Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Order Materials Alaska's March Harvest? It's Wild, Sustainable, And Oh So Delicious The National Oceanographic and Atmospheric Association (NOAA) has announced that the wild Alaska Halibut and Black Cod fisheries will open on March 10th and close November 15, 2007. Retailers and consumers alike celebrate as highly anticipated wild and sustainable Alaska Halibut and Black Cod enter the market. Both fish are harvested from Alaska's icy pure waters where they naturally develop a superior texture and unparalleled flavor. Simply put, Alaska's bounty continues to drive consumers to retail where they increasingly know to "Ask for Alaska." And "Ask for Alaska" they do, for Alaska Seafood is a treasure without equal. Alaska Halibut, known as the "steak of seafood," has a mild, slightly sweet flavor complemented by a firm texture. It is light and lean, suitable for a wide variety of cooking applications and is often recommended by retailers to gateway seafood eaters. Alaska Black Cod is often referred to as the "caviar of fish" due to its delicate, yet rich texture, buttery taste and limited availability. Retailers know that "omega-3" continues to be a buzzword at the seafood counter this year and consumers will continue to request wild and sustainable Alaska Black Cod, among the richest in this heart-healthy nutrient. Not only are Alaska Halibut and Black Cod wild and sustainable, but the health benefits of seafood consumption also continue to receive scientific endorsement. The Alaska Seafood Marketing Institute's (ASMI) Technical Program Director, Randy Rice, notes that a recent British-American study published in the prestigious medical journal, The Lancet, is gaining national attention. The study indicates that maternal seafood consumption has beneficial effects on verbal IQ development in children. Rice states, "It seems to confirm the notion that fish are indeed brain food." Certainly, seafood managers and retailers nationwide will continue to spread the word. Retailers can sustain the harvest season with help from ASMI. From receiving, to displaying, to promoting Alaska Seafood, ASMI has a complete stock of tools available to assist retailers as the season heats up. Visit ASMI online at www.alaskaseafood.org or call (800) 806-2497 to order items such as in-ice signs, posters, recipe leaflets and preparation tips, or request a complimentary Sales Aids & Literature Catalog. Wild Alaska Salmon Spring/Summer Harvest Update - Salmon Boom Forecasted! The Alaska Seafood Marketing Institute (ASMI) is pleased to announce that the spring/summer Alaska Salmon harvesting season kicks off this May. Retailers and consumers are counting down the days until the highly anticipated wild salmon harvest. This year is particularly exciting because the Alaska Department of Fish and Game is projecting large returns, which is a testament to Alaska's fisheries management practices. The spring/summer salmon season typically runs through early fall. Alaska King and Sockeye are the first wild salmon to arrive and Cohos, Ketas and Pinks follow in June. The pristine waters and wild Alaska Salmon's natural marine diet produce some of the richest, most naturally succulent salmon in the world. The anticipation of Alaska's wild salmon season will certainly increase consumer pull at retail this season and ASMI has all of the materials available to support increased consumer interest and demand. From receiving to promoting Alaska Seafood, ASMI has a complete stock of instructional as well as eye-catching point of sale materials available to assist retailers in reaping the benefits of a record season. Visit ASMI online at www.alaskaseafood.org or call (800) 806-2497 to order items such as in-ice signs, posters, recipe leaflets and preparation tips, or request a complimentary Sales Aids & Literature Catalog. Click here to see a sampling of these materials!