Alaska Seafood Newsbrief

Message from the Executive Director

Greetings-

It's been a busy season, and Alaska Seafood activities are happening on the East Coast, the West Coast, and many points in between, as well as in key overseas markets. Restaurants are looking for ways to adjust to the current economic conditions with new menu offerings and special promotions using Alaska Seafood. Grocery stores in the U.S. are discovering the new Retail Brand Toolkit ASMI developed to help them with merchandising, profiled in the Spring Retail e-newsletter.

Here in Alaska, fishermen and processors are geared up to harvest and bring to market an abundant supply of wild Alaska salmon and other species of sustainably harvested Alaska seafood. Alaska's science-based management, combined with the state's separate and transparent public process for allocating the fisheries resources, have helped to safeguard the long-term health of our seafood stocks. Alaska is celebrating 50 years of statehood, and 50 years of sustainable fisheries management, rooted in the Constitution adopted a half century ago. That's something to celebrate as you fire up the grill!

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See you over the next swell,

Ray Riutta

Alaska's First Gentleman Todd Palin in New York for Alaska Global Food Aid

As Governor Sarah Palin journeyed to flood-ravaged Western Alaska villages, First Gentleman Todd Palin picked up the torch and carried it to New York City on behalf of Alaska's Global Food Aid program. Speaking to representatives of international food aid organizations and countries receiving food aid, Todd Palin highlighted the high protein content and health benefits of the canned Alaska salmon and other Alaska seafood products. The event at Alaska House in Manhattan was sponsored by the Alaska Seafood Marketing Institute as part of its Alaska Global Food Aid Program. It received a write up in the "Talk of the Town" section of New Yorker magazine.

The program has been welcomed by the Alaska seafood industry; international food aid programs have increased demand for Alaska salmon and may represent an important future market for Alaska herring. ASMI staff Bruce Schactler, a Kodiak fisherman, has been spearheading the effort, and board member Kevin Adams, a Bristol Bay fisherman, has been actively involved in the project from the outset. Together with ASMI Executive Director Ray Riutta and members of the ASMI's international marketing staff they also presented the program to Alaska legislators at a Fish Caucus during the recent legislative session.

The team of Chefs/Restaurant Owners Mary Sue Milliken and Susan Feniger has been turning out head-turning, boldly flavored food --- including Mexican food --- in Los Angeles for twenty-nine years (no mean feat), and they have also made a deep impression with their commitment to causes they believe in; these include a commitment to the environment and to sourcing sustainable seafood. This month at their restaurants Ciudad (Los Angeles) and Border Grill (Santa Monica and Las Vegas) they are celebrating 50 years of sustainable Alaska Seafood and Alaska statehood with special menu offerings. The award-winning team of Milliken and Feniger is also participating in the Share Our Strength "Taste of the Nation" event in Los Angeles June 14, and will prepare Alaska Seafood items to raise funds for undernourished American children. ASMI is a platinum sponsor of this event, one of a national series that has helped raise more than $70 million in the last twenty years to benefit American kids without enough to eat.

Do You Export Alaska Seafood? Come Mingle With Overseas Reps July 9

Interested members of the Alaska seafood industry are invited to meet --- and mingle with --- ASMI's overseas marketing representatives at a reception in Seattle next month. Mark your calendar for Thursday, July 9, and join the international marketing crew at Ray's Boathouse at 5:30 p.m. The overseas marketing representatives will briefly introduce themselves before mingling with seafood industry members. They have all served the industry in this capacity for many years and are well known to many exporting companies, and they will be available to answer your questions about your markets in Europe, Russia and Asia.

• Andrew Brown (United Kingdom, Denmark, Finland, Ireland, Sweden, the Netherlands, Russia, Ukraine)
• SungHwa Lee (Japan)
• Nelly Masson (France, Belgium, Austria, Germany, Poland, Czech Republic)
• David McClellan (Spain, Portugal, Italy)
• Robin Wang (China)

ASMI international marketing staff Joe Jacobson (program coordinator for Japan and China) jjacobson@alaskaseafood.org and Hannah Slotnick (program coordinator for Europe, Russia and Ukraine) hslotnick @alaskaseafood.org can answer any questions you may have about the event.

