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All Hands on Deck

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2022 All Hands on Deck Conference

The 2022 All Hands on Deck Conference will take place November 9-11, 2022 at Alyeska Resort in Girdwood, Alaska.

Each year, the Alaska Seafood Marketing Institute invites members from across the Alaska seafood industry to join us for the annual All Hands On Deck conference. This year we welcome the return of this in-person event. Check back here for more information as it becomes available.

About the Event

All Hands on Deck is a public event that brings together all programs of the Alaska Seafood Marketing Institute to present and discuss current marketing efforts, strategies, and challenges facing the industry with the ASMI Board of Directors, the ASMI species and operational committees and members of the public and the greater Alaska seafood community. The goal of the meeting is to listen, learn, assess current industry conditions, and plan future efforts to promote the Alaska seafood brand worldwide.

All Hands on Deck 2021 Explainer

2021 All Hands on Deck Virtual Conference

Welcome

Agenda

Tuesday, Nov. 9th

Wednesday, Nov. 10th – ASMI Species Committee Meetings

Thursday, Nov. 11th (Veterans Day) – ASMI Operational Committee Meetings

Friday, Nov. 12th

Agenda and Meeting Instructions

Customer Advisory Panel Roundtable

Customer Advisory Panel Roundtable Meeting Recording

Customer Advisory Panel Members

Keith Brunell, Nordstrom

Keith Brunell was named corporate chef in 2015. In his current role, as F&B Director, Keith leads the food, beverage, and product innovation across the thirteen different restaurant concepts and five specialty coffee concepts Nordstrom offers. He also supports all facets of the operations and procurement to drive culinary and service excellence using the power of our people, products and purpose via monthly features and LTO’s. Keith’s focus is creating and executing a menu and operational strategy for each distinctive concept from conceptual design to the perfect highest quality customer and teammate experience.

Keith’s wealth of knowledge in the kitchen and operations stems from his rich food and beverage background, which includes having worked with cheat 2 and 3-star Michelin hotels and restaurants in France. Through his diverse culinary opportunities, Keith has an innate ability to develop and implement processes to support new restaurants and concepts and find ways to engage guests in unique and different ways to drive sales and traffic. Keith and his wife enjoy spending time on their days off at soccer fields and cooking at home with their two children.

Peter Vasil, Sysco Canada

Sysco has more than 600,000 clients in a wide array of fields. Sysco is the world’s global foodservice leader and employs over 69,000 associates worldwide. Our robust international network supports customers in 90 different countries around the world. As we continue to grow our network, we offer our customers access to an unparalleled supply chain. Although we are globally driven, Sysco remains locally focused, with an emphasis on the customer relationships that define great service.

Guy Pizzuti, Publix

Guy Pizzuti is the Seafood Director at Publix Super Markets Inc. A West Virginia native and graduate from the University of North Carolina-Wilmington with a degree in Marine Biology, he has been responsible for seafood operations at Publix for the past 25 years. Prior to starting his career with Publix, he was a field biologist working out of the National Marine Fisheries Service Southeast Fisheries Science Center in St. Petersburg, FL.

After graduating from UNCW, he worked as a fishery observer in Alaska which led to his position with NMFS. In addition to his role at Publix, Guy is the Vice Chair of the FMI Seafood Committee and has served as an expert witness on behalf of the government and testified in D.C. regarding a number of seafood issues. Guy resides in Lakeland with his wife, Coleen and boys Allesandro and Dominic, and German shepherd named Rawley.

Publix is the largest employee-owned grocery chain the US, comprised of 225,000 employees across 1,200 stores. In 2020 Publix brought in $40 billion in revenue. They have won numerous awards including Fortunes “100 Best Companies to Work For” (1998 – 2021), listed as one of Fortune’s Best Workplaces in Retail, Best Workplaces for Women (2021) and Best Workplaces for Millennials (2020), and named No. 1 on Newsweek magazine’s America’s Best Customer Service in Supermarkets list (2021).

Mike Hacaga, Thrive Market

Mike Hacaga is the Meat and Seafood Product Innovation Lead for Thrive Market. A respected leader in the industry with almost 3 decades of experience, Mike has cultivated strong links directly with farmers and fishermen. Committed to making Thrive Market a truly special program, and putting both your health and the animals’ welfare first, Mike travels abroad, analyses and interviews many farmers and fishermen directly. This “boots on the ground” process allows a hand-picked program which enables Thrive Market to bring the healthiest, highest quality, most humanely treated and environmentally sustainable meat and seafood to your family’s table. Mike is proud to continuously strive to bring the highest rated program to Thrive Market families every day.

Thrive Market is an online marketplace whose mission is to make healthy living easy and affordable for everyone. Thrive Market offers non-GMO and organic products, 25-50% off retail, delivered to customers’ doorsteps. Users can shop by their diet and use Thrive Markets filters to find and sort products that fit their lifestyle, from frozen meat & seafood to healthy snacks. Members pay an annual membership to earn promotional items. Thrive Market sponsors free membership for qualifying, low-income families.

