Alaska Seafood Announces New Free COOK IT FROZEN!® iPhone App
Juneau, Alaska. March 3, 2010 – The Alaska Seafood Marketing Institute (ASMI) today announced a fresh new tool for cooking frozen Alaska seafood without thawing: the free COOK IT FROZEN!®
iPhone app, available now on the App Store. This new application is the only one of its kind, featuring recipes developed exclusively for use with frozen (non-thawed) Alaska seafood, in addition to how-to
videos that act like a personal cooking class, right at your fingertips.
In conjunction with ASMI’s newly redesigned COOK IT FROZEN! website, the COOK IT FROZEN! iPhone app was designed to support increased demand for frozen seafood and the increased use of
smart phones by consumers at retail. In fact, according to a 2009 TRD survey commissioned by ASMI,one-third of U.S. consumers reported increased consumption of frozen seafood over the past two
years, citing the health benefits and convenience of frozen seafood.
“We pioneered the COOK IT FROZEN! techniques nearly a decade ago to support frozen Alaska seafood sales and give consumers a way to cook frozen seafood without thawing, so no pre-planning
is ever necessary,” says Larry Andrews, ASMI’s Retail Marketing Director. “Now the app makes it easy to find recipes and ingredients while on the go!”
Using the new iPhone COOK IT FROZEN! app, consumers can:
- Search dozens of recipes by species or by cooking technique. Each recipe is displayed with a finished photo and information about prep/cook time, number of servings, ingredients, and cooking method; nutritional data is also included.
- “Share” recipes with an email-to-a-friend function.
- Utilize the unique “Grocery List” to identify the ingredients needed – then check off each ingredient as it is placed in your basket!
- Watch “How-To Videos” to master cooking frozen seafood by technique: grilling, broiling, roasting, steaming, poaching, sautéing or pan-searing.
- Learn “About Alaska,” including Alaska’s sustainable fisheries management.
- Check Alaska seafood’s nutritional benefits on the “Info” tab. To download the free COOK IT FROZEN! app on the App Store click here: http://itunes.apple.com/us/app/alaska-seafood-cook-it-frozen/id354564574?mt=8
About the COOK IT FROZEN!® Techniques
ASMI’s COOK IT FROZEN! techniques provide easy-to-follow cooking instructions and a host of delicious, easy-to-prepare recipes for preparing high-quality, portion-controlled frozen Alaska seafood
quickly and conveniently, without thawing it first. Visit www.cookitfrozen.com for more information.
About the Alaska Seafood Marketing Institute (ASMI)
ASMI is a partnership of the State of Alaska and the Alaska seafood industry, promoting Alaska seafood in the U.S. and key overseas markets, and offering seafood industry education. For more
information, please visit www.alaskaseafood.org.
WILD ALASKA SALMON EARNS NEW RESPONSIBLE FISHERIES MANAGEMENT CERTIFICATION
Juneau, Alaska. March 16, 2011 – Alaska Salmon is the first of Alaska’s major commercial fisheries to be awarded the independent, third-party Responsible Fisheries Management Certification. This
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 all Pacific salmon species caught in Alaska: king, sockeye, coho, keta, and pink.
Alaska is one of the largest suppliers of wild-caught seafood in the world, and has long been regarded as a global model for successful fisheries management. In recent years, the marketplace has called for
more documentation and proof regarding sustainability. To meet that market demand and provide additional verification and assurance, the Alaska Seafood Marketing Institute (ASMI) retained an
independent third-party sustainability certifier, Global Trust Ltd., to review and assess Alaska’s wild commercial fisheries directly against the FAO Code in 2010. On March 11, 2011 Global Trust certified
the first Alaska fishery (Salmon) for responsible fisheries management. ASMI has submitted applications for Alaska’s other major commercial fisheries (Halibut, Black cod, King and Snow crab,
and Alaska Pollock), which are in process.
“Alaska has been managing fisheries on the sustained yield principle since 1959, when Alaska became a State and wrote sustainability into its Constitution, so we’ve been living up to the FAO standards for
a long time. We are very excited to make this new tool available to Alaska seafood customers, which offers a tangible certification that meets the highest benchmarks, conforming directly to FAO code and
guidelines. This certification is intended to provide a respected and credible alternative to other eco-label programs currently available, and provide additional assurance to buyers, markets, and
stakeholders,” notes ASMI’s Executive Director, Ray Riutta.
Because the certification is being provided through ASMI, there will be no logo licensing fees. The certification will help to enhance the Alaska origin as a leading source of sustainable responsibly
managed seafood. This program is separate from and does not impact other logo schemes.
