December 7, 2012 – The Alaska Seafood Marketing Institute (ASMI) has released its
latest recipe resource for the foodservice industry titled It’s All Good. As the newest
addition to ASMI’s extensive recipe library, It’s All Good presents a wide range of
complete meal recipes that are not only delicious but also provide operators with a
simple and effective way to add the health benefits of wild, natural and sustainable
Alaska Seafood to their menus.

 
Featuring recipes such as “Alaska Pollock a la Plancha” and “Nori-Dusted Alaska
Halibut,” the It’s All Good recipe book draws on the most up-to-date culinary trends
and global ingredients to inspire operators with recipes that are both flavorful and
healthful. With increasing consumer demand for healthy and sustainable dishes, as well
as the longstanding diner preference for the Alaska brand, it’s easy to see why Alaska
Seafood truly is all good.

 
Available digitally or in print through www.alaskaseafood.org.

 
About the Alaska Seafood Marketing Institute
The Alaska Seafood Marketing Institute is a partnership of the State of Alaska and the
Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable
Alaska seafood and offer seafood industry education.

 
For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so
essential to our way of life that our constitution has a mandate that “fish … be utilized,
developed and maintained on the sustained yield principle.” The seafood industry is
Alaska’s largest private sector employer. As a result, Alaskans understand the need to
protect the fisheries and surrounding habitats for future generations. We’re proud of our
leadership in sustainable management, which has led to an ever-replenishing supply of
wild seafood for markets around the world. ASMI maintains a resource library including
photos, recipes and market research to assist publications and their editors in sharing
the story of Alaska seafood. For more information, please visit www.alaskaseafood.org.

Contact:
Claudia Hogue
Foodservice Director
Alaska Seafood Marketing Institute
(206) 352-8920
chogue@alaskaseafood.org

American seafood consumption has increased along with a growing recognition of seafood’s health benefits. Wild Alaska salmon is a high-quality source of protein and vitamins – including D, B6, B12 and selenium – as well as an excellent source for the omega-3 fatty acids that support brain and heart health. Best of all, Alaska’s salmon fisheries are certified according to the world-standard FAO-Based Responsible Fisheries Management program, ensuring that the state’s prized fish will be available for generations to come.

Alaska is home to more than 90% of the wild salmon in North America with five different species that provide an abundance of choices in both price and flavor:

• King (Chinook) – Alaska’s largest salmon species, King salmon are prized for the high oil content that make this firm fish exceptionally flavorful
• Sockeye (Red) – Alaska’s second-most abundant species is known for its distinctive red meat color and full flavor
• Coho (Silver) – Alaska’s second-largest salmon species is low in saturated fat and mild in flavor
• Keta (Chum) – The firmest of Alaska’s salmon species, Keta salmon have a lower oil content and mild flavor, perfect for cooking at gentler temperatures.
• Pink – The most abundant and affordable of Alaska’s salmon species is commonly seen in cans and pouches, but is also increasingly available in fillets

Visit www.wildalaskaflavor.com for dozens of healthy, delicious recipes as well as ideas for easy and affordable ways to enjoy wild Alaska salmon at home.

About the Alaska Seafood Marketing Institute (ASMI)
ASMI is a partnership of the State of Alaska and the Alaska seafood industry that promotes the
benefits of wild and sustainable Alaska seafood. For more than 50 years, Alaska has been dedicated to sustainable seafood and as a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. For more information, please visit www.alaskaseafood.org.

Contact:
Tyson Fick
Communications Director
tfick@alaskaseafood.org
(907) 465-5563

Ray Riutta, Executive Director of ASMI states, “We are pleased that we can offer our industry and our customers a credible certification of Alaska’s crab fisheries. This certification is a first as it is the only fishery management certification in the crab sector with formal and official IS0 65 accreditation. The 3^rd party certification will effectively communicate to all interested parties that the Alaska crab fishery is responsibly managed for sustainable use.”

