 Alaska Seafood Newsbrief ASMI E-Newsletter for the Alaska Seafood Industry
December 14 , 2005
In this issue:
Message from the Executive Director Greetings. Our meeting last week with the Regional Seafood Development Associations was very positive, and also included some direct marketers and small seafood companies. ASMI brought some good presentations to the table. These types of presentations on our assessment of the marketplace and tools for quality assurance are available to help all Alaska producers. For details check the regional marketing update below. The latest on the funding front is that Bill Noll, the commissioner of our department (Commerce, Community and Economic Development) has expressed support for the idea of steering state funds toward ASMI to match the industry's contribution, help leverage more federal dollars, and keep momentum going in the marketplace for wild-caught Alaska Seafood. We hope the idea finds favor with Governor Murkowski as he finalizes his operating budget proposal for introduction Thursday. A reminder to Alaska harvesters and processors: sign up for a member log-in under the Seafood Industry part of the new ASMI website, so you'll be able to access long-range marketing plans and other resources, like the brand new crabbing photos in the industry image library. Ads supporting holiday promotions are in the field, like the mouth-watering king crab ad in December's Bon Appetit, and the ad for salmon in Sunset’s Pacific issues. I know Alaska Seafood will be on our holiday table. I hope you have a safe and happy holiday season, and I'll see you over the next swell. All the best, Ray Riutta |
Heads up - Cook It Frozen! National Recipe Contest Coming Soon Timed to coincide with the Lenten season, we are announcing a national COOK IT FROZEN! Recipe Contest. It will run from March 1 – April 15, 2006. This effort will be coordinated with our consumer advertising campaign, and offer consumers a chance to win a culinary cruise to Alaska, as well as other secondary prizes. |
Last Call for 2007 Directory of Suppliers For listings to appear in the printed edition of the 2007 Directory of Alaska Seafood Suppliers, all updates and applications must be received by Dec. 21, 2005. Direct contact is Lynn Coffee, 1-800-478- 2903, lcoffee@alaskaseafood.org, fax (907) 465-5572. Updates to the on-line edition are made throughout the year. |
Seafood and Health Conference: Grist for the Mill ASMI was a sponsor of a recent international science conference in Washington, D.C.: Seafood and Health, hosted by NOAA, and sponsored by the governments of the U.S., Iceland and Norway. ASMI made it possible for seafood nutrition expert Dr. Joyce Nettleton to attend and make a presentation at this international conference. Randy Rice, head of ASMI's seafood technical program, reports that the speakers and the presented papers were outstanding. He believes the new scientific data emerging will provide the seafood industry with useful tools for dispelling uncertainty in the minds of consumers about the healthfulness of seafood. For those who delve into the science more deeply, Rice notes, "presentations by Ralston (selenium interactions with mercury), Myers (Seychelle Island study), and Hibbeln (developmental effects) clearly and unequivocally refute any inference of toxilogical effects by observed low levels of mercury in seafood. The works, taken as a whole . . . are compelling. Myers completely explained the disparity between the Seychelle study and the Faroe Island study (Faroe Island does not control for pilot whale consumption and mixed contaminant intake, i.e., mercury AND PCB). In fact, Hibbeln's work may show negative effects on mother/child pairs as a result of omega3 deficiency, and this would be worsened by avoiding seafood as a result of ill-crafted advisories. Other presentations (Lands and others) on health benefits, omega 6/3 ratios, etc., all speak well for increasing consumption of fish. The overall nutrition report card is stellar." National Marine Fisheries Service Director Bill Hogarth's December newsletter discusses highlights of the conference: http://www.nmfs.noaa.gov/features/billscorner/. |
Educating Senior Level U.S. Chefs Teaching influential chefs about Alaska seafood varieties is a cornerstone of the foodservice program's activity. More than 600 senior-level chefs, restaurant operators and other influential foodservice professionals attended seminars and cooking demonstrations at a recent conference held at the Culinary Institute of America's Greystone campus. Alaska Seafood (scallops, salmon and black cod) were showcased by renowned chef Mai Pham (host of the Food Network special "My Country, My Kitchen: Vietnam," owner and executive chef at Vietnamese Lemon Grass Restaurant in California, and author of an award winning column for the San Francisco Chronicle). Chef Mai Pham's recipes were published in the Oct.-Nov. Foodservice electronic newsletter: http://www.alaskaseafood.org/foodservice/news/oct_ nov_news/rec_maipham.htm. |
Canned and Pouched Salmon - Cultivating Traditional Markets, Emerging Hispanic Market Canned and pouched salmon campaigns aimed at Hispanic consumers will be supported with radio ads in eight markets: Chicago, Dallas, Houston, Miami, Phoenix, San Antonio, San Francisco and San Jose. Ads in a national Hispanic trade magazine (MAGAzine) will elevate awareness among grocery managers and independent retailers, laying groundwork for sales. For those companies working in traditional markets: the insert-style ad with three recipes in this month's Cooking Light will run again in January, in Cooking Light and in regional issues of Southern Living. It emphasizes the healthiness of Alaska salmon, as well as ease of preparation, versatility (e.g., ready to use in a wrap, a salad, a mini-pizza). Marketing calendars available on the web to Alaska seafood industry members. |
Spanish-English Brochure Available The colorful new Spanish-English Alaska Seafood brochure for the U.S. Hispanic market (introduced in Newsbrief Oct. 31) is printed and available. |
Alaska BBQ in China - Photos are Up A report on last month's promotional event -- a barbecue -- at the White Swan Hotel in Guangzhou (held in conjunction with the China Fishery and Seafood Expo, where ASMI staff and industry representatives worked a busy booth). Visit this page of the China website to learn more about ASMI's promotional activities in China: http://www.alaskaseafood- china.com/english/activity05-11-02.htm. |
Regional Marketing Update The group gathered in Anchorage last week for the regional marketing meeting included representatives from Regional Seafood Development Associations (RSDAs) organized under new state law, as well as other organizations and businesses exploring the potential of regional branding and marketing concepts. Glenn Haight, fisheries development specialist with the Dept. of Commerce, Community, and Economic Development, who has overseen the formation of regional marketing entities, made a presentation on the topic. According to Haight, RSDA's that collect an assessment may devote the funds to quality assurance, R&D, infrastructure, transportation and activities other than marketing. Information offered by ASMI included retail director Larry Andrew's presentation on market opportunities and the interests of U.S. retail customers/buyers; seafood technical director Randy Rice's presentation on quality assurance issues, market expectations, and technical resources; and an overview of the newly expanded Alaska Seafood Market Information Service provided by Chris McDowell of McDowell Group. Presentations like these, and the information they contain, are available to help all Alaska harvesters and processors. Upcoming ASMI Meetings
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phone: 1-800-478-2903
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