To download a copy of the Alaska Salmon Responsible Fisheries Management Certification Summary please visit:http://sustainability.alaskaseafood.org/salmon-certification. 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.
For More Information
Throughout the certification process, ASMI is posting information on the progress of each fishery http://sustainability.alaskaseafood.org/certification. You can also sign up to receive periodic email
updates from ASMI to help you monitor the certification process and stay abreast of latest developments and news. To sign up, visit:http://sustainability.alaskaseafood.org/ e-blasts-sign-up.
About Alaska Salmon
Alaska is home to over 90% of the wild salmon in North America, and five different species: king, sockeye, coho, keta, and pink. The Alaska Department of Fish & Game projects a science based
sustainable harvest of 203 million salmon in the upcoming 2011 Alaska summer salmon season. Salmon is a top favorite among consumers. Alaska salmon is a versatile, and comes in a variety of
product forms and price ranges. Fin-fish farming is illegal in Alaska, therefore all salmon from Alaska are wild.
Boston International Seafood Show 2011
ASMI will host a seminar on the Alaska FAO-Based Fishery Certification on March 21st, 10am – noon,in room #252B at the Boston Convention and Exhibition Center. The seminar will feature special guest
speaker Dr. Grimur Valdimarsson (formerly Director of Fish Products and Industry at the FAO). RSVP here
About Alaska Seafood
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. www.alaskaseafood.org
WILD ALASKA SALMON EARNS NEW RESPONSIBLE FISHERIES MANAGEMENT CERTIFICATION
Juneau, Alaska. March 16, 2011 – Alaska Salmon is the first of Alaska’s major commercial fisheries to be awarded the independent, third-party Responsible Fisheries Management Certification. This
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 all Pacific salmon species caught in Alaska: king, sockeye, coho, keta, and pink.
Alaska is one of the largest suppliers of wild-caught seafood in the world, and has long been regarded as a global model for successful fisheries management. In recent years, the marketplace has called for
more documentation and proof regarding sustainability. To meet that market demand and provide additional verification and assurance, the Alaska Seafood Marketing Institute (ASMI) retained an
independent third-party sustainability certifier, Global Trust Ltd., to review and assess Alaska’s wild commercial fisheries directly against the FAO Code in 2010. On March 11, 2011 Global Trust certified
the first Alaska fishery (Salmon) for responsible fisheries management. ASMI has submitted applications for Alaska’s other major commercial fisheries (Halibut, Black cod, King and Snow crab,
and Alaska Pollock), which are in process.
“Alaska has been managing fisheries on the sustained yield principle since 1959, when Alaska became a State and wrote sustainability into its Constitution, so we’ve been living up to the FAO standards for
a long time. We are very excited to make this new tool available to Alaska seafood customers, which offers a tangible certification that meets the highest benchmarks, conforming directly to FAO code and
guidelines. This certification is intended to provide a respected and credible alternative to other eco-label programs currently available, and provide additional assurance to buyers, markets, and
stakeholders,” notes ASMI’s Executive Director, Ray Riutta.
Because the certification is being provided through ASMI, there will be no logo licensing fees. The certification will help to enhance the Alaska origin as a leading source of sustainable responsibly
managed seafood. This program is separate from and does not impact other logo schemes.
To download a copy of the Alaska Salmon Responsible Fisheries Management Certification Summary please visit:http://sustainability.alaskaseafood.org/salmon-certification. 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.
For More Information
Throughout the certification process, ASMI is posting information on the progress of each fishery http://sustainability.alaskaseafood.org/certification. You can also sign up to receive periodic email
updates from ASMI to help you monitor the certification process and stay abreast of latest developments and news. To sign up, visit:http://sustainability.alaskaseafood.org/ e-blasts-sign-up.
About Alaska Salmon
Alaska is home to over 90% of the wild salmon in North America, and five different species: king, sockeye, coho, keta, and pink. The Alaska Department of Fish & Game projects a science based
sustainable harvest of 203 million salmon in the upcoming 2011 Alaska summer salmon season. Salmon is a top favorite among consumers. Alaska salmon is a versatile, and comes in a variety of
product forms and price ranges. Fin-fish farming is illegal in Alaska, therefore all salmon from Alaska are wild.