Peter Marshall, CEO Global Trust Certifications adds, “Global Trust would like to congratulate the members of the fishery and those involved in the fishery management system that support it. The Certification Committee unanimously agreed with the Assessment Team’s findings that the applicant Alaska crab fisheries are responsibly managed by effective management institutions using robust fishery management plans based on good science.”

Peter Marshall continues  “As part of the accredited certification the Alaska crab fishery receives a cost effective and credible certification for Responsible Fisheries Management, a communication platform to protect and maintain the provenance of the Alaska origin and a confidence that the goal posts are not going to change at the will of external parties to the fishery.”

A Certification Summary Report for the fishery assessment is available at http://sustainability.alaskaseafood.org/crab-certification.

Alaska crab joins Alaska’s salmon, halibut, black cod/sablefish and pollock fisheries in having been certified by the independent organization Global Trust in accordance with the FAO-Based Model for Responsible Fisheries Management.  Alaska’s cod fishery is currently undergoing assessment. For more information about Alaska’s responsible fisheries management and certification go to www.alaskaseafood.org.

**[Bristol Bay Red King Crab (Paralithodes camtschaticus), Eastern Bering Sea Snow Crab (Chionoecetes opilio) and St. Matthew Island Blue King Crab (Paralithodes platypus)] legally employing pot gear within Alaska jurisdiction (200 nautical miles EEZ) and subjected to a federal [National Marine Fisheries Service (NMFS)/North Pacific Fishery Management Council (NPFMC)] and state [Alaska Department of Fish and Game (ADFG) & Board of Fisheries (BOF)] joint management regime.

Contact:

Randy Rice
Alaska Seafood Marketing Institute
206/352-8920 rrice@alaskaseafood.org

Alaska is home to over 95% of the Pacific halibut, and over 60% of the black cod caught in the U.S. Alaska halibut and black cod, like all seafood from Alaska, are wild and sustainable seafood choices. Alaska is the only state in the nation to have sustainability language written into its Constitution and is considered a model for the world.

“Most of the halibut and black cod in our sustainable fisheries are harvested on small vessels owned by families with generations of history in Alaska,” says fisherman Julianne Curry. “Each fish is individually caught, hand-cleaned and iced at-sea to provide people with the highest quality seafood. As a fisherman, I appreciate that the careful management of both the halibut and black cod fisheries in Alaska is based on the science of stock status and geared towards sustainability so that we are able to enjoy these fish for years to come.”

Alaska halibut is a lean and mild whitefish with a sweet, delicate flavor suitable for numerous cooking applications. Thanks to its firm flesh, halibut is particularly great for grilling or roasting. Wild Alaska black cod has a rich and succulent flavor thanks to its high oil content, making it an excellent source of heart-healthy omega-3s. Alaska black cod’s velvety texture makes it perfect for poaching, smoking and roasting.

Wild Alaska halibut and black cod are excellent whitefish options for all menus. Consumers continue to express a strong preference for seafood from Alaska, with 70% reporting that seeing the word “Alaska” on a menu item positively affects their likelihood of ordering that seafood dish.

The Alaska Seafood Marketing Institute (ASMI) maintains a resource library including point-of-sale materials, training tools, recipes and market research to assist operators in sharing Alaska seafood with their guests.  The full selection of materials available is on the Alaska Seafood website.

About Alaska Seafood
The Alaska Seafood Marketing Institute is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.

For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution has a mandate that “fish … be utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.

ASMI maintains a resource library including photos, recipes and market research to assist publications and their editors in sharing the story of Alaska seafood.
For more information, please visit www.alaskaseafood.org.

