The Alaska Seafood Marketing Institute (ASMI) has announced its partnership with Adam Reid, who is Chef Patron of the eponymous Adam Reid at The French in
Manchester. The partnership has been designed to raise the profile of Alaska seafood within the food service sector and encourage a greater uptake of Alaskan produce amongst chefs, restaurants and hotels.
Reid - who has recently led The French to place #17 in the 2018 Good Food Guide -
participated in an international culinary retreat to Alaska to understand more about its sustainable fishing industry as well as the scale and size of the species fished. Sustainability is a concept that both Reid and ASMI consider a primary focus alongside its quality and flavour.
"I am really excited to be working with the Alaska Seafood Marketing Institute. Visiting Alaska was a real eye-opener for me and a chance to witness sustainable fishing practices at their finest. Getting to taste and experiment with different species as well as collaborate with different chefs from around the world to create fusions of flavour was a highlight for me and since returning I'm working to incorporate some of these ideas on to my menu,' commented Adam Reid, The French.
Rebecca Wilson, Northern Europe marketing representative said, 'We feel privileged to be working with Adam in such a capacity. His growing reputation and first-hand experience of Alaska teamed with our shared ambition of making noise about the different species available, their versatility and sustainability credentials have really created the foundations for this ambassador role. We're excited about what the future
will hold for ASMI within the food service sector.'
The wilderness of Alaska and it's cool, clear coastal and inland waters are home to some of the world's best seafood. Fish of all varieties abound in its three million lakes, 34,000 miles of coastline and 3,000 rivers. It is here that the five different types of wild salmon - king, sockeye, keta, coho and pink - premium black cod, king crab and pollock thrive
and mature at a natural pace.