Gregory Jeffers, Director of Purchasing, Gorton’s Inc

Greg Jeffers has spent 23 years in the seafood business with Gloucester, Massachusetts based Gorton’s Seafood, the leading frozen seafood brand in the United States.  He is currently Gorton’s Director of the McDonald’s Business Unit & Seafood Procurement, overseeing Gorton’s McDonald’s based business as well as procurement activities for all raw material components for Gorton’s seafood items for both retail and food service. While starting there in 1998 as a Research Food Scientist, Greg has held several other positions across a wide breadth of Gorton’s business, including sales and foodservice account roles. He holds a B.S. and M.S. in Food Science from Cornell University in Ithaca, NY. Greg lives on Boston’s North Shore and enjoys fishing and spending time outdoors with his wife, Allison, and their two children.

Gorton’s was founded in 1849 in Gloucester, Massachusetts. They produce a wide variety of value added products, sold nationwide in iconic yellow packaging. Their product categories include artisan recipe fillets, breaded and battered fillets, fish sticks and other dippers, gluten free products, gourmet fillets, grilled seafood, shrimp products, skillet crisps and crunchy items. Gorton’s offers its products through independent and chain grocery stores in the United States and Canada. Gorton’s earned the “Most Trusted Award” in the frozen fish category from BrandSpark International. Gorton’s Trusted Catch program ensures that the seafood they purchase comes from sustainable, certified sources.

Stephanie Mitchell, Sodexo Foods

Stephanie Mitchell is the Senior Manager of Culinary Training & Support for Sodexo. She’s been with the company 5 years. In this current position she trains units on the branded services. Her team also works on job aids before, during and after each training. Before Sodexo she was the National Culinary Director for Bonefish Grill. This was also a training position and she was heavily involved in R&D work and recipe development. She lives in Morgantown, WV with her husband Isaac and is a stepmother to Adriean and Chelsea. They love to travel as time allows and have recently gotten more into camping and hiking.

Jens Peter Klausen, JP Klausen & Co

Jens Peter Klausen started JP Klausen & Co(JPK) while living in New Zealand in the 1980’s. In the mid 1990’s JP Klausen was initiator of getting the New Zealand Hoki fisheries to become the first Groundfish fishery certified as an MSC fishery. From a small start back in Denmark of promoting and distributing New Zealand seafood products, the company has grown into a global player and a part of the Nippon Suisan Group of companies. Jens Peter Klausen is Vice President of the Danish Seafood Association, has served as an advisor on the MSC Advisory Board and today acts as a member of the Nissui International Planning Group.

Jens Peter Klausen also started FSG Foods, a major Asian/Sushi product distributor in Scandinavia. Jens Peter is married, has 3 children and 8 grandkids.

J.P. Klausen & Co. A/S is located in Svendborg, Denmark. They are one of Europe’s leading suppliers of raw material to the Global seafood industry. Their main products consist of white fish blocks, white fish fillets, HGT & WR fish, squid, shrimp and Surimi. Their goals are to provide customers the best possible access to quality seafood products and to provide the best possible access to markets for trawler and quota owners, with the best possible return on their products. They have 18 offices across the world in locations such as China, Dubai, Poland, Brazil and Norway and on a yearly basis sells approximately 100.000mt of seafood products.

Dan Aherne, New England Seafood International

New England Seafood International (NESI) specializes in high quality, premium globally sourced fish and seafood. Dan joined NESI in 2003 after 4 years at Unilever. He was promoted to Managing Director in 2005 and to Group CEO in 2013 after the creation of Joii Sushi Ltd, a specialist business supplying Raw ready to eat fish and seafood products to the Foodservice customer base. He has led the development and growth of the business over 18 years, combining a well-respected private label supply business in New England Seafood, a progressive Foodservice business in Joii, and a growing consumer-branded proposition with Leap and Fish Said Fred. Dan has built a highly committed and passionate team of experts, who are all united behind the Group vision of showing people how to enjoy fish every day. At the end of 2020 the ownership of NESI transitioned to Sealaska, a Juneau based Alaska Native corporation a move which further strengthens the longstanding ties between NESI and Alaska.

Satoshi Matsumoto, Japanese Consumers Co-Operative

Satoshi Matsumoto has an extensive background in Japanese food business with over 30 years working for the Japanese Consumers’ Co-operative Union (JCCU). During his time at JCCU, Satoshi has worked in logistics management, sales & marketing, product merchandising for CO-OP private brand products, Manager of JCCU’s Joint Development Promotion Department, CO-OP Tohoku region branch manager, General Manager of Marine Products Department & perishable Ingredients, and currently as Merchandising Division Sustainable Procurement.

He has also been instrumental in increasing awareness and initiatives for sustainability, offering necessary advice for the sustainability of all products, and serves as both a supervisor of communication and a spokesperson for sustainable procurement at JCCU. A Tokyo native, Satoshi loves wild seafood.

Gao Linming, Quingdao Yutai Imports & Exports Co., Ltd.

