Alaska Seafood Newsbrief

Message from the Executive Director

Greetings-

We're having a busy summer in Alaska: the salmon are jumping, halibut are biting, and crab fishermen and black cod fishermen are already making plans for the fall. It was a great honor to have more than 100 of our most valued Alaska Seafood customers gather in Anchorage to hear from top federal, state and international fisheries resource managers, and learn in detail about how fisheries are managed here in Alaska at the Alaska Seafood Sustainability Forum. That was one of the summer's highlights. These key decision makers traveled to Alaska from all parts of the United States, and from key international markets in China, Japan, and the European Union to attend this educational seminar, and we are grateful they took the time away from their businesses to come here and experience Alaska personally. Learning about sustainability, truly understanding how fisheries are managed, is a complex and time-consuming matter, and requires considerable effort on the part of today's buyers and corporate decision makers. ASMI is developing information and materials to assist customers in learning about these issues, some of which are available in the sustainability section of our website. Members of the Alaska Seafood industry, also, need to make the effort to master this information as well as stay abreast of the educational and promotional tools ASMI makes available, in order to maximize the value of the Alaska Seafood brand. It's study that will be rewarded.

See you over the next swell,

Ray Riutta

Celebrity Chef Alton Brown on Sustainable Seafood in Web Video

Visit our homepage and see the new video starring Alton Brown, a celebrity chef known to many through his programs on the Food Network. The video was shot on location in Alaska: Alton grills Alaska seafood near a still Alaska lake with a glacier as a backdrop, and discusses sustainable fisheries management while aboard a troller in Sitka Sound.

The training in Alaska Seafood offered on-line through Alaska Seafood U has been further improved for quick and easy performance, so spread the word! Visit the ASMI homepage to access this interactive training tool, designed for foodservice and retail staff to learn about Alaska Seafood: fisheries management, the various species of finfish and shellfish, harvesting, and nutrition: everything they need to know to help customers make an informed decision.

Sustainability Forum Details Alaska Management

Key decision makers from seafood-buying retail and foodservice operations took a penetrating look at sustainability and Alaska fisheries at an educational forum held in Anchorage, Alaska. The conference presenters included top management officials, including Alaska Dept. of Fish and Game Commissioner Denby Lloyd, and Dr. Jim Balsiger, acting assistant administrator for fisheries at the National Oceanic and Atmospheric Administration.

Dr. Grimur Valdimarsson, of the Food and Agriculture Organization (FAO) of the United Nations, participated via live satellite feed from the agency's Rome headquarters, and offered personal observations on the issue of sustainable fisheries. "Alaska has done a great job in developing and managing its fisheries." His work is focused on the goal of optimal utilization of the world's fisheries resources, a process in which he maintains industry must become directly involved. FAO offers guidance in this area through its Code of Conduct for Responsible Fisheries. "Today there is no question that Alaska is among the leaders in how to complement conservation with utilization," Dr. Valdimarsson observed.

More than 100 people attended the forum, hosted by Alaska Seafood Marketing Institute (ASMI). The majority represented companies that are big customers for Alaska seafood in the U.S., Europe and Asia, with a few media representatives included in the mix. Click here to read more and see photos.

Count Your Euros, Off to Carpi!

Historic Carpi, Italy, is the site of a famous dinner hosted by the Italian Professional Chefs Association. It is a scholarship fundraiser attended by 500 lucky guests, including many of Italy's top food journalists and at least 70 top professional chefs. Alaska Seafood has a place at the table: ASMI is among the sponsors, underwriting the participation of Chef Marcello Leoni (Ristorante del Sole) and the preparation of Alaska black cod. The dinner is September 26, so if you move quickly, and count your Euros, you might be able to attend! The event and chef interviews will be filmed and aired on Italy's leading food channel. Buon Appetito! Click here to see more information.

My Lips Have Touched Fish Lips

Alaska fisherman Heather Hardcastle is kissing the 100th sockeye of the season in a poster-sized image that will be displayed at Slow Food Nation 08 this week in San Francisco. Alaska fishermen that constitute the living exhibit at the event include Heather, her husband Kirk Hardcastle, and Paula Terrel. 18,000 Slow Food Nation attendees are expected to visit the Great Hall of Taste, including a Fish Pavilion where the Alaska fishermen are stationed. Click here to read more and see photos.

Colorful Point of Sale for Japanese Retailers

A visit to an ASMI international site offers a glimpse of the different style of Alaska seafood promotion overseas. All of the international sites can be accessed from the homepage, by clicking on the flags in the lower right corner, or via "Global" on the menu bar. Just like their counterparts in the U.S., Japanese seafood retailers can choose from a variety of high- quality posters, banners, on-pack stickers, case clings and other beautiful graphics to support their sales. In Japan, there are also promotional materials for the salmon roe called ikura. Click here to see samples of the materials.

New Merchandising Materials for U.S. Foodservice and Retail

New posters, recipe holders, waitstaff buttons and other materials for themed promotions are available for retail stores and foodservice operators. New materials underscore the sustainability of Alaska Seafood. Details in next Newsbrief.

Macau is Booming: Theme Parks, Casinos, and Alaska Seafood

Chef Lars Kronmark of the prestigious Culinary Institute of America conducted a five-course Alaska seafood cooking demonstration for 20 chefs in Macau, China. The city is a rapidly growing free port, like Hong Kong. Its liberal trade regulations and the growth of casinos and theme parks there have resulted in a boom in the hotel and restaurant industry. As a result of the ASMI seminars with Chef Kronmark conducted last spring, more hotels put Alaska seafood on the menu, including the Venetian Macau Resort, Sand Hotel, MGM Grand, and Riviera Hotel.

Training is Key in China

This summer ASMI partnered with Taiwanese owned RT-Mart, a retailer with more than 80 stores in China, to educate fifty-five of its seafood buyers about Alaska seafood. Many Alaska seafood species were introduced, a chef demonstration was conducted, buyers examined product, and tasted the quality of the seafood. Eight RT-Mart stores have already begun to carry Alaska seafood products including black cod, pollock, halibut, and king crab. Alaska seafood promotions are being planned for the future. The retail seminars follow successful chef trainings conducted last winter, when more than 1,800 future chefs were trained in Alaska Seafood preparation using Asian and Western style recipes as part of a cooking school training program. Click here to see photos.