How Erik Velsko Elevated Quality and Price with OptimICE®

Erik Velsko
Owner and Operator, Kaia Seafoods
Homer, Alaska

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Erik Velsko has spent his life on the water.

He grew up in the fishing industry, starting at a young age alongside his father. Over the years, he worked his way through different fisheries and operations, gaining experience from small boats to large-scale commercial fishing in the Bering Sea. Like many in the industry, his early career was shaped by one clear objective. Catch as many fish as possible.

“For a long time, success in this business was measured in volume,” Erik explains. “The guys who caught the most fish made the most money. That was the mindset.”

But the industry has evolved. Markets have become more demanding, buyers more selective, and margins more dependent on quality rather than just quantity. Erik began to see that simply landing fish was no longer enough.

“The turning point for me was realizing that the value of the fish doesn’t come from how much you catch. It comes from how well you handle it.”

A Shift in Mindset

Running his own operation at Kaia Seafoods, Erik began to view the entire value chain differently. The question was no longer how to maximize volume. The question became how to maximize value from every single fish.

That meant focusing on quality from the very first moment.

“When the fish comes out of the water, that’s when the clock starts. Everything you do after that either protects the quality or reduces it.”

Traditional methods, including flake ice and conventional chilling, were not delivering the consistency he sought. Cooling was uneven. Handling required more labor. And most importantly, the end product did not always reflect the full potential value of the catch.

“There were too many variables. You could do everything right, and still end up with fish that didn’t look or perform the way you wanted.”

Erik needed a system that would remove that variability and give him control.

Discovering a Better Way to Chill

That is when he was introduced to OptimICE® and a different way to control quality.

Unlike traditional ice, OptimICE® is a liquid slurry ice that completely surrounds the fish. Instead of cooling from the outside in, it delivers rapid, uniform chilling throughout the entire product.

“What stood out immediately was how fast and consistent the cooling is,” Erik says. “You are not guessing anymore. You know the fish is being treated the same way every time.”

The system allows the fish to be brought down quickly to optimal temperature and then held there consistently throughout the trip. There are no hot spots, no uneven cooling, and no need for constant manual handling.

“It takes a lot of the uncertainty out of the process. Once the fish is in the system, you know it is being preserved the right way.”

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Quality You Can See

The impact was immediate.

From appearance to texture, the difference in product quality became clear. Fish handled with OptimICE® maintained a fresher look, better structure, and more consistent condition by the time it reached buyers.

“You can see it right away. The fish looks better. It feels better. It holds up differently.”

Maintaining a stable temperature throughout the entire process is critical. With OptimICE®, the fish remains at a consistent low temperature without freezing, preserving its natural quality while slowing down bacterial activity and degradation.

“The biggest thing is consistency. Every fish is treated the same way, and that shows when you land your catch.”

This level of control gives Erik confidence in what he is delivering. It removes the guesswork and replaces it with a repeatable process.

Less Handling, More Efficiency

Beyond quality, the operational improvements have also been significant.

Traditional icing methods require manual labor, constant attention, and physical handling of ice. With OptimICE®, much of that work is eliminated.

“There is less manual work involved. You are not shoveling ice or trying to manage it throughout the trip. The system does the work for you.”

This not only reduces labor demands but also allows the crew to focus on other critical tasks onboard.

“It simplifies things. It makes the whole operation more efficient.”

In a business where time, effort, and crew capacity all impact profitability, these improvements matter.

The Real Impact. Value

While quality and efficiency are important, the ultimate measure of success is the value of the product.

This is where Erik has seen the most meaningful change.

“When you deliver a better product, the market responds.”

Buyers recognize the difference in quality. Better handling leads to better presentation, longer shelf life, and improved usability for processors and distributors. That translates directly into stronger pricing.

“We are getting paid for the quality now. That is the difference.”

Instead of competing on volume alone, Erik is now positioned in a higher-value segment of the market. His catch is not just another delivery. It is a premium product.

“It changes how your fish is perceived. And that changes what it is worth.”

A Different Way to Compete

For Erik, adopting OptimICE® was not just a technical upgrade. It was a strategic shift.

“It is not about catching more fish. It is about making each fish worth more.”

That shift has allowed him to move away from the traditional race for volume toward a more sustainable, profitable model.

“When you focus on quality, you are not just working harder. You are working smarter.”

This approach aligns with where the industry is heading. As supply chains become more quality-driven and consumers demand better products, the ability to deliver consistent, high-quality seafood becomes a competitive advantage.

Looking Ahead

Erik believes this shift toward quality will only accelerate.

“The industry is changing. Buyers are paying more attention. They know what a good product looks like.”

For fishermen and operators who want to stay competitive, the message is clear.

“If you are serious about improving your product and getting the most value out of your catch, you have to look at how you handle it from the start.”

OptimICE® has given Erik the tools to do exactly that.

“It gives you control. It gives you consistency. And in the end, it gives you a better product.”

Closing Thought

For decades, success in fishing was defined by how much you could catch.

Today, it is increasingly defined by what your catch is worth.

Erik Velsko has made that transition. By focusing on quality, consistency, and control, he has elevated not just his product but his entire operation.

And in doing so, he turns every trip into a higher-value delivery.

Stop leaving money on the table with outdated chilling methods.

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