News from the Alaska Seafood Marketing Institute
Wild Alaska Pollock Season
Mid-January marks the opening of the wild Alaska pollock harvest season. The 2013 Alaska pollock Total Allowable Catch (TAC) for the Bering Sea/Aleutian Islands and Gulf of Alaska is 1,387,146 metric tons, 3.8% higher than last year’s TAC of 1,335,944 metric tons.
Accounting for 30% of the nation’s seafood landings by weight, wild Alaska pollock is the largest fishery in the country and represents one of the most popular and versatile varieties of whitefish. It also represents one of the best-kept secrets, with many consumers enjoying this species without recognizing it by name. As a mainstay across segments in breaded fish sticks, fish sandwiches, Alaska Surimi Seafood products, and more, wild Alaska pollock provides a healthy choice that is low in fat but high in protein and vital long-chain omega-3 fatty acids. The Alaska Seafood Marketing Institute offers a wide variety of foodservice materials and resources to support Alaska pollock promotions, all of them available free of charge.
It’s All Good Recipe Booklet
The Alaska Seafood Marketing Institute recently released a new recipe resource entitled It’s All Good to serve the needs of the foodservice industry. A collection of 12 recipes for complete meals featuring Alaska seafood, It’s All Good makes it easy to add healthier seafood alternatives to the menu. Inspired by global cuisine, recipes such as Nori Dusted Alaska Halibut and Alaska Pollock a la Plancha rely on spices to build exciting flavors while keeping the fat and calories low. The It’s All Good recipe booklet can be viewed online and is available to the industry free of charge.
Alaska Seafood: It’s All Good
It’s good for the body. Seafood from the cold, pristine waters of Alaska is packed with essential nutrition like long-chain Omega-3 fatty acids that promote heart health, brain function, eye health and the immune system.
It’s good for the planet. When Alaska became a state in 1959 sustainable management of marine resources was written into the state constitution, guaranteeing that all seafood from Alaska is responsibly harvested for long-term health of the stock.
It’s good for the menu. The power of the Alaska brand is proven to increase seafood sales, as diners repeatedly show that they are more likely to order a dish with the word “Alaska” in its description.
It’s all good. As your source for healthy, delicious and sustainable seafood, there’s no end to what’s good about Alaska seafood. These great tasting and nutritious recipes, complete with full nutritional information and featuring an array of amazing Alaska seafood, will help enhance the good and good for you Alaska seafood offerings on your menu.
ASMI supports Foodservice with wide array of materials
The Alaska brand has staying power. Consumers continue to express a high preference for Alaska seafood, with 70% reporting that seeing the word “Alaska” on a menu item positively affects their likelihood of ordering that item. The Alaska Seafood Marketing Institute (ASMI) Foodservice program is designed to help operators handle, menu, and promote wild Alaska seafood. Educational materials include training videos and information on storage, handling, quality, and species identification. ASMI also produces a new recipe book each year that incorporates the latest food trends such as high-flavor health, beyond center-of-plate, and innovative sandwiches. Finally, ASMI offers promotional materials such as posters, menu sheets, tabletents, and waitstaff buttons to help foodservice operators harness the power of the Alaska Seafood brand.
Visit: www.alaskaseafood.org