Qingdao Yutai Imp & Exp Co., Ltd. is a Qingdao, China based merchandiser of value added seafood products to the Chinese domestic market. Yutai, in cooperation with seafood suppliers from around the world, provides sustainable, safe and healthy seafood. Product lines include seafoods from North America, South America, Europe and Asia. Sales companies covers Shanghai, Guangzhou and Qingdao in China and offices in San Francisco in the United States. They created the Chinese brand Mr. Fish and own the brand San Francisco Fishery. Yutai services both retail and food service channels.

Linming Gao started out in the seafood industry in 1996, gaining experience in general management, sales and marketing, logistics, and quality control. Mr. Gao worked for ten years for Royal Greenland in China. He has worked with the bottom trawlers in Alaska to sell flounder into Chinese markets for more than 15 years. He is widely respected in the industry for his knowledge of the global flatfish and ground fish markets. As a managing director, Mr. Gao is responsible for Yutai’s day-to-day operations, as well as China marketing and sales.

Responsible Fisheries Management

Live Q&A with CSC Board & RFM Staff Meeting Recording

International Marketing Committee

International Marketing Committee Meeting Recording from Thursday, November 11 (8:30 AM – 10:30 AM AK)

Meeting Materials

Operational Committee Questions – International Marketing Answers 2021

Domestic Marketing Committee

Domestic Marketing Committee Meeting Recording from Thursday, November 11 (11:30 AM – 2:30 PM AK)

Meeting Materials

Session Videos

Operational Committee Questions – Domestic Marketing Answers 2021

Joint Domestic Marketing & Communications Committees

Domestic Marketing and Communications Committee Joint Meeting Recording from Thursday, November 11 (8:30 AM – 10:30 AM AK)

8:30 AM – 10:30 AM
  • Call to Order by Madame Chair, Lilani Estacio-Dunn
  • Roll Call
  • Approval of Agenda
  • Welcome provided by Madame Chair, Pat Shanahan
  • Public Comment
  • Joint Presentation provided by Ashley Heimbigner and Megan Rider
  • Retail Update provided by Mark Jones
  • Foodservice Update provided by Jann Dickerson
  • Public Relations Update provided by Edelman team
  • Joint Committee Discussion on strategy and/or review of species committee comments
  • Old Business and Good of the Order
  • 10:30 AM Joint Meeting Concludes
  • 11:30 AM – 2:30 PM Committees reconvene separately
  • Adjourn

Draft Joint Meeting Agenda

Committee Member Bios

Communications Committee

Communications Committee Meeting Recording

Session Videos

Meeting Materials

Program Materials

Operational Committee Questions – Communications Answers 2021

Seafood Technical Committee

Seafood Technical Committee Meeting Recording from Thursday, November 11 (11:30 AM – 2:30 PM AK)

Meeting Materials

Program Materials

Regulatory Comments

Seafood Technical All Hands Meeting 2021 Minutes APPROVED

Halibut & Sablefish Committee

Halibut & Sablefish Committee Meeting Recording from Wednesday, November 10 (8:30 AM – 11:00 AM AK)

Meeting Materials

Species Committee Questions – Halibut Sablefish Answers 2021 2nd

Salmon Committee

Salmon Committee Meeting Recording from Wednesday, November 10 (8:30 AM – 11:00 AM AK)

Meeting Materials

Species Committee Questions – Salmon Answers 2021

Salmon Committee All Hands Minutes 11.10.21 Approved

Shellfish Committee

Shellfish Committee Meeting Recording from Wednesday, November 10 (12:00 PM – 2:30 PM AK)

Meeting Materials

Species Committee Questions – Shellfish Answers 2021

Whitefish Committee

Whitefish Committee Meeting Recording from Wednesday, November 10 (12:00 PM – 2:30 PM AK)

Meeting Materials

Species Committee Questions – Whitefish Answers 2021

All Hands Whitefish Committee Minutes 11.10.21 Approved

Board of Directors Meeting

ASMI Board of Directors Meeting Recording

Meeting Materials

Meeting Notice

The Alaska Seafood Marketing Institute’s All Hands on Deck Annual Meeting will take place November 9-12, 2021. This will be a virtual event. Details regarding how to attend, agenda, meeting links and meeting materials related to the full schedule of events are available now on the All Hands on Deck page.

Individuals requiring auxiliary aids, please call (907) 465-5560, 1 (800) 478-2903 or use a TDD by calling 711. This meeting is open to all persons without regard to race, color, natural origin, gender, religion, age or disability.

Alaska Seafood Marketing Institutes overseas marketing activities receive substantial support from the federal government through the United States Department of Agriculture, (USDA).

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident.

Persons with disabilities who require reasonable accommodations or alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact ASMI by calling (907) 465-5560. Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected].

USDA is an equal opportunity provider, employer, and lender.

