In September, the Alaska Seafood Marketing Institute (ASMI) filmed four short quality videos highlighting proper thawing of headed and gutted (h/g) salmon, salmon filleting, and halibut filleting.
The videos are produced in concert with the Technical program and will be shared online, serving as a resource for industry, processors, distributors, retail, foodservice, and consumer audiences alike.
source: Alaska Seafood Marketing Institute
Showing posts with label alaska. Show all posts
Showing posts with label alaska. Show all posts
Monday, October 17, 2016
Thursday, February 11, 2016
SeaShare Wins Stewardship and Sustainability Award
SeaShare was recently selected to receive Alaska SeaLife Center’s Stewardship & Sustainability Award.
The award is given annually to individuals and organizations that have made significant contributions to the awareness and sustainability of Alaska’s marine resources.
The award will be presented at the Alaska Marine Gala on February 13, 2016 in Anchorage.
The Alaska SeaLife Center operates as a private, non-profit research institution and public aquarium, with wildlife response and education programs.
SeaShare is a non-profit founded to help the seafood industry donate to hunger-relief efforts in the United States.
To learn more about SeaShare, visit www.seashare.org.
The award is given annually to individuals and organizations that have made significant contributions to the awareness and sustainability of Alaska’s marine resources.
The award will be presented at the Alaska Marine Gala on February 13, 2016 in Anchorage.
The Alaska SeaLife Center operates as a private, non-profit research institution and public aquarium, with wildlife response and education programs.
SeaShare is a non-profit founded to help the seafood industry donate to hunger-relief efforts in the United States.
To learn more about SeaShare, visit www.seashare.org.
Wednesday, July 17, 2013
Kodiak Alaska Fish Smoking Workshop
Smoking Fish for Fun and Profit is back by popular demand. Scheduled for September 4–6, 2013, the Kodiak workshop is for anyone interested in smoking and salting fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen who want to direct market fish, and commercial operators.
The workshop offers lectures and hands-on activities led by Alexandra Oliveira, University of Alaska Fairbanks seafood scientist at the Kodiak Seafood and Marine Science Center. Faculty members Brian Himelbloom and Brennan Smith, and Sun'aq Tribal Enterprises CEO Chris Sannito, will also teach at the workshop.
Topics are the principles of fish smoking, safety of smoked products, preparation of fish sausage, salting and drying, brining, filleting sockeye for curing and cold smoking, and hot-smoking chum, coho, and black cod.
For more information, visit http://seagrant.uaf.edu/map/workshops/2013/smokingfish/index.php
The workshop offers lectures and hands-on activities led by Alexandra Oliveira, University of Alaska Fairbanks seafood scientist at the Kodiak Seafood and Marine Science Center. Faculty members Brian Himelbloom and Brennan Smith, and Sun'aq Tribal Enterprises CEO Chris Sannito, will also teach at the workshop.
Topics are the principles of fish smoking, safety of smoked products, preparation of fish sausage, salting and drying, brining, filleting sockeye for curing and cold smoking, and hot-smoking chum, coho, and black cod.
For more information, visit http://seagrant.uaf.edu/map/workshops/2013/smokingfish/index.php
Monday, February 13, 2012
Alaska Salmon Industry to Drop MSC Certification
In January, 2012, Alaska Fisheries Development Foundation announced that it had received letters from eight major primary salmon processors advising AFDF they are phasing out their financial support for the Marine Stewardship Council salmon certification program. Collectively the eight processors account for approximately 72% of the Alaska salmon harvest.
The processors will support the MSC program for Alaska salmon only through October of 2012, when the current certificate expires. The eight processors include Trident Seafoods, Icicle Seafoods, Ocean Beauty Seafoods, Peter Pan Seafoods, Alaska General Seafoods, E & E Foods, Kwikpak Fisheries, and North
Pacific Seafoods.
