October 8, 2024 –  The Responsible Fisheries Management (RFM) Certification program announces the geographic expansion of its Fishery Standard to include fisheries from around the world. The global expansion will go further to provide choice in wild-capture sustainable fishery certification.

When the RFM Certification program first began in 2010, it was focused on assessing Alaska fisheries. In 2020 the owners of the RFM program, the Certified Seafood Collaborative (CSC), expanded the Fishery Standard to include fisheries from North America.

“Since RFM expanded to North America with Pacific Whiting in 2020, and most recently with U.S. Gulf of Mexico Shrimp, we’ve seen a growing interest from fisheries across the globe looking for choice in wild-capture certification,” states Mark Fina, chairman of the CSC board. “Today, the global expansion of RFM Fishery Standard V2.2 ensures that well-managed wild-capture fisheries from anywhere can have a certification choice and the opportunity for assessment against our standard.”

The Certified Seafood Collaborative is committed to supporting global fisheries in enhancing transparency for their customers. RFM aims to provide accessibility without the burden of logo licensing fees. This ensures that everyone in the supply chain with Chain of Custody can showcase their commitment to sustainability and responsible practices without financial strain.

“As our program grows, we remain dedicated to prioritizing origin on our label at no cost. We ensure the RFM logo is customizable per the fishery origin,” says Jeff Regnart, RFM Program Manager. “Currently, Pacific Whiting and U.S. Gulf Mexico Shrimp use our U.S.A. version, while Alaska fisheries use our Alaska version. As global fisheries are assessed and determined well-managed, we will customize our logo to accommodate their regional call-out.”

Any well-regulated wild-capture fishery from anywhere in the world that would like to be assessed against the RFM Fishery Standard can contact the RFM program at rfm@rfmcertification.org or one of the accredited Certifying Bodies to get started on a pre-assessment.

The Responsible Fisheries Management (RFM) Certification program is owned by the Certified Seafood Collaborative (CSC), a 501(c)(3) non-profit foundation made up of a diverse board of seafood and sustainability experts. The RFM Certification program is founded on the strongest and most widely acknowledged international standards and practices. It is the most credible wild-capture sustainable seafood certification program that doesn’t charge logo licensing fees. RFM was the first sustainability eco-certification program to be benchmarked and recognized by the Global Sustainable Seafood Initiative (GSSI). To learn more, visit rfmcertification.org.

Contact:  Jeff Regnart, jrregnart@gmail.com

Satisfy your craving for delicious seafood and healthy greens with our mouth-watering Wild Alaska Salmon Sushi Bowl. It’s an easy and delicious lunch recipe that’s packed with protein and a great way of using any leftover veggies in the fridge.   

Appropriate for which weather? 

 Sunshine Special: The ideal candidate for everyone’s summer menu! Think sushi, but without the hassle of having the rolls. This gloriously creamy canned salmon, perched on a bowl of seasoned sushi rice with fresh cucumber, spring onions and spicy siracha. 

Rain or Shine: Sushi doesn’t always have to be a summer indulgence and can be enjoyed on those days where the weather isn’t motivating you to cook! Luckily, canned Alaska Salmon is versatile and you don’t have to go out in the rain to purchase fresh ingredients, making it the perfect cupboard staple.   

 Wild Alaska Pink Salmon and Tarragon Tart, Tomato Concasse and Chive Salad, Served with Rapeseed Oil Mayonnaise  

This showstopper combines a flaky, flavourful salmon filling encased in a buttery pastry crust. Paired with a refreshing tomato concassé salad and a simple rapeseed oil mayonnaise, it's a symphony of textures and tastes, ideal for a light lunch or an impressive dinner party. This recipe uses seasonal ingredients that are readily available in the UK, and it's surprisingly easy to make. 

Appropriate for which weather? 

Sunshine Special: Take your tart and salad outside to enjoy the warm rays 

Rain or Shine: Pop this dish in the oven and enjoy the cozy vibes while the delicious aroma fills your kitchen. The flaky salmon tart is hearty enough for a cooler day, while the fresh tomato salad adds a touch of lightness for those unexpected bursts of sunshine. 

Middle Eastern Salmon Sharing Platter 

Impress your guests with a vibrant feast for the senses. This platter features marinated Alaska salmon with a touch of harissa spice, served alongside roasted vegetables, hummus and warm pita bread. It's a perfect sharing dish, ideal for a relaxed gathering. 

Appropriate for which weather? 

Sunshine Special: Enjoy the platter outdoors and soak in the vibrant colours! 

Rain or Shine: This dish is perfect for any weather, offering a comforting and flavourful experience. The touch of the Mediterranean flavours with the spices from the harissa which is a versatile flavour for all weathers, the smoky, tangy and heat makes it the right balance!

Alaska Pollock and Florida Grapefruit Ceviche

This is a classic crowd-pleaser! Ceviche is a classic Latin American appetizer made with fresh fish, specifically wild for that fresh clean flavour. Alaska Pollock combined with grapefruit makes the perfect pair and a unique take on the classic! 

Appropriate for which weather? 

Sunshine Special: This recipe is summer to a T, it makes good use of all the super-freshness that summer brings 

Rain or Shine: This is the perfect starter and side dish for any summer gathering. If it is raining cats and dogs, then having a taste of Ceviche will definitely bring back summer in your mouth! 

This year holds many exciting opportunities to celebrate the exceptional quality of Alaska’s wild-caught seafood. One of those being the 2024 Culinary Retreat, where British chefs will participate in a week of exploration, cooking and a day of fishing. 

The location for this year’s retreat is on the pristine shores of Homer, on Alaska’s Kenai Peninsula.  It’s also known as the ‘Halibut Fishing Capital of the World’. And one of this year’s retreat attendees is particularly excited to cook with the delicately flavoured fish. 

Unsurprisingly, MasterChef: The Professionals alumni Aaron Middleton has already put some thought into cooking Homer’s beloved catch; “My absolute favourite halibut dish would be Curried Halibut with flavours of saffron, lime leaf and fresh coastal Alaska sea herbs.” 

The chef and academy owner will touch down in Seattle in June – ready to take in the sights and flavours of Alaska. We asked Middleton a bit more about what he anticipates on the Culinary Retreat and to elaborate on his own cooking ethos. Prepare to be inspired… 

As a chef, why is the opportunity to ‘go to the source’ of produce so important?  

Understanding how to cook ingredients starts with having a deep understanding of the genetics and makeup of those ingredients. Whether that be heritage vegetables, ancient breeds of livestock or in this case, going to the source of wild caught Alaska fish. Only then can you truly appreciate how to pay homage and champion the ingredients in your dish.

As you mentioned, Alaska seafood is wild caught. How integral is traceability and sourcing as a chef and cooking educator? 

It’s so important! We need to source our ingredients sustainably – In a world that is so far removed from our natural instincts and surroundings, trying to reconnect with our ancestral practices of cooking & eating with wild, foraged, and sustainably sourced ingredients, gives the art of cooking a deeper meaning, and its our responsibility to do so.

Have you been on a commercial fishing boat before and what are you most looking forward to, during this ‘hands on’ experience? 

I have not been on a commercial fishing boat before – Which is something I’m very excited about. I’m really looking forward to learning how the fisherman decide where to fish, how they navigate their timings, the history of their techniques, and how all of this plays into catching the best quality fish.

What are you hoping to bring back with you from the Culinary Retreat?

I would like to come away with a stronger understanding of how Alaska Fish are affected by their environment, and what impacts the quality and composition of the fish – and how all this affects the end product and eating experience.

You’re currently busy running your own cooking academy – how do you stay inspired to produce new recipes and ideas for your students? 

All sorts of ways! Sometimes I lean into the old school classics, or my home comforts. And other times I go more adventurous, using flavours from afar, or including techniques from my Michelin star restaurant days. 

The main aim is to ensure each recipe is achievable for everyone at home, and that it’s a reliable recipe, that they can count on time & time again.. once that foundation is in place, it’s play time!

Your ethos is ‘food from the heart’ – how does this manifest in the way you develop recipes and cook day-to-day? 

Food is a very powerful thing. Not just how it affects our bodies, but our emotions too. One spoonful can remind you of your most vivid memory. It’s the core of so many family traditions, and celebrations around the world. It can be used as a token of love, appreciation, or gratitude. 

Food brings everyone together. And I just love to have fun with it all – that’s what it’s all about! So many of my recipes are born from great memories, others are a celebration of something new.

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We’ll be hearing more about the Culinary Retreat later this year – including some brilliant recipes from our attendees. 

The month of May marks the official start of Alaska’s salmon run  – and by the middle of the month, growing numbers of sockeye and Chinook species will arrive in Alaska’s pristine waterways. 

By this time, the people and communities who commercially fish these waters will have spent months preparing vessels, equipment and teams so all are ready to work, from the first catch through to the end of the season in autumn. 

Before things start to get too busy, Cordova resident and solo-fisherman Thea Thomas shares the ways she prepares for and works during the salmon run. Originally from Oregon, Thomas relocated to Alaska to pursue a role in Aquaculture – having earned her Masters in Biology. She felt so passionately about, “the best food in the world”, bought a boat in 1987 and never left! 

Alaska’s cobalt blue tide water glaciers and snow-capped mountains continue to draw the next generation of fishermen too. “Each season there are always new faces in the fishery. I find it so heart warming that many young people are still choosing a lifestyle of independence, self-sufficiency and time at sea that commercial fishing provides,” says Thomas.

Here’s what Thomas has planned for the season ahead… 

How long have you fished the Prince William Sound waters? 

I have been gillnetting for Copper River and Prince William Sound salmon since 1987. I have a 32' bowpicker which I fish alone, there is no team. The fishery is highly competitive, so I say alone, but if there are fish around there are plenty of other boats.

 What sort of maintenance work happens in the months before the run starts? 

In the fall, I perform all the engine maintenance as well as mend all my gillnets for the coming season. Good equipment is one of the keys to success. Breakdowns are very expensive in terms of repairs and lost fishing time.

What do you look forward to the most at this time of year?

The first of the season is a time of rekindling old friendships as people return to town coupled with the excitement and bustle as the harbour comes to life, as well as the awe and gratitude that once again the salmon are returning. 

 Are there any unique ways your community celebrates the start of the salmon run? 

There has long been a tradition to celebrate the "First Fish" whether it is at home with friends or at fancy restaurants in Seattle or Anchorage.

What happens to your catch once you're headed back to land? 

The minute the salmon come over the roller they are bled and immersed in slush ice. I deliver the salmon to a tender where they are kept in refrigerated sea water until delivered to the processing plant. In the plant the fish are headed, gutted and boxed to be flown fresh to markets or later put in the freezer for later shipment.

It's a lot of work – physical and logistically – what do you do in your 'down time' or at the end of the day or weekend to relax?  

When I have time off, not repairing my boat and nets, I visit with friends, hike, go bird watching  or often play disc golf.

What's your favourite catch and how do you like to cook it and serve it? 

My favourite is marinated grilled Copper River King salmon. I have a special marinade of frozen limeade, olive oil, soy sauce, garlic and fresh rosemary which is always a winner.

Want to see the start of the salmon run for yourself? Keep an eye out on the Alaska Seafood UK instagram account in May – we’ll be on the ground at the start of the salmon run and will be sharing from the water! 

This year’s Hospitality, Restaurants and Catering Week saw three brilliant days of International Salon Culinaire competition. Including two heats sponsored by Alaska Seafood – where chefs were asked to put all their skill and creativity into creating dishes using Alaska Black Cod and Alaska Keta Salmon Roe. 

International Salon Culinaire judges were on the lookout for flavour, creativity and the highest standards of presentation. It’s also an opportunity for up and coming chefs to put their training to the test.  “Competitions like this give chefs a chance for personal growth,” said judge Candice Webber, Culinary Director of Bennett Hay. 

On the final day of competition, the second heat of the Alaska Seafood Masters saw seven chefs supplied with beautiful fillets of Alaska Black Cod and Keta Salmon Roe. They had 45 minutes to prepare, cook and plate up two main dishes. 

“The judges are looking to make sure the chefs haven’t done too much prep – most of the cooking has to happen within that 45 minute time frame,” host, chef Miranda Quantrill, Curriculum Manager at Westminster Kingsway College explained. “45 minutes isn’t a lot of time, but fish cooks quite quickly and judges will be looking for the Alaska Black Cod to be cooked perfectly. Along with the creative use of the Keta Salmon Roe.” 

After 45 minutes, the variety of main course dishes produced by the chefs was called out by all the judges – Alaska Black Cod cooked and presented in seven unique ways. 

The colourful bowl that came from Ciaran Tobin’s workstation caught the eyes and tastes of the judges. His Miso Marinated Black Cod, Crab Stir Fry Nori Tart, Pak Choi Rice Roll, Fondant Radish and Coconut Ginger and Lime Broth won ‘Best In Class’ and a silver award. 

“I've been practising this dish for a good three to four months and it's had different variations over time. The one I put up today is probably my favourite so far. I love the vibrancy of the colours, I love the flavours, I love the fact it's in a bowl with a broth as a side. I'm happy with it today.” 

The ‘Best in Class’ dish incorporated the Alaska Keta Salmon Roe in an eye-catching way; “I knew that the Roe would be a garnish. It's super vibrant and I knew it would look pretty against the colours of the puree and the black tart. I definitely wanted to go with Asian flavours for the Black Cod, so decided on sesame and miso. Although they are strong flavours, Black Cod is a very meaty fish.” 

Tobin is Demi Chef De Partie at The Dorchester and has been cooking at the iconic London hotel for a year and a half. This was his first time competing. 

All International Salon Culinaire ‘Best In Class’ winners receive a VIP study tour to Venice to visit the Unox HQ in Padova. Congratulations to Ciaran Tobin and all of the participating chefs in the Alaska Seafood Masters heats.

Omega-3 is found in the highest abundance in wild (not farmed) fish which is why we recommend opting for Wild Alaska fish (including salmon, pollock and cod) to make the most informed and healthful choice. Wild Alaska Seafood sets itself apart with its abundant, sustainable, and scientifically managed runs in the pristine waters of Alaska. Beyond its exceptional taste, Wild Alaska Seafood offers countless health benefits - Rich in omega-3 fatty acids, particularly DHA and EPA, this wild-caught delicacy supports not only heart health but also contributes to optimal brain function. By choosing Wild Alaska Seafood, consumers not only indulge in a delicious meal, but also make a conscious decision that aligns with both personal well-being and environmental sustainability.

What are Omega-3s?

Omega-3 fatty acids are a category of polyunsaturated fats that are considered essential for the human body, meaning our bodies cannot make them on their own. This trio of essential fatty acids includes alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). These fatty acids are not just a dietary necessity but are integral to numerous physiological functions, making them particularly crucial during pregnancy.

ALA, primarily sourced from plant-based sources like flaxseeds, chia seeds, and walnuts, serves as a precursor to EPA and DHA -  meaning ALA can be converted by the body into DHA and EPA, the other two known types of omega-3 fatty acids. While the conversion rate of ALA to the active forms (EPA and DHA) is limited in the body, incorporating ALA-rich foods is still valuable for overall omega-3 intake. EPA and DHA, predominantly sourced from fatty fish such as salmon, mackerel, trout and pollock are known as the star players when it comes to omega-3 benefits. These long-chain fatty acids are integral components of cell membranes, playing a vital role in the structure and function of the brain, eyes, and nervous system. Additionally, the consumption of omega-3s, particularly DHA and EPA abundant in fish and fish oils, is highly recommended for their well-researched prevention against the development of cardiovascular disease, and therefore promoting overall heart health. Omega-3 fatty acids are also understood to be essential for maintenance of brain health and function, as well as having preventative potential against the development of some mental health disorders. These fatty acids really are critical for general health and well-being. 

