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

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

Juneau, Alaska. October 14, 2011 – The 2011-2012 harvest season for two of Alaska’s signature wild crab fisheries— Alaska king crab and Alaska snow crab—opens tomorrow, October 15th.

Alaska king and snow crab, like all species of seafood from Alaska, are managed for sustainability. Scientists use the latest available scientific data to establish harvest levels that maintain a maximum sustained yield.

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.

• 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 the state’s ongoing commitment to sustainable seafood, which has existed since Alaska became a state more than 50 years ago. The State of Alaska recognizes seafood as a precious natural resource and the seafood industry is a vital component of the state’s economy.

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. Also known for offering consumers a great value. Alaska crab makes for exceptionally delicious eating, from warming Alaska Seafood Tom Yum to elegant Steamed Alaska Crab with Chardonnay-Lemon-Herb Splash to quick and easy Alaska Crab and Artichoke Quesadillas for guests.

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.

Also view here: http://www.prweb.com/releases/2011/10/prweb8873956.htm

Contact:

Tyson Fick

Alaska Seafood Marketing Institute

907/465.5560

tfick@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 king and snow crab, like all species of seafood from Alaska, are managed for sustainability. Scientists use the latest available scientific data to establish harvest levels that maintain a maximum sustained yield.

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.

• 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 the state’s ongoing commitment to sustainable seafood, which has existed since Alaska became a state more than 50 years ago. The State of Alaska recognizes seafood as a precious natural resource and the seafood industry is a vital component of the state’s economy.

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. Also known for offering consumers a great value. Alaska crab makes for exceptionally delicious eating, from warming Alaska Seafood Tom Yum to elegant Steamed Alaska Crab with Chardonnay-Lemon-Herb Splash to quick and easy Alaska Crab and Artichoke Quesadillas for guests.

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.

Also view here: http://www.prweb.com/releases/2011/10/prweb8873956.htm

Contact:

Larry Andrews
Alaska Seafood Marketing Institute
206/352-8920
landrews@alaskaseafood.org

Alaska fishermen still have over 96,000 metric tons, or nearly one-third of the annual Alaska 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, a major portion of that comes from Alaska waters. The U.S. Pacific cod fishery is often hailed as one of the best-managed fisheries in the world.

Alaska cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12. 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. For more information on sustainable Alaska cod 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: Larry Andrews
Alaska Seafood Marketing Institute
206.352.8920 landrews@alaskaseafood.org

Alaska fishermen still have over 96,000 metric tons, or nearly one-third of the annual Alaska 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, a major portion of that comes from Alaska waters. The U.S. Pacific cod fishery is often hailed as one of the best-managed fisheries in the world.

Alaska cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12. 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. For more information on sustainable Alaska cod 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:

Tyson Fick

Alaska Seafood Marketing Institute

907.465.5560

tfick@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