This is Fish Radio. I’m Stephanie Mangini. Kick off this summer with seafood. More about the Catch of the Season Program after this…
Catch the deadline to start your summer off right with locally caught fresh-frozen Alaskan halibut and spot prawns. It is a first for The Alaska Marine Conservation Council to extend a Spring Catch of the Season seafood box to subscribers.
“This is our first time offering halibut at any of our pick up locations, and it is our first time offering spot prawns outside of Anchorage.”
David Fleming is AMCC’s seafood sales manager in Anchorage.
“This spring we are offering Homer halibut caught by long time fishermen Matt Alward and Malcolm Milne. We also have Prince William Sound Spot Prawns, caught by my brother Erik Fleming and another fisherman Richard Person and his son Joseph.”
Another first in the spring COS fish box is a shelf stable fish jerky.
“Lastly, we have smoked salmon bites made by Dear North Salmon Co. from the Hoonah Tribe in Southeast; it is a packaged jerky style product.”
Not only have they expanded the seafood selections but also added another pickup location.
“We have gone forward and made the spring offering much bigger and are offering pick up and distribution in Anchorage, Fairbanks, Homer, and Seward. We have all four locations available for sales and delivery; which is great because we have been trying to expand the program and this is the first step in taking it that direction.”
Fleming says the Catch of the Season tagline “Caught for Alaskans by Alaskans,” is what is most important about the program.
“Purchasing seafood through the catch of the season buyers know that their dollars are supporting community-based fishermen, knowing the story of your catch; which is the who, what, where, when, and why of that specific seafood, and that it is a program that invests all of its profits back into the nonprofit organizations marine conservation efforts.”
The deadline is this Friday, May 19th. Find pounds, pricing, pick up locations and order information at akmarine.org.