 Alaska Seafood Newsbrief ASMI E-Newsletter for the Alaska Seafood Industry
August 7 , 2006
In this issue:
Message from the Executive Director New Orleans gave a hospitable welcome to participants in the Great American Seafood Cook-off this past weekend. I am proud to announce that Chef Naomi Everett of Alaska, who was asked by Governor Frank Murkowski to represent Alaska in the contest, placed in the top six with an Alaska seafood creation showcasing our wild caught sockeye salmon, halibut, and king crab. Although the competition among chefs was heated, all were united in their desire to promote U.S.-produced seafood, and support commercial fishing. We can all be very proud to be a part of this industry. When you see the mind- boggling devastation wreaked by hurricanes in New Orleans, you realize that commercial fishermen and processors on the Gulf have had to surmount unbelievable obstacles to get back in business. It has demonstrated the incredible resilience and vitality of our industry. Alaska fishermen and processors have been among those offering a helping hand, and many thanks to the hundreds of you who have taken an active role. See you over the next swell, Ray Riutta |
Alaska's Chef Naomi Everett Competes In Great American Seafood Cook-off Chef Naomi Everett of Alaska placed in the top six at the Great American Seafood Cook-off, in a field of 22 chefs from around the country with an original creation of Halibut, Salmon and King Crab Roulade. Chef Everett is Executive Chef at Settler's Bay Lodge in Wasilla, Alaska. The TV Food Network was among the media covering the event, and judges included food writers from prominent magazines. |
Alaska Seafood Teams Up with Travel Industry Alaska Seafood will be well represented at this year's Alaska Media Road Show. ASMI is a sponsor of the event, held by the Alaska Travel Industry Association to showcase Alaska to travel writers. These writers also write about food, and this year more food writers than ever are invited because the event is in New York City where the majority of food and lifestyle magazines are headquartered. As part of its sponsorship, ASMI will have an opportunity to meet the participating journalists, and provide Alaska Seafood creations prepared and served by Chef Naomi Everett, winner of the Great Alaska Seafood Cook-off and a competitor in last week's Great American Seafood Cook-off. We understand another of the chef stations (with Kodiak sponsorship) will feature Alaska seafood specialties offered by Chef Joel Chenet, another of the five chefs presenting at the Great Alaska Seafood Cook- off. |
ASMI's First Trade Exhibit in Moscow Food and drink makers of Russia and Central Asia will flock to Moscow in September for World Food Expo Moscow, at the Expocentr' Krasnaya Presnaya. ASMI is exhibiting at a trade show in Russia for the first time, as part of its initiative to explore emerging markets. The booth will include displays of a wide variety of Alaska fish and shellfish species, and plans call for ASMI buyer's guides and literature translated into Russian language to further cultivate the interest of seafood traders. |
U.S. Seafood Exports to Russia Increase 1,820%: Salmon Gets Piece of Pie Salmon is popular in Russia and the Ukraine, especially pink salmon, chum salmon and frozen salmon roe. According to a report from Joel Chetrick, agricultural marketing specialist with the U.S. Dept. of Agriculture's Foreign Agricultural Service (FAS), from 2000 to 2005, total U.S. seafood exports [including salmon] to Russia rose from 1,568 MT to 30,101 MT, an increase of 1,820%. For more details about this, including graphs illustrating salmon's share of this seafood export pie, select the March 2006 report on exports to the FSU (Former Soviet Union) from the reports posted on this FAS web page. |
Get the Scoop On Upcoming Events Like the Boston Women's Show Stay ahead of the curve: check out http://www.alaskaseafood.org /industry/events/index.html for upcoming ASMI meetings, events and trade shows, like the Boston Women's Show where ASMI will be exhibiting September 22-24. |
Wild Alaska Salmon Recommended for Beauty, Healthy Aging OK! Weekly (July 10, 2006), a New York city magazine with a circulation of 405,000, published a column on its cosmetic page in which Dr. Nicholas Perricone explained why salmon is so good for the skin: "Wild Alaskan salmon is literally a face-lift in your fridge! It's rich in omega-3s, which fight internal inflammation, combat symptoms of rosacea, acne, eczema, wrinkles and provide hydration to the skin." A syndicated Knight-Ridder newspaper column published throughout the nation in June focused on "anti-inflammatory" diets, and quotes Dr. Andrew Weil's most recent book Healthy Aging, in which Dr. Weil says he eats wild Alaskan salmon, Alaskan black cod and sardines as a source of healthy and anti- inflammatory omega-3 fatty acids. ASMI has worked with Dr. Perricone and Dr. Weil in the past. ASMI was a sponsor of Dr. Weil’s conference on Nutrition and Health in New York City in May, where the bearded alternative health proponent visited with ASMI staff at the popular Alaska Seafood information table. |
On-Line ASMI Resources for Alaska Industry Alaska processors and fisherman can access online resources including:
Industry members who already have a user name and password may sign in here: http://www.alaskaseafood.org/ industry/login/index.cfm Alaska seafood industry participants who do not already have a password may apply for one here. Harvesters use commercial fishing license numbers. http://www.alaskaseafood.org /industry/login/register/index.cfm
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phone: 1-800-478-2903
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