Juneau, Alaska. April 18, 2008 – Consumers nationwide are gearing up for the summer salmon season and so are the fishermen and women of Alaska. Millions of wild Alaska salmon will be harvested this summer, from mid-May through October, with each of the five Pacific salmon species in abundance. Additionally, troll caught salmon are harvested all year, and available fresh in high quality markets nationwide.
 
Alaska’s harvest represents 90-95% of the wild-caught salmon from North America. Recent news coverage of reduced salmon runs along the Oregon and California coasts may have left consumers thinking that all wild-caught salmon in North America are at risk. However, wild and sustainable Alaska salmon runs are healthy and stronger than ever. In 2007, the commercial harvest in Alaska exceeded 212 million fish—the fourth largest salmon harvest on record.
 
Swimming wild, off some of the most unspoiled coasts in the world and feeding on a natural diet, Alaska seafood develop a taste and texture that is unparalleled. All Alaska seafood is wild, consisting of multiple species with an extensive range of flavor characteristics from mild to rich, as well as price points that vary from value to premium. Influential chefs and home cooks alike, prize Alaska seafood for its high quality, firm texture and superior flavor.
 
Wild Alaska salmon is one of the healthiest choices among all of the seafood options on the market today. It is packed with heart-healthy long-chain omega-3s, which have been found to support increased memory and brain function, and are thought to reduce the risk of Alzheimer’s disease and certain cancers. Wild Alaska salmon is also an excellent source of high quality protein, containing all essential amino acids, and is rich in vitamins A, D, B6 and B12.
 
In addition to the excitement of the summer harvest season, wild Alaska salmon is available year-round through the purchase of premium frozen, pouched, canned and smoked salmon products. Frozen wild Alaska salmon retains its unparalleled flavor and texture due to the state-of-the-art freezing technologies that preserve the fish during processing.
 
Since acceptance into the Union in 1959, Alaska’s Constitution has mandated that “fish…be utilized, developed and maintained on the sustained yield principle.” This long-term dedication to sustainability has resulted in keeping the world stocked with a continuous, ever-replenishing supply of wild seafood. Indeed, Alaska's effective and precise fisheries management practices are considered a model for the world.
 
The Alaska Seafood Marketing Institute is the State of Alaska’s official seafood marketing arm. It is a public agency of the State of Alaska, funded by the Alaska seafood industry with support from state and federal funds. ASMI promotes Alaska seafood throughout the U.S. and in 16 other countries. ASMI also provides education and training to the seafood industry in food safety and quality assurance practices. Please go to www.alaskaseafood.org for more information.
 

###

Contact: Laura Fleming
Alaska Seafood Marketing Institute
800/478.2903