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Friday, January 31, 2020

Alaska/Pacific Coast

Gulf of Alaska cod appears likely to lose MSC sustainability label KMXT by Kavitha George - January 30, 2020 Take a walk past a grocery store seafood counter and you might notice the little blue stickers that mark certain types of fish “sustainably caught.” As demand for environmentally-conscious seafood goes up, sustainability certifications are increasingly important. But at the same time, climate change is threatening Alaska’s longstanding reputation for sustainable fisheries. In just a few months, Gulf of Alaska cod may be losing its blue sticker. Politics Lawmakers propose pilot hatchery project to boost salmon numbers KOMO News by Associated Press - January 29, 2020 OLYMPIA, Wash. - Republican state legislators have introduced a bill that includes a pilot hatchery project in Bellingham. The lawmakers believe the measure will help increase the salmon population and help the orca whales. National Experts predict cod market will remain strong in 2020 Seafood Source by Chris Chase - January 30, 2020 A panel of experts at the Global Seafood Market Conference (GSMC), held last week in Orlando, Florida, U.S.A.predicted the cod market will remain strong in 2020, thanks to relatively flat supplies and strong demand. Environment/Science Ecosystem Status Reports for the Gulf of Alaska, Bering Sea and Aleutian Islands NOAA Fisheries - January 2020 The goals of the Ecosystem Status Reports are to provide stronger links between ecosystem research and fishery management and spur new understanding of the connections between ecosystem components by bringing together the results of diverse research efforts into one document. Labeling and Marketing Next Generation Trade Mission – February 2020 Alaska Seafood Marketing Institute - February 2020 The Alaska Seafood Marketing Institute is pleased to host its first-ever “Next Generation Trade Mission” from February 6-12, 2020. Nine seafood professionals under the age of 40 will travel from six countries and the US to Washington and Alaska to learn about Alaska seafood species, harvesting and processing methods, sustainability and more. Participants will spend February 6-7 in Seattle and February 8-11 in Kodiak. Their program will include plant tours, educational seminars on fisheries management, technical training, and industry meetings. Federal Register Pacific Fishery Management Council; Public Meeting A Notice by the National Oceanic and Atmospheric Administration on 01/31/2020 The Pacific Fishery Management Council (Pacific Council) will convene a Stock Assessment Review (STAR) Panel meeting to review the 2020 Pacific sardine stock assessment. FYI’s Popular Super Bowl Recipes and Food Ideas For The Seafood Lover Urner Barry by Amanda Buckle - January 31, 2020 What Super Bowl food you put out on Sunday afternoon is just as important as the big game. Super Bowl LIV will find the San Francisco 49ers going head to head with the Kansas City Chiefs. And according to the National Retail Federation (NRF), nearly 194 million adults say they have plans to watch on Sunday. NRF reports that those watching expect to spend an average of $88.65 on things like food and beverages, merchandise and party supplies. And that figure equals a whopping $17.2 billion in total sales related to Super Bowl Sunday. These numbers are up from last year, when NRF reported that American adults will spend an average of $81.30 on the Super Bowl for a total of $14.8 billion. So, what's on your Super Bowl Sunday menu? We've got some food ideas for the seafood lovers… Lobster Dip Chicken wings, sliders, pigs in a blanket and nachos are game day staples, but seafood also deserves a place at the table. Bid-on-Equipment analyzed Google searches to break down the most popular Super Bowl food in every state, and according to the data "dips" are the most popular food or snack. Folks in Utah, California and Hawaii love buffalo chicken dip, while states like Idaho, Rhode Island and South Carolina are all about that seven layer dip. But Washington knows where it's really at … the most popular Super Bowl food in the state is lobster dip. Find a Maine Lobster Dip recipe here or check out this easy cheesy lobster dip recipe from Delish here. Roasted Shrimp Cocktail Louis Buying peeled and deveined shrimp? The Barefoot Contessa has an easy recipe for you. Based on Ina Garten's Roasted Shrimp Cocktail Louis recipe, two pounds of 16-20 ct. shrimp can feed 8-10 people. Old Bay Crab Loaded Potato Skins What's a Super Bowl party without potato skins? Put a seafood spin on this classic with Old Bay Crab Loaded Potato Skins. Lump crabmeat is mixed with crème fraÎche, lemon juice, scallions, Old Bay seasoning, crispy salami, and of course, a layer of cheese. Try adding Old Bay Hot Sauce if you were one of the lucky few able to order it before it sold out. Find the recipe here. BBQ Shrimp Instead of BBQ chicken wings (or in addition to) check out this Italian BBQ shrimp recipe from Food Network star Giada De Laurentiis. This dish is very simple with a 1-minute prep time, 1-hour wait time in the refrigerator, and then a quick 5 minutes to cook on a grill pan. Bacon Wrapped Scallops Every Super Bowl party needs bacon. Spice things up (literally with cayenne pepper) by wrapping scallops AND shrimp in bacon. Find a bacon-wrapped seafood skewer recipe here. The Super Bowl begins at 6:30 p.m. on Sunday, February 2. What will you be serving at your Super Bowl party? Ocean Beauty Seafoods Truck Featured in New 'Timmy Failure' Disney Movie Seafood News - January 30, 2020 The seafood industry is finally breaking into Hollywood — in the form of a cameo from an Ocean Beauty Seafoods