Alaska Fishermen Bring Local Flavor to New Website
Just in time for National Seafood Month, the Alaska Seafood Marketing Institute (ASMI) has launched its new consumer website, www.wildalaskaflavor.com . The site gives seafood lovers a behind-the-scenes peek into the lives of the men and women who harvest wild Alaska seafood, reports www.megafishnet.com with reference to ASMI.
"We want to showcase Alaska's fishing families who make their living from the sea in Alaska," said Ray Riutta, Executive Director of ASMI.
Photos of real fishermen and women answer the growing question consumers have about where their food comes from, and who is catching it. Interviews about the importance of sustainability show that supporting Alaska seafood is more than just fish. It's ensuring a way of life that can continue for generations.
Playing on the themes of fishermen and flavor, some of the nation's top chefs, including Jason Wilson, Michael Cimarusti, and Robert Wiedmaier, tell why they love working with Alaska seafood, having each experienced the Last Frontier and its wild fisheries in person. Other features at www.wildalaskaflavor.com include in-depth species profiles, and a downloadable Alaska seafood widget.
This website was created specifically with consumers in mind, and joins ASMI's family of existing websites; www.alaskaseafood.org , www.cookitfrozen.com , http://www.alaskaseafood.org/canned/index.html and http://www.alaskaseafood.org/seafoodu/index.cfm . These will continue to host a wide variety of information about Alaska for consumers, seafood industry and trade members.
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.