World Food Moscow Coming Up This Fall

Alaska Seafood will be showcased at World Food Moscow September 15-18, 2009, in Moscow, Russia. This marks the third year that ASMI has participated in this trade show in this evolving market. ASMI will have an exhibit to display and promote a complete range of Alaska seafood to the Russian market, and will have a booth for shared use by members of the Alaska seafood industry. Russia is a particularly important market for salmon roe. ASMI materials providing product information have been translated into Russian language for distribution. Contact Hannah Slotnick for more information.

Do You Want In On Alaska Pavilion at CONXEMAR in Spain?

ASMI is accepting applications from Alaska seafood industry members for booth space or reserved tables within the ASMI pavilion at CONXEMAR Oct. 6-8, 2009, in Vigo, Spain. Costs for a booth: $2,500 - 10 M² booth; $3,000 - 10 M² corner booth; $4,000 - corner double booth; $5,000 - triple booth. Cost includes booth set-up (construction of the booth, table & chairs, lights), cold storage, ice, and free shipping of up to 50 pounds of Alaska seafood product. Tables are $500 and will display the company's logos. Booths and tables are offered on a first come, first served basis and the deadline for payment is August 14. Contact Hannah Slotnick for more information.

Chefs, Press, Bone Up on Alaska Seafood

Two chefs and four media representatives visited Anchorage and Homer, Alaska in May to deepen their understanding of sustainable fisheries management. Meetings with Alaska harvesters, a presentation from state fisheries managers, a tour of a longline vessel, and observation of halibut deliveries were all on the tightly packed schedule. The group focused on whitefish species: Alaska pollock, Pacific cod, black cod, halibut, rockfishes, and sole, although they did learn about and sample salmon and various kinds of shellfish. A June chef/media tour focused on salmon will visit Petersburg and Juneau.

Governor Palin Selects Chef to Compete in Great American Seafood Cook-Off

Responding to a challenge from the Governor of Louisiana, Governor Sarah Palin selected Chef Patrick Hoogerhyde of Anchorage to represent Alaska as a competitor in the 2009 Great American Seafood Cook-Off in New Orleans on July 18. The 2008 Cook-Off was profiled in a PBS special that began airing nationally this spring. The Food Network will be covering the 2009 event. Chef Hoogerhyde has become known to many Alaskans through his culinary ministrations at ORSO in Anchorage.

What Retail Chains is ASMI Working With?

To give you an idea of the reach of ASMI's retail program, ASMI is currently working with the following retailers on custom promotions for this summer and beyond involving various Alaska seafood species: Amazon Fresh, Balls/HenHouse, Cub Foods, Foodland, Fred Meyer, Fry's Foods, Giant Eagle, H.E.B., Harris-Teeter, Heinen's, King Soopers, Kroger (Corporate), Lunds/Byerly's, Reasor's, Schnucks Markets, Sunset Foods, United Texas, Wakefern, Whole Foods. In addition, ASMI visits the headquarters and division offices of many other chains to offer promotional assistance, training and point of sale material.

ASMI Board Meeting Tuesday. June 9, in Anchorage

ASMI Board of Directors will meet June 9 in Anchorage at the Hotel Captain Cook at 8:00 a.m. in the Endeavor Room. All meetings of the ASMI Board (and all ASMI committees) are open to the public. Seafood industry members are encouraged to attend.

Get Out of Your Seafood Rut! Let Experts Show You How

Always cook your same favorite Alaska Seafood the same old way? Break out of your rut! Let an expert show you how to prepare Alaska Seafood using a new cooking method. Visit the ASMI homepage where we are showcasing the talented chefs who are members of the Wild Alaska Seafood Congress of Conscious Chefs, like Chef John Ash. The Congress chefs have all brought along new recipes for you to try. And if you like a show-and-tell, check out our on-line videos of Chef John Ash preparing Alaska Seafood using very simple recipes and different cooking methods: grilling, poaching, sautéing, you name it! These videos are available in English and Spanish language. They are viewable on-line at www.alaskaseafood.org, and can also be ordered in either language in either CD-ROM or DVD format.