Alaska Seafood Marketing Institute
Stand: F250
- Foodservice
Alaska Seafood Marketing Institute (ASMI) is a public-private partnership between the State of Alaska and the Alaska seafood industry, established to foster economic development. ASMI functions as a brand manager of the Alaska Seafood family of brands in 21 countries throughout Europe, Asia and South America as well as maintaining a prominent marketing programme in the US.
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The largest and most sought-after salmon species. It is soft on the palette and succulent in flavour with a deep red flesh.
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A firm, meaty texture, renowned for its vibrant red flesh is ideal for dramatic presentations.
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A firm texture with a delicate flavour most akin to Atlantic salmon.
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Firm texture with a mild flavour, a popular species for everyday.
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A tender and flaky texture with a delicate flavour. Suited to baking methods and sauces.
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Alaska salmon produce some of the world’s finest roe. It’s high in lean protein and omga-3 fatty acids.
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Alaska pollock is a member of the cod family. It is extremely versatile, and suits being steamed, grilled, sautéed and roasted.
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Snow white fillets that flake beautifully when cooked and melts in the mouth. Hot favourite within Asian and Japanese cuisine and served regularly with miso.
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Alaska sole, also known as flounder, has a delicate, mild flavour perfect for poaching, sautéing, or steaming.
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Mild and delicate in flavour, but with a high oil content, Pacific cod is perfect for baking, frying, sautéing and steaming.
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Earned a reputation as one of the world’s most premium whitefish species. Often referred to as the ‘steak of seafood’ it is perfect for grilling and roasting.
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Alaska king crab is the largest and most impressive of all crab species caught in the world. Alaska king crab is sweet in flavour and tender in texture.
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