2020 All Hands on Deck Virtual Conference

All Hands on Deck 2020 Meeting Minutes

Welcome from ASMI

Agenda

Tuesday, Nov. 10th

  • 9:00 AM – 11:00 AM: General Session
  • 1:00 PM – 2:00 PM: Responsible Fisheries Management Q&A

Wednesday, Nov. 11th – ASMI Species Committee Meetings

  • 8:00 AM – 10:00 AM: Salmon Committee
  • 8:00 AM – 10:00 AM: Halibut & Sablefish Committee
  • 11:00 AM – 1:00 PM: Whitefish Committee
  • 11:00 AM – 1:00 PM: Shellfish Committee
  • 4:00 PM – 6:00 PM: International Marketing Committee Meeting
  • 6:00 PM – 6:30 PM: Happy Hour and Networking

Thursday, Nov. 12th – ASMI Operational Committee Meetings

  • 8:00 AM – 10:00 AM: International Marketing Committee: South America & European Programs
  • 8:00 AM – 10:00 AM: Domestic Marketing & Communications/PR Committee Meeting
  • 10:00 AM – 11:00 AM: Coffee Break & Networking
  • 11:00 AM – 1:00 PM: Domestic Marketing Committee
  • 11:00 AM – 1:00 PM: Communications/PR Committee
  • 11:00 AM – 1:00 PM: Seafood Technical Committee
  • 2:00 PM – 3:00 PM: Q&A with ASMI Marketing Programs (International Program Q&A, Domestic Program Q&A, Seafood Technical Program Q&A, Communications/PR Program Q&A, Global Food Aid Program Q&A, RFM Certification Program Q&A, McKinley Research [formerly McDowell Group] Q&A)
  • 5:00 PM – 5:45 PM: Alaska Seafood Cooking Demonstration

Friday, Nov. 13th

  • 9:00 AM – 12:30 PM: ASMI Board of Directors Meeting
Agenda and Meeting Instructions

General Session

Session Videos

Customer Advisory Panel Roundtable

The Customer Advisory Panel Roundtable will take place live during the General Session, which begins at 9am.

Customer Advisory Panel Members

Keith Brunell, Nordstrom

Keith Brunell was named corporate chef in 2015. In his role, Keith leads the food and product innovation across the eleven different restaurant concepts and five specialty coffee concepts Nordstrom offers. He works to establish systems and processes for reinvigorating older concepts and creating new concepts that are scalable. He also supports the regional chef team to help drive culinary innovation, operations and purchasing. Keith’s overall focus is creating and executing a menu and operational strategy for each distinctive concept from supporting the kitchen design to the customer experience.

Keith’s wealth of knowledge in the kitchen stems from his rich culinary background, which includes having worked at 2 and 3-star Michelin hotels and restaurants in France. Through his diverse culinary opportunities, Keith has learned to develop and implement processes to support opening new restaurants. He is constantly looking for opportunities to improve menus, introduce new kitchen equipment, and design layout to enhance both the customer and employee experiences. Keith and his wife enjoy spending time on their days off at soccer fields and cooking at home with their two children.

Peter Vasil, Sysco Canada

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and education facilities, and lodging establishments, with a presence in 90 countries around the world. Sysco operates 198 distribution facilities serving approximately 425,000 customers with sales of over $50 Billion annually. In 2015 the company completed the acquisition of the Brakes Group, a leading European foodservice distributor with operations in the UK, Ireland, France, Sweden, Spain, Belgium and Luxembourg. Sysco also operates in Canada, Mexico, Costa Rica, Panama, Bahamas and Hong Kong.

Guy Pizzuti, Publix

Guy Pizzuti is the Seafood Category Manager at Publix Super Markets Inc. A West Virginia native and graduate from the University of North Carolina-Wilmington with a degree in Marine Biology, he has been responsible for seafood operations at Publix for the past 20 years. Prior to starting his career with Publix, he was a field biologist working out of the National Marine Fisheries Service Southeast Fisheries Science Center in St.

Petersburg, FL. After graduating from UNCW, he worked as a fishery observer in Alaska which led to his position with NMFS. In addition to his role at Publix, Guy is the Vice Chair of the FMI Seafood Committee and has served as an expert witness on behalf of the government and testified in D.C. regarding a number of seafood issues. In his spare time, he can be found on the baseball field coaching his youngest sons baseball team, or at the Dojo with his oldest son. Guy resides in Lakeland with his wife, Coleen and boys Allesandro and Dominic, and German shepherd named Rawley.

Publix is the largest employee-owned grocery chain the US, comprised of 200,000 employees across 1,100 stores. In 2016 Publix brought in $34 billion in revenue. They have won numerous awards including Fortunes “100 Best Companies to Work For (1998 – 2019), listed as one of “America’s Best Employers” by Forbes Magazine (2018) and listed among the “World’s Most Valuable Brands” in Brand Finance magazine (2018). In 2001 Publix established the Get Into a Green Routine program to further their efforts to be socially and environmentally responsible across all store locations. Publix extends this practice by working with suppliers to ensure they are purchasing sustainability sourced seafood and encouraging sustainable practices throughout the supply chain.

Mike Hacaga, Thrive Market

Mike Hacaga is the Meat and Seafood Product Innovation Lead for Thrive Market. A respected leader in the industry with almost 3 decades of experience, Mike has cultivated strong links directly with farmers and fishermen. Committed to making Thrive Market a truly special program, and putting both your health and the animals welfare first, Mike travels abroad, analyses and interviews many farmers and fishermen directly. This “boots on the ground” process allows a hand picked program which enables Thrive Market to bring the healthiest, highest quality, most humanely treated and environmentally sustainable meat and seafood to your family’s table. Mike is proud to continuously strive to bring the highest rated program to Thrive Market families everyday.

