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 Seattle, Washington, August 23, 2005 – Alaska Seafood Marketing Institute (ASMI) and Chef Laurent Tourondel will promote Wild Alaska Black Cod to the American foodservice industry via the launch of an advertising campaign. The campaign aims to establish chef/operator knowledge, interest and demand for this succulent seafood, the latest of the well-managed wild, natural and abundant Alaska seafood offerings.
The four-color, full-page Wild Alaska Black Cod print ads appearing nationally in September, October and November will be targeted at high-end, white-tablecloth foodservice operators and cutting edge chefs, as well as upscale chains. The ads will feature a testimonial from Laurent Tourondel of BLT Fish in New York City, critically acclaimed as one of the best seafood restaurants in the city. Indeed, Chef Tourondel first mastered seafood at Cello, where The New York Times awarded him a well-deserved three-star review in 1999 for the former Upper East Side restaurant devoted to inventive fish and seafood. He was also named one of Food & Wine’s Ten Best New Chefs in 1998 while at Ceasar’s Palace in Las Vegas. In the ad, Chef Tourondel will bear witness to the peerless flavor and texture, the exclusivity and the elegance of Wild Alaska Black Cod. “Black Cod is remarkable for a velvety texture and versatility that allows me innovation and creativity in my preparations. The best comes wild from the pure, pristine waters of Alaska.”
The bulk of the Wild Alaska Black Cod harvest has historically been shipped to Japan where they have been enjoying this exceptional fish for years. Stateside restaurant diners will now be enjoying the newly introduced creations of their favorite chef as the word gets out. Staff selling tips will be posted at www.alaskaseafood.org at the launch of the campaign in order that chefs, operators and staff can educate consumers about this exceptional menu offering.
Its incomparable mouth-feel and extraordinary rich flavor come from its high fat content and make it a versatile fish that lends itself to a variety of infallible cooking methods. Also known as Sablefish, the soft, tender meat melts in your mouth. Many are surprised to discover Black Cod is not really cod at all, but a member of the North Pacific Anoplopomatidae family of fish. Wild Alaska Black Cod also has a beautiful flake, which slides apart perfectly. Chefs will also enjoy the luminous white flesh of the cooked product and the host of artistic plating opportunities.
The extraordinary qualities of Wild Alaska Black Cod are attributable to natural life cycle…swimming free in pure, icy Alaska waters eating only a native marine diet. Only nature can create this sublime complement of features and benefits in one fish. Chefs and customers alike will be further compelled to serving and eating this fish knowing that it comes from the sustainable fisheries of Alaska.
Alaska’s Bering Sea and Gulf of Alaska Pollock fisheries were recently certified as sustainable to the Marine Stewardship Council (MSC). Alaska Salmon fishery is the only salmon fishery certified as sustainable to the MSC.
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 and federal grants. ASMI promotes Alaska Seafood throughout the U.S. and in 17 other countries. ASMI also provides education and training to the seafood industry in food safety and quality assurance practices.
Contact:
Debra Arbogast
Schiedermayer & Associates
619/291.2500
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