Boston International Seafood Show 2011
ASMI will host a seminar on the Alaska FAO-Based Fishery Certification on March 21st, 10am – noon,in room #252B at the Boston Convention and Exhibition Center. The seminar will feature special guest
speaker Dr. Grimur Valdimarsson (formerly Director of Fish Products and Industry at the FAO). RSVP here
About Alaska Seafood
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. www.alaskaseafood.org
World’s Largest Sustainable Fishery Is Certified To The Highest Standard
Juneau, Alaska. December 13, 2011 – Alaska pollock, the world’s largest sustainable fishery, has received certification for Responsible Fisheries Management indicating that it fully conforms to the
international guidelines set by the United Nation’s Food & Agriculture Organization (FAO). Alaska’s pollock fishery has always been a source of innovation within the seafood industry and this latest
certification demonstrates its ongoing effort to act as a steward for America’s greatest aquatic bounty. Such independent affirmation of responsible management further solidifies the state of
Alaska’s worldwide leadership role in the sustainable harvest of wild seafood.
“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.
Alaska’s Halibut and Black Cod Harvest Season Opens Saturday
March 6, 2014 (Juneau, Alaska): Alaska’s wild halibut and black cod (sablefish) harvest season opens
Saturday, March 8, 2014 at 12:00 PM local time. Statewide Total Allowable Catch (TAC) limits for Alaska halibut and black cod are set at 16.8 million pounds and 33.6 million pounds respectively.
Alaska is home to over 95% of the Pacific halibut and over 70% of the black cod harvested in the United States. Like all species of Alaska seafood, Alaska halibut and black cod are wild and
sustainable, as mandated by the Alaska Constitution. Alaska’s science-based fishery management practices are considered a world model.
The International Pacific Halibut Commission (IPHC) is responsible for setting the annual halibut harvest limit based on stock assessments and halibut biology, and the North Pacific Fishery
Management Council (NPFMC) makes allocative decisions based on that quota. The Alaska black cod fisheries are both federally and state managed, with the NPFMC reviewing the annual stock
assessment and harvest limits for fisheries in federal waters and the State of Alaska managing the fisheries in state waters.
The largest of all flatfish, Alaska halibut is prized for its mild, sweet flavor, firm texture, and spectacular results whether grilled, roasted, sautéed, or poached. Alaska black cod offers a beautiful
snow-white fillet, perfect flake, and succulent velvety texture. Along with being excellent roasted, sautéed, and poached, Alaska black cod is ideal for smoking.
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 mandates that fish are “utilized, developed and maintained on the
sustained yield principle.” The seafood industry is Alaska’s largest private sector employer, and 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.
Alaska Seafood and Fukushima Radiation Concerns
- On March 11, 2011 a large earthquake struck northeastern Japan and caused significant damage to the Fukushima Daiichi Nuclear Power Plant. The event caused radiation-contaminated water to seep into
the ocean near the plant. Since the incident, questions of food safety have arisen, specifically, will consumption of Alaska seafood have detrimental effects on human health? - Studies have been conducted by numerous organizations (links to Food and Drug Administration and Alaska Department of Environmental Conservation sites) and they have all reached the same
conclusion: consumption of Pacific seafood poses no threat to human health. We are confident that Alaska seafood is 100 percent safe and most people would be healthier with a diet that includes more Alaska seafood rather than less. - The National Fisheries Institute is maintaining a website with current and accurate seafood safety information at:` www.fukushimafishfacts.com
- According to a study by the Congressional Research Service, the small amount of contaminated water released from Fukushima was quickly and efficiently diluted as it entered the massive Pacific Ocean.
- The ocean currents and tides in the area acted to further disperse the radiation. In fact, according to the Nuclear Regulatory Committee, water samples collected less than 20 miles from the coast of Japan
have shown radiation levels below Environmental Protection Agency (EPA) drinking water standards. Furthermore, samples taken between 18 and 125 miles from Fukushima have shown levels of Cesium
137, one of the potentially harmful radio nucleotides, to be at very low levels, more than 1800 times below the EPA standard for drinking water. - There was some concern that migratory fish that passed through the eastern Pacific, near Fukushima, may transport the radiation towards the western United States. However, studies from the Woods Hole
Oceanographic Institute found this concern to be unfounded. Cesium levels of tuna that were caught in the eastern Pacific were thousands of times lower than the naturally occurring levels of radiation found
in most seafood. Both of these levels were significantly less than the typical radiation exposure from a dental X-ray and thus pose very little threat to human health. Furthermore, most of the fish harvested
in Alaska’s waters do not travel anywhere near Fukushima and typically spend most of their lives in the Gulf of Alaska. - The International Pacific Halibut Commission has a very well referenced and informative page with links to information on non-governmental radiological testing.
- The European Union has also conducted extensive testing on imported seafood products and has not found any specimens with radiation levels above the accepted threshold.
- The State of Alaska Department of Environmental Conservation in coordination with the Food and Drug Administration is analyzing fish for radionuclides as well as monitoring and reviewing data and
other information from federal agencies that are collecting data from fish and other foods.