At the salmon industry’s request, AFDF took over the clientship for MSC certification of Alaska salmon in February, 2010. The move came following Alaska Department of Fish and Game's announcement in July of 2008 that they would no longer carry out the duties required of the client.
source: Alaska Fisheries Development Foundation
The processors will support the MSC program for Alaska salmon only through October of 2012, when the current certificate expires. The eight processors include Trident Seafoods, Icicle Seafoods, Ocean Beauty Seafoods, Peter Pan Seafoods, Alaska General Seafoods, E & E Foods, Kwikpak Fisheries, and North
Pacific Seafoods.
At the salmon industry’s request, AFDF took over the clientship for MSC certification of Alaska salmon in February, 2010. The move came following Alaska Department of Fish and Game's announcement in July of 2008 that they would no longer carry out the duties required of the client.
source: Alaska Fisheries Development Foundation
Wednesday, March 23, 2011
Wild Alaska Salmon Certification
The Alaska Seafood Marketing Institute has announced that Alaska Salmon is the first of Alaska's major commercial fisheries to be awarded the independent, third-party Responsible Fisheries Management Certification.
The certification is based on the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries and the FAO Guidelines for Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries.
The certification includes Alaskan king, sockeye, coho, keta, and pink salmon. The Full Assessment and Certification Report (250 pages) will be available on April 1, 2011 at http://sustainability.alaskaseafood.org/salmon-certification and www.gtcert.com
source: Alaska Seafood Marketing Institute
The certification is based on the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries and the FAO Guidelines for Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries.
The certification includes Alaskan king, sockeye, coho, keta, and pink salmon. The Full Assessment and Certification Report (250 pages) will be available on April 1, 2011 at http://sustainability.alaskaseafood.org/salmon-certification and www.gtcert.com
source: Alaska Seafood Marketing Institute
Tuesday, March 1, 2011
Alaskan Seafood Producers Cooperative (SPC) King and Coho Salmon Certification
King Salmon (Oncorhynchus tschawytscha) and Coho Salmon (Oncorhynchus kisutch), from the Alaskan Seafood Producers Cooperative (SPC) (www.spcsales.com), representing over 575 fishermen and employees, have been certified Friend of the Sea.
SPC King and Coho Salmon are caught by trolling, catching one fish at a time. Non-targeted fish are seldom captured and the seabed is not impacted by trolling methods. The target Alaskan salmon stocks are not over exploited.
The SPC also supports the Marine Debris Cleanup project which aims to remove plastic and marine debris from remote coastal beaches that would have been harmful to local wildlife.
source: FoS
SPC King and Coho Salmon are caught by trolling, catching one fish at a time. Non-targeted fish are seldom captured and the seabed is not impacted by trolling methods. The target Alaskan salmon stocks are not over exploited.
The SPC also supports the Marine Debris Cleanup project which aims to remove plastic and marine debris from remote coastal beaches that would have been harmful to local wildlife.
source: FoS
Sunday, January 23, 2011
Tanner Crab Community Supported Fishery in Anchorage Alaska
The Alaska Marine Conservation Council is piloting a Community Supported Fishery (CSF) in the Anchorage area that will offer Kodiak tanner crab harvested by small-boat fishermen to consumers. The program is called “Catch of the Season” and its goal is to empower traditional fishing communities.
The tanner crab CSF is offering 10- or 25-pound boxes of tanner crab to consumers in the Anchorage area. Seafood deliveries will include the story of the catch that tells the who, what, when, where and how of the catch. Also included is a recipe from the fishermen.
The Council hopes to offer a regular schedule of seafood products throughout the year including salmon, halibut and cod, as well as a greater variety of pickup locations if initial shipments are a success. Local restaurants are also being encouraged to participate in the program and are provided a cost discount for larger volumes. The 10-pound boxes are $125, and the 25-pound boxes are $300.
For more information, visit http://akmarine.org. To subscribe to the CSF, contact Julia Beaty at (907)277-5357 or Julia@akmarine.org
source: Fishlink Sublegals
The tanner crab CSF is offering 10- or 25-pound boxes of tanner crab to consumers in the Anchorage area. Seafood deliveries will include the story of the catch that tells the who, what, when, where and how of the catch. Also included is a recipe from the fishermen.