Contact: Claudia Hogue
Foodservice Director
Alaska Seafood Marketing Institute
(206) 352-8920
chogue@alaskaseafood.org

Alaska General Seafoods, E&E Seafoods, Icicle Seafoods, Kwik’Pak Fisheries, North Pacific Seafoods, Ocean Beauty Seafoods, Peter Pan Seafoods, Seafood Producers COOP and Trident Seafoods, who comprise 75% of the salmon harvest, contacted ASMI following an announcement by the Alaska Fisheries Development Foundation (AFDF) that AFDF intends to withdraw from its role as client and maintain Alaska salmon MSC certification only until the current certificate expires October 29, 2012.

It is important to note that all Alaska salmon harvested during the 2012 fishing season will remain eligible to carry the MSC logo and be sold as certified as long as the participating entities maintain valid MSC Chain of Custody certification.

Alaska officials note that the MSC certification did not make Alaska salmon sustainable. In fact, Alaska is not new to sustainability – all seafood from Alaska is sustainable, regardless of certification, thanks to Alaska’s long track record of both state and federal management.

• Since Alaska became a state in 1959, the Alaska State Constitution has mandated management of fishery resources on the sustained yield principle – the only state in the country with such explicit conservation language in its constitution.
• Alaska has been a world leader in sustainable fisheries for decades.

“Alaska fisheries have been built on a firm foundation: a constitutional mandate for sustained yield, a commitment to scientific research, and to serve the Alaska people,” states Governor Sean Parnell. “Fishing and seafood processing employ more people than any other industry in Alaska, so whether certified or not, Alaskans know that being responsible stewards of this natural resource directly translates into sustainable Alaska communities.”

“The Alaska seafood industry understands that 3^rd party certification is a market tool that provides assurance to retailers and foodservice operators that seafood is responsibly managed. For those customers who make the choice for certification, we are providing a 3^rd party certification that equals or exceeds any method currently in the marketplace through the Alaska FAO-Based model,” says ASMI Executive Director Ray Riutta.

“We have also heard from customers that not everyone requires certification because they already know about Alaska’s 50+ years of leadership and commitment to sustainability. While we do have a credible certification; Alaska’s marketable traits extend well beyond sustainability,” says Riutta, “Alaska salmon processors are already working with customers to begin the transition from MSC.”

“We are pleased that the Responsible Fisheries Management certification model has taken hold. It’s a model that fits the purpose of what certification should be about – providing credible verification that fishery management is conducted in accordance with accepted international norms, leaving actual management decisions up to our professional staff,” states Commissioner Cora Campbell of the Alaska Department of Fish and Game.

“UFA fully supports this action by our processors in making this move and believe it is in the best interest of the Alaska salmon fishery,” says Arni Thomson, President of the United Fishermen of Alaska.

Key points about the Alaska FAO-Based Responsible Fisheries Management certification:

• Verification that Alaska’s fisheries meet the most comprehensive and respected fisheries management guidelines in the world – the United Nation’s Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries and Eco-labelling of Fish and Fishery Products from Marine Capture Fisheries Guidelines.

• The certification is based on six main categories of conformance criteria:

• The Fisheries Management System
• Science and Stock Assessment Activities
• The Precautionary Approach
• Management Measures
• Implementation, Monitoring and Control
• Serious Impacts of the Fishery on the Ecosystem

• It is open and freely accessible to all who harvest and process Alaska seafood, not just those who pay a fee for access.

• It is a fully ISO-accredited certification. ISO is the International Organization for Standardization and is the world’s most recognized methodology for certification.

• It is less expensive than other certifications/eco-labels because there are no logo licensing fees.

• This model is in use by other high-achieving fisheries in Iceland and Canada. Fisheries like these have management governance that protects their seafood for future generations.

For more information on Alaska’s sustainability efforts and the Alaska FAO-Based Responsible Fisheries Management certification program go to www.alaskaseafood.org

Contact:

Ray Riutta, Executive Director                                  Tyson Fick

Alaska Seafood Marketing Institute                           Alaska Seafood Marketing Institute

907-465-5560                                                              907-465-5560

rriutta@alaskaseafood.org                                          tfick@alaskaseafood.org

The call for entries begins today and will be collected until April 1, 2012. A panel of judges will choose the 6 winning chefs that will advance to the live competition in May.  Any professional chef is invited to enter the contest.

