Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Featured Recipe     Order Materials Harvest Season Update: Strong Alaska Crab Harvest Anticipated The crab season is underway and current projections indicate a strong year. One Dungeness crab fishery in Southeast Alaska, which opened in June, anticipates near record landings of six million pounds. On August 15th, the golden king crab fishery opened in the Bering Sea where the guideline harvest level was set at six million pounds as well. Alaska's largest red king crab fishery, in Bristol Bay, will open in mid-October; the state will release the crab catch levels in September. Sources: Seafood.com News, August 1, 2008; SeaFood Business, July 2008 Forum Showcases Alaska's Leadership in Sustainable Fisheries Management Key decision makers from seafood-buying retail and foodservice operations in the U.S., Europe and Asia attended the Alaska Seafood Forum on Sustainability in Anchorage, Alaska on July 21. The forum, hosted by the Alaska Seafood Marketing Institute (ASMI), took a penetrating look at the sustainability of Alaska's fisheries. Event attendees left with an increased understanding of the regulations in place to ensure that Alaska's fisheries remain an exemplary model of successful and sustainable fisheries management. A unique mix of state, federal and international agencies manage Alaska's fisheries. The managing agencies for all of the major fisheries were represented at the forum. Sustainability is nothing new to Alaska. It was written into the state's constitution when Alaska became a state in 1959. Recognizing the immense value and abundance of natural resources available in Alaska, the writers of the Alaska constitution mandated that "fish... be utilized, developed and maintained on the sustained yield principle." To this day, Alaska remains the only state that has sustainability required by its constitution. Distinguished speakers at the Alaska Seafood Forum on Sustainability included: Lieutenant Governor Sean Parnell, State of Alaska Denby S. Lloyd, Commissioner, Alaska Department of Fish & Game (ADF&G) Ray Riutta, Executive Director, Alaska Seafood Marketing Institute (ASMI) Randy Rice, Seafood Technical Program Director, Alaska Seafood Marketing Institute (ASMI) Dr. Jim Balsiger, Acting Assistant Administrator for Fisheries, National Oceanic and Atmospheric Administration (NOAA) David Witherell, Deputy Director, North Pacific Fisheries Management Council (NPFMC) Dr. Grimur Valdimarsson, Director of the Fish Products and Industry Division, The Food and Agriculture Organization of the United Nations (FAO) Dr. Bruce Leaman, Executive Director, International Pacific Halibut Commission (IPHC) Peter Hajipieris, Director of Sustainability and External Affairs, Birds Eye/Iglo Steve Schiedermayer, President, Schiedermayer & Associates Alaska, Inc. For more information on sustainability, including forum presentations, visit the ASMI website at www.alaskaseafood.org. Show Your Support for Sustainable Seafood with New Retail POS The Alaska Seafood Marketing Institute (ASMI) offers new retail point-of-sale materials reinforcing the sustainability of Alaska seafood. These new materials feature a breathtaking aerial shot of an Alaska coastline, tree-covered islands, clear blue water and a snow-capped mountain peak - illustrating the pristine and natural setting from which all Alaska seafood comes. On each of these items, the Alaska Seafood logo is accompanied by the words "the Alaska Seafood logo affirms your support for sustainable fisheries." The series includes a poster, static cling, on-pack label, recipe box (ideal for setting atop your seafood counter filled with Alaska seafood recipe leaflets or recipe cards), and a wallet-sized "Guide to Sustainable Seafood from Alaska" available as a pocket guide or a food safe in-pack card. Spice it Up! Alaska Seafood pairs perfectly with zesty sauces, spices and ethnic flavors. Two new recipe leaflets make it simple to prepare delicious meals in minutes: In the Guide to Preparing Alaska Seafood with Ethnic Spices & Flavors brochure, ingredients from Latin America, Asia, and the Mediterranean are paired with each of the Alaska seafood species for a total of 17 recipes. The brochure includes simple seafood cooking steps, and measures 4" x 9". For an extra kick of flavor, the Quick & Easy Sauces & Dips recipe leaflet offers seven easy recipes - perfect for all Alaska seafood species - plus simple cooking steps. This leaflet measures 5" x 5". To order any of the materials mentioned above and much more, visit ASMI online at www.alaskaseafood.org or call (800) 806-2497.