Foetal Brain Development

Omega-3 fatty acids, particularly docosahexaenoic acid (DHA), are understood to be critical in foetal brain development. DHA is a structural component of cell membranes and is particularly abundant in the brain and retina of the eyes, making it incredibly important for the development of cells in these areas. 

During pregnancy, the demand for DHA increases, particularly in the third trimester - a period characterised by rapid foetal brain growth. The developing foetal brain relies heavily on DHA for its structural framework and therefore it contributes to the formation of neuronal membranes, through the growth of synapses and ensuring proper signal transmission. Its presence is particularly pronounced in the cerebral cortex, the epicentre of higher cognitive functions such as language, memory, decision-making, emotion and personality. 

Research suggests that there is a positive correlation between maternal DHA intake during pregnancy and enhanced cognitive function in offspring. Adequate DHA levels have been associated with improved attention span, problem-solving abilities, and higher intelligence scores throughout childhood. Importantly, inadequate DHA levels as a foetus can have adverse effects on the development of the child’s brain and may lead to long-term behavioural consequences.

Reduced Risk of Preterm Birth

Emerging research sheds light on the potential role of omega-3 fatty acids, especially EPA and DHA, in mitigating the risk of preterm labour. Preterm birth, occurring before 37 weeks of gestation, poses significant challenges for the health and well-being of both the newborn and the mother. Factors influencing preterm birth are multifaceted, encompassing genetics, lifestyle, and overall maternal health. 

Studies suggest that omega-3 fatty acids, particularly EPA and DHA, may act as a protective shield against preterm birth. Reasoning for this is likely due to the anti-inflammatory properties of these fatty acids which play a pivotal role in modulating the immune response and reducing the risk of premature labour. Inflammation, when not finely regulated in the body, can trigger a cascade of events leading to preterm labour. In fact, almost half of all preterm births are caused or triggered by an inflammatory process in the body. Omega-3s, renowned for their anti-inflammatory prowess, help maintain a balanced inflammatory response in the body, creating an environment which may be less likely to cause premature contractions. 

Omega-3 and Post-Natal Depression

The postnatal period, often hailed as a time of joy and bonding, can also bring an incredibly challenging postnatal depression. Scientific exploration has delved into the potential role of omega-3 fatty acids, particularly DHA and EPA, in mitigating the risk of developing postnatal depression. 

Postnatal depression is characterised by persistent feelings of sadness, anxiety, lack of enjoyment, lack of energy, concentration difficulties and finding it hard to look after herself and the baby, and affects a significant number of new mothers. In fact it’s far more common than you may imagine, affecting more than 1 in every 10 women within a year of giving birth.

The interplay of hormonal changes, likely sleep deprivation, and the demands of motherhood contributes to the vulnerability to postnatal depression. The brain is an incredibly complex organ and undergoes dynamic changes during pregnancy and the postnatal period. As previously mentioned, omega-3 fatty acids, particularly DHA, play a critical role in the development of the foetal brain, but importantly, they are also paramount for supporting maternal mental well-being. Research is beginning to emerge which suggests that omega-3s may contribute to mood regulation and emotional well-being which could prove beneficial to the prevention and/or treatment of postnatal depression. However, this area of research is still young and further high quality clinical studies are needed to confirm this relationship. It’s also important to note here that everybody is unique, and what may work for some, may not work for others which is why when it comes to mental health, parents should have open and honest communication with their healthcare providers to ensure they receive the best care for their individual needs. 

Ensuring Adequate Omega-3 Intake

Incorporating omega-3-rich foods into the maternal diet is a key strategy for obtaining these essential fatty acids. Fish such as salmon, mackerel, trout and pollock are excellent sources of EPA and DHA. However, be mindful of where your fish has been sourced from. Wild fish has been found to contain higher levels of nutrients, including omega-3, than farmed fish. Opt for Wild Alaska Seafood which promises that your seafood is not farmed, instead caught from the wild, there are no nasty chemicals involved, and is far more sustainable than farmed seafood. Plant-based options like flaxseeds, chia seeds, walnuts, and algae-derived supplements provide the precursor ALA, but remember the conversion of ALA to DHA and EPA in the body is relatively inefficient which is why the consumption of omega-3 derived from seafood is often favourable. 

Prioritising the intake of omega-3 during pregnancy can be incredibly tough for a lot of women due to many reasons such as nausea and vomiting symptoms and dietary needs and requirements, which is why for many, an omega-3 supplement may be necessary. However, a diet-first approach is always the preferred method of deriving nutrients as they arrive into the body in their natural form, and are more likely to be more bioavailable to the body for utilisation. In fact, research has shown that obtaining omega-3 fatty acids from fish is more effective at increasing levels in your body than relying on fish oil capsules as supplements. Nevertheless, taking an individualised approach to nutrition and health throughout pregnancy is essential, there is no one size fits all when it comes to this. It is strongly advised that you consult your healthcare provider or a dietician or nutritionist if you are ever concerned about your diet and its potential effect on the developing foetus. 

Summary

The consumption of omega-3 fatty acids is so incredibly important during pregnancy, with their benefits ranging from foetal brain development to potentially reducing the risk of preterm birth and postnatal depression. Striking a balance between dietary sources, such as fish and plant-based options, and, when necessary, supplements rich in DHA, offers a strategic approach to meet the dynamic nutritional needs of both mother and baby. As ongoing research expands our understanding on the role of omega-3 in pregnancy, we understand that it is a vital component in prenatal care, providing nourishment to yourself and your child for a healthier and happier pregnancy journey. However, it is important to be mindful of where your food is coming from, which is why (if you choose to eat fish) we suggest opting for Wild Alaska Seafood which promises you quality fish that is naturally packed full with nutrition and has been sustainably sourced from the Alaskan waters.

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References

https://www.ncbi.nlm.nih.gov/books/NBK564314/ 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759779/

https://www.health.harvard.edu/blog/omega-3-fatty-acids-and-the-heart-new-evidence-more-questions-2021032422213

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3046737/

https://pubmed.ncbi.nlm.nih.gov/26742060/

https://www.tandfonline.com/doi/full/10.1080/10942912.2022.2070642

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986409/ 

https://pubmed.ncbi.nlm.nih.gov/36228573/

https://www.cochrane.org/news/new-research-finds-omega-3-fatty-acids-reduce-risk-premature-birth

https://pubmed.ncbi.nlm.nih.gov/32661735/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5865539/

https://pubmed.ncbi.nlm.nih.gov/29860183/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9962071/ 

https://www.psychiatrist.com/jcp/omega-fatty-acids-for-perinatal-depression/

As it turns out, ‘comfort food’ is so much more than a seasonal inclination in 2024. The populations’ favourite warming dishes have been pegged to be one of this year’s biggest food trends. Recipe box brand, Hello Fresh published a key trends report earlier this year, revealing a spike in customers favouring classic cosy meals such as fish and chips, pies and Bolognese. 

In January, Olive Magazine also reported on their predicted trends, declaring ‘re-imagined classics made extra comforting’ as a top trend to watch. The magazine referenced Waitrose data for top ranking ready-meals, with Chicken Kiev, Fish & Chips and Shepherd’s Pie taking the cake.

The Olive Magazine team also noted how British Chefs are turning these classic dishes, beloved by British diners, into something more ‘theatrical’ – pushing the boundaries of tradition with ‘twists’ on ingredients. 

The good news continues, as this year-long comfort food trend makes eating more wild-caught fish even easier. Alaska salmon and pollock are widely available in supermarkets, and can liven up any classic comfort food recipe.

Here are seven ways you can incorporate more wild-caught Alaska seafood into your own comfort food menu throughout the year: 

• A PROPER BREAKFAST: Up the flavour-stakes at breakfast with classic New York style bagel, complete with flavourful slices of Wild Alaska Smoked Salmon. 
• PERFECT FISH PIE: Make a deliciously creamy fish pie with flavourful Alaska Red Salmon. 
• TAKE-AWAY AT HOME: Select Alaska Pollock fillets for a fish and chips night at home. 
• KIEV, BUT BETTER: Make your very own Giant Salmon Kiev, using the same method for Chicken Kiev, but with a large fillet of Alaska Sockeye Salmon to share between two. 
• A CAESAR TWIST: Swap the chicken in a caesar salad for crumbed Alaska Pollock fish fingers, cut into one-inch bite size pieces. 
• HEALTHY BURGER NIGHT: Make a delicious Alaska Pollock Burger, with red cabbage slaw.
• CREAMY PASTA COMFORT: Love Carbonara? Try this Canned salmon carbonara recipe.

Omegas seem to be becoming increasingly more talked about in the nutrition world, and we are here for it. Omegas, (namely Omega-3 and Omega-6) are types of essential fatty acids, known as polyunsaturated fats necessary that the body requires for various important bodily functions. The term ‘essential’ means these fats cannot be made within the body and therefore it is incredibly important that the diet provides the right balance of these. These fats play a crucial role in maintaining cell structure, supporting cardiovascular health, and aiding in brain function and therefore their inclusion in the diet is critical.

What is Omega-3?

Omega-3 fatty acids consist of three primary types: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is derived from plant-based foods, predominantly found in flaxseeds, chia seeds, hemp seeds, and walnuts, which is converted into EPA and DHA in the human body through a series of reactions. However, it's important to note that this conversion process is relatively inefficient, and only a small percentage (approximately 5%) of ALA is converted into EPA and DHA (1), therefore indicating the importance of including EPA and DHA in the diet. Nonetheless, ALA is understood to have potent antioxidant properties in the body, which is known to slow the progression of metabolic syndrome (including diseases such as type 2 diabetes, heart disease and stroke (2).

EPA and DHA are more efficiently obtained directly from marine sources such as oily fish like salmon, mackerel, and albacore tuna. These fish are particularly rich in EPA and DHA, providing the body with these forms of Omega-3 directly. For those following a plant-based diet, algae-based supplements can offer a direct source of EPA and DHA, bypassing the limitations of relying solely on ALA conversion from plant-based foods.

What Foods Is Omega-3 Found In?

EPA and DHA are more efficiently obtained directly from marine sources such as oily fish like:

●       Salmon

●       Mackerel

●       Sardines

●       Albacore tuna

These fish are particularly rich in EPA and DHA, providing the body with these forms of omega-3 directly. While research suggests that those following a plant-based diet can consume algae-based supplements and receive a direct source of EPA and DHA, further research has shown that obtaining Omega-3 fatty acids from fish is more effective at increasing levels in your body than relying on fish oil capsules as supplements (3).

The Benefits of Choosing Wild Alaska Salmon

When it comes to choosing fish, Wild Alaska Salmon stands out for its diverse and potentially superior nutritional profile compared to its farm-raised counterpart. Wild Alaska Salmon also boasts elevated levels of marine omega-3 fatty acids (DHA and EPA) (4). The nutritional benefits of choosing Wild Alaska Salmon doesn’t stop there, it also provides a complete array of essential amino acids – all of which are easily absorbed by the body, aiding the repair and maintenance of muscles.

Why is Omega-3 so important for our health?

There are a large number of known benefits that the consumption of Omega-3 (DHA and EPA) derived from fish can have on the body.

Consumption of Omega-3 from fish has been recommended by the American Heart Association for the past 20 years as the scientific research behind its reduction in risk of cardiovascular events is so robust. Omega-3 found in fish-derived products has been found to:

●       Lower one’s chance of having a first heart attack by slowing the development of atherosclerosis (clogged blood vessels) and improving overall heart function, reducing the likelihood of a first heart attack.

●       Reduce the chance of sudden death as Omega-3s contribute to stable heartbeats which makes it more challenging for rapid and uncontrolled rhythms to occur which could lead to sudden cardiac death.

●       Reduce the risk of stroke as regular consumption of Omega-3 fatty acids derived from fish is associated with a lower risk of developing strokes, particularly those caused by blood clots.

●       Reduce inflammation in blood vessels which therefore lowers the risk of heart failure.

●       Significantly lower blood triglyceride (fat) levels, reducing the risk of heart attacks, especially in individuals with high triglyceride levels associated with conditions like type 2 diabetes.

●       Improve "good" cholesterol (HDL) levels which aids in removing harmful cholesterol from blood vessels and lowers the risk of heart failure.

Why is Omega-3 So Important For Our Brain Health?

But more recent developments in an ever growing area of research is understanding the benefits of Omega-3 consumption on the brain; and not just brain health itself, but also mental and emotional well-being.

●       Omega-3s, particularly DHA, are critical components of the membranes of, contributing to the structure and fluidity of brain cells.

●       DHA is vital for the development of the foetal brain during pregnancy and the early years of life, influencing the child’s cognitive function, memory, and attention.

●       Omega-3s modulate the production and function of neurotransmitters, the chemical messengers in the brain, impacting mood regulation, cognitive processes, and emotional well-being.

●       Omega-3s support the formation of new neurons (neurogenesis) and the creation of synapses (synaptogenesis), the place where neurons connect and communicate with each other. These processes are crucial for learning, memory, and overall cognitive function.

●       Persistent chronic inflammation is associated with the development of neurodegenerative diseases. Omega-3s hold anti-inflammatory properties and research is starting to emerge suggesting that reducing the risk of conditions like Alzheimer's and Parkinson's disease.

●       Regular omega-3 consumption has been associated with better cognitive function in ageing individuals, potentially lowering the risk of cognitive decline and dementia.

●       Attention and Concentration: Omega-3s, especially DHA, may support attention and concentration, making them important for tasks that require focus and mental clarity.

●       Depression and Anxiety: Some studies suggest that omega-3 supplementation may have a positive impact on mood disorders such as depression and anxiety, potentially due to their role in neurotransmitter regulation.

●       ADHD Support: Omega-3 supplementation has been explored as a complementary approach in the management of attention deficit hyperactivity disorder (ADHD), with some studies indicating potential benefits.

●       Protection Against Oxidative Stress: Omega-3s possess antioxidant properties, helping protect brain cells from oxidative stress and supporting overall brain health.

●       Improved Cognitive Performance: Regular intake of omega-3s has been associated with improved cognitive performance, including memory and problem-solving skills.

●       Reduced Risk of Cognitive Decline: Long-term consumption of omega-3-rich foods has been linked to a lower risk of cognitive decline in older adults.

●       Enhanced Learning Abilities: Omega-3s may positively influence learning abilities, making them important for academic and intellectual pursuits.

●       Optimised Brain Communication: DHA, in particular, is involved in the development and function of synapses, facilitating efficient communication between brain cells.

●       Neuroprotective Properties: Omega-3s may have neuroprotective effects, potentially reducing the risk of neurodegenerative diseases and supporting overall brain resilience.

●       Improved Sleep: Some studies suggest that omega-3 supplementation may contribute to improved sleep quality, indirectly benefiting cognitive function.

●       Mood Stabilisation: Omega-3s may play a role in stabilising mood and reducing the severity of mood swings.

●       Brain Injury Recovery: Omega-3s have been studied for their potential role in supporting recovery from traumatic brain injuries and minimising cognitive impairment.

●       Regulation of Brain Blood Flow: Omega-3s contribute to maintaining optimal blood flow to the brain, supporting nutrient and oxygen delivery.

●       Potential Role in Psychiatric Disorders: Emerging research explores the role of omega-3s in various psychiatric disorders, including schizophrenia and bipolar disorder.

The significance of Omega-3 fatty acids, encompassing ALA, EPA, and DHA, extends far beyond a mere dietary consideration. The health benefits associated with Omega-3, especially from fish-derived products, are well-established, ranging from cardiovascular well-being to cognitive function. Notably, the impact on brain health, encompassing neurodevelopment, neurotransmitter modulation, and neuroprotective effects, underscores the importance of Omega-3 in promoting mental and emotional well-being. As ongoing research continues to unveil the multifaceted advantages of Omega-3, integrating a balanced and varied diet remains a cornerstone for overall health, emphasising the inclusion of these essential fatty acids through marine sources for the well-being of both body and mind.

