ANCHORAGE - The Alaska Symphony of Seafood is about to conquer a new frontier outside the state.
This winter, the popular contest for new food products based on Alaska-caught fish will be held in "a large metropolitan area" in the Lower 48, said Marc Jones, executive director of the private, nonprofit Alaska Fisheries Development Foundation, sponsor of the event. The city won't be selected for another couple of weeks, he said.
Anchorage will continue to be a major part of the Symphony. A public tasting soiree will return to the city in February, Jones said.
In past years, the foundation has brought in big-name chefs, restaurant executives and food writers to judge newfangled seafood products for their taste, packaging and market potential. The judging was held at the Alyeska Resort in Girdwood.
The Symphony also features a month-long seafood promotion in select Anchorage restaurants with special menus, plates and banners.
The new productions competition, which is closed to the public, is being moved Outside because participating seafood processors want more marketing exposure, Jones said.
Few major processors are based in Alaska, and most of the seafood they handle is marketed in the Lower 48 or abroad.
Last year processors entered 18 new products, such as Tabasco Cod Fillet Tenders from Seattle-based Trident Seafoods Corp. and Salmon Santa Fe from AquaCuisine Inc. of Boise, Idaho.
The grand prize, however, went to the smoked king salmon strips from Maserculiq Fish Processors Inc., a small Native company with a processing plant in the Yukon River village of Marshall.
By moving the contest Outside, processors hope to get broader media and marketing exposure than they have in Alaska, Jones said. And more processors might be enticed to enter, he added.
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