.m. Cocktail attire is encouraged.
For sponsorship opportunities, please contact Geraldine Espejo at gespejo@nfi.org. Donations will support individuals and institutions conducting research to advance the seafood industry.
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