The Alaska Seafood Marketing Institute (ASMI) announces two new resources to assist foodservice operators: Menu Alaska, an updated consumer research brochure based on the latest research results, and Wild Style: The Alaska Salmon Story, a new online training program.

Menu Alaska is a brand new consumer research brochure that will be available by March 10th. This brochure provides quick facts and charts outlining the results from the 2008 Hale Group study. The study included quick service and casual restaurant customers from around the nation with the purpose of analyzing consumer perceptions, trends, and seafood preferences. According to the research, consumers are showing a strong interest in seafood ��� with a clear preference for wild, natural and sustainable Alaska seafood. The ten-page brochure includes beautiful Alaska photography with colorful illustrated charts and graphs to illustrate the numbers, while an Executive Brief and Topline Summary list out the key points in a quick and easy style.

Wild Style is a training program that covers everything that you and your staff should know about Alaska Salmon, and it is available now online. The training program guides the user through a series of learning modules, each containing a short video followed by a quick practice quiz to test their knowledge. The learning modules outline a range of topics including salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska���s sustainable salmon management practices. Stunning scenery shots, video of fishermen in action and salmon battling upstream, and beautiful plated presentations create an engaging learning experience lasting about 20 minutes in length.

After watching each of the videos and taking each of the practice quizzes, the user is then automatically redirected to the final quiz on the Alaska Seafood Marketing Institute website. Upon completion of the final quiz, the user is awarded a Certificate of Completion. Plus, they have earned five continuing education hours from the American Culinary Federation.