Thrive Market is an online marketplace whose mission is to make healthy living easy and affordable for everyone. Thrive Market offers non-GMO and organic products, 25-50% off retail, delivered to customers doorsteps. Users can shop by their diet and use Thrive Markets filters to find and sort products that fit their lifestyle, from frozen meat & seafood to healthy snacks. Members pay an annual membership to earn promotional items. Thrive Market sponsors free membership for qualifying, low-income families.

Gregory Jeffers, Director of Purchasing, Gorton’s Inc

Gregory has spent 19 years in the seafood business with Gorton’s Seafood, the leading frozen seafood brand in the United States. He is currently the Director of Purchasing, overseeing procurement activities for all raw material, ingredient and packaging components for Gorton’s seafood items. Greg has held several other positions across a wide breadth of Gorton’s business, beginning there as a Research Food Scientist in 1998. He then spent time in Gorton’s Food Service department, assisting with management of Gorton’s business relationship with McDonald’s. After that role, Greg transitioned to managing key retail and wholesale club accounts in a traditional sales role for several years before moving to his current role in the supply chain area. Greg holds a B.S. and M.S. in Food Science from Cornell University. Greg enjoys spending time outdoors with his wife, Allison, and their two young children.

Gorton’s was founded in 1849 in Gloucester, Massachusetts. They produce a wide variety of value added products, sold nation wide in iconic yellow packaging. Their product categories include artisan recipe fillets, breaded and battered fillets, fish sticks and other dippers, gluten free products, gourmet fillets, grilled seafood, shrimp products, skillet crisps and crunchy items. Gorton’s offers its products through independent and chain grocery stores in the United States and Canada. Gortons earned the “Most Trusted Award” in the frozen fish category from BrandSpark International. Gortons Trusted Catch program ensures that the seafood they purchase comes from sustainable, certified sources.families.

Chris Follari, Sodexo Foods

Having worked as an Executive Chef in New York and Boston in 2002 and then serving as the NE Director of culinary for corporate services, Chris has earned his new title of Global Director for Sodexo’s Food Platform. In this role, Chris will be focused on continually evolving food standards across the business while actively promoting seasonal and sustainable food offers, motivating the Culinary teams and inspiring them to deliver food to the highest standard with a key focus on quality. He will also lead, design and deployment of global culinary standards and their Love of Food strategy while driving culinary innovation, driving food trends and customer satisfaction. Chris will continue to establish and identify best practice whilst leading the collaboration of regional food leads (culinary directors in country). In his personal time Chris enjoys spending time with his daughter Nigella Sicilia Follari. Chris is a lifelong culinarian, traveler, and cookbook collector.

Jens Peter Klausen, JP Klausen & Co

Jens Peter Klausen started JP Klausen & Co(JPK) while living in New Zealand in the 1980’s. In the mid 1990’s JP Klausen was initiator of getting the New Zealand Hoki fisheries to become the first Groundfish fishery certified as an MSC fishery. From a small start back in Denmark of promoting and distributing New Zealand seafood products, the company has grown into a global player and a part of the Nippon Suisan Group of companies. Jens Peter Klausen is Vice President of the Danish Seafood Association, has served as a advisor on the MSC Advisory Board and today acts as a member of the Nissui International Planning Group.

Jens Peter Klausen also started FSG Foods, a major Asian/Sushi product distributor in Scandinavia. Jens Peter is married, has 3 children and 8 grandkids.

J.P. Klausen & Co. A/S is located in Svendborg, Denmark. They are one of Europe’s leading suppliers of raw material to the Global seafood industry. Their main products consist of white fish blocks, white fish fillets, HGT & WR fish, squid, shrimp and Surimi. Their goals are to provide customers the best possible access to quality seafood products and to provide the best possible access to markets for trawler and quota owners, with the best possible return on their products. They have 18 offices across the world in locations such as China, Dubai, Poland, Brazil and Norway and on a yearly basis sells aprox 100.000mt of seafood products.

Dan Aherne, New England Seafood

New England Seafood (NESI) specializes in high quality, premium globally sourced fish and seafood. Dan joined NESI in 2003 after 4 years at Unilever. He was promoted to Managing Director in 2005 and to Group CEO in 2013 after the creation of Joii Sushi Ltd, a specialist business supplying Raw ready to eat fish and seafood products to the Foodservice customer base. He has led the development of the business over 13 years from a £17m to a £160m turnover company combining a well-respected private label supply business in New England Seafood, a progressive Business to Business brand and supply proposition in Joii Sushi, and a growing consumer branded proposition in Leap and Wild Fish Discoveries, which seeks to advance the Group vision of showing people how to enjoy fish every day.

