ASMI’s International Culinary Retreat in Sitka, Alaska 2023
In June 2023, ASMI hosted a unique culinary journey in the heart of Alaska, where the pristine waters of Sitka played host to a gathering of culinary talents from around the world. The goal? To raise awareness about Alaska seafood and educate chefs from diverse regions about its species and sustainable practices.
Ten chefs from eight different regions joined this culinary retreat, representing Germany, Japan, Singapore, the United Kingdom, China, Spain, Ukraine, Peru, and the United Kingdom. Each chef brought their own culinary expertise to the table, making it an international affair.
The retreat was a whirlwind of hands-on experiences and delectable moments. Here’s a glimpse of the highlights:
Lunch at Ludvig’s Bistro: The journey kicked off with a group lunch at Ludvig’s Bistro in downtown Sitka. Indigenous chef Edith Johnson and her team crafted a three-course meal using locally sourced ingredients like bull kelp, bairdi snow crab, and prawns, creating a memorable introduction to Alaska’s flavors.
Plant Tour of Seafood Producers Cooperative (SPC): Participants got an exclusive behind-the-scenes look at seafood processing at SPC. Stephen Rhoads, SPC’s VP of Sales, guided them through the cooperative’s operations, showcasing various equipment and practices. An added bonus was witnessing the daily catch of wild Alaska king salmon being offloaded.
Sablefish Discussion and Hands-on Training: Joel Peterson, President of Bristol Wave Seafoods, and Hannah Lindoff, ASMI’s Senior Director of Global Marketing and Strategy, led a discussion on sablefish, covering fishing management, sustainability, and market insights. Guest chefs were tasked with filleting and portioning whole round sablefish in preparation for the upcoming whitefish training.
Sustainability and Responsible Fisheries Management Briefing: Jeff Regnart, Responsible Fisheries Management (RFM) Certification Program Manager, shed light on the RFM Certification Program and the practices that make Alaska’s fisheries management sustainable. This informative session was followed by dinner with sustainable fishing and harvesting specialists.
Whitefish + Crab Education Day and Hands-on Training: The second day of the retreat was dedicated to whitefish and shellfish. Chefs showcased their skills with wild Alaska white fish and shellfish, including Alaska pollock, cod, shrimp, sablefish, scallops, bairdi snow crab, and golden king crab. ASMI staff provided guidance and shared insights into the unique characteristics and benefits of each species.
Fishing Grounds Visit and Saltwater Fishing Experience: Participants set sail to experience fishing for wild Alaska seafood and gain insights into different fishing gear and fish habitats. The fishing excursion was a success, with everyone having the chance to fish for king salmon, halibut, rockfish, and lingcod. And with great luck, they even caught a white king salmon – a type of King Salmon that have the recessive gene that gives them their ivory color and extremely high amounts of omega 3 oils, making up only 5% of their population!
Salmon Education Day and Hands-on Training: After the fishing adventure, chefs worked with freshly caught white king salmon, red king salmon, pink salmon, keta, coho, and sockeye salmon. They honed their skills in scaling, extracting pin bones, portioning, and maximizing utilization of all parts of the fish. The day also featured a sushi and nigiri demonstration.
Five Species of Salmon Taste Testing and Wine Pairing: Participants had the opportunity to taste different preparations and product forms of the five wild salmon species before cooking with them. Chefs were divided into teams, each tasked with cooking one salmon species using only heat, oil, salt, and pepper. This led to a delightful taste test and wine pairing, guided by ASMI staff and a trained sommelier.
A Culinary Journey to Remember
ASMI’s International Culinary Retreat was a resounding success, leaving participants with a deeper understanding and appreciation for Alaska seafood and its sustainable harvesting practices. The relaxed atmosphere fostered good fellowship, knowledge sharing, and plenty of culinary experimentation. And although this culinary retreated has ended, ASMI is excited about the future collaborations with these talented chefs, spreading the love for Alaska’s seafood and reinforcing the importance of responsible seafood sourcing around the world.