“We have the best seafood in the world and some of the most skilled chefs,” said Ray Riutta, ASMI executive director. “The Great Alaska Seafood Cook-Off shows off the best of the best and how terrific Alaska seafood can be.”

During the live competition, the contestants will have an hour to prepare and plate a dish highlighting Alaska seafood. Their work will be judged by a panel of past Great American Seafood Cook-Off contestants and culinary stars from Alaska and beyond.
Find out more about the cook off, including how to enter, at www.greatalaskaseafoodcookoff.com.

The Alaska Seafood Marketing Institute is a non-profit partnership of the State of Alaska and the Alaska seafood industry that promotes the wild, natural and sustainably managed commercial harvesting of the Alaska seafood industry.

Contact:
Tyson Fick
Alaska Seafood Marketing Institute
tfick@alaskaseafood.org
907-465-5563

“Alaska pollock has long been recognized worldwide as a model for sustainable fisheries and having another certification further demonstrates the strength of our responsible fisheries management in Alaska,” says Randy Rice, Technical Program Director for the Alaska Seafood Marketing Institute (ASMI).  “Furthermore, this FAO-based certification is cost effective for every member of the supply chain because there are no logo licensing fees.  It means we are able to provide our customers, and through them the consumer, with an affordable and credible certification alternative.”

Certification under this model reflects fishery management that is in conformity with the Code of Conduct & Eco-labelling Guidelines established by the FAO.  The FAO Code & Guidelines were created with the participation and input of the world’s governments, fishery scientists and conservationists and so they serve as the international standard for responsible management, providing the foundation for the most rigorous certification programs in the marketplace.  That means the fisheries in Alaska are assessed against the world’s highest and most internationally accepted standard – something Alaskans are comfortable with because they’ve been fishing sustainably for generations.

Thanks to its abundance and mild flavor, Alaska pollock has always been a favorite with consumers, whether at home, in school lunches or in restaurants.  “Our customers rely on Alaska because it’s easy to explain that all Alaska seafood is sustainable thanks to our State constitution and long track record of management,” says Ray Riutta, Executive Director for the Alaska Seafood Marketing Institute. “We appreciate this independent and cost effective certification of Alaska pollock because it reaffirms what we’ve always told our customers.”  And according to Pat Shanahan, Program Director of the Genuine Alaska Pollock Producers, “This robust and accredited certification provides additional value for Alaska pollock producers and processors selling in markets where independent third-party certification is desired.”

Alaska pollock joins Alaska’s salmon, halibut and black cod/sablefish fisheries in having been certified by the independent organization Global Trust in accordance with the FAO-Based Model for Responsible Fisheries Management.  Alaska’s crab fisheries are also currently undergoing assessment, with Alaska cod and other groundfish to be assessed in 2012. For more information about Alaska’s sustainable fisheries management and certification go to www.alaskaseafood.org.

Contact:

Randy Rice
Alaska Seafood Marketing Institute
206/352-8920

rrice@alaskaseafood.org

Alaska king and snow crab, like all species of seafood from Alaska, are wild, natural and sustainable.  Responsible fishery management protocols, developed to align with the United Nations Food & Agriculture Organization Code, require scientists to use up-to-date, empirical data to establish harvest levels that maintain a maximum sustained yield.

• The 2011 quota for Alaska Bristol Bay red king crab is over 7 million pounds, which represents a 47% reduction from 2010.
• The 2011 Alaska Bering Sea snow (opilio) crab quota is set at nearly 90 million pounds, a 64% increase over 2010.
• The 2011 Saint Matthew Island blue king crab quota is set at over 2 million pounds, which represents a 47% increase from last year.