-- 

References

1. Are all n-3 polyunsaturated fatty acids created equal? - PMC
2. Alpha-Lipoic Acid - StatPearls - NCBI Bookshelf
3. Comparison of the effect of omega-3 supplements and fresh fish on lipid profile: a randomized, open-labeled trial - PMC
4. Investigation of the nutritional composition of different types of salmon available to Canadian consumers - ScienceDirect
5. Do Omega-3/6 Fatty Acids Have a Therapeutic Role in Children and Young People with ADHD? - PMC
6. Omega-3 fatty acids for mood disorders - Harvard Health
7. Omega-3 fatty acids and mental health - ScienceDirect
8. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9641984/
9. Study links omega-3s to improved brain structure, cognition at midlife - UT Health San Antonio

While many consider salmon a more sustainable and health-conscious option compared to traditional protein sources like meat or poultry, it's essential to note that a significant portion of the salmon available in local supermarkets originates from salmon farms.

For a more informed and healthful choice, we recommend Wild Alaska Salmon. It stands out for its abundant, sustainable, and scientifically managed runs in the pristine waters of Alaska. Beyond its exceptional taste, salmon provides numerous health benefits, rich in omega-3 fatty acids, particularly DHA and EPA, supporting heart health and optimal brain function.

For a more cost-effective alternative, consider tinned wild Alaska salmon. This option provides affordability without compromising nutrition, maintaining omega-3 fatty acids and high-quality protein. This preservation method not only extends the shelf life but also widens accessibility.

Choosing wild salmon is not just a delicious meal but also a conscious decision aligning with personal well-being and environmental sustainability.

Why Choose Wild Caught Salmon?

●       Nutritional Profile: Wild-caught salmon is known for having a more diverse and potentially higher nutritional profile than farm-raised salmon. Wild salmon typically contains higher levels of omega-3 fatty acids (DHA and EPA).

●       Natural Diet: Wild salmon derives its nutrition from a natural diet, which includes marine organisms like krill and other small fish. This natural diet contributes to the higher omega-3 content and gives wild-caught salmon its characteristic colour.

●       Lower Environmental Impact: Wild-caught salmon is considered more environmentally sustainable as it relies on natural ecosystems rather than fish farms.

Health Benefits of Wild Alaska Salmon

Omega 3s

Wild Alaska Salmon is bursting with essential Omega-3 fatty acids that are crucial for cell membrane vitality, fortifying cell structure and defending against chronic diseases.

Recent studies have highlighted their positive impact on heart health, cognitive function, and joint mobility. These essential fatty acids even extend protective benefits to the skin.

Termed "essential fatty acids," Omega-3s are so named because our bodies cannot independently produce them, underscoring the importance of incorporating sources like salmon into our diets to ensure these vital elements are readily available in our bodies.

Heart Health Benefits

●       Maintain Normal Heart Rhythms: Omega-3s help regulate the rhythm of the heart, reducing the risk of abnormal and potentially fatal heart rhythms.

●       Reduce the Chance of Sudden Death: Omega-3s contribute to stable heartbeats, making it more challenging for rapid and uncontrolled rhythms that could lead to sudden cardiac death.

●       Reduce the Chance of Stroke: Regular consumption of fish, rich in omega-3s, is associated with a lower risk of developing strokes, particularly those caused by blood clots.

●       Lower Chance of Having a First Heart Attack: Omega-3s support heart health by slowing the development of atherosclerosis (clogged blood vessels) and improving overall heart function, reducing the likelihood of a first heart attack.

●       Reduce Inflammation: Omega-3s have anti-inflammatory properties, reducing inflammation in blood vessels and lowering the risk of heart failure.

●       Improve the Pattern of Lipids in the Blood: Omega-3s, particularly from fish, can significantly lower blood triglyceride levels, reducing the risk of heart attacks, especially in individuals with high triglyceride levels associated with conditions like type 2 diabetes.

●       Improve "Good" Cholesterol (HDL) Levels: Regular consumption of omega-3s from fish helps elevate levels of high-density lipoprotein (HDL), or "good" cholesterol, which aids in removing harmful cholesterol from blood vessels and lowers the risk of heart failure.

●       Improved Heart Rate Adaptability: Omega-3s, particularly from fish oil, enhance the adaptability of heart rate patterns, reflecting the heart's ability to adjust to environmental changes. Greater variability in heart rate is associated with a lower risk of heart disease and reduced likelihood of mortality from heart-related issues.

Blood Pressure Benefits

●       Lower Blood Pressure: Regular consumption of fish, rich in omega-3s, is associated with slightly lower blood pressure. Maintaining a healthy body weight is also emphasised for effective blood pressure control.

●       Lower Chance of Blood Clots: Omega-3s from fish reduce the tendency to form blood clots, promoting better blood flow. Additionally, they enhance the flexibility of red blood cells, improving circulation through small blood vessels and reducing the risk of fatal blood clots.

●       Better Blood Vessel Function: Omega-3s contribute to more elastic arteries, enhancing blood vessel function. This improvement in arterial flexibility reduces the likelihood of blood clot formation, leading to better blood flow and lower blood pressure.

Brain Health Benefits

●       Enhanced Brain Function: Omega-3 fatty acids, play a crucial role in supporting optimal brain function. These essential fats are integral components of cell membranes in the brain, influencing cell structure and aiding in the transmission of signals between nerve cells.

●       Improved Memory and Learning: Omega-3s contribute to improved memory and cognitive function. Studies suggest that regular consumption of these fatty acids is associated with better performance in memory-related tasks and enhanced learning abilities.

●       Reduced Cognitive Decline: Omega-3 fatty acids may play a protective role against age-related cognitive decline. Research indicates that individuals with higher levels of omega-3s in their diet are less likely to experience cognitive impairment as they age.

●       Lower Risk of Neurological Disorders: The anti-inflammatory properties of omega-3 fatty acids are associated with a reduced risk of neurodegenerative disorders such as Alzheimer's disease and dementia. These fats may help protect the brain from oxidative stress and inflammation.

●       Promotion of Neuroplasticity: Omega-3 fatty acids support neuroplasticity—the brain's ability to adapt and form new neural connections. This adaptability is crucial for learning, memory, and overall cognitive flexibility.

Mood and Mental Health

●       Enhanced Mood and Mental Well-Being: Omega-3s are linked to improved mood and mental well-being. They play a role in the synthesis of neurotransmitters like serotonin, which contributes to emotional stability and a positive mental state.

●       Reduced Risk of Depression: Some studies suggest that omega-3s may help reduce the risk of depression and alleviate symptoms in individuals with depressive disorders. The anti-inflammatory properties may contribute to a positive impact on mood regulation.

Wild Alaska Salmon isn't just a tasty meal, it's a powerhouse of goodness for your heart and brain. The marine Omega-3 fatty acids packed into every bite go beyond flavour, they are superheroes to your overall well-being.

So, as you enjoy the deliciousness of Wild Alaska Salmon, know that you're not just treating your taste buds but also giving your body a boost towards a healthier, happier you.

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REFERENCES

Omega-3 Fatty Acids - StatPearls - NCBI Bookshelf

Omega-3 fatty acids and inflammatory processes: from molecules to man

Fish Consumption and Coronary Heart Disease: A Meta-Analysis - PMC

Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021

Habitual Fish Consumption, n-3 Fatty Acids, and Nuclear Magnetic Resonance Lipoprotein Subfractions in Women

Comparison of the effect of omega-3 supplements and fresh fish on lipid profile: a randomized, open-labeled trial - PMC

To drive awareness around Alaska wild caught seafood, 12 foodies and wellness content creators were invited to partake in a morning of yoga led by nutritionist, yoga and meditation teacher, Madeleine Shaw.  

As a cookbook author and health coach, Shaw truly understands the importance of flavour, quality ingredients and balanced eating in busy lives. She was excited to kickstart a typical wintery Wednesday with movement and mindfulness followed by a delicious Alaska salmon poke bowl.  

The setting for our #WildAlaskaSeafoodMonth wellness session was particularly tranquil, thanks to Frameless’ multi-sensory projections. The yogis were immersed in both the landscape and soundscape of Alaska’s coastline and crystal clear waters.  

With 45 minutes of yoga plus a guided meditation complete, guests were offered a nourishing poke bowl made with canned Alaska salmon. It was the perfect protein-packed, Omega-rich breakfast to help power participants through their day.  

Alaska seafood rely solely on the pristine ecosystem of Alaska’s waters for food. So when you buy wild-caught Alaska salmon, you’re eating fish caught from a truly natural source.  Plus, Alaska seafood is packed with the marine fatty acids essential for everyday health and supporting body functions such as immunity and muscle repair.  

If you’d like to learn more about the nutritional qualities of wild caught seafood, you’ll find more facts on our health & nutrition page. 

Trained Nutritionist, Christianna Aristidou Karaolis (@eathappyfeelgood) shared her thoughts on the experience, “If ever I needed a reminder that nutritious food, movement and spending time with like minded people is truly restorative, this wonderful experience was it…I loved every minute! …Afterwards we were treated to a delicious poke bowl made with @alaskaseafooduk. It was so good I will definitely be recreating it at home.”  

 If, like Christianna, you would like to recreate our #WildAlaskaSeafoodMonth poke bowl find the recipe below.  

With 2024 off to a brilliant start for all those who attended our #WildAlaskaSeafoodMonth wellness session – we’re looking forward to seeing how more wild-caught Alaska salmon will be incorporated in their weekly meal plans.    

Wild Alaska Salmon Sushi Bowl  

Satisfy your craving for delicious seafood and healthy greens with our mouthwatering Wild Alaska Salmon Sushi Bowl. It’s an easy and delicious lunch recipe that’s packed with protein and a great way of using up any leftover veggies in the fridge.  

Ingredients:  

• 1 x 100g can red or pink salmon, drained  
• 1tbsp mayonnaise  
• 2tsp sriracha, plus extra to top  
• 2 spring onions, thinly sliced (whites and greens separated)  
• 80-100g rice, I used sushi rice  
• 50g cucumber, sliced and quartered  
• Handful of radishes, sliced (optional)  
• ½ avocado, sliced  
• Sesame seeds and coriander, to serve  

Method:    

1. Cook the rice according to packet instructions. Once cooked, set aside and keep warm until serving.  

2. In a bowl, add the salmon, mayonnaise, sriracha, whites of the spring onions and a generous pinch of salt. Mix until well combined.  

3. Transfer the rice to a bowl then add the salmon mixture on top along with the cucumber, avocado and radishes. Garnish with sesame seeds, coriander and an extra drizzle of sriracha. Dig in!  

 Recipe serves 1. 

 Recipe details available: http://instagram.com/alaskaseafooduk  

Tesco’s 2023 Christmas report lists smoked salmon and prawn cocktail in the Top 10 Starters served on Christmas Day this year.

Why? Serving wild-caught smoked salmon is a simple, but brilliant way to focus on quality produce with big flavour.

Similarly, serving a side of oven-baked Alaska salmon can take half the time required to cook meat. Adding thoughtful, gourmet touches – such as a marinade, a beautiful fresh herb garnish or pairing a bottle of wine to the course will create a culinary experience to remember. 

The right wine can ‘unlock’ and complement the flavours of salmon, as experienced earlier this year by industry professionals who were ASMI’s guests at a salmon tasting. 

Attendees had the opportunity to try three of Alaska’s salmon species, paired with wines by sommelier, Kiki Evans of Unwinded Bars. Evan’s role was to match a bottle of wine with each dish – reflecting and playing with the unique tasting notes of the three Alaska salmon species.

2010 Master Chef winner, Dhruv Baker prepared Sockeye, King and Coho species. Demonstrating a variety of ways to express the unique flavours and textures of the wild-caught fish by curing, confiting and serving raw.

We’re pleased to share Evan’s pairings to each of the salmon species below, along with Baker’s menu as inspiration.

The festive season is in full swing — and hosting friends and family is one of many small joys to look forward to. So too is the beautiful produce we plan to cook and serve to celebrate.

Nothing says ‘this is an occasion’ quite like plates laden with beautiful seafood. And wild caught, Alaska Salmon holds a special place on every festive table – hugely versatile for canapés, a salad entrée or as the ‘show stopper’ table centrepiece.

The history of preserving wild Alaska Salmon is steeped in tribal tradition and deeply connected to the cyclic fishing season. Smokehouses were set up on fishing shores during the summer months. Fishermen would bring their catch to women tribe members who were experts at preparing the fish for smoking and preservation. The summer salmon was a life source not only in the warm months but once preserved, would see tribes through winter months too.

Want to learn more? Read more about the history of salmon smoking here.

Today, wild caught Alaska Smoked Salmon features throughout the year on menus. However, the cold winter months lend to the smokey and cured flavours of preserved fish. The delicately smoked flavour and beautiful texture of cold-smoked salmon (known also as ’lox’) is a favourite for entrées and canapés such as blinis. 

Hot Alaska Smoked Salmon is firmer in texture (as it is cooked in a hot smokehouse) and has a more robust, smokier flavour. Best served as a whole fillet, garnished with fresh herbs or salads. Or, used in pies and creamy pasta sauces.

For cocktail hour, be inspired by simple assemblies for single bites — adding flourishes of herbaceous garnish such as dill or parsley. Wondering where to start? Find two recipes below to include in your festive menu or party planning.

Hot Smoked Wild Alaska Sockeye Salmon by Jose Suot

While this recipe instructs you to cure and smoke fresh Alaska Sockeye Salmon, we suggest making things easier for the festive season and purchasing a fillet, ready cured and smoked. Simply follow the instructions to flake, dress and serve with Jose’s delicious horseradish cream. Presented on individual spoons, they’re perfect for entertaining. 




 

Pizetta with Wild Alaska Smoked Salmon and Keta Salmon Roe 

These pizettas are wonderful for your festive parties – small enough to share between two, and covered in beautiful ribbons of thinly sliced, Alaska Smoked Salmon and bejeweled with Keta Salmon Roe.

Find Wild Alaska Smoked Salmon online and in-store: 

• Forman & Field 
• M&S (via Ocado)
• Sainsbury’s
• Tesco

Find even more Alaska Smoked Salmon recipes on the Wild Alaska Seafood website. 

School and university routines are now in full swing – and easy dinners are essential for getting through busy weeks. Ultimately this means the search for healthy, quick and delicious dinner ideas is on the rise.

While we’re talking healthy dinners – adding Alaska Salmon to your meal planning means you’ll be adding an array of nutrients to your diet and a sustainably caught protein source.

Related reading: Why wild caught fish & seafood is so important for winter diets

Plus, fish is a great option when you’re short on time. It’s quick to prepare and cook – canned or fresh, it’s a flash in the pan or a few minutes in the oven.

Fresh Alaska salmon fillets are found readily in most chillers at larger supermarkets. You might also find a ‘side’ of Alaska Sockeye Salmon. Don’t be put off by this large cut of salmon. Buying a whole side of salmon can be more economical – try your hand as a fishmonger and slice into single portions or as your recipe requires.

Below, you’ll find two recipes that call for canned Alaska Salmon. This too is a more economical way to add fish portions into your weekly dinners. It’s also brilliantly convenient. Storing canned fish in your pantry means dinner is only ever a few minutes away.

You can find cans of Red and Pink Wild Alaska Salmon in all good supermarkets. For those shopping online, you’ll find Ocado stocks M&S Alaska Salmon.