Satoshi Matsumoto, Japanese Consumers Co-Operative

Satoshi Matsumoto has an extensive background in Japanese food business with over 30 years working for the Japanese Consumers’ Co-operative Union (JCCU). During his time at JCCU, Satoshi has worked in logistics management, sales & marketing, product merchandising for CO-OP private brand products, Manager of JCCU’s Joint Development Promotion Department, CO-OP Tohoku region branch manager, General Manager of Marine Products Department & perishable Ingredients, and currently as Merchandising Division Sustainable Procurement.

He has also been instrumental in increasing awareness and initiatives for sustainability, offering necessary advice for the sustainability of all products, and serves as both a supervisor of communication and a spokesperson for sustainable procurement at JCCU. A Tokyo native, Satoshi loves wild seafood.

Gao Linming, Quingdao Yuntai Imports & Exports Co., Ltd.

Qingdao Yutai Imp & Exp Co., Ltd. is a Qingdao, China based merchandiser of value added seafood products to the Chinese domestic market. Yutai, in cooperation with seafood suppliers from around the world, provides sustainable, safe and healthy seafood. Product lines include seafoods from North America, South America, Europe and Asia. Sales companies covers Shanghai, Guangzhou and Qingdao in China and offices in San Francisco in the United States. They created the Chinese brand Mr. Fish and own the brand San Francisco Fishery. Yuntai services both retail and food service channels.

Linming Gao started out in the seafood industry in 1996, gaining experience in general management, sales and marketing, logistics, and quality control. Mr. Gao worked for ten years for Royal Greenland in China. He has worked with the bottom trawlers in Alaska to sell flounder into Chinese markets for more than 15 years. He is widely respected in the industry for his knowledge of the global flatfish and ground fish markets. As a managing director, MR. Gao is responsible for Yutai’s day-to-day operations, as well as China marketing and sales.

Board of Directors Meeting

Session Videos

Downloadable Meeting Materials

Agenda for Friday, November 13, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

  • 9:00 a.m. ASMI Board of Directors Opening Remark
    • Jack Schultheis, ASMI Chairman
      • Approval of Agenda
      • Approval of Minutes from Oct 15, 2020
      • ASMI Anti-Trust Statement — Jeremy Woodrow, ASMI Executive Director
  • 9:10 a.m. Public Comment
  • 9:20 a.m. ASMI Budget Update
    • Becky Monagle, ASMI Finance Director
  • 9:30 a.m. ASMI Global Food Aid Program Update
    • Bruce Schactler, Global Food Aid Program Director
  • 9:40 a.m. Responsible Fisheries Management Update
    • Jeff Regnart, RFM Program Manager
  • 10:10 a.m. Operational Committee Chair Reports
    • Chair Julie Yeasting, International Marketing Committee
    • Chair Joe Logan, Seafood Technical Committee
    • Lilani Estacio-Dunn, Domestic Marketing
    • Chair Julianne Curry, Communications Committee
  • 10:45 a.m. Operational Committee Reports Discussion
    • ASMI Board of Directors
  • 11:15 a.m. Marine Fisheries Advisory Committee Recommendation to Establish U.S. National Seafood Council
    • Megan Davis, PhD; Marine Fisheries Advisory Committee
    • Stefanie Moreland, Trident Seafoods
  • 12:00 p.m. Closing Remarks
    • ASMI Board of Directors

International Marketing Program

Session Videos

Downloadable Meeting Materials

Agenda for Wednesday, November 11, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

  • 4:00 p.m. Introduction
    • Call to Order
    • Roll Call
    • Approval of Previous Minutes
    • Approval of Agenda
    • Public Comments
  • Reports
    • Chair Comments
    • Vice Chair comments
    • Program Director’s Comments
  • OMR Reports
    • China – Robin Wang, Roger Zhang & team
    • SE Asia – Tim Welsh & team
    • Japan – Akiko Yakata & team
  • IMC/Industry Updates with notes from species committees
    • Harvest forecasts/Species updates
      • Salmon
      • Whitefish
      • Alaska Pollock
      • Flatfish
      • Cod
      • Rockfish/Atka Mackerel
      • Crab
      • Sablefish/Halibut
  • 6 pm BREAK (optional 30 min networking and happy hour)

Agenda for Thursday, November 12, 2020

  • 8:00 a.m. Introduction
    • Call to Order
    • Roll Call
    • Announcements
  • RFM update
    • Susan Marks
  • Species updates follow up
  • OMR Updates
    • Central/Western – Maria Kraus
    • Eastern Europe – Ksenia Gorovaya
    • Northern Europe – Sarah Johnson & team
    • Southern Europe – David McClellan
    • South America – Carolina Nascimento & Jose Madeira
  • Answer questions
  • Good of the Order
  • Adjourn (Optional 30 min networking coffee break)

Domestic Marketing Program

Session Videos

Downloadable Meeting Materials

Agenda for Thursday, November 12, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

8:00 a.m. – 1:00 p.m.