The Council hopes to offer a regular schedule of seafood products throughout the year including salmon, halibut and cod, as well as a greater variety of pickup locations if initial shipments are a success. Local restaurants are also being encouraged to participate in the program and are provided a cost discount for larger volumes. The 10-pound boxes are $125, and the 25-pound boxes are $300.
For more information, visit http://akmarine.org. To subscribe to the CSF, contact Julia Beaty at (907)277-5357 or Julia@akmarine.org
source: Fishlink Sublegals
Thursday, September 30, 2010
Donation from Santa Monica Seafood to Help Rebuild Crab Stocks
Santa Monica Seafood, a family-owned seafood company based in Santa Monica, California, made a donation to Alaska Sea Grant for its research program aimed at rebuilding Alaska’s collapsed red and blue king crab stocks.
David Christie, director of Alaska Sea Grant, welcomed the donation. Chistie said the money will be used to support research being done by the Alaska King Crab Research, Rehabilitation and Biology Program (AKCRRAB), a partnership between Alaska Sea Grant, regional fishermen's groups, coastal communities, NOAA Fisheries, the Alutiiq Pride Shellfish Hatchery and Chugach Regional Resources Commission, and the UAF School of Fisheries and Ocean Sciences.
Drawing on lessons learned each year, AKCRRAB scientists at the Alutiiq Pride Hatchery in Seward, Alaska, have steadily applied what they’ve learned about water temperature, flow rate, and artificial habitat to improve larval survival and hatchery productivity. They also experimented with types of food as well as feeding procedures for growing crab larvae. This year, 2.7 million red king crab successfully hatched from some 18 female red king crab.
Understanding the details of hatching and raising king crab in a hatchery is considered by commercial fishermen and researchers as a key step toward providing state fishery managers with the information they need to decide whether hatchery enhancement can help rebuild depleted king crab stocks.
source: Alaska Sea Grant
David Christie, director of Alaska Sea Grant, welcomed the donation. Chistie said the money will be used to support research being done by the Alaska King Crab Research, Rehabilitation and Biology Program (AKCRRAB), a partnership between Alaska Sea Grant, regional fishermen's groups, coastal communities, NOAA Fisheries, the Alutiiq Pride Shellfish Hatchery and Chugach Regional Resources Commission, and the UAF School of Fisheries and Ocean Sciences.
Drawing on lessons learned each year, AKCRRAB scientists at the Alutiiq Pride Hatchery in Seward, Alaska, have steadily applied what they’ve learned about water temperature, flow rate, and artificial habitat to improve larval survival and hatchery productivity. They also experimented with types of food as well as feeding procedures for growing crab larvae. This year, 2.7 million red king crab successfully hatched from some 18 female red king crab.
Understanding the details of hatching and raising king crab in a hatchery is considered by commercial fishermen and researchers as a key step toward providing state fishery managers with the information they need to decide whether hatchery enhancement can help rebuild depleted king crab stocks.
source: Alaska Sea Grant
Wednesday, September 8, 2010
ASMI Launches www.wildalaskaflavor.com
The Alaska Seafood Marketing Institute (ASMI) has announced the upcoming launch of a robust consumer advertising campaign featuring both print and online components for the "Before We Cook Up A Storm, We Weather One" creative.
Supporting the project is a new website, www.wildalaskaflavor.com. The site was created to educate consumers about Alaska seafood.
Among the features of the site are videos which provide insight into the thoughts and lives of the dedicated fishermen that "weather the storm" to harvest wild fish and seafood which are landed in Alaska.
Supporting the project is a new website, www.wildalaskaflavor.com. The site was created to educate consumers about Alaska seafood.
Among the features of the site are videos which provide insight into the thoughts and lives of the dedicated fishermen that "weather the storm" to harvest wild fish and seafood which are landed in Alaska.
Saturday, September 4, 2010
ASMI Releases Two New Cookbooks
The Alaska Seafood Marketing Institute has announced the creation of 2 new seafood cookbooks.