Here are our picks for family friendly (read: quick and delicious) recipes to try this autumn:

1. Alaska Salmon Egg Fried Rice

Our friends at Mob created this recipe, and we think it’s a mid-week winner. You can also watch the recipe if you want to see some expert knife skills take your stir fry to the next level.

2. Wild Alaska Salmon Puff Pie

As the weather becomes cooler, a fold-over pie is just the trick for a mid-week dinner. This Alaska Salmon and egg pie is a bit lighter than your average steak and ale pot pie ­– just add a side of greens or salad.

3. Alaska Salmon Fajitas

Typically fajitas call for chicken or steak –  so this salmon version will surprise and delight the whole family. With delicious chunks of Wild Alaska Salmon it’s really filling – and the béchamel style sauce is delectable!

4. Alaska Salmon Satay Skewers

Healthy, light and a colourful addition to your mid-week dinner roster. These satay skewers are great for all ages – and can be cooked on the BBQ, on a stove or under the oven grill setting.

If you liked this article, you might like to see our 10 Chef-Approved, (& Wildly Creative) Alaska Seafood Recipes.  

It’s a unique sight to see: two head chefs cooking side by side in a professional kitchen. Peculiar even moreso, when those head chefs are cooking a dish for each other. 

So when Steven Edwards of Brighton & Hove’s etch., and Ferdinand ‘Budgie’ Montoya of Sarap in London stepped on set with ASMI and Great British Chefs, the crew knew it would be an exciting day. 

Budgie already shared some of his memories from the ASMI Culinary Retreat, so it’s Edwards' turn to explain his passion for sustainability and talk about his love of cooking with wild-caught seafood. The Masterchef: The Professionals winner also shared what he thought of Budgie’s Filipino sweet and sour Alaska pollock dish. Spoiler: it was a hit. 

Read on to learn more about the ways Alaska’s fishing trade ‘respects’ fish caught – and how Edwards honored the fresh, natural flavour of the sockeye salmon he prepared for Budgie to taste on the day.

Hi Steven – can you share one sustainability fact that has ‘stuck’ with you since the Alaska Seafood Culinary Retreat earlier this year? 

When we were fishing in Alaska, each fish caught on the line [was] measured, and either kept or released depending on its size. We also had individual quotas for each fish. 

Alaska limits fisherman's catch – enabling continuous fishing for years to come. And instead of hitting 100% of that limit they have decided to go to 70%. This means that fish stock levels will increase dramatically year on year guaranteeing stock levels for many more years to come.

Can you explain the role of sustainably sourced ingredients at your restaurant, etch? 

Sustainability plays a massive part in how we create the menus at etch. This is one of the main reasons for having dishes on the menu for only four weeks at a time. We believe that having more variety and using the right ingredients at the right time helps protect food sources and allows them to replenish. 

Sustainability isn't just the location of where a product is coming from, it's the whole journey from how it is caught, stored and transported is what we are looking into as well as having exceptional quality. 

On the ASMI x Great British Chefs shoot day, you cured fillets of Wild Alaska Sockeye Salmon.  Why did you decide to prepare the salmon in this way? 

I love curing salmon as it brings out the lovely fresh natural flavour it possesses. By curing fish it firms up the fillet giving a lovely texture and the salt and sugar mix gives a great seasoning to the fish.

Have you cooked with Alaska Sockeye Salmon since your trip? Will you look to incorporate Alaska seafood in the etch. menu in future? 

This was the first time since the trip that I worked with Alaska sockeye salmon. It was great to evoke the memories of catching and cooking with it while in Alaska. At etch., We are always looking for ways to not only improve the menu but [use] more sustainable food sources. The way sockeye salmon is caught and respected, making sure that it is not overfished and leaving plenty of stock levels year on year ticks a lot of boxes when looking for a new ingredient to work with. 

You were cooking alongside Budgie – and tried his Filipino inspired dish using Alaska Pollock. What did you enjoy about the flavours in his dish? 

I love cooking with Budgie, although our styles are very different we share similar philosophies in balancing dishes. Budgies Filipino Alaska pollock tasted great. I loved the sauce, it was banging! The sweet and sour tanginess really complemented the pollock. 

You can find the video clip of Budgie and Edwards cooking together HERE. 

More about Steven Edwards

After winning the sixth series of Masterchef: The Professionals, Steven Edwards spent three years creating pop-up restaurant experiences. In 2017 he started ‘etch’, finding a permanent home for the restaurant in Brighton & Hove. etch reflects seasonality through its weekly tasting menus – celebrating local and British produce.

More about Ferdinand ‘Budgie’ Montoya

‘Budgie’ champions Filipino cuisine in the London restaurant scene. The Sydney-raised chef first presented Londoners with a food hall offering: Apoy. Serving up barbecued skewers, with genius-level flavour combinations.  Since Market Hall, Budgie has established a permanent home in Sarap in Carnaby, where he continues to find fusion between beautiful produce, traditional Filipino flavour and a unique Chef Budgie ‘twist’. 

At the start of June, two leading British chefs boarded a small jet plane in Seattle, headed for the coastal town of Sitka in Alaska. Landing in cool fourteen degree Celsius weather,  Ferdinand ‘Budgie’ Montoya and Steven Edwards had come prepared. Forewarned about ‘unpredictable’ weather and guided by a helpful packing list – the chefs were ready for a short transfer by boat to Dove Island Lodge, the backdrop to Alaska Seafood Marketing Institute’s 2023 Culinary Retreat. 

Over four days, Budgie and Edwards enjoyed a number of cooking demonstrations, a day of saltwater sport fishing and an Alaska Salmon tasting. Woven into the cooking, fishing and eating were presentations on sustainability, fish species and harvesting education from local experts and ASMI representatives. 

Feet firmly back on the ground, and feeling inspired by his trip to Alaska’s pristine fishing grounds, we asked Budgie to share the highlights from attending the Culinary Retreat.

What made you say ‘yes’ to taking time away from your business to discover Alaska’s coastline and fishing industry?

Well ‘Fishing in Alaska’ has been on my bucket list. So apart from ticking that off! 

One of the great privileges of cooking is the constant opportunities to learn and discover. All of these learnings shape who you are as a chef. 

I am very grateful and feel very blessed to have been given the opportunity to see and learn first hand more about Alaska Seafood in its natural state, and to get a better understanding of the processes involved within the industry.

What were your first impressions of Sitka and its surrounding nature? 

The initial impression was certainly one of awe. The fresh air and smell of the sea was hypnotic.

You were asked to come equipped with recipes in mind – can you tell us about those? 

I came in with a fairly open mind. I didn't necessarily have recipes in mind, more of an idea that I wanted to do a raw and a cooked dish. A little cliche, but I wanted to let the ingredients do the talking. 

I ended up doing a Kinilaw which is a Filipino style ceviche utilising local scallops. And a Sinigang which is a sour soup dish using wilk king salmon we had caught.

The retreat included educational elements on species, seafood preparation and sustainability. Can you share one sustainability fact that left an impression on you? 

One of the key messaging was around [Alaska’s] commitment to sustainability, so much so that it was written into the State Constitution.  Also, White King Salmon blew my mind. I had no idea they existed!

Can you comment on the importance of sustainably sourced seafood and ingredients for your own restaurant? 

Sustainability sits at the forefront of our sourcing, we have a responsibility as chefs to not only provide delicious meals but to ensure that traceability and best practices are being followed throughout the production chain.

Has the retreat inspired you to incorporate Alaska Seafood in future seasonal menus? 

It has certainly opened my eyes to using Alaska seafood in the future. It's hard to argue with a quality, wild product that has all the traceability and sustainable practices behind it.

Can you share a personal highlight from your time in Alaska with ASMI?

My highlight [was] the daily cooking [and] demo sessions. It's rare to be able to share and absorb knowledge from so many different experts: from chefs to fish mongers, from all corners of the world. Truly inspiring sessions!

More about Ferdinand ‘Budgie’ Montoya

‘Budgie’ champions Filipino cuisine in the London restaurant scene. The Sydney-raised chef first presented Londoners with a food hall offering: Apoy. Serving up barbecued skewers, with genius-level flavour combinations.  Since Market Hall, Budgie has established a permanent home in Sarap in Carnaby, where he continues to find fusion between beautiful produce, traditional Filipino flavour and a unique Chef Budgie ‘twist’. 

More about Steven Edwards

After winning the sixth series of Masterchef: The Professionals, Steven Edwards spent three years creating pop-up restaurant experiences. In 2017 he started ‘etch’, finding a permanent home for the restaurant in Brighton & Hove. etch reflects seasonality through its weekly tasting menus – celebrating local and British produce.

If you’re curious to learn new ways to incorporate wild-caught seafood into meals throughout your week, prepare to feel inspired. 

Developed to show off the best of Alaska seafood, the below ten recipes were the stars of a special London event earlier this year. ASMI invited restaurant industry professionals to enjoy an evening of Alaska Salmon Keta-babs, Sole Sandos, Pollock Kofte and more. Inspiring chefs, buyers and restaurant owners to let their creativity run wild when it comes to Alaska’s delicious (and varied!) catch.

Below, you’ll find the link to each of the recipes, along with a tantalising description. You’ll also find out why the specific fish species was chosen for some of the recipes – flake size, flavour and cooking method are all important factors.  It’s time to get hooked on Alaska seafood

1. Wild Alaska Salmon Keta-bab​ - Wild Alaska Seafood

Alaska Salmon Keta fish is the perfect choice for the punchy Shawarma flavours in this bab. Being a firm, large-flake fish means you’ll get lovely chunks of Salmon Keta with every bite. Smokey and full of fresh flavour, this ‘bab’ is a great recipe for casual dinner with family and friends. 

2. Wild Alaska Rock Dog​ - Wild Alaska Seafood

Love tempura? This nori-rolled Rock Dog recipe is for you. A fillet of sweet Rockfish is fried in a light tempura batter and served in a charcoal sub roll​. It wouldn’t be a ‘dog’ without an onion ring or two…and plenty of kewpie mayo. 

3. Wild Alaska Sole Sando - Wild Alaska Seafood

This recipe represents the perfect fusion between Katsu and a traditional fish finger sandwich. You’ll find the usual suspects like tartare and mushy pea puree, only they’ve been levelled up with roast garlic, wasabi and cloud-light Japanese Milk Bread. Extra points if you can stop at just one. 

 4. Salted Pollock Croquettes - Wild Alaska Seafood

Alaska Pollock is the perfect firm flaked white fish for coquettes – delicate in flavour, chunky in texture. Served atop a tomatoey sauce and garnished with saffron aioli, this dish is flavour-packed and sure to impress friends or family. 

5. Alaska Salmon & Saffron Aioli Bruschetta - Wild Alaska Seafood

A quick lunch or a light supper, this recipe can be thrown together in minutes, with a tin of Alaska Red Salmon from your cupboard. A bright tomato & herb salsa really brings the dish to life. A toasted slice of sourdough adds crunch and soaks up the wonderful flavour on your plate. 

6. Pollock Kofte with Marinated Tomatoes - Wild Alaska Seafood

Pollock is such a versatile fish, you can even make a traditionally-lamb recipe with it! Smokey flavours of the spice mix are balanced by the zing of the Preserved Lemon & Chilli Sauce. And it wouldn’t be kofte without tahini & yoghurt dressing. 

7.Moorish Spiked Sockeye Salmon Kebab - Wild Alaska Seafood

This recipe is wonderfully fresh and healthy. Sockeye Salmon has the firmest flesh of the Alaska Salmon species, making it perfect for skewer grilling. Sockeye’s strong salmon flavour also makes it the perfect vehicle for this Moorish spice blend. 

8. Crispy Fried Yellowfin Sole Fillets - Wild Alaska Seafood

Yellowfin Sole is a fine-flake, sweet fish – perfect for fillet frying. Bright and zingy Moroccan inspired Chermoula relish is balanced by the nutty tahini yoghurt dressing and miso hummus. We know this recipe is a healthy weeknight favourite in the making. 

9. Salmon Barbacoa Tostada - Wild Alaska Seafood

Traditional Mexican Barbacoa sees meat rubbed with spices and slow-roasted in a pit, covered with leaves. This is a quicktake on the flavours of traditional Barbacoa, using delicious Sockeye Salmon. Why not swap your routine taco night at home for Salmon Barabcoa Tostadas? Buen provecho!

10. Pollock Stew Parcel with Roasted peppers - Wild Alaska Seafood

Baking in parcels of tin foil makes this an incredibly easy recipe, with little washing up at the other end of cooking. It also means all of the incredible flavour cooks together, including the Pollock fillets as they cook atop the red peppers and chickpeas.

These inventive dishes are continuing to inspire British chefs as they update their menus.  And now, hopefully doing the same for friends of ASMI here. These recipes are the perfect fusion between flavour and showcasing the quality, variety and versatility Alaska’s seafood bounty offers UK foodies. 

Can you tell us why you chose to partner with Alaska Seafood?

 I think I grew up with canned salmon as a child, and it's something that I continue to give my family, so I feel quite passionate about it. And I feel that it's fabulous that wild Alaskan salmon is wild and it's sustainable. It's not farmed salmon. It's the real thing. 

Why do people tend to eat fish on Good Friday? 

I think it's a tradition, isn't it? And it goes back a long way. I mean, it's a Christian tradition that on Good Friday especially, and on Lent days, that no meat was eaten, it was always fish. And I think it's something that's continued. I mean, you go back to medieval times, so most people will eat fish once a week, but I think we should eat a lot more. 

What are your favourite fish dishes to cook and/eat? 

I must admit, I do love a pie. I love simple things. So I've developed this lovely potato and wild Alaska salmon tart, which is an open tart, so it's using fairly inexpensive things. And of course, buying wild Alaska canned salmon is a lot cheaper than buying fresh fish. Also, it's already cooked, so that takes the work out of it. This is a delicious potato and cheese tart with onions and garlic. When it comes out, you top it with the wild Alaska red salmon, which has been tossed with spring onions, watercress or rocket with a lovely orange and mustard dressing. You just sit it on the top and you take it to the table, and it looks beautiful. You're kind of crowning it with the salmon. 

You’re also a qualified Fitness Instructor so eating healthy is paramount, what would say are the nutritional benefits of fish in your diet? 

Oh, well, I think one of the most important things is the fact that it's lean protein, for one. And it's got its omega three and six fatty acids. Apparently it can help reduce the risk of heart disease, strokes, good eye health. And it's got the calcium, it's got vitamin D and B's. You know, it's a great source of food. 

How did you hear about Alaska Seafood?

 Well, I've known about Alaska seafood for a long time, so when I was asked to do this, I was thrilled. And as I said, canned salmon is something that I've grown up with. I think there can be, especially with chefs, there can be a lot of snobbery about canned salmon. But when it's wild, it's natural and sustainable. You can't fault it, can you? And for me, it's about getting people to cook. 

Why do you think people care about where their food such as salmon comes from? 

Well, I think there's been an awful lot of publicity, hasn't there, over the years, especially about farmed salmon, and I think people really are trying to eat better and they want to know the information and they want to feel good about the food they're putting on their plate for their families. 

Is sustainability important to you when buying seafood?

 Yes, it is. And I know that you can buy wild Alaska red salmon in the supermarket. If you look out for brands like John West and Princes and many own brand labels, like M&S, they have it in there as well, which is great. But yes, absolutely. And I think it's quite interesting because British females tend to look at the price when they are buying 69%, which I was quite surprised about, actually. But I suppose with everything going on at the moment as it is. I think we need to get back to seasonal cooking. Not having strawberries, having them in the summer, having tomatoes when they're in season, all of that sort of thing, I think is great. But the brilliant thing about wild Alaska salmon is it’s in a can and it's in your cupboard and you can enjoy it anytime. 