  • 8:00 AM Call to Order
  • Roll Call
  • Approval of Agenda
  • Welcome and Introductions
  • Joint Presentation provided by Ashley Heimbigner and Megan Rider
  • Retail Update provided by Mark Jones
  • Foodservice Update provided by Jann Dickerson
  • Public Relations Update provided by Edelman
  • RFM Update provided by Susan Marks
  • Joint Committee Discussion on strategy and/or review of species committee comments
  • Old Business and Good of the Order
  • Public Comment
  • 10:00 AM Joint Meeting Concludes Adjourn

BREAK

  • 11:00 AM Reconvene separately (Domestic Marketing Committee and Communications Committee) to discuss non-joint issues and respond to Board of Directors questions
  • Approval of minutes from meetings held July 22, 2020 (DMC) and March 5, 2020 (Comms)
  • Discuss Next Meeting Dates
  • Elections
  • Old Business and Good of the Order
  • 1:00 PM Adjourn

Seafood Technical Program

Session Videos

Downloadable Meeting Materials

FY20 Seafood Technical Program Materials

Agenda for Thursday, November 12, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

11:00 a.m. – 1:00 p.m.

  • 11:00 – 11:15  Technical Committee Welcome
    • Seafood Technical Coordinator – Mr. John Burrows
  • 11:15 -11:30  Seafood Technical Committee Introduction
    • Seafood Technical Chair – Mr. Joe Logan
  • 11:30 – 12:00  Technical Research Projects
    • Seafood Technical Vice Chair – Mr. Hart Schwarzenbach
  • 12:00 – 12:15  Technical Outreach Materials
    • Seafood Technical Coordinator – Mr. John Burrows
  • 12:15 – 12:45  Technical Regulatory Update
    • Seafood Technical Chair – Mr. Joe Logan
  • 12:45 – 1:00  Technical Program Kudos
    • Seafood Technical Director – Ms. Michael Kohan
    • Answer species questions/Upcoming events/Announcements

Global Food Aid Program

Videos

Downloadable Meeting Materials

Communications Program

Session Videos

Downloadable Meeting Materials

Agenda for Thursday, November 12, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

8:00 a.m. – 1:00 p.m.

  • 8:00 AM Call to Order
  • Roll Call
  • Approval of Agenda
  • Welcome and Introductions
  • Joint Presentation provided by Ashley Heimbigner and Megan Rider
  • Retail Update provided by Mark Jones
  • Foodservice Update provided by Jann Dickerson
  • Public Relations Update provided by Edelman
  • RFM Update provided by Susan Marks
  • Joint Committee Discussion on strategy and/or review of species committee comments
  • Old Business and Good of the Order
  • Public Comment
  • 10:00 AM Joint Meeting Concludes Adjourn

BREAK

  • 11:00 AM Reconvene separately (Domestic Marketing Committee and Communications Committee) to discuss non-joint issues and respond to Board of Directors questions
Communications Committee Meeting Agenda
  • Welcome New Committee Member
  • Approval of minutes from meeting March 5, 2020
  • Review Communications-specific Species Committee comments
  • Review and Respond to Operational Committee Questions from Board
    • Review 2019 responses
  • Chair and Vice Chair Elections
  • Discuss Next Meeting Dates
  • Old Business and Good of the Order
  • 1:00 PM Adjourn

RFM Certification Program

Session Videos

Downloadable Meeting Materials

Halibut-Sablefish Committee

Session Videos

Downloadable Meeting Materials

Agenda for Wednesday, November 11, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

8:00 a.m. – 10:00 a.m.

  • Call to Order
    • Housekeeping
    • Roll Call
    • Approval of agenda
    • Approval of minutes from October 8, 2019
    • Chair Remarks
    • Public Comment
  • New Business
    • Seafood Technical Project Update
      • Michael Kohan; ASMI Seafood Technical Director
    • Committee Roundtable
    • Species Committee Questions from the Executive Director
  • Good of the Order
  • Adjourn

Salmon Committee

Session Videos

Downloadable Meeting Materials

Agenda for Wednesday, November 11, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

8:00 a.m. – 10:00 a.m.

  • 8:00 a.m. Call to Order
    • Approval of agenda
    • Approval of minutes from October 8, 2019
    • Chair Remarks
    • Public Comment
  • New Business
    • Salmon Production & Markets – Dan Lesh; McDowell Group Consultant
    • Salmon Promotion Overview – Megan Rider; ASMI Domestic Marketing Director
    • Committee Roundtable
      • Industry Update
      • Species Committee Questions from the Executive Director
  • Good of the Order
  • Adjourn

Shellfish Committee

Session Videos

Downloadable Meeting Materials

Agenda for Wednesday, November 11, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

  • Call to order
    • Housekeeping
    • Roll Call
    • Approval of Agenda
    • Approval of Minutes from Oct 8, 2019
    • Chair Remarks
    • Public Comment
  • New Business
    • Committee Roundtable
      • Roundtable Discussion
      • Species Committee Questions from the Executive Director
  • Good of the Order
    • Election of Vice Chair
  • Adjourn

Whitefish Committee

Session Videos

Downloadable Meeting Materials

Agenda for Wednesday, November 11, 2020

**NOTE: ALL SCHEDULED TIMES ARE REPRESENTATIVE OF GMT-8, ANCHORAGE, ALASKA TIMEZONE**

11:00 a.m. – 1:00 p.m.