Collectively, these decisions reflect Alaska’s ongoing commitment to sustainable seafood and a willingness on the part of the fisheries to adjust their catch to align with the best scientific data available.  The State of Alaska recognizes seafood as a precious natural resource and the seafood industry as a vital component of the region’s economy.

Alaska crab stocks are jointly managed through an agreement between federal and state organizations: the Alaska Department of Fish & Game (ADFG) is responsible for conservation and management and the North Pacific Management Council (NPFMC) is responsible for policy and allocation.

Consumers continue to express a strong preference for Alaska seafood, with 70% reporting that seeing the word “Alaska” on a menu item positively affects their likelihood of ordering that seafood dish. King crab is celebrated for its sweet flavor and rich, tender meat – a premium product that is unmatched in size, quality and appearance.  Snow crab has a delicately sweet flavor and tender, snowy white meat.  For more information on sustainable wild Alaska crab including nutrition information and recipes, please visit www.wildalaskaflavor.com.

About Alaska Seafood

The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.

For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution has a mandate that “fish … be utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.

For more information, please visit www.alaskaseafood.org.

Contact: Claudia Hogue
Alaska Seafood Marketing Institute
206/352-8920
chogue@alaskaseafood.org

Alaska fishermen still have over 96,000 metric tons, or one third of the annual Pacific cod total allowable catch (TAC) left to catch. Fishermen will be allowed to harvest 321,807 metric tons in 2011, a 27% increase over the 2010 TAC of 253,096 metric tons.

Alaska cod populations are abundant and sustainable thanks to responsible fishing practices. Over 90% of the cod harvested in the United States is Pacific cod, with the majority caught in Alaska waters. The U.S. Pacific cod fishery is often hailed as one of the best-managed fisheries in the world.

Consumers continue to express a strong preference for Alaska seafood, with 70% reporting that seeing the word “Alaska” on a menu item positively affects their likelihood of ordering that seafood dish. With its mild, slightly sweet flavor and moist firm texture, Alaska cod works well with most cooking methods. It can be roasted, poached, steamed, sautéed, or deep-fried and is an ideal choice for anything from fish and chips to fish tacos. Alaska cod is also a good source of low fat protein, phosphorus, niacin, and vitamin B12. For more information on sustainable Alaska cod including nutrition information and recipes, please visit http://www.wildalaskaflavor.com/

About Alaska Seafood

The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.

For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution has a mandate that “fish … be utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world. For more information, please visit www.alaskaseafood.org.

Contact: Claudia Hogue
Alaska Seafood Marketing Institute
206.352.8920 chogue@alaskaseafood.org

Executive Chefs Christine Keff from the Flying Fish in Seattle, Washington; Jason Wilson from CRUSH in Seattle, Washington; and Dan Enos from the Oceanaire Seafood Room in Boston, Massachusetts lent their expertise to guide the viewer through the seafood kitchen. These award-winning chefs have a passion for seafood and a combined 60 years of professional seafood cooking experience.

The videos were shot at the chefs’ respective restaurants offering the viewer a real life look into their kitchens and professional cooking styles. The videos cover the most popular cooking methods for seafood including, Sautéing, Pan Searing & Roasting, Grilling & Broiling, Steaming, Poaching, Deep-Frying & Pan Frying. In addition, there are three new videos on Purchasing & Receiving, Storing & Thawing, and Filleting Alaska seafood. The videos are designed for students and back-of-the-house staff, offering the key components and essentials to the various techniques.

The videos are hosted on YouTube, alaskaseafood.org and wildalaskaflavor.com.

The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.

For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution has a mandate that “fish … be utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.

For more information, please visit www.alaskaseafood.org.

Claudia Hogue
Alaska Seafood Marketing Institute
chogue@alaskaseafood.org
800.806.2497

PR Contact:

Bertram Whitman
Schiedermayer & Associates
bertramw@schied.com
805.497.6701