Is frozen salmon as good as fresh salmon? 

Yeah, I do, actually. I mean, I think fish generally freezes quite well, and as long as you treat it well, I think frozen fish works really well. I use it and I think as long as you're packing it up properly and not keep it in the freezer for too long, you know, tops three months, I think it's as good as fresh. 

Are people buying more canned fish due to the cost-of-living? 

I think that there is a shift towards people buying less and filling their fridges with less, so it doesn't go off, and filling their store cupboards more with ingredients that aren't going to go off in a few days. And people use more things like lentils and things that will keep for a long time that they can sort of if they are eating meat, they don't have to use that much. They can make it and make a bigger meal using other things like lentils and pulses. So, they make their money go further. And the same with using canned beautiful wild Alaska red salmon is that it's a lot cheaper, and a lot more cost-effective than buying fresh fish. 

What are your top tips for a fish dish for Good Friday?

 I think make my potato tart. That's my top. Also, keep it simple, don't make it too complicated. I think sometimes we watch all these cookery programmes and some of them are very complicated, and then you end up working so hard that you're not enjoying it because you're a bit stressed out. Get everyone’s help. Family and friends coming over, get them to open the cans of Alaska red salmon, get them to lay the table, get them to open the wine, get everybody on board, and have a bit of fun. And it takes the stress. 

Your new habit might be related to training for the London Marathon or Couch to 5km challenge. Perhaps you plan to focus more on nourishing your body with a diet packed with essential nutrients. Both movement related and nutritionally focused goals are related to what you’ll be eating.  

It’s easy to make sure you’re fueling your body to train and make healthier choices throughout the week. Trying new ingredients or recipes is a part of keeping your weekly meal planning fresh and interesting (and on track).  Which is why we are inviting you to open a tin of Alaska salmon once a week.  

Did you know about 22% of Alaska’s salmon catch becomes a canned product? That’s a lot of delicious fish! You can easily find red and pink salmon, sourced from pristine Alaskan waters on supermarket shelves.  

If you need some inspiration or further convincing to give canned Alaska salmon a try this month, here are four great reasons to add it to your trolley or at the online checkout.   

1) It’s a versatile & healthy option  

Canned salmon is hugely versatile and can substitute for meat in many dishes. We were inspired by this canned Red Alaska Salmon bruschetta recipe for lunch this week. Or maybe you’re looking to make something more substantial for dinner? How about this salmon fried rice.  

Canned Alaska Salmon is full of flavour and filling thanks to high protein levels. Here is some nutritional information to keep in mind when comparing it to other protein sources:  

• 100g of drained canned Sockeye is 167 calories, and 24g protein 
• 100g of drained canned Keta varieties is 141 calories and 21g protein 
• 100g of drained Alaska Pink is 138 calories with 23gs protein.  

Alaska Salmon’s protein is excellent for your everyday health and physical recovery as it contains essential amino acids. It’s also a good source of Omega-3, Vitamins B12, A and B.  

Want to know more? Read more about the nutrient values of Alaska Salmon here.  

2. Always quality assured, from the source 

Alaska’s fishing community takes huge pride in the work that they do and the quality of the fish they deliver to buyers and retailers. Staff at processing facilities manually handle every fish, assuring that quality products are ready for distribution.  

Before the fish is processed, it’s worth remembering it has been fished from a truly pristine environment. Alaska’s waters are fiercely protected by state legislation, and stakeholders in the fishing communities. This preserves the future of salmon fishing in Alaska and maintains it’s international reputation for quality and premium taste. 

 https://www.wildalaskaseafood.co.uk/the-catch/ 

3. Widely available & value for money 

While fresh fish is great to consume throughout your week as a part of a balanced diet, we think tinned takes the (fish)cake this month. You can always have a can of Alaska Salmon in your cupboard, thanks to a stable, sustainable supply chain.  

Price is also a factor when choosing tinned Alaska Salmon. It is generally less expensive than fresh seafood, making it a budget friendly ingredient for shoppers and cooks.  

This month, you’ll find Alaska Salmon at Tesco, Ocado and Sainsbury at great prices.  

4. A truly sustainable food source 

We have already mentioned legislation that protects the 34,000 miles of Alaskan coastline from pollutants and degradation. Also written into Alaska’s state constitution is protection for wildlife and marine biodiversity.  

This means sustainability is at the heart of Alaska’s commercial fishing operations. Quotas set by scientific population studies are strictly adhered to, along with sustainable fishing practices. This preserves the natural migration of the salmon population and ensures that this resource exists to feed the world for many generations to come. That surely has to make you feel good for selecting canned Alaska Salmon.  

– 

Will you take up our invitation to incorporate canned Alaska Salmon into your next grocery shop? Don’t forget we have lots of recipes to help inspire your meal planning. We can’t wait to see what you’ll whip up.  

Shannon Ford Ward comes from a long line of Alaskan fishermen. Bristol Bay has been her family’s fishing grounds for five generations and before that, her ancestors fished off the coast of Washington state.

Today, the commercial fisherman runs Two If By SeaFoods with her husband and family. Even after thirty plus years of fishing the Bristol Bay, the mother of one still feels the excitement of seeing a net full of salmon, “it’s something that never, ever gets old!”

She’s also looking forward to the future. The business owner’s six year old daughter is learning more about fishing with each season, started from when she was just a few months old.

You can count on Ford Ward returning every spring, just as her ancestors have done each year, for 90 years. “Though we may live elsewhere in the winter, we all come back to the same place each spring - just like the salmon.”

We asked this passionate and tenacious fisherman a few questions, and her answers were truly inspiring.

 When did you first step on to a commercial fishing boat?

I was a small child!  My family has been commercial fishing in Alaska for 5 generations now, starting in 1933;  that makes this year our 90th anniversary.  They were fishermen in coastal Washington state prior to moving to Alaska during the Gold Rush and Great Depression.  Our family fish camp has been in existence since the 1950's.  When I was 9, I was sent to fish camp to work for my grandmother. It's a family tradition that I'm so pleased to share now with my own daughter.  She's 6 years old now, and her first season was as a 6 month old baby.

Can you tell us more about fish camp?

At camp, we have no electricity or running water.  We spend leisure time picking berries, walking on the beach, having community bonfires, sharing meals, reading, playing games, and lots and lots of visiting.

I love being at our family camp with my cousins, and now my husband and daughter.  It's a lifetime of memories plus the connections back to previous generations.  We have the privilege of being so close to wildlife on a daily basis:  bears, eagles, beluga whales, foxes, ravens, migratory shorebirds and more.

What makes fishing in Alaskan waters so unique?

I know with absolute certainty that I'm part of an industry that provides the planet's most perfect protein. And as we enjoy record massive runs of salmon returning each year, it's a totally sustainable resource that should continue for generations to come. 

I am so thankful to have been born into something that's become extremely rare on earth;  a harvestable species that still thrives at historical levels.  Biologists have done core samples, and our salmon are returning in the same average numbers as they have as far back as the record may be traced. 

What might someone in the UK not know about Alaskan fishing culture?

It's a statewide point of pride. Alaska's seafood and fishing culture is as much a part of the yearly cycle as Christmas or the start of school.  We structure our lives around our fishing seasons.  Even when it's not that time of year, we are talking to each other about it, making plans, buying equipment, and obsessively checking predictions and reports! 

Families will return to their home villages to put up fish for the winter, often sending a supply to members who might live elsewhere.  Providing for the elders is a common practice.  It's an activity that brings whole communities together. 

What ways have ASMI or other industry bodies supported your business and livelihood?

ASMI and some other regional organisations have been so crucial in supporting me. As fishermen, we are close to that aspect of the industry, but perhaps not as much to the end market.

It gives us credibility to connect with a reputable source.  It's also a mental boost to see our seafood presented in such an uplifting way; we know and love it, but to see our fish marketed as a premium product by a respected organisation helps me to feel that I'm doing the right thing with my life.

What are some of the ways your work practices ensure sustainability?

As are all of Alaska's fisheries, we are regulated to protect future production and returns.  Based on biologist research, the Alaska Department of Fish and Game establishes escapement goals for the season - that is, how many salmon they want to get up the rivers to spawn. During the [season], they count how many fish get there and open or close our fishing periods to make sure the goal is reached. This system was established with statehood.  

We also use biodegradable soaps for cleaning the boat, gear, ourselves, and our clothes.  We take good care of our camp and the area of tundra that's our seasonal home.  And we take our rubbish to an approved station, including anything that might wash up on the beach from other boats.

What would you like to see for the next generation of Alaska's fishing communities?

I would love to see more families able to make enough of a living to include upcoming generations in the commercial fisheries.  This includes infrastructure, education, and work opportunities. 

Part of that picture would also feature preserving and passing on the traditions of heritage foods.  I love seeing the elders teach what they have done their entire lives.  The way I make caviar (salmon roe) is a direct result of learning from one of our village elders when I was interested in making my own.  Now my daughter sits beside me and helps, so she also will know how to make it.

These waters have sustained humans for thousands of years.  Continuing to appreciate and benefit from the seafood is both a right and a privilege. 

—

It was our privilege to hear from Ford Ward. The business owner and commercial fisherman has so much knowledge and a deep connection to her industry and the ecosystem it relies on.

For most of the year, Alina Fairbanks is an Account Manager at Rising Tide agency in Alaska. The exception being summer. For close to a decade, Fairbanks has worked the summer season on her family’s commercial fishing boat in Bristol Bay.

It sounds like a unique ‘balance’ of careers, to hold down an office job and know your way around a gillnett. However, it makes perfect sense to someone like Fairbanks, who has a degree in fisheries and marketing and uses her skills to promote, market and collaborate with her home state’s famous seafood industry. 

“I was seasick and exhausted,” Fairbanks admitted to us about the first time she stepped on to a commercial fishing boat at age 12. But it wasn’t long before she was hooked and would join her Dad as a deckhand every summer once she turned 18. 

We asked this proud member of Alaska’s commercial fishing industry to share her journey. And after reading her inspiring answers, think you’ll agree; fishing is a lifestyle and culturally important for many families and communities.

Before we hear your story, how would you describe the culture of Alaska seafood and fishing?

Alaskans are very proud of our seafood industry, whether they’re an active participant in it or not. The lifestyle and culture of working and living in Alaska is tough yet rewarding. 

Tell us about the time you first step on to a commercial fishing boat…

The first time I stepped onto a commercial fishing boat was in 2007 when I was 12 years old. 

My mum and I traveled to Bristol Bay, Alaska, to commercial fish sockeye salmon on my dad's gillnetter. It was a culture shock. 

I was seasick and exhausted, but I loved working hard beside my Mom and Dad — it was rewarding labour. I've worked and commercially fished in Bristol Bay every summer since I was 18 years old.

Are people within Alaska surprised by your career path? 

Alaskans are not surprised by my career path. I’m very lucky to have the opportunity to commercial fish with my Dad and that he’s continued to hire me as his deckhand. 

However, it did take some pursuing! I was a messy and un-organised child. I had to earn the position.

You’ve been doing this for nearly a decade. What keeps you coming back every summer season? 

I love that I get to be a part of this sustainable industry. Bristol Bay has the largest wild salmon run in the world. It’s rewarding to be a part of it. In addition, I love working incredibly hard with my family and friends. It’s not just a job; it’s my lifestyle.

You mentioned sustainability just before. What are some of the ways your family’s fishery works ‘with' the ecosystem to ensure sustainability? 

Sustainable fishing was written into our state’s constitution in 1959. It’s the law for Alaska to set harvest limits that prioritise the stability of marine ecosystems first and foremost. 

Fishery managers conduct research and identify when and where Alaska commercial fishermen can fish to ensure the protection of the resource we all rely on. Our boat is careful to follow all the rules since we want to continue to fish for generations to come ourselves!

What ways have ASMI or other industry bodies supported your business and livelihood? 

ASMI helps communicate the benefit of buying and eating Alaska seafood, both nationally and internationally. ASMI staff, contractors and partners help communicate the science, governing, resources and storytelling behind Alaska’s seafood industry. Not only is this organisation important to Alaska, it’s critical information worldwide. 

What would you like to see for the next generation of Alaska's fishing communities?

I want future generations to have plentiful resources and continue the tradition of harvesting Alaska seafood sustainably.

—

It sounds like the Alaska seafood industry will continue to flourish, with younger generations joining their family businesses full time, or just the summer like Alina Fairbanks. We wish her and her family a brilliant season ahead. 

We asked Nutritional Scientist (MSc Nutr Med), Integrative Medicine Practitioner, Health

writer and Consultant, Toral Shah a few questions about nutrition as the weather changes and how meal planning could be the key to staying well. Shah’s consultancy, The Urban Kitchen focuses on practical advice for people wanting to get more from their nutrition.  Shah also specialises on the role of diet and nutrition in the prevention of disease, particularly cancer.

Here’s what the nutritional scientist had to say… 

Generally speaking, how can individuals support their health through nutrition in autumn and winter months? 

As the year progresses and the seasons change, our body has different requirements and one way of supporting this is through what we eat. In autumn and winter, as we have less sunlight hours in the Northern Hemisphere, we require more vitamin D from our food as we are no longer able to make this from the reaction of the sun on our skin. 

Our immune system often has to work a little harder in the cooler months as we spend more time indoors and are more prone to infections. Eating to support our immune system can help us to reduce the impact of colds and flu. 

What nutrients can wild caught salmon provide in our diets to help general wellbeing?

Eating wild caught salmon and seafood can be a great way of ensuring that we are meeting our vitamin D needs as well as those of other nutrients which support our overall health and immune system including omega-3 fatty acids and selenium.  

Omega-3 fatty acids are a type of unsaturated fatty acid that may reduce inflammation throughout the body. Inflammation in the body can damage the blood vessels and lead to heart disease and strokes. Eating a diet rich in omega-3 fatty acids supports reducing inflammation and any associated diseases. 

Selenium is a key nutrient which we require for many aspects of our health but one of most important roles is in supporting the initiation of and regulating our immune system. 

How many serves of fish or seafood should we aim for in a week?  

Nutrition studies suggest that we should aim for at least two portions of oily fish a week to support not only our immune health but as it may also reduce the risk of cardiovascular disease, stroke, depression, Alzheimer's disease, and other chronic conditions. 

If you are pregnant, or trying to become pregnant or breast-feeding, you will also need to ensure that you are minimising your exposure to mercury and other pollutants found in fish and seafood. Wild caught Alaska seafood including oily fish is naturally lower in these pollutants than farmed fish due to what they are fed, and the pesticides and other pollutants which make their way into our waterways. 

Is this the same for white fish, for example Wild Alaska Pollock or shellfish? 

White fish and shellfish are an important part of a healthy diet as they are also rich in nutrients such as protein, vitamin B12 and low in saturated fats. They are also a valuable source of calcium, as is wild caught salmon, and iron, which we require for healthy bones and red blood cells for carrying oxygen around our bodies. 

 Wild Alaskan Pollock or Yellowfin sole provides us with our daily requirement of vitamin B12 which our bodies need for healthy functioning and development of brain and nerve cells, red blood cells and DNA.

Is it important to know where your seafood is coming from? 

 Understanding  where your fish and seafood comes from is important for the environment and to protect our oceans from overfishing and pollution. Sustainable fishing means that fish is caught in a way that ensures the future of the fish species, whilst maintaining the well-being of the ocean and communities that rely on fishing around the world. Wild Alaska fish and seafood can be traced back to its origins and is caught to ensure sustainable practices.

Do you have any tips on how to incorporate more fish into weekly diets?

