ASMI produced a new nutrition one-page infographic highlighting the positive impacts to heart health offered by Alaska seafood. This document was produced in collaboration with registered dietitian Kari Natwick as a way to streamline and visually illustrate the findings of her white paper (available here) on the same subject.

The one-pager supports the technical program’s objectives of educating and informing the industry, market, trade, and consumers on the technical aspects of Alaska’s seafood products. The infographic is available online.

Every year we look back on our successes and challenges in an annual report. The 2019 ASMI annual report is now available online .

To address the quickly changing landscape of to-go and delivery, ASMI partnered with chef, author and sustainable seafood expert Barton Seaver to create a video series centered on helping restaurants with their takeout offerings.

Chef Seaver offers suggestions to execute high quality Alaska seafood within a takeout menu format and touches on restaurant ingenuity. The content is focused on inspiring community hope during ongoing upheaval and the opportunity for serving up creative dishes and comfort food. These videos are available to chefs and industry in the Foodservice Training & Education section of ASMI’s website and on ASMI's Youtube Channel . 

Sobey’s promoted frozen and refreshed Alaska sockeye salmon in 45 stores across Ontario, Nova Scotia and New Brunswick during December 2019 with in-store demos and POS.

The campaign resulted in an impressive 100% lift YOY from December 2018. Sobey’s supplier reports that sales of Alaska sockeye are growing across the chain.

QFC held a sales and merchandising contest for employees at 64 stores in the Pacific Northwest during Lent 2020, featuring Alaska salmon, cod and halibut. The retailer also partnered with Chateau Ste. Michelle for wine displays within the seafood department.

The promotion resulted in a small 12% decrease from 2019, but QFC was pleased with strong sales of all three species in light of current events, which gained back momentum throughout Lent.

Schnucks promoted Alaska sockeye salmon and cod at 105 stores in St. Louis, MO for its Eat Good to Feel Great campaign. The campaign, which ran in January 2020, included Alaska seafood signage, website feature, in-store ads, social media posts, and a recipe in the store magazine.

Results showed impressive sales lift and tonnage sold.

In April, in response to the COVID-19 crisis, ASMI SEU launched a donation campaign in Spain to show support for various initiatives, charities and organizations by donating Alaska sockeye, ikura, pacific cod, and smoked sockeye.



The product was procured from various local suppliers ( Wild Alaska Salmon, Cominport & North Alaska ) to support distributors during the times of uncertainty. There was national media coverage for FoodforGood and multiple newspaper mentions.

ASMI SEU donated to the following organizations among others:

ASMI Southeast Asia collaborated with Sharon Lam, a Singapore based food blogger, to publish four easy-to-make Alaska Seafood recipes on her blog Delishar – mentaiko salmon , surimi ‘lobster’ roll , fish soup behoon with wild Alaska pollock, and creamy butter spot prawns . Lam is a working mom who specializes in at-home style recipes.

Her reach on Facebook is 15,000 and she has a monthly reach on her blog of 100,000, with 42% of readers based in Singapore and the other 58% from other countries in Southeast Asia. 

ASMI Southern Europe sent a 26-pound king salmon to Chef Nandu Jubany, a highly regarded seafood chef in Barcelona, for social media outreach. Nandu is using the salmon to do a series of Instagram chef demonstrations on his official Instagram account. The first in the series was a 7-minute video to fillet the salmon to show the different parts and explain about how to use them.

The video has over 90k views in the first five days and can be found here .