Join us this afternoon for our virtual Alaska Seafood Marketing Institute Salmon Committee pre All Hand's meeting. Agenda and further details can be found here: https://lnkd.in/gUn_uSw4 #askforalaska
Alaska Seafood Marketing Institute的动态
最相关的动态
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It’s time the narrative change on seafood and that food writers use recent reports rather than old articles to claim their doom and gloom of the oceans. “When waited by their production levels, biologically sustainable stocks account for 76.99% of the 2021 landings of assessed stocks monitored by FAO.” Our oceans do need help and the industry does need to improve. However, our oceans are not going to be empty by 2050. Some would lead us to believe. https://lnkd.in/eWRVSZ_X
Again, @nytimes publishes an article about the seafood industry with a clickbait headline and information that lacks proper context. One would think that if the authors had been writing about seafood for three decades, they would have evolved in their narrative, learned how the industry has progressed, and begun to tell new stories rather than repeating and reciting news from the past. This is not to say the industry is perfect or does not have problems. There are bad actors, bad companies, and bad policies. However, the truth remains that in 2024 and beyond, we need to eat more seafood, not less. My full assessment of this article is far too long for an Insta Post, but as you read this article, please consider the below context: Work to protect and preserve oceans far exceeds what we do for our land. Seven percent of global oceans are protected, and only 3.4 percent of USA land is a National Park. When it comes to the scale and complexity of international diplomacy for ocean protection, the effort and results are better than what we do on land. The farmed vs. Wild salmon native debate completely ignores the fact that when wild Bristol Bay Sockeye are removed from the equation, nearly 50% of the Alaska commercial salmon harvest comes from hatcheries and is not born wild. These hatchery fish compete for food sources far more than farmed salmon do. Using a pre-COVID and during-COVID statistic on seafood is not an apples-to-apples comparison. During COVID, seafood consumption in the USA increased, and so did seafood prices. So, stating, “American commercial and recreational fisheries generated 35 percent more sales in 2022 than in 2018” lacks context. Furthermore, only mentioning recreational fishing here and once in this article is in poor form. I could debrief for hours, but when you read this, please know we need to eat more seafood, not less! https://lnkd.in/dJxJQaNy
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Again, @nytimes publishes an article about the seafood industry with a clickbait headline and information that lacks proper context. One would think that if the authors had been writing about seafood for three decades, they would have evolved in their narrative, learned how the industry has progressed, and begun to tell new stories rather than repeating and reciting news from the past. This is not to say the industry is perfect or does not have problems. There are bad actors, bad companies, and bad policies. However, the truth remains that in 2024 and beyond, we need to eat more seafood, not less. My full assessment of this article is far too long for an Insta Post, but as you read this article, please consider the below context: Work to protect and preserve oceans far exceeds what we do for our land. Seven percent of global oceans are protected, and only 3.4 percent of USA land is a National Park. When it comes to the scale and complexity of international diplomacy for ocean protection, the effort and results are better than what we do on land. The farmed vs. Wild salmon native debate completely ignores the fact that when wild Bristol Bay Sockeye are removed from the equation, nearly 50% of the Alaska commercial salmon harvest comes from hatcheries and is not born wild. These hatchery fish compete for food sources far more than farmed salmon do. Using a pre-COVID and during-COVID statistic on seafood is not an apples-to-apples comparison. During COVID, seafood consumption in the USA increased, and so did seafood prices. So, stating, “American commercial and recreational fisheries generated 35 percent more sales in 2022 than in 2018” lacks context. Furthermore, only mentioning recreational fishing here and once in this article is in poor form. I could debrief for hours, but when you read this, please know we need to eat more seafood, not less! https://lnkd.in/dJxJQaNy