Meal planning is one of the most important ways to ensure you are incorporating enough fish and nutrients into your diet, whilst limiting food waste which has a huge impact on climate change. In the winter, one of my favourite ways to eat fish is in warming and nourishing dishes such as salmon laksa or fish curry. 

You can batch cook these, adding in your favourite seasonal vegetables and freeze in portions to save time and reduce waste. Dishes you can prepare ahead of time such as fish pies, chowder or fish burgers can be spiced to according to your family’s needs and often become week night favourites. Eating wild Alaska fish and seafood is great for body and mind!

While #WildAlaskaSeafoodMonth might not have much to do with encouraging exercise, it is perfectly timed to inspire trade and consumers to incorporate more wild caught, nutrient-packed Alaska Seafood into their product ranges and customer diets.

Swapping out the usual ‘bangers and mash’ for a fillet of Alaska’s Sockeye Salmon and roasted new potatoes is a healthier option that is just as hearty and filling.

Through the month of January, at the consumer level there will be a range of exciting promotions in Sainsbury’s, WholeFoods and Tesco – making Alaska Seafood an easy choice for UK shoppers!

For trade, we encourage you to embrace #WildAlaskaSeafoodMonth with your own social media channels and by incorporating more Alaska Seafood on your own shelves and in menus. It’s an exciting time to share the benefits of choosing nutrient-packed, low fat and flavourful catches from Alaska’s coastline.

Find more resources and information www.wildalaskaseafood.co.uk

FACT SHEET:

Heart Health

Regularly eating fatty fish reduces the inflammatory substances produced in the heart’s arteries, improving their function, and Omega-3’s from wild Alaska seafood give your heart a health boost.

Boosting Mood

The connection between diet and brain health has been well documented and omega-3 fatty acids, particularly DHA & EPA, can change your brain and help to improve your mood.

Healthy Fats

Seafood from Alaska is low in both total fat and saturated fat, making it a lean protein source.

Brain Health

Consuming a nutrient-dense diet that includes wild Alaska seafood ensures adequate intake of nutrients such as omega-3 fatty acids and vitamin D that can boost brain health.

Immune Function

Whether you’re young or old, seafood omega-3s may tone down overactive immune responses and can improve your immune function.

Gut Health

Healthy omega-3 polyunsaturated fatty acids (PUFAs) positively influence gut microbiota composition and the functionality of the gut-brain axis, preventing ‘bad’ organisms from growing, and letting ‘good’ ones flourish.

High Quality Protein

Alaska seafood provides a complete array of essential amino acids – all of which are easily absorbed by the body, aiding the repair and maintenance of muscles.

Healthy Diet

Whether you follow one diet strictly, or find balance in following multiple, seafood is the common key protein in your diet!

-Ends-

For further information please contact asmi@wearelotus.co.uk / 020 7953 7470

About 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 and also maintains a prominent marketing program in the US. ASMI works to raise the value of Alaska’s seafood product portfolio through partnerships with retail grocers, foodservice distributors, restaurant chains, foodservice operators, universities, culinary schools, and the media.

The salmon run is vital to the Alaska fishing industry and the ecology of thirty-four-thousand miles of Alaskan coastline. The salmon not only represent economic success for fishing communities of Alaska, it’s an important part of the ecosystem that tens of millions of wild marine life rely on for their survival. 

Mature, wild salmon swim an arduous path from the saltwater ocean and ‘run’ up the freshwater inlets and rivers of Alaska. This typically starts in late May and continues until the end of September. King, Chinook and sockeye species will make this run at different times through these months. 

It’s called a ‘run’ because millions of salmon sprint up these waterways and freshwater bays, typically against the tide. It’s a 300 mile ‘race’ to return to their birthplace to spawn. It’s also on this journey that Alaskan fishers make their most abundant catches. 

The fish will not stop to feed during the run. Instead, they spend weeks building fat stores before leaving the saltwater ocean. Which is why the salmon is considered at their ‘peak’ for flavour and condition when caught in Alaskan waters. 

There’s no hyperbole when fishermen talk about ‘millions’ of salmon. In a recent report published by ASMI, the 2022 sockeye salmon forecast is expected to break records with a forecasted harvest of 74 million fish. And that is just the sockeye species harvest. 

While this salmon migration is important to the commercial success of the Alaska fishing industry and the families it supports, there are restrictions and sustainability quotas to ensure the salmon have a fair chance to reach their breeding ground. Sustainability has always been a part of Alaska fishermen’s way of working: careful management of fish stock and limitations on fishing participation guarantees the future of their historic industry. 

If you’re keen to learn more or try Alaska’s salmon catch, we suggest heading to your nearest Wholefoods. This month, Alaska salmon has taken over the windows of Wholefood’s Kensington High Street. It’s all to celebrate the peak of the salmon run and inspire foodies to try their very own Alaska salmon catch! 

Look out for our promotions across all major retailers including Sainsbury's, Ocado and Costco throughout January, where we will be championing the health benefits of eating wild seafood.

Not only is Alaska seafood delicious, but it is also highly nutritious and provides the following health benefits.

Heart Health

Regularly eating fatty fish reduces the inflammatory substances produced in the heart’s arteries, improving their function, and Omega-3’s from wild Alaska seafood give your heart a health boost.

Boosting Mood

The connection between diet and brain health has been well documented and omega-3 fatty acids, particularly DHA & EPA, can change your brain and help to improve your mood.

Healthy Fats

Seafood from Alaska is low in both total fat and saturated fat, making it a lean protein source. 

Brain Health

Consuming a nutrient-dense diet that includes wild Alaska seafood ensures adequate intake of nutrients such as omega-3 fatty acids and vitamin D that can boost brain health.

Immune Function

Whether you’re young or old, seafood omega-3s may tone down overactive immune responses and can improve your immune function.

Gut Health

Healthy omega-3 polyunsaturated fatty acids (PUFAs) positively influence gut microbiota composition and the functionality of the gut-brain axis, preventing ‘bad’ organisms from growing, and letting ‘good’ ones flourish.

High Quality Protein

Alaska seafood provides a complete array of essential amino acids – all of which are easily absorbed by the body, aiding the repair and maintenance of muscles.

Healthy Diet

Whether you follow one diet strictly, or find balance in following multiple, seafood is the common key protein in your diet!

Not only is Alaska seafood wildly caught and extremely tasty, but the fish also provides a complete array of essential amino acids – all of which are easily absorbed by the body, helping the repair and maintenance of muscles.

There are very few other foods that naturally contain the number of vitamins and minerals seen in seafood, including Vitamin B-12, zinc, iron, calcium, selenium and Vitamin D. Vitamin D supports the development of muscles, nerves and immune system functioning. Vitamin D also helps to regulate the levels of calcium and phosphate in the body. These nutrients are key to help keep bones, teeth and muscles healthy.

The positive impact that Vitamin D has on the body makes it a key supplement during the winter months. Most people will naturally receive the Vitamin D they need from March to September, as the body makes vitamin D from direct sunlight on the skin. However, as we have seen recently, during winter, and periods when people remain indoors too long, people may need a boost vitamin D boost.

Wild salmon is one of the highest natural sources of Vitamin D. Just one 85g serving of wild Alaska keta salmon* or wild Alaska sockeye salmon* delivers more than a day’s worth of the recommended intake of Vitamin D**, so put down the supplements and pick up the cutlery for your delicious daily Vitamin D requirements.

For recipes and inspiration using Alaska sockeye salmon or Alaska keta salmon visit www.wildalaskaseafood.co.uk/recipe-book

*An 85g portion of wild Alaska salmon (sockeye and keta) provides 400 to 600 international units of viamin D.

**The UK Government recommends that the daily recommended intake of Vitamin D is 400 international units per day.

Most parents are cooking for their children more frequently than usual in lockdown, but new research has revealed it is becoming a trying experience for many. Three quarters of parents (73%) now say they feel that their children are ‘fussy eaters’ – with two in five (39%) saying their children have become fussier during lockdown.  

The study amongst over 2,000 parents, conducted by the Alaska Seafood Marketing Institute, found that 30% of parents say their children will eat only three or fewer different meals at all. This is leading to over half of parents (51%) saying their children end up eating the same meal three or more times a week.  

One in 10 children (10%) eat the same meal at least five days a week, whilst one in 20 – which equates to hundreds of thousands of children across the UK – are eating the same meal every single day. Pizza was found to the most popular dish that children are eating more than once a week (57%) whilst fast food (33%) and burgers (30%) were also popular repeat dishes.  

Alaska Seafood Marketing Institute is working with former Olympic champion and parent, Greg Rutherford, in order to help British parents get their children eating healthier meals that they will enjoy.  

Greg Rutherford said: “The lockdown is definitely making mealtimes trickier for parents and it is no exception in my household. When they’re in school, most children have school dinners – and kids simply know they have to eat it, and this helps encourage them to try new foods. It also makes them realise that not every meal will be your favourite! But at home, they have more control and can make life tricky for their parents if they don’t get what they want. 

“Fish fingers are a favourite in my household and I’ve used them as a springboard to getting my kids to eat more fish, which is a great way of getting them the vitamins and nutrients they need. I find that cutting fish (I tend to use something rich in nutrients like wild Alaska pollock or Alaska salmon) into finger shapes can be a great way of making the jump from breaded to fresh fish – I call them ‘naked’ fish fingers, which raises a chuckle and encourages the kids to eat them. Mixing white fish  with other meal elements I know they like – such as pasta – helps introduce new foods in a more subtle way.”  

The weekly routine of eating the same dishes is creating frustration amongst parents who want their children to eat a more varied diet, the research found that it doesn’t always end well when they try to get their children to try something new. Three quarters (69%) say they have had to cook another meal because their children refused to eat it.  

It appears the lack of variation is down to a mixture of children’s demands for the meals they like the most and parents wanting to avoid arguments during an already fraught time. Indeed 40% say they give their children the same meals to avoid ‘hassle and arguments’ with 30% going as far as to say it is necessary to avoid ‘tantrums’.  

The average child in the UK is eating just five different meals in rotation whilst on average parents have not tried to cook their child a new meal in nearly three months (79 days).  

It is not just Greg who uses fish as a go-to for a healthy dish for the kids. Indeed 64% of parents say that breaded fish, or fish fingers, are the most popular fish dish, and two-thirds (63%) say they give their children fish because it’s a healthy and nutritious option. Wild Alaska sockeye salmon, for example, has high levels of Vitamin D and Omega-3 making it an excellent choice for healthy meals. 

Greg’s Green Spaghetti with ‘Naked Fish Finger’ Alaska Salmon, Peas and Pesto  

Ingredients 

• 150g spaghetti 

• Olive oil 

• 200g pack wild Alaska salmon fillets 

• 2 heaped tbsp green pesto 

• Salt and pepper 

• ½ a mugful of frozen peas 

• 75g edamame beans (optional) 

• Parmesan cheese, to serve (optional) 

Method   

1. Cook the spaghetti according to the instructions on the packet and then drain, but leave a little bit of cooking water in the bottom of the pan. 
2. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the salmon fillets, skin side down, and fry gently for 3-4 minutes. Turn over, and cook for a further 3-4 minutes. 
3. Into the spaghetti pan, stir the pesto, a dash of olive oil and season with some salt and pepper. 
4. Add the peas and beans (if using) to the pan and flake in the salmon. 
5. Serve with Parmesan cheese (if using). 

This will be just as good the next day, so worthwhile cooking a little extra!  

Our initiative will provide promotional funding for restaurants that feature, or are interested in featuring, Alaska seafood on their menus. We are looking for restaurants to request funding for marketing initiatives that boost sales of Alaska seafood menu items.

Seafood from Alaska is all wild and natural, being caught in some of the world’s most crystalline waters. Alaska’s sustainability credentials are second to none; fisheries are MSC and RFM certified.

For restaurants seeking to switch to alternative species, wild Alaska pollock is the perfect substitute for cod, and yellowfin sole is a delicious alternative to species such as dover sole. Species that are imported into the United Kingdom from Alaska include black cod, king crab, five types of wild salmon, wild Alaska pollock and yellowfin sole.

We hope that by offering this marketing funding, we can encourage restaurants to include Alaska seafood on their menus and help restaurants to sell more fish.

For more information regarding funding opportunities or for information and samples of Alaska seafood species, contact asmi@wearelotus.co.uk . 

The study, conducted by Alaska Seafood Marketing Institute (ASMI), found that nearly two thirds of physical fitness fans (62%) say they have eaten more junk food during lockdown, with half (49%) saying they have found it hard to maintain a healthy diet.

In addition, nearly a third (29%) say that they have found it hard to ‘keep on top’ of their alcohol consumption during lockdown. As a result of all of this, 55% of those in the survey say that they feel less physically fit.

Looking more closely at diet, just 17% say that they are managing to incorporate protein into all their meals, with over half (54%) admitting to taking a more relaxed approach to their diet. As a result, 51% say they are simply eating more and 38% say they are ‘treating’ themselves more frequently.

However when it comes to seafood, just a third (37%) say they regularly eat it during the week – due to a variety of reasons. Nearly a quarter (24%) say they don’t know which fish they’d cook and 21% have an issue with the smell. Meanwhile one in eight (12%) admit to not knowing how to cook seafood. Fish, in particular, can provide a simple solution for sports players and athletes as it provides high-quality protein that keeps, both, muscles and bones strong and healthy, which is especially important as we enter our third month in lockdown.

Alaska Seafood is working with former Olympic athlete and Celebrity Masterchef contestant, Colin Jackson, to promote the value of eating a healthy, satisfying diet as well as keeping moving during lockdown. Colin Jackson said: “For people who are used to being active or playing sports, lockdown is particularly tough. Not everyone is a fan of running and many will be missing the camaraderie that team sports offer. It’s therefore not a surprise that missing out on the physical and emotional benefits of sports is leading to many feeling depressed.

“It also makes it that much harder to resist the temptations most of us have in our home. Boredom is a factor for many and it’s no surprise to see that some are reaching for junk food or alcohol more than usual – but that makes it no less worrying. I would encourage people to try and adapt their exercise as much as possible as some is better than none. For example if you play football, whilst it may not be the same as a game down the park, 20 minutes of keepie-uppies in the garden, followed by a video chat with a team mate, could still really benefit you. But remember that exercise and diet go hand in hand and maintaining a protein-rich diet is still really key. One of my firm favourites is to cook up Sticky sesame Alaskan salmon with corn taco, smashed avocado and Asian slaw. It’s a quick, easy dish to cook up and is packed with protein and amazing flavours”

Sticky Sesame Alaska Salmon, Corn Taco, Smashed Avo, Asian Slaw

Serves 4

Ingredients

2 tbsp sriracha chilli sauce

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 garlic clove, crushed

2 tsp finely grated ginger

4 x 125g fillets of Alaska salmon; sockeye or keta

1 tbsp sesame seeds

2 ripe avocados, to garnish

Juice of 1 lime

Sea salt flakes

4 corn tortillas

Fresh coriander leaves, to serve

Sliced red onion, to serve

Black sesame seeds, to serve

4 lime wedges, to serve

Tomato salsa, to serve

Asian Slaw

½ head purple cabbage

3 medium carrots, peeled

1 bunch spring onions

Sea salt flakes

Freshly ground black pepper

1 red chilli, deseeded and finely chopped

2cm piece fresh ginger, peeled and finely grated

1 garlic clove, crushed

2 tbsp sesame oil

1 tbsp vegetable oil

4 tbsp rice wine vinegar

1 tbsp sweet chilli sauce

1 lime, zest and juice

A handful of coriander leaves, to serve

Toasted sesame seeds, to serve

Method

• Preheat the oven to 200°C/400°F/Gas mark 6.
• In a shallow dish, mix together the chilli sauce, soy sauce, sesame oil, rice wine vinegar, garlic and ginger. Lay the pieces of salmon (skin side up) in the marinade and leave to one side for 15 minutes. 
• Remove the salmon pieces from the marinade, place on a baking tray (skin side down) and spoon over a little of the marinade. Sprinkle with the sesame seeds and roast in the preheated oven for 10 minutes or until cooked to your liking. 
• Peel the avocados, remove the stones, scoop the flesh into a bowl and smash with a fork. Add the lime juice and season with a little salt. Leave to one side.
• To make the Asian slaw; remove the core of the cabbage, shred the leaves finely and leave to one side. Peel the carrots into long thin ribbons with a vegetable peeler and thinly slice the spring onions. Mix them all together in a bowl and season with some salt and pepper. Leave to one side.
• Mix together the chilli, ginger, garlic, sesame oil, vegetable oil, rice wine vinegar, chilli sauce and lime zest and juice. Pour the dressing over the vegetables and toss well to coat. Just before serving, sprinkle over the coriander leaves and toasted sesame seeds.
• Heat the corn tortillas in a dry non-stick pan until hot on both sides. Place on a serving board and top with some Asian slaw, fresh coriander leaves and sliced red onion. Place a piece of salmon on top, top with some smashed avocado and sprinkle with some black sesame seeds.
• Serve with lime wedges and fresh tomato salsa on the side.