ASMI Retail recently completed a 52-page cookbook featuring recipes from three of the nation's top celebrity chefs: Barton Seaver, Jerry Traunfeld, and Govind Armstrong. It marries their best Alaska seafood recipes with their professional insight on such topics as "sustainability," "entertaining" and "a chef's guide to selecting fish."
In the book, Alaska seafood is featured in various preparations of Alaska cod, salmon, pollock, black cod, scallops, crab, smoked salmon and halibut.
The cookbook will be used as a premium giveaway at consumer shows such as: Newport Mansions Wine & Food, Boston Wine Expo and Sonoma Wine Country Weekend, as well as a consumer prize in various Alaska Seafood promotions at supermarkets across the nation.
From ASMI's foodservice program comes the recipe book, Between the Bread and the Deep Blue Sea. The recipe book transforms classic recipes, such as Sole Meunière, Pollock Po' Boy and Halibut Cioppino, into sandwiches that use Alaska seafood.
Between the Bread and the Deep Blue Sea will be distributed at chef and foodservice trade conferences and trade shows, and is also available on ASMI's website.
ASMI Retail recently completed a 52-page cookbook featuring recipes from three of the nation's top celebrity chefs: Barton Seaver, Jerry Traunfeld, and Govind Armstrong. It marries their best Alaska seafood recipes with their professional insight on such topics as "sustainability," "entertaining" and "a chef's guide to selecting fish."
In the book, Alaska seafood is featured in various preparations of Alaska cod, salmon, pollock, black cod, scallops, crab, smoked salmon and halibut.
The cookbook will be used as a premium giveaway at consumer shows such as: Newport Mansions Wine & Food, Boston Wine Expo and Sonoma Wine Country Weekend, as well as a consumer prize in various Alaska Seafood promotions at supermarkets across the nation.
From ASMI's foodservice program comes the recipe book, Between the Bread and the Deep Blue Sea. The recipe book transforms classic recipes, such as Sole Meunière, Pollock Po' Boy and Halibut Cioppino, into sandwiches that use Alaska seafood.
Between the Bread and the Deep Blue Sea will be distributed at chef and foodservice trade conferences and trade shows, and is also available on ASMI's website.
Saturday, May 1, 2010
International Congress on Seafood Technology
The 2nd International Congress on Seafood Technology (ICST 2010), jointly organized by the Food and Agriculture Organization of the United Nations and the University of Alaska, will be in Anchorage May 10 - 13 at the Egan Convention Center.
The Congress will bring together scientists, technologists, processors, importers/exporters of fishery products, business developers, government administrators responsible for policy development, non-governmental organizations and other interested parties.
For more information, see:
http://www.alaskaseafood.org/industry/enews/043010-icst2010.pdf
The Congress will bring together scientists, technologists, processors, importers/exporters of fishery products, business developers, government administrators responsible for policy development, non-governmental organizations and other interested parties.
For more information, see:
http://www.alaskaseafood.org/industry/enews/043010-icst2010.pdf
Thursday, March 4, 2010
Global Trust Chosen for Certification of Alaska's Fisheries
The Alaska Seafood Marketing Institute (ASMI) Board of Directors has announced that Global Trust Certification Ltd. has been chosen to perform an independent, third-party certification of Alaska's fisheries management systems.
Under the agreed model, each major Alaska fishery will be assessed for conformance to the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries and the FAO Guidelines for Ecolabelling Fishery Products. The substantive requirements of the FAO Codes are the world's most widely recognized sustainability principles.
Alaska intends to certify the management structure of its major commercial fisheries; salmon, shellfish, groundfish and halibut and black cod. The first fishery certification is scheduled to be completed in 2011.
source: ASMI press release
Under the agreed model, each major Alaska fishery will be assessed for conformance to the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries and the FAO Guidelines for Ecolabelling Fishery Products. The substantive requirements of the FAO Codes are the world's most widely recognized sustainability principles.
Alaska intends to certify the management structure of its major commercial fisheries; salmon, shellfish, groundfish and halibut and black cod. The first fishery certification is scheduled to be completed in 2011.
source: ASMI press release
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