  • Call to Order
    • Housekeeping
    • Roll Call & Introduction of guests
    • Approval of Agenda
    • Approval of Minutes from October 26, 2020
    • Chair Remarks
    • Public Comment
  • New Business
    • Committee Roundtable
      • Species Questions from ASMI Executive Director
    • Brief Updates from ASMI Program Directors
      • Domestic Program Updates –Megan Rider
      • International Marketing Program – Hannah Lindoff
      • Seafood Technical Program Updates – Michael Kohan
      • Sustainability Updates – Susan Marks
    • Species Updates
    • Global Updates Regarding Whitefish (tariffs/ COVID/ New or Changing Market Opportunities)
    • Whitefish Training Sessions during COVID?
    • Set next meeting for 2021
  • Good of the Order
  • Adjourn

Cooking Demo

An Evening Cooking Demo

Enjoy a professional cooking demo with chef Barton Seaver.

FAQs

Do I need to register to attend any of the meetings?

No, you do not need to register. We welcome you to attend any of the meetings that interest you by following the instructions above.

Do I need to download Zoom in order to attend?

No, you can access Zoom through a web browser.

How do I ask a question during a meeting?

In  Zoom Webinar, there will be a Q&A icon on the meeting control bar. You can submit questions to panelists when prompted to do so.

In Zoom Meeting, there will be a Chat icon on the meeting control bar. You can submit questions to “event support” who will share them with the meeting panelists.

Who do I contact if I am having IT issues during the meeting?

If you are in a Zoom Meeting, simply message “event support” and we will be happy to assist you.

If you are in a Zoom Webinar, simply message “panelists” and our event support team will be happy to assist you.

Who can I email if I have questions regarding the event or any technical issues?

Please email [email protected] and we will get back to you within 48 business hours.

Who can I email if I have questions regarding technical issues prior to the conference?

Please email [email protected] and we will get back to you within 48 business hours.

Am I required to submit a poll answer?

While not required, we invite you to submit your poll answer. Your answer remains anonymous.

Can the zoom host see the private chats between attendees?

No, the zoom host can not view your private chats.

How do I access the Remo Networking Platform to video chat with other attendees?

Simply click on the break times on the main meeting agenda to go to the Remo.

2019 All Hands on Deck

Overview

The Alaska Seafood Marketing Institutes All Hands on Deck meeting will take place this October 8 – 10, 2019 at the Hotel Captain Cook, located in Anchorage, Alaska.

Additional information regarding this meeting will be shared periodically as the dates approach. If you have any questions about the schedule of events or about attendance, please reach out to Sara Truitt via email or by calling (907) 465-5560.

Meeting materials can be viewed below, and will continue to be updated as the meeting approaches.

A copy of the main agenda is also available here.

Alaska Seafood Marketing Institutes overseas marketing activities receive substantial support from the federal government through the United States Department of Agriculture, (USDA).

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact ASMI by calling (907) 465-5560. Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected].

USDA is an equal opportunity provider, employer, and lender.

Meeting Documents

Tuesday, October 8 – Thursday, October 10, 2019

General Session
Species Committee Meetings
RFM Committee Meeting
Operational Committee Meetings
Board of Directors

2018 All Hands on Deck

Overview

Thank you to all who attended ASMI’s All Hands on Deck Annual Meeting!

Meeting Materials that have not already been uploaded will be made available and posted below shortly.

The Board of Directors did make appointments to each advisory committee. These changes will be reflected on our site once both the outgoing and newly appointed members have been properly notified of the board decision.

Follow up questions can be directed to Sara Truitt.

We look forward to seeing everyone again at the next All Hands 2019.

Meeting Documents

All Hands On Deck

Board of Directors Meeting

October 31, 2018
Call-In: (800) 315-6338
Access Code: 05684
Agenda

Introduction/Program Reports
Program Presentations
Species Committees

Salmon Committee
Agenda | Answers | Minutes

Halibut-Sablefish Committee
Agenda | Answers | Minutes

Whitefish Committee
Agenda | Answers | Minutes

Shellfish Committee
Agenda | Answers | Minutes

Operational Committees

Domestic Marketing Committee
(800)-315-6338
Access Code: 37152
Agenda | Answers | Minutes

Foodservice Presentation

Retail Presentation

Distribution Presentation

International Marketing Committee
(800) 315-6338
Access Code: 16585
Agenda | Answers | Minutes

China Presentation

Central Europe Presentation

Western Europe Presentation

Eastern Europe Presentation

Northern Europe Presentation

Japan Presentation

Southern Europe Presentation

Brazil Presentation

Seafood Technical Committee
(800) 315-6338
Access Code: 87904
Agenda | Answers | Minutes

Communications Committee
Agenda | Minutes

RFM Committee Meeting
(800)-315-6338
Access Code 89501
Agenda | Minutes

MBAQ Meeting
(800) 315- 6338
Access Code: 89501
Agenda

Questions?

If you have any questions regarding All Hands on Deck, please contact Heather Johnson-Smith via email or call (907) 465-5560.

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