This year, we’ve decided to take the pressure out of shopping and curated a list of the very best smoked salmon out there (of course, in our very own humble opinion…!)

Sainsbury’s: Wild Smoked Sockeye Salmon

(£6.25 / 100g)

Caught in the rivers along the west coast of Alaska and especially selected for its vibrant colour, lean texture and low-fat content. This divine salmon is hand smoked over a blend of 5 woods giving the very best taste of the wild. Best served with avocado on sourdough toast.

Waitrose: Wild Alaskan Smoked Salmon

(£6.99 / 100g)

This Wild Alaskan Coho salmon is firstly cured using salt and demerara sugar. It is then smoked using alder, birch, beech and oak giving in an aromatic smoke flavour. Best served with a glass of fizz.

Tesco: Finest Wild Alaskan Smoked Salmon

(£6.50 / 100g)

This sockeye salmon is smoked by experts who use time honoured methods to give it a succulent texture and wonderfully rich flavour. The salmon is cured and then gently smoked over smouldering oak and beech chips. It's then left to mature for 24 hours, for a deep, smoky taste. Best served with a pinch of dill.

Ocado: LEAP Smoked Sockeye Salmon

(£7.49 / 100g) or 2 for £12

This amazing fish is wild caught in the pristine waters of Bristol Bay Alaska. Sockeye Salmon has a naturally vibrant deep red colour as a result of its wild diet of shellfish and other marine organisms. Best served with a squeeze of lemon.

M&S: Alaskan Wild Smoked Salmon

(£10 / 250g)

10 slices of smoked salmon, exclusively caught in Alitak Bay, Alaska. Gently smoked for a distinctive flavour, colour and texture. Best served on a blini.

On the last day, we made our way out to Halibut Cove made famous because of the halibut, surprisingly. We had a beautiful seafood lunch in The Saltry Restaurant – pollock tacos, straight out of the sea oysters and salmon poke were the standout dishes for me, so fresh and tasty and all washed down with a bottle of Kung Fu Girl Riesling from Washington State.

At lunch I met and chatted to an Alaska fish counter. Working for the US Fish and Wildlife Service, his job was literally to count salmon migrating from the sea to freshwater rivers for spawning. He does this BY EYE from an airplane or viewing tower on the weir, which is seriously impressive. Accuracy is key here because salmon stocks need to be preserved. By counting the salmon coming upstream, he can inform fishermen of the openers (the time they have to fish). I mean, no pressure...!

Afterwards we went halibut fishing. We sailed quite far out to sea before we dropped our rods, hooked with baited mackerel, down into the icy water. From experience, fishing can be quite the waiting game, but this fishing game was short lived. Within minutes we had a bite, followed another and another. These fish either aren’t shy of a hook or need to go to Specsavers – they were so easy to catch.

By law, we were allowed to hook two halibut each. Not wanting to rush this unforgettable experience out on the water framed by glaciers, we relaxed and chatted with a couple of beers. When we had reached our quota, we headed back to Tutka Bay for an all hands-on deck dinner extravaganza.

As chefs we were asked to chip in making different dishes paying homage to our home countries using an endless list of different species. Being a Brit, I was asked to make fish and chips. Who saw that coming?! I used the halibut that I had caught only a couple of hours earlier and a local beer for the batter. I also made proper chunky chips like my Dad used to make and served the dish with a kimchi tartare sauce. It was possibly the best fish and chips that I’ve ever cooked…not because of my skills in the kitchen but the amazingly fresh, almost transparent, melt in the mouth halibut.

Our wonderful hosts also cooked the biggest seafood Paella I have ever seen, and the dishes served by the other chefs were just sublime using seafood that we just don’t get here in the UK. We had a wonderful last night in the company of newfound friends - plenty of food, booze and laughs.

I’ve been on my fair share of trips over the years, but this was quite literally the trip of a lifetime. The hospitality that was shown was out of this world, but also from an educational perspective my mind was well and truly blown.

The people of Alaska are sea and fish people to the core. The harmony between man and nature is quite unique and, in my opinion, should be used as an example for the world over.

Back at the Lodge we were preparing for a long night ahead with a large G&T, dinner and a dip in the Jacuzzi on the sun deck (great itinerary!) But we were also treated to a fantastic talk from our host Jeremy about the five different types of salmon.

A side note - Jeremy was born and raised in Alaska where his family has been based for generations. Many members of his family have worked in the fishing industry - his brother is a fisherman by trade, his father a retired fisherman and grandfather a fisherman before them. It makes sense that Jeremy developed his sea legs as soon as he could walk, spending ample time as a youngster on boats before becoming a fisherman himself. Now serving as ASMI’s executive director, he’s still spending his weekends on the water. Recharging with his wife and children on their family boat, passing his knowledge onto the next generation of fisherpeople, while rods are ready to go just waiting for the salmon, rockfish or halibut to bite. What Jeremy doesn’t know about Alaska, it’s waters and wildlife, isn’t really worth knowing!

But back to the salmon. In Alaska, there are five varieties – pink, keta, coho, sockeye and king. All differ from one another in size and look but there are also some key differences on and beneath the skin.

Pink salmon has a very delicate light pink flesh that almost resembles sea trout. What is interesting is that almost all of the pink salmon ends up in a can – traditionally loved by the UK market. It’s an economical choice for a variety of recipes and because of its milder flavour, it makes an excellent addition to sauces.

Sockeye salmon is almost the abject opposite. With a distinctive deep red coloured flesh and very little fat content, it’s really good for hot and cold smoking, grilling, sautéing, roasting, poaching or steaming. 

Keta salmon - also known as chum or silverbrite - has a pink meat colour, firm texture and mild flavour. It’s another good smoking fish, perfect when dried for jerky and makes a great choice for grilling or roasting. Here in the UK, keta is popular and sold as a chilled naked fillet in supermarkets. Lower cooking temperatures are recommended because of its low oil content.

Coho is the second largest of the species often migrating far into the ocean for prolonged periods before returning to their freshwater spawning grounds. Coho has a firm, orange-red flesh that, because of its delicate flavour, many consider it to be the best salmon for grilling although it’s also a great choice for sautéing, poaching, steaming, smoking or roasting slowly. It is comparatively fatty which keeps the flesh nice and moist without overcooking.

King salmon is the most highly prized of all the species. Considerably larger than even the coho, this fish can swim in open seas for up to six years before coming home to spawn. Its firm, fatty, meaty flesh is perfect for almost all styles of cooking. I personally love to cut lovely thick steaks for roasting.

And that’s just the salmon.

The following day were in for another treat. We were up at the crack of dawn for a hearty breakfast and it was a breakfast that I’ll never forget - homemade bircher muesli brimming with locally foraged forest fruits, salmon ‘bacon’, fried eggs with blueberry pancakes and sugared pretzels the size of my head. To say that I was content is an understatement.

It was a slow waddle down to the docks to catch the boat across to Homer – a lively little place (or at least as lively as it gets this close to the Artic!) It’s a busy harbour town entertaining locals and tourists alike. Pleasure cruisers bring hundreds of tourists to the coastal city for a day of sightseeing whilst locals prep their fishing vessels for a day at sea.

On dry land, Homer has a few shops selling fishing gear…. tackle, outboard engines and even the odd Sou’wester! But I found myself in a pub. The Salty Dawg Saloon. It was about as local as I could get with low ceilings and defaced dollar bills on the walls. Drinking beer at 10am isn’t normal, but the bar had a TV and it was the 11^th July. England vs Croatia. World Cup semi-final. I managed to watch almost the whole second half which ended in a nail biting 1-1 draw, but it was back to the boat before extra ‘time. Sketchy reception meant that I had no internet connection, so I hit it off with the captain of our boat to listen to the crackly commentary on the radio. We lost 2-1. A sad day for me, but the location, the setting and the experience I was having certainly took the edge off!

STUDENTS are blowing A FIFTH of their university loans on fast food – eating five takeaways and ready meals a week, spending £33.51 on processed food.

Time constraints discourage students from cooking from scratch with 40% admitting that ‘it takes too long’ and that they ‘don’t have the time’ to cook. The unhealthy habits don’t stop there as more than half (54%) of students also confessed that they buy food to snack on, such as crisps and chocolate. The independent survey that we commissioned also revealed that the average UK household consumes four ready meals a week.

Lack of confidence in the kitchen plays a big role in why we’re not, as a nation, cooking healthy meals. A fifth of us (21%) are not confident when it comes to cooking with raw ingredients and creating a meal from scratch, such as a fish dish. In fact, 22% admit to not knowing how to cook fish. It also seems that convenience gets the better of us as more than a third (35%) of family’s claim that they opt for ready meals since it’s quicker and easier than cooking a meal themselves.

We teamed up with TV-Chef Rachel Green to help the nation eat well by creating a series of recipes that demonstrate just how easy it is to cook a healthy meal using fresh and frozen produce. Often overlooked in favour of another meat or plant based protein, seafood is hugely beneficial to a healthy diet with unrivalled levels of omega 3 fatty acids, vitamins and minerals. So much so, the NHS recommends eating at least two portions of fish a week. This piece of research confirmed that in fact 89% of students don’t eat the recommended amount of fish alongside 86% of the adults surveyed.

HOW TO KEEP THINGS SIMPLE

It’s simple, really…

Rachel has created three easy to make, student-friendly recipes (click here) that can be made in minutes.

• Alaska salmon egg fried rice

• Green spaghetti with salmon, peas and pesto

• Indian spiced Alaska pollock flatbread

No faff.

No frills.

No fuss.

AND…just think what you could do with an extra £1,800 per year in your back pocket?

‘LOVE for the food’, they say.

Our chef ambassador, Alyn Williams, is no exception. Today, he’ll be serving a luscious six course tasting menu. Kick-starting the feast is a dish using one of his favourite ingredients that’s long been a staple at The Westbury – wild and sweet Alaska king crab served with avocado, caviar and sorrel.

The intense flavour of the king crab blends beautifully with the creamy avocado, salty and nutty bursts of caviar and the sharp citrus sorrel.

Nothing says love like the deadliest catch…

Alyn Williams at The Westbury

#ValentinesDay

#poshnosh

#thedeadliestcatch

Out of seven salmon species worldwide, Alaska harvests five…

1. Coho

2. Keta

3. Pink

4. Sockeye

5. King

The ‘salmon colour’ is not always the same…

King salmon is the largest and most prized of the species, it has a lovely oiliness and is glossy deep pink when raw and vibrant pink when cooked.

Coho is the second largest of the species, it has a more orange/pink colour both when raw and cooked.

Keta has a less oily flesh than the first two making it less glossy, it is a nice pink when raw and a light rose colour when cooked.

Sockeye is the densest, darkest of the species, it is a solid red colour both raw and cooked.

Pink is the smallest, most delicate of the species. Much like sea trout. It is a glossy oily pink when raw and is a nice delicate pink when cooked.

Because all Alaska salmon is wild, the colour is varies with the diet of the fish during it’s life cycle. Meaning that a king salmon, pink or keta can have quite deep coloured flesh. But it’s also possible to be almost white.

There is a difference between wild and farmed salmon…

…and it’s to do with the sheer distances wild salmon covers before returning to it’s birth place. Wild salmon tends to be a leaner and fitter fish.

The life of each salmon varies in age, style and migration from a one year long cycle up to anything like five or six years. King, coho and pink all have higher residual fat contents in the flesh, which make them more oily and succulent.

Keta and especially sockeye have little fat content throughout the flesh making them great for curing and smoking. 

It cooks quicker than you think…

The cooking time depends on the size of the fish and how you are cooking it. By rule of thumb if you are cooking under the grill or on a barbeque a 4cm thick, skinless piece of salmon will need approximately 4 minutes on each side.

Baking in the oven, you should work on a temperature of 170°c for a fan oven and 185°c for a static oven. Lightly oil and season, cook in the middle of the oven for 8-10 minutes. 

It can be cooked in a number of different ways…

Salmon is super versatile and can be cooked in a lot of ways.

Because they are drier, keta and sockeye salmon are great baked or cooked wrapped in pastry.

For me, king salmon is best eaten raw as sushi or sashimi. But is equally perfect cooked on the barbeque, poached or even braised.

Pink should be cooked quite quickly, on the barbie or under the grill.

All salmon should be treated a bit like red meat and rested for a few minutes before serving.

When things go wrong…

Everything is bad when its overcooked and salmon is no exception. It will dry out for sure. But not all is lost. It can be redeemed by making it into a pate, or blending with crème fraiche for a pancake filling.

Top three salmon dishes

I like my salmon served simply… I have more than three favourites, but these have made the cut:

-Sashimi of Alaskan king salmon, ginger vinegar and chilli soy

-Hot smoked Alaskan sockeye with new potatoes and horseradish crème fraiche

-Poached Alaskan coho Caesar salad

New research conducted by the Alaska Seafood Marketing Institute has revealed just how much processed food children in Britain are consuming on a weekly basis for lunch, dinner and even breakfast.

The survey of more than 2,000 parents nationwide found that 69% of parents with under-18s say their child usually eats something processed for breakfast, including refined cereal (35%), toast (15%), a full English (11%) or a pastry (8%) all of which are high in either salt, sugar or saturated fat.

At lunchtime, 87% of children and teens are eating processed meat – including ham (57%), sausages/sausage rolls/hot dogs (35%), chicken nuggets (30%) and bacon (24%). More worryingly, this number increases with 5-8 year olds as nine in ten (90%) parents say their child eats processed meat in packed lunches.

Dinner doesn’t fare much better when it comes to how much processed food is on plates. Over a third of under-18s eat processed foods for dinner several nights of the week. Chips (67%), pizza (62%), sausages (57%) and chicken nuggets (56%) are the most popular for families.

Lack of time from parents also seemed to be a contributing factor as to why children are eating such huge amounts of processed foods. 63% of parents questioned said they are only able to spend half an hour or less preparing and cooking dinner yet 59% of parents worry that their child is not getting the nutrients they need in their daily diet.

In spite of the movement towards healthy eating, more than half of parents (56%) opt for processed foods because they are simple, easy and 48% say that they are quick to prepare. Almost 3 in 5 parents admitted to feeding their children processed food because it’s something that they enjoy and it keeps them happy at meal times. Just over half (53%) of parents say their child eats a microwave or ready meal for dinner every week, including 35% who do several times a week or more.