truck! Disney's new streaming platform, Disney+, is promoting their latest original movie — the comedy-drama fantasy film "Timmy Failure: Mistakes Were Made." A trailer for the movie has been airing on TV, and those who watch with a careful eye will be able to catch a truck belonging to Ocean Beauty Seafoods. And this isn't just a quick shot of the Ocean Beauty Seafoods truck driving by in the background … a large polar bear is hanging out the back and snacking on salmon! Ocean Beauty Seafoods started out in 1910 as a storefront on the Seattle waterfront called Washington Fish and Oyster Company. Twenty years later the company made their way to Alaska, and in 1954 they became the first seafood company to portion and vacuum pack seafood steak and fillets in Alaska. They expanded in the 1980s, opening up a number of processing and distribution locations. Today the company is owned by Bristol Bay Economic Development Corporation and is involved in fresh wholesale distribution, frozen commodity sales, value added products, smoked salmon, canned salmon and specialty caviar – which is why it's perfect that a polar bear is enjoying salmon out of the back of one of their trucks. For those unfamiliar with the movie, "Timmy Failure: Mistakes Were Made" is based on the "Timmy Failure" book series by Stephan Pastis. The film revolves around an 11-year-old boy named Timmy Failure who runs his own detective agency, Total Failure Inc., with his partner, a 1,500-pound imaginary polar bear. Disney's "Timmy Failure: Mistakes Were Made" stars Winslow Fegley, Craig Robinson, Chloe Coleman, Ophelia Lovibond and Wallace Shawn. The movie is currently streaming on Disney+. Check out the Ocean Beauty Seafoods truck around the 1:19 mark in the trailer below: Plant-Based Alternatives: Consumers Care More About 'Health' Than Environmental Issues Urner Barry by Amanda Buckle - January 28, 2020 Consumers are indulging in more plant-based alternatives today. But it's not because they care about environmental issues. It's because they view these alternative proteins as "healthier." The catch? That's not always the case. Last week the National Fisheries Institute hosted their Global Seafood Market Conference in Orlando, Florida. David Portalatin, Vice President, Industry Advisor – Food, for The NPD Group, opened up the conference with a discussion about eating patterns in America. And according to data from the NPD group, only 16% of consumers regularly eat plant-based alternatives. Of those consumers regularly eating plant-based alternatives, 89% of them don't identify as vegan or vegetarian. So, why are they adding alternative proteins to their plate? The number one reason is because they "perceive" these alternatives to be the healthy choice. Whole Foods Market co-founder and co-CEO John Mackey made headlines in August when he told CNBC's Making It that he would not endorse plant-based meats as a healthy option. "The [brands] who are capturing the imagination of people – and I'm not going to name these brands because I'm afraid I will be associated with the critique of it," said Mackey, "but some of these that are extremely popular now that are taking the world by storm, if you look at the ingredients, they are super, highly processed foods." "I don't think eating highly processed foods is healthy," Mackey continued. "I think people thrive on eating whole foods. As for health, I will not endorse that, and that is about as big of criticism that I will do in public." CNBC talked to a number of dietitians who said that plant-based burgers are "not necessarily healthier than beef burgers." Jessica Cording, a registered dietitian in New York City, explained that her big issue with these alternatives is processed soy, because it "strips out some of the key nutrients found in traditional soy foods like tofu and can contain unhealthy compounds." The issue is that consumers are not looking at the ingredients when purchasing these plant-based alternatives. According to the NPD Group, other factors that influence consumers to purchase plant-based alternatives include "taste" and the "desire to eat more vegetables." At the bottom of the list is sustainability and animal welfare. As NPD said at NFI's conference, the alternative protein world is "not a fad." So, how can the seafood industry compete? Promoting the healthy benefits of consuming seafood is one way to start. Fish are a good source of protein and are packed with healthy omega-3 fats, vitamin B12, vitamin D, iron, and other minerals, like selenium, zinc and iodine. The 2015-2020 Dietary Guidelines for Americans recommends that the average person eat at least 8 ounces of seafood per week based on a 2,000 calorie diet. Studies have shown that consumption can reduce cardiac deaths among individuals with and without cardiovascular disease. Pregnant women who consumed at least 8 ounces per week from seafood choices that are high in DHA were found to have improved infant health outcomes. Meanwhile, seafood consumption in young children can improve eye health and brain health, and even possibly prevent allergic reactions.

Ann Owens Pacific Seafood Processors Association Office Manager 1900 W Emerson Place Suite 205, Seattle, WA 98119 Phone: 206.281.1667 E-mail:; Website: Our office days/hours are Monday-Friday 8:00 A.M. - 5:00 P.M. In accordance with Title 17 U.S.C. Section 107, any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving this information for non-profit research and educational purposes only. *Inclusion of a news article, report, or other document in this email does not imply PSPA support or endorsement of the information or opinion expressed in the document.


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