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.

Website

http://www.wildalaskaseafood.co.uk

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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.    
  • A firm, meaty texture, renowned for its vibrant red flesh is ideal for dramatic presentations.
  • A firm texture with a delicate flavour most akin to Atlantic salmon.
  • Firm texture with a mild flavour, a popular species for everyday.    
  • A tender and flaky texture with a delicate flavour. Suited to baking methods and sauces.
  • Alaska salmon produce some of the world’s finest roe. It’s high in lean protein and omga-3 fatty acids.    
  • Alaska pollock is a member of the cod family. It is extremely versatile, and suits being steamed, grilled, sautéed and roasted.
  • 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.    
  • Alaska sole, also known as flounder, has a delicate, mild flavour perfect for poaching, sautéing, or steaming.    
  • Mild and delicate in flavour, but with a high oil content, Pacific cod is perfect for baking, frying, sautéing and steaming.    
  • 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.    
  • 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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