Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Send Us Your Ideas Alaska Black Cod Fishery Certified The Alaska Black Cod fishery just received certification as a well-managed and sustainable fishery from the Marine Stewardship Council (MSC) for meeting their environmental Standard. The MSC is an independent, global, non-profit organization that promotes environmentally responsible stewardship of "the worlds' most important renewable food source." The MSC independently assesses seafood products against the MSC standard in order to create a product label that buyers and consumers can recognize as depicting environmentally responsible, well-managed fisheries. Black Cod joins the Alaska Pollock Bearing Sea and Aleutian Islands and Gulf of Alaska fisheries, the Alaska Salmon fishery, Pacifc Cod longline fishery, and Pacifc Halibut (Alaska Washington and Oregon) fishery in MSC certification. Additionally, The Alaska State Constitution mandates the sustainability of all Alaska fisheries and strict quotas and fishing regulations ensure that Alaska will provide an abundance of seafood for years to come. Click here to read the full story Alaska Salmon Season Kicks-Off The Alaska Salmon season kicked off this month with the Stikine River run opening May 1st and the Copper River run opening May 15th. Salmon season is an exciting time, not only for the commercial fishermen who brave the cold seas to harvest salmon, but also for the foodservice professionals who get to work with the firm texture and superior flavor that this cold-water fish provides. Every year, wild Alaska Salmon battle raging rivers to return to the place of their birth. This natural and rigorous journey upstream is exactly how they reach their peak in quality. And now, just before they reach fresh water, the salmon are harvested. Free Cedar Plank Offer Enjoy the smooth and subtle flavor of cedar-planked salmon! The first 40 readers to click here and submit their name, email address, mailing address and phone number will receive a free Alaska Seafood cedar plank! Wild Alaska Salmon Trim Guide This year, in anticipation of the salmon run, the Alaska Seafood Marketing Institute (ASMI) has created a "Wild Alaska Salmon Trim Guide." The trim guide functions as a communication tool for restaurants as they purchase salmon. Utilizing the guide, restaurants can provide their chefs with the specific fillet type that they require. Each fillet option is illustrated with a color photo as well as a text description, to ensure that your fillets arrive in a form compatible with your menu, minimizing waste and time spent trimming the fish. Click here to download the Wild Alaska Salmon Trim Guide Crab Festival 2006 Trendy New York eatery BLT Fish (Bistro Laurent Tourondel) will throw the charity bash of the season, Crab Festival 2006, with the help of sponsors including the Alaska Seafood Marketing Institute (ASMI). The event begins at 2 pm Sunday, May 21st when renowned chefs from fourteen chic New York eateries, including Laurent Tourondel of BLT, will gather at BLT Fish for the event. The chefs come together from a wide range of cooking genres and styles. They will set up restaurant stations throughout the three-story bistro and provide tasting portions of their crab creations. These chefs will also square off for bragging rights to the most delicious crab cake in the city. Katie Lee Joel, host of Bravo's "Top Chef," and food writers Arlyn Blake and Andrea Strong will join revered Alaska Crab fisherman Konrad S. Uri to judge the contest. Click here to read the full story Summit Awards The International Summit Awards organization recognized the Alaska Seafood Marketing Institute (ASMI) for outstanding work in communication and creativity for their Wild @ Lunch Recipe Book and "Wild Style, The Alaska Salmon Story" CD ROM. The Summit Awards were created 12 years ago to further the excellence of the communications industry. The organization recognizes companies and individuals that push the boundaries of the industry. Over 4,000 entrants from more than 50 countries compete annually for these awards. Judges base their decisions on strength of concept, quality of execution, and ability to communicate and persuade. Click here to read the full story