Michelin-star chef and Masterchef: The Professionals judge, Alyn Williams is an Ambassador for the Alaska Seafood industry. “This piece of research highlights the need to break with habit. It’s true that processed foods are convenient, often cheap and ideal for someone who has little time to prepare meals. But cooking a piece of fish takes less time than a sausage.

Perhaps it then boils down to what we’re used to or what we feel confident cooking. Fresh, natural and wild ingredients shouldn’t be feared. Products such as wild Alaska pollock or wild salmon are packed with nutrition and can be served quite simply.

What I am trying to do, in partnership with Alaska Seafood, is encourage a day in the week that encourages parents to think consider an alternative. Wild Wednesday for example offers parents chance to introduce provenance and storytelling at children’s meal times, making it more fun for kids and families”.

After we’d been fishing we went back to the culinary school to cook what we’d caught. Most of us took cheeks or loins of black cod or halibut, but Naoyuki waited for everyone to have their pick and then chose the head. This is where it got interesting and absolutely why I wanted to be part of this trip.

I know Japanese cuisine is very different to ours, but what he demonstrated (very easily) was just how much more there is to the fish than the normal cuts we eat here in the UK. Why waste it? Full utilisation of a single fish is absolutely about respect – respect for the food that is being eaten and the respect not to waste something so valuable.

Over the years, I’ve experimented with various different parts of a fish but not to the extent that Naoyuki has. So we’ve collaborated on this one.

Take a fish – salmon or cod for example. This is what you can do: 

Head

NY – The cartilage behind the eyes is delicious. It has a firm and almost crunchy texture and is very simple to serve. First, you salt it and then marinate it with vinegar.

Eyes

NY – In Japan, we eat the fat that surrounds the eyes. I usually cover it with soy sauce and mirin for added flavour. It has a slimy texture, but is very tasty. Years ago in Northern Japan it used to be considered a children’s snack.

Skin

NY – The skin of white fish (halibut and grouper for example) is often added to sashimi. When soaked in hot water, it takes on a great texture. It will be too hard to eat when undercooked and is too mushy when overcooked so it’s important to get it right. Once fried, it’s beautifully crispy.  

AR – I have served skin as a garnish to a seafood dish before. Once sous-vided, you dehydrate it and then deep fry until it puffs up like a piece of crackling or rice cracker. It adds a nice touch to the plate.

Fins

NY – We have fish fins with sake. We put well dried and roasted fillets in warmed sake. The fillet creates a savory smell and taste. The fins have to be dried enough though, otherwise it makes the sake too fishy.

Milt

NY – Soft cods milt is a luxury food product in Japan. It has a smooth texture and doesn’t really smell of anything. You soak the milt in salt water, then you can either boil or steam the milt to create Chawanmushi (egg pudding) or fry it to create a Tempura. It goes particularly well with ponzu citrus vinegar.

Roe

NY – We love fish eggs such as salmon roe. Egg doesn’t have taste itself, so it can be seasoned in many ways. Fish eggs usually come in a chunk. We pour over hot water to solidify the film on the surface of the egg which makes it easier to release the eggs one by one. Salt plays the most important role to stop the egg from going white and breaking. Soy sauce and mirin add a good taste and flavour to the egg.

AR – Most recently I have used salmon roe in a cod dish. Once popped out of the roe sack, I cure it in lime juice to tighten the outside of the egg so that it pops when you bite into it.

Cheeks

AR – Halibut cheeks are in my opinion the best piece of fish money can buy. Unfortunately, it’s not something that you can get in the UK as the heads are usually cut off for shipment to reduce weight. So cod would be the next best bet. It’s quite unlike a fillet or loin of fish in that it’s stringy rather than flaky. I would pan fry the cheeks and serve with a white garlic puree with potatoes and capers.

Loin

AR – Quite simple really. Place the loin in a cool pan with a thin layer of fat for frying. The loin must be skin side down. Gradually turn up the heat to medium hot, rendering the skin so that it goes crispy. The flesh of the fish will change colour and you want to keep cooking until the colour changes half way up the loin. Flip the fish for 3 to 4 seconds. Take out of the pan and let the loin rest. Resting time is key.

Alaska Longline Fishermen’s Association

Can you tell me a bit about your background – location, job, family?

I live in Sitka with my spouse and our two teenage boys. I am originally from Connecticut.

What made you become a fisherman?

I have always loved the ocean, loved working outdoors, and the fishing community completely claimed my heart during my first summer in Alaska.

Do you work for yourself? If so – can you tell us why you set up your own business?

Yes, I bought my own boat in 1991. I had to borrow money to buy the boat but was able to pay it off over a few years of hard fishing. My husband and I now own a boat together.

Can you describe a typical day out on the water? Hours?

When we are fishing we work from about 4 am until 10 pm. All our fishing is hook and line. When we are long lining, there is always baiting to do between sets or while some of the gear is in the water. Baiting for halibut takes 1-2 hours; then the gear is set in for about an hour and left to “soak” for 4-6 hours; baiting for sablefish takes us four to five hours and the sets are longer. We leave the sets to soak overnight. Hauling a halibut set back takes us 3-4 hours; our sablefish sets take longer to haul. Sablefish live almost a mile deep in the ocean so just hauling the buoy line on each end of the set takes about an hour. Cleaning halibut is hard work because the fish are big and heavy (up to 200 pounds); sablefish are easier. All fish are carefully iced after cleaning to maintain peak quality. A day of trolling is different. The gear is pulled behind the boat (again, hooks, not nets) and as salmon bite we run the gear and play the fish in one at a time. Each is carefully cleaned and iced to maintain quality.

During the summer season when you are constantly out on the water, how do you balance the pressures and demands of work with raising a family?

My family is with me, which is fun but can also be challenging when everyone is overtired. Keeping up with my town work— running the Alaska Longline Fishermen’s Association— can be very hard during the summer season. Because I work with amazing people at ALFA who cover for me, we make it work.

How do you manage with the different seasonal demands? What do you do throughout the winter period?

I am up to my ears in fisheries management and policy development in the winter. There is always boat work and gear work to do at all times of the year, but these days my spouse tackles most of that since my work keeps me so busy.

What do you love about the job?

I love being on the ocean and working around whales, porpoise, and the wilderness. I love the independence, the challenge and hard work, and the satisfaction of bringing in a load of beautiful, well cared for and high quality fish. I love working as a team with my family and being part of a community of fishermen who choose this way of life. An 8am-5pm office job would feel like a life sentence.

What’s been your biggest challenge?

Initially some skippers were hesitant to hire women because they did not think they would be strong or tough enough. Others knew their wives would object. Changing that mindset was challenging, but once you prove what you can do work travels fast in the fishing community. Once I was competent as crew, the biggest challenge was building the confidence to take on my own boat and believe I could handle the inevitable crisis when something broke or an unexpected storm hit.

Has there ever been a time when you thought that you couldn’t cope as a woman in the fishing business?

No

Would you recommend it as a career choice for other women? What advice would you give?

Yes, it’s a great way of life. Be smart about how you work to avoid injury. Choose boats to work on carefully. If you buy your own boat, find a mentor (or mentors) and learn all you can from them, but know that you will have to learn most of what you need to know from experience, hard work, and mistakes.

In July 2018, I boarded a flight to Seattle en route to Anchorage Alaska. The flight, we were told, was full so when the window seat next to me was still empty five minutes before take-off and the cabin manager had announced the doors were closing, I thought ‘that’s perfect, I can spread out and relax for the next eight hours.’ But then from nowhere this gentlemen appeared in the aisle. Of course he stopped at my row and pointed his finger at the prized window seat…All I can say is those were the longest and most squished eight hours (I’m no waif!).

The next leg was a relatively easy three hour flight to Anchorage. I’ve been to America many times over the years but never that far north. What was I expecting? I’m not sure quite sure.

Anchorage is a real throwback to the 80’s, dated architecture, big monster truck cars and lots of seafood murals. I was soon to learn that almost everything in Alaska revolves around the fishing industry, nature and wildlife. A given really…

On my stroll around the city, I had my first ever reindeer hotdog. When in Rome n ’all that. And do you know what? It wasn’t bad at all. Nice and spicy!

The trip was organised by the Alaska Seafood Marketing Institute, ASMI for short. ASMI is an organisation part funded by the state government and by the fishing industry. It aims to promote, educate and raise the value of Alaska seafood products both in the US and internationally. As the new UK Chef Ambassador, I was there to learn!

It was great group to be a part of including myself and another four chefs from the Ukraine, Spain, Japan and Poland. We were also joined by a small group of journalists and bloggers from America.

Our mission was to immerse ourselves over the next four days into life in Alaska; finding out about the fishing industry, it’s sustainability creds, catch allowances and management systems as well as spend time with the people who love and respect the natural world around them.

Tutka Bay Lodge was going to be our home for those next four days, accessible only by boat or sea-plane. We went by the latter which is an experience in itself! We were to be hosted by the amazing Kirsten Dixon and her daughter Mandy – they own and run the lodge and its fabulous cookery school which is housed in an old World War Two barge.

Quite different to its former years, the lodge now offers a host of luxury cabins for guests to stay which are centred around a restaurant and lounge area. The cocktails were just too good and the food was very tasty – all prepared using local ingredients particularly foraged herbs and seaweeds. The lodge is blessed in its location, nestled among pine trees and with views spanning the coastline. Talk about remote.

We were surrounded by bays and oceans. The bays full of oysters and snow crabs and the delicious dungeness crabs, that I know are quite the speciality. The oceans have an abundance of fish including five species of salmon all hanging out with Alaska pollock, pacific cod, halibut, sablefish, rockfish and more. It’s the delicate harvesting of this huge abundance of fish and the protection of their oceans that is the most impressive thing about the Alaskan people. They know what they have as a natural resource and they also know how to look after and preserve it. Fishing is a large part of their economy, but shrewdly they want to make sure that it continues to be far into the future.

So rather than making hay while the sun shines (so to speak) and pillaging the seas as we’ve seen in other parts of the world, very strict quotas are applied. Migrating salmon are literally hand counted by spotters in reconnaissance planes. Unbelievable when you think about it.

It is then decided just how many fish can be caught and that number is then halved for the quota. Much of the catch comes from small one or two man vessels. These crews use various forms of fishing to harvest the fish from gill netting to purse seining and trolling. These all have a very low impact on the environment and are designed to catch a reasonable number of fish… and enough to make a modest living for the crews.

Of course there are larger boats catching much larger hauls, but these commercial fisheries too are very closely monitored. The most notable difference between Alaska and other parts of the world is that it is all completely wild. There is NO farmed fish in Alaska and never will be since a complete ban on finfish farming was written into the constitution in 1959. It’s pretty impressive to be able to control such a thing.

I’ll leave you on this note – Alaska has a staggering one million square miles and a coastline stretching 34,000 miles. Yet it has the population of Leeds.

Compare this to the UK which has 95,000 square miles of water to fish in and an 11,000 mile coastline.

Just how much fish do you think comes out of Alaska?

To be continued…

Now in its sixth year, the programme offers school chefs opportunities to work in some of the most exclusive restaurants and venues in the country working alongside some of the most celebrated chefs in the catering industry, demonstrating the breadth and depth of talent of today’s education caterers.

Previously part of the National School Meals Week (NSMW) portfolio of activities, this year Host a School Chef is now a standalone year long programme for the first time.

LACA Chair of Events Neil Porter explains: – “The success of the Host a School Chef programme over the past five years has exceeded all our expectations and the list of venues that have participated would grace any publication on fine dining. It became clear to us that the demand from school chefs and interest from venues wishing to host chefs, gave us enough reason for LACA to expand the programme and launch it as an event in its own right. On behalf of the LACA board I am delighted to welcome Alaska Seafood as headline sponsor for 2019 and their support is very much appreciated. It is important for us to continue the development of Host a School Chef and key to our plans was for us to find the right partner that we can work with and that has similar values to our own. Alaska Seafood meets the criteria perfectly and we believe will a have a significant part to play in helping LACA take Host a School Chef to the next level.”

The Ritz Hotel London, Rick Stein’s Marlborough Restaurant, the Chester Grosvenor, Fortnum and Mason, Alyn Williams at the Westbury in Mayfair, L’Enclume in the Lake District and The Walnut Tree in Abergavenny are a few of the establishments that took part last year.

Sarah Johnson from Alaska Seafood said “We recognise the importance of the education catering industry and the role school caterer’s play influencing children’s food choices for the better. We also recognise the challenge of diversifying meal plans encouraging children to be open minded about the food they eat, particularly at a time when the concept of healthy eating is under the spotlight.

LACA’s ‘Host a School Chef’ campaign has shown itself to be a great opportunity for Alaska Seafood to work with school caterers in their quest to provide nutritious meals to children. We know that seafood from Alaska is already being served in school kitchens up and down the country and hope that our sponsorship of this programme will help school chefs with their day to day challenges to persuade children to eat more fish!”

Seven times the size of the UK, the state of Alaska is home to over three million lakes, 34,000 miles of coastline and 3,000 rivers. The wild, natural and sustainable seafood including five different types of salmon, Alaska pollock and yellowfin sole flourishes in the cold, clean waters of the North Pacific. It is from this pristine environment that Alaska’s fish derive their unique taste and incomparable colour. It’s also this freedom to swim thousands of miles that means the species caught have higher levels of omega-3 fatty acids and lower levels of fat than species of other origins.

The three day countryside festival is a hugely popular event that has a strong focus on wild produce, from seafood to game and all that’s in between. A real foodies paradise, there will be plenty to try and taste including lunch at James Martin’s pop-up restaurant open to all visitors.

As Alaska Seafood, our aim is very much to inspire confidence and creativity in fish cookery as well encouraging consumers to start asking questions about sustainability and responsible food sourcing. Jose Souto, a senior chef lecturer at Westminster Kingsway College, will be tackling some of these questions head-on during the panel discussion about sustainability on Sunday 29th July at 1:30pm.

But for now a little something to get the taste buds going – a snapshot of what to expect:

– Gin-infused salmon

– Sockeye salmon cooked four ways – hot smoked / cold smoked / cerviche / tartare

– A wild salmon tikka with Balvenie

Book tickets in advance to save money at www.thegamefair.org. Don’t miss out on what is expected to be a bumper year.

We look forward to seeing you there,

Team Alaska Seafood

#wild #wildseafood #countrylife #thegamefair2018

I would put fishing in Alaska in that category. It is easy to think that it’s not a woman’s game and there would be no place for them in such a physically demanding trade, but I know that is not the case. There are many women performing just the same role as men in Alaska, and it makes me wonder if the same can be said all over the world, or whether, in such a small population, the normal stereotypes and prejudices dissolve in the face of a greater need to get the job done!

My thoughts then go to my own trade. We recently held a chef event at The French, 30 chefs came for a showcase, only one was female.

This leads me to consider my values. Do the usual stereotypes apply here; do I have a subconscious prejudice towards men?

The answer is emphatically no. I’ve always had female employees working for and with me, my restaurant manager has been the same woman, Kamila, for 5 years now.

Some argue that more women are moving in to kitchens as there is a skill shortage. This shortage is a challenge for us all, but that suggests that by hiring women we are compromising on skills and that is not the case. I know from experience that the maturity and sensibility you get from having women in the kitchen is invaluable. I would honestly have a full brigade of dedicated women working in The French and believe my product would be vastly improved because of it.

In general, I think the stigma of women not being able to compete with men is on its way out, we need to look at people as people and the best person to do a job is always going to be the person who wants to do it, not the one with the biggest muscles! A kitchen needs muscles and it also needs finesse. The two don’t always go hand in hand.

Places like Alaska and the fishing trade they have there, have shown me the vital role women can and do play and it’s an inspiration to me to take my own business forward and support gender equality in the hospitality industry.