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How to buy Salmon Trout? If you’re looking to buy #salmon_trout, there are a few things to keep in mind. First, make sure to buy it from a reputable fishmonger or grocery store that specializes in fresh seafood. Look for fillets that are firm and shiny, with a pink or orange colour. Check the flesh for any signs of discoloration or dryness. If buying whole fish, make sure the eyes are clear and bright. https://lnkd.in/eHBwzKR4
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The recent partnership between Marel and MMC First Process, a specialist in fish handling and cooling solutions, is creating meaningful change in the seafood processing industry. #fishhandling #seafoodprocessing
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Salmon may be an underdog in the canned fish world - but not for long, according to Daily Meal's Jay Wilson. “Canned salmon might feel like a niche product, but that's far from the case. It maintains a high level of popularity around the world and is only projected to become more lucrative…In 2022, the global canned salmon market was valued at $4.5 billion, according to a report by?Fact.MR. This figure is predicted to double by 2032, rising in value year-on-year by 7.1% to reach a whopping $9 billion. Get the lowdown on what you need to know about canned salmon, including insight from Henry Lovejoy, president and co-founder of EcoFish, who has over a quarter of a century's experience in bringing responsible and sustainable canned fish to the market certified by Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC). Read more: https://lnkd.in/edWbZ5gP
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The recent partnership between Marel and MMC First Process, a specialist in fish handling and cooling solutions, is creating meaningful change in the seafood processing industry. #fishhandling #seafoodprocessing https://lnkd.in/duknQ3hu
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"....ASMI’s 2025 priorities are to: 1) Capitalize on the Russian import ban and increase US domestic sales of Alaska seafood. 2) Increase Alaska seafood brand recognition of key species through the promotion of wild Alaska seafood, with an emphasis on Alaska pink and keta salmon, sablefish, sole/flounder, pollock and surimi. 3) Elevate Alaska Responsible Fisheries Management (RFM) in the global market as the preferred origin-based certification program for Alaska seafood products."
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When it comes to selling fish, freshness is paramount. Proper storage ensures that your fish stays fresh, maintaining its quality and maximizing your profit. There are 5 ways to store your fish properly to keep it fresh, such as: 1. Temperature Control: Keep your fish cold. The ideal temperature for storing most seafood is between 32°F to 38°F (0°C to 3°C). This slows down bacterial growth and preserves freshness. 2. Hygiene: Maintain cleanliness. Ensure that the storage area is clean and free from contaminants to prevent spoilage. 3. Proper Packaging: Use airtight packaging to prevent exposure to air, which can cause fish to spoil faster. 4. Storage Duration: Store fish for the shortest time possible. Fresh fish should ideally be sold within a few days of being caught to ensure optimal freshness. 5. Separation: Store different types of fish separately to prevent cross-contamination and maintain the quality of each variety. In the competitive seafood market, delivering fresh, high-quality fish is crucial for success and maximizing profits. SP Logistic Hub Pluit provides advanced cold storage solutions with precise temperature control to keep your fish in optimal condition. Trust SP Logistic Hub Pluit as your reliable partner to meet your needs. #coldstorage?#coldchain?#logistic?#food?#frozenfood?#seafood #fish?#meat?#frozenfish #frozenmeat?#quality?#foodsafety #foodhandling #gudangpendingin #pluit #coldstoragepluit #warehousepluit
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Severin Eder along with Eduard Müller, co-founders of catchfree, are rethinking seafood...no nets, no fishing boats, just plants ?? “Our inspiration was simple,” Severin shared. “In Switzerland, we largely depend on imported fish and seafood, which got us thinking about the environmental toll of traditional fishing practices.” Recently, Catchfree used plant-based ingredients to create shrimp to nail the texture, taste, and that signature bite. Severin explains, “ We’ve spent the last three years perfecting the texture and even incorporated paprika-based colorants for the natural look." A fresh perspective on seafood—minus the environmental baggage. Read the full story here: https://lnkd.in/dmKtP-aE #foodtech #catchfree #chefs #PlantBased #Seafood #Innovation
