Alaska seafood to host expert salmon tasting session next week

Alaska Seafood Marketing Institute (ASMI) is holding an expert tasting session at Icetank, London on Monday, 15 August to raise the profile and wildly contrasting flavours and textures of salmon.

Alaska is home to five different types of salmon, each of which are stunningly different. From flavour to colour to cooking technique - every species has exquisite qualities making it suitable for particular menus, recipes and occasions.

Guests who attend ASMI’s exclusive event will be able to hone their tasting skills with direction and sample dishes from Masterchef winner 2010 and Alaska seafood expert and ambassador,  Dhruv Baker.

They will be encouraged to take an alternative approach to flavour exploration with ASMI’s original salmon sommelier concept - led by an experienced sommelier this exercise pairs Alaska salmon canapés with wines to distinguish each distinctive taste.

Dhruv Baker said:  “Industry professionals aren’t always aware of the differences between each of the species of wild Alaska salmon and as such, miss out on a valuable opportunity to exploit the wonderful variety of salmon available, adding variety and complexity to their menu.

Having a sustainable and constant source of quality fish is important to professionals and these sessions will address this need, demonstrating the quality and of frozen at sea salmon and educating participants on the benefits of choosing wild Alaska seafood and how this can add value to their menu.

Alaska salmon comes from the wild and virtually pollutant free waters of Alaska, making it amongst the highest quality in the world, containing no pesticides, GMOs or artificial products.

Salmon from Alaska have a distinctive flavour and a characteristically bright colour coming from a natural diet of marine organisms as well as a firm texture earned from annual migrations in the cold North Pacific.”

This event will include interactive tasting sessions with a selection of wild Alaska salmon, with the opportunity to develop tasting notes for each species, learning about the different tastes, textures and usage opportunities.

For more information about ASMI, please see www.alaskaseafood.org. Limited places are available, register your interest by emailing your name, job title and company to – alice@wearelotus.co.uk