Organizers of National Seafood Month and National Pescatarian Month promotions are outlining easy-to-make recipes and working to educate Americans on the best ways to cook seafood – along with simultaneously emphasizing the sustainability of many seafood products – in a bid to boost seafood consumption in the U.S.
Many American consumers – 74 percent – wish they ate seafood more often, and 82 percent want to eat more wild and sustainable seafood, according to Alaska Seafood Marketing Institute (ASMI) research. However, they often face challenges in finding culinary inspiration and clarity on how to ensure the seafood on their plate is the best choice. That’s why many seafood trade organizations believe that carefully curated promotions can provide the push Americans need to consume more seafood, ASMI said.
To that end, ASMI is compiling a group of experts who aim to provide culinary inspiration and educate consumers on sustainable practices within the seafood industry. Influential food industry experts, chefs, and creators will accomplish this by sharing cooking ideas and recipes throughout National Seafood Month, which takes place in October.
The “Cook Wild” campaign in which these experts are participating includes a sweepstakes to win a year’s supply of Alaskan seafood, a cooking class with an Alaskan chef, and a limited-edition seafood apron.
Seafood Nutrition Partnership, an Arlington, Virginia, U.S.A.-based nonprofit that aims to inspire healthy eating across America, is also getting in on National Seafood Month by launching its “Fall in Love with Seafood” campaign, reminding consumers how delicious, nutritious, and versatile seafood is to enjoy both at home and away from home, the organization said in a press release.
“Ultimately, we want to increase consumers’ craving for seafood and encourage America to Fall in Love with Seafood,” SNP Vice President of Marketing and Communications Sarah Crowley said.
When testing the viability of the new campaign, 85 percent of ...
Photo courtesy of Alaska Seafood Marketing Institute
