Alaska Seafood Representatives Meet with Chinese President
Last Friday Governor Bill Walker met with Chinese President Xi Jinping during his brief refueling stop in Alaska following meetings with President Donald Trump in Florida. The governor, along with the Commissioner for the Department of Commerce, Community and Economic Development Chris Hladick and ASMI Executive Director Alexa Tonkovich were on hand at a private dinner to discuss the state's top export to China: seafood. Seafood was also served. Members of Alaska's seafood industry are hopeful the meeting will lead to increased resource exports, including Alaska seafood, to the state's most substantial export market. Read more about Xi Jinping's visit here.
ASMI Annual Report Available Online Now!
For a comprehensive summary of all ASMI program efforts during 2016, Alaska seafood value metrics, and the current global seafood market you can view the newly published 2016 Annual Report online here.
Alaska Seafood Tour in New York City
To educate top-tier national press, influencers, and chefs about all Alaska seafood species, ASMI coordinated a two-day tour with Alaska Chef Lionel Uddipa and Chef Ben Pollinger in New York City. Highlights from the tour included a seafood tasting event and several major media opportunities.
#AskforAlaska Tasting Event
Guests from top media outlets including Food & Wine, CBS, Food Network, Martha Stewart Living, Good Housekeeping, Rachel Ray Everyday, The Daily Meal, TIME, USA Today, and Woman's Day attended the #AskForAlaska tasting. The tasting was held at the Institute of Culinary Education to engage top-tier national press through an experience that featured a different tasting station for every species of Alaska seafood.
A Facebook Live video, recipe post and social posts featuring Chef Uddipa preparing Alaska Cod Parmesan with Zucchini Noodles generated more than 17 million impressions including Food & Wines 2.1 million Facebook fans and 5.9 million Food & Wine Twitter fans. You can view the video here. Insider (of Business Insider) personally interviewed Chef Lionel Uddipa and Jeremy Woodrow with a focus on preparation techniques for the five species of Alaska salmon. There is a projected 7,200,000 impressions for this interview.
Trending Now: Alaska Seafood Poké
Poké is one of the fastest growing trends in the U.S. This Hawaiian tradition of cubed, marinated seafood salad translates perfectly to wild and sustainable Alaska seafood. Partnering with Chef Kathy Casey, ASMI has created its own poké sauce to pair with salmon and surimi seafood. The base poké sauce can then be mixed and matched with a myriad of different ingredients and flavor profiles, such as Korean BBQ poké, California Roll poké, or Sriracha Smack poké. Download the new poké recipe brochure here.
New Partnership With Food Marketing Institute at Seafood Expo North America
For the first year ever ASMI joined the Food Marketing Institute, the largest food advocacy group of retailers, wholesalers, and suppliers in the country, at the Boston Seafood Show (March 11-13). Sustainability Director Susan Marks and Domestic Marketing Director Victoria Parr joined the Advisory Council and attended a full day meeting hosted by FMI. Topics discussed ranged from seafood politics, sustainability certification and GSSI to the new Seafood Strategy calendar, a valuable collaborative tool to encourage asset sharing and seasonal messaging continuity throughout the year.
ASMI Food Service Partners With Kansas State University
Kansas State University held an Alaska Seafood Celebration on March 29th. Alaska salmon, cod and crab were served in the dining halls and nutrition and health information was distributed to the students produced by the University. Kansas State University has an enrollment of 23,779 students.
ASMI UK Promotes Alaska Sockeye & Keta Salmon at Waitrose
Since April 1st, a new Alaska sockeye and keta salmon promotion has launched at Waitrose grocery stores. Activities will include sockeye salmon recipe cards featured in 300 stores, website landing pages featuring recipes and landing hotspots for fresh and chilled fish, and advertisements in the Waitrose Weekend weekly newspaper.
Whole Grain Alaska Pollock in School Lunches
Alaska pollock with a crispy whole-grain crust will be hitting school lunch menus this spring. The USDA fish sticks are made with once-frozen, deep-skinned Alaska pollock fillets which make the meat uniformly white throughout. Genuine Alaska Pollock Producers (GAPP) and ASMI have been working for several years with the USDA to add the fish sticks to its food list, which was finalized earlier this year. The purchase of 554 million pounds is valued at $640 million. Visit GAPP for more information.
Next Stop: Global Seafood Expo, Brussels
The Seafood Expo Global (SEG) in Brussels, Belgium is the largest seafood show in the world attracting 25,000 industry members from 150 countries. ASMI staff is currently organizing an Alaska pavilion which supports 20+ Alaska companies. On-site sales historically average around $50 million and projected annual sales average $5-600 million.
ASMI, Food Export Northeast, Southern United States Trade Association, and American Indian Foods will host a U.S. Seafood trade reception to kick off the first evening of the show on Tuesday, April 25th from 5 – 6:30 PM welcoming roughly 200 attendees. The Secretary of Agriculture of Connecticut, Commissioner Steven K. Reviczky and the Commissioner for the Department of Commerce, Community and Economic Development for the State of Alaska, Chris Hladick, have been asked to participate in the opening ribbon cutting ceremony.