Members of Malaysia's F&B industry, spanning importers to processors, came together on 25 July for the country's first showcase of Alaska seafood by the Alaska Seafood Marketing Institute (ASMI), a partnership between the State of Alaska and the Alaska seafood industry.
Spotlighting species such as Alaska pollock, sockeye salmon, yellowfin sole, and sablefish or black cod, the Alaska Seafood & USDA Networking Event dinner at DoubleTree by Hilton Kuala Lumpur marked the ASMI's formal entry into Malaysia's market, backed by the USDA Foreign Agricultural Service (FAS)-Kuala Lumpur.
For Malaysian consumers who care about the source of their seafood, Alaska seafood is prized for its provenance in the pristinely clean waters of the North Pacific.
Freely wild-swimming fish, feeding on a natural diet of marine organisms, feature a vibrant colour, pure taste and firm texture in their fit flesh, harbouring high levels of omega-3 fatty acids and other nourishing benefits.
Consumers can also rest assured that the Alaska seafood industry is a world leader in sustainability, 100% committed to responsible fishing, with entire communities of independently certified fisheries dedicated to preserving stocks for future generations.
Guests mingled at the Alaska Seafood & USDA Networking Event over hors d'oeuvres of Alaska pollock, sweetly mellow with a delicate flavour, before the main meal in the ballroom.
Timothy Harrison, Agriculture Counsellor from the United States Department of Agriculture's Foreign Agricultural Service, welcomed guests, including representatives of EB Frozen Food, Piau Kee, C-Food Portions, Long John Silver's and many, many more.
Recipes for the dinner were prepared by DoubleTree by Hilton Kuala Lumpur's Executive Chef Gerald Chong in consultation with Chef Elvin Chew, the Culinary Director & Consultant for the Worldchefs network of chef associations.
The first course of Alaska sockeye salmon is a leaner species of Pacific salmon, harvested from designated fishing areas managed by the State of Alaska close to the coastline.
The Alaska sockeye salmon is prepared two ways here: A 45°C confit that's beautifully buttery, as well as gorgeous gravlax with a cured smoky smoothness, topped with whipped creme fraiche and pickled beetroot. The salmon is luscious and lovely with dill mustard sauce.
Alaska Seafood offers five varieties of Pacific salmon from the open waters: Sockeye salmon, king salmon, coho salmon, keta salmon and pink salmon. These are a stellar source of lean protein, packed with long-chain omega-3 fatty acids, selenium, and vitamins A, B12 and D.
Alaska Seafood takes pride in the top-tier quality of this salmon, with every part of the process painstakingly perfected, from the initial harvest to handling, storage and shipping of the fish.
Grilled, poached, baked, sautéed or any way you like it, this fish infuses fresh excitement into the salmon eating experience!
The next fish is the Alaska yellowfin sole, more gently succulent than most white fish, enveloped in a tortellini over green pea veloute, a sea-fare-worthy soup that balances brininess with earthiness, topped with a crunchy seaweed crouton.
It's a versatile fish, with a mildness that's perfect for people who prefer light, delicate flavours.
The Alaska black cod, also known as sablefish, is a pleasurable pick by chef Gerald, fried to a fantastic flakiness, terrifically textured with the true taste of the ocean. It would be masterful even on its own, but it's made exceptionally mouthwatering with salmon roe, carrot ginger puree, onion soubise and black garlic sauce, synergising sea and land in sumptuous harmony.
Besides these, Alaska Seafood also offers Pacific cod, Pacific halibut, Pacific herring, Pacific ocean perch, Alaska plaice, flathead sole, northern rock sole, arrowtooth flounder, lingcod and multiple species of rockfish.
Dessert is a sweet dive under the sea, with an edible chocolate shell-encased tiramisu sphere, playfully plated with coffee meringue, cocoa, figs and vanilla gelato, plus pralines to round out an enchanting evening.
ASMI representative Sarina Welsh provided more insights into how the institute supports its culinary partners, with everything from buyer trips to Alaska to view the industry first-hand to culinary retreats for chefs.
Consistent research on sustainability is also a cornerstone of the work at ASMI, a public-private initiative that functions as a brand manager of the Alaska Seafood family of brands throughout Asia Europe and Latin America.
Highly enjoyable and ethically sourced, Alaska seafood is certainly worth uncovering!
To learn more about Alaska seafood, find the Alaska Seafood Marketing Institute at:
alaskaseafood.org
facebook.com/AlaskaSeafoodSingaporeandMalaysia
instagram.com/alaskaseafood_sea
For queries, contact the Southeast Asia team:
sarina@agrisource.co.th
hataithip@agrisource.co.th
surisa@agrisource.co.th
