Alaska Seafood Newsbrief

Message from the Executive Director

Greetings-

Snow is swirling in Alaska, and Alaska's longliners are preparing their gear to head for the fishing grounds to harvest Alaska Halibut. And on the East Coast, seafood buyers and suppliers are converging on Boston for the International Boston Seafood Show; it's not too early for seafood buyers and suppliers to be discussing who will be eating the Alaska Seafood that will be caught later in the year. Wild Alaska salmon is growing in popularity in the U.S. and overseas (see the item about Flunch in France) and the sustainable supply is limited. Alaska suppliers will be exhibiting their products, and are introducing new value-added products to the market every year. Fine examples are the products that claimed top honors at the Alaska Symphony of Seafood competition. ASMI will have an exhibit at the show, and will showcase the latest materials discussing sustainable fisheries management. The Alaska seafood industry reception held during the show --- Go Wild Alaska Style! --- celebrates 50 years of Alaska statehood, 50 years of sustainable fisheries management, and an unswerving commitment to sustainability that the State of Alaska carries into the future.

See you over the next swell,

Ray Riutta

ADFG Publishes 50 Year Commemorative

The Alaska Dept. of Fish and Game has published "Sustaining Alaska's Fisheries, Fifty Years of Statehood," to commemorate the 50th anniversary of Alaska statehood and fifty years of sustainable fisheries management. You may view the publication online on the ADFG website, or order a printed copy of the 74-page four color booklet, with many color photos, an introduction by Alaska Dept. of Fish and Game Commissioner Denby Lloyd, and a text written by Bob King. The project was made possible by a grant from the Alaska Fisheries Marketing Board.

The ASMI website has a new section devoted to the needs of media. If visiting the homepage select "Press" on the navigation bar, or go directly to the press room with this link http://pressroom.alaskaseafood.org/. The new electronic press room offers still footage and samples of High Definition video footage, press releases and other information frequently needed by journalists and reporters.

Alaska Seafood 2009 Available

"Alaska Seafood 2009, Alaska Seafood Marketing Institute Performance Report and Posture Statement" has been submitted to Governor Palin and to members of the Alaska State Legislature. You may view the report on ASMI's website in the new Press room or request a printed copy from ASMI headquarters, 1-800-478-2903.

Halibut Fishery Set to Open

The commercial fishery for Alaska Halibut opens March 17 and many restaurants and grocery retailers are expected to take advantage of the abundant supply of this highly popular firm-fleshed whitefish. The harvesting will continue into November, and Alaska's harvest is expected to be 45.5 million pounds. The commercial fishery for Alaska Black Cod will also open next week, with about 24.6 million pounds expected to be harvested in the Alaska fishery.

Flunch in France Goes Wild for Alaska Salmon

ASMI completed a highly successful foodservice promotion in France working with Flunch, one of the country's largest cafeteria chains. The eight-day promotion at the chain's 216 self-service restaurants reached 210,000 consumers each day. The Flunch menu offered "Filet de saumon sauvage d'Alaska huie d'olive et ciboulette" or "Wild Alaska salmon fillet with olive oil and chives." Keta salmon was used for the promotion. Sales of Alaska salmon increased 233% during the promotion, and the popular chain's use of Alaska salmon throughout the year has grown significantly. The decision by Flunch management to purchase and promote Wild Alaska Salmon on an increasing scale is reflection of the positive perception of Alaska Seafood that ASMI has developed in France and other European markets.

Welcome to New Committee Members

The ASMI Board of Directors is guided by operational and advisory committees of industry experts, people from the harvesting and processing sectors of the Alaska seafood industry who volunteer their time and talent to shape the quality assurance and promotional efforts of ASMI. The Board recently appointed and reappointed members to its operational and advisory committees as follows:

Whitefish Committee:

• Reappointment - Sam Cotten
• New appointments - John Whiddon, Sylvia Beaudoin

Salmon Committee:

• Reappointments - Jennifer Castle, Matt Christenson, John Engle, Rick Speed
• New appointment - Dave Wilder

Seafood Technical Committee:

• Reappointments - Hart Schwarzenbach, Jim Yonker

International Marketing Committee:

• Reappointments - Jeff Otness, Michael McGinley
• New appointments - Norman Aoyagi, Duncan Fields

Foodservice Marketing Committee:

• Reappointments - Jennifer Castle, Sam Cotten

Retail Marketing Committee:

• Reappointments - Matt Christenson, Rick Speed
• New appointment - Rasmus Soarenson

Halibut Sablefish Committee:

• New appointment - Brian O'Leary

Shellfish Committee:

• Reappointment - John Steinmetz
• New appointment - Tomi Marsh

Alaska Symphony of Seafood Winners

The Alaska Fisheries Development Foundation has held the new products competition called the Alaska Symphony of Seafood for 16 years, and ASMI is proud to have been a sponsor since the beginning. Alaska seafood companies of all sizes now are engaged in vigorous research and development of new products. This year's first place winners will be showcasing their products at the International Boston Seafood Show as part of their prize. They are: Trident Sesame Teriyaki Keta Salmon (Trident Seafoods, foodservice category; also took Grand Prize) Wild Alaska Smoked Pink Salmon Side (Valdez Fisheries Development Assn., smoked category) Trident Naturals Thai Chili Salmon Fillets (Trident Seafoods, retail category). Click here for some winning photos.

To see all the winners in each category, and for a full list of the many sponsors, please visit the Symphony of Seafood website.