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A new marketing angle is designed to lure more Americans to eat more wild Alaska seafood. It’s called Swap Meat – that’s M-E-A-T — and the name says it all –

“Alaska seafood is incredibly versatile and swap meat is a way to think outside traditional recipes and use Alaska seafood in recipes where you traditionally use a different protein like pork or chicken or beef.”

Jeremy Woodrow is Communications Director for the Alaska Seafood Marketing Institute in Juneau.  Swap Meat, he says, aims to make seafood more approachable to American consumers. Studies show that many are hesitant to try fish or shellfish because they don’t know what to buy or how to prepare it. The ASMI promotion provides a cart load of familiar recipes aimed at busy families that go from stove or oven to table in less than 30 minutes.

“Quesadillas, sliders, soup recipes, fajitas, cod parmesan, a play on chicken parmesan – a lot of different recipes of different ways to prepare Alaska seafood.”

Add to that halibut corn dogs, Reuben sandwiches, Alaska crab mac and cheese,  salmon piccata or marsala and many more.

Swap Meat is being widely promoted by ASMI using social media and direct contact with retailers and chefs. The ultimate goal is to get Americans to eat more seafood – federal dietary guidelines advise eating fish at least twice a week.

 “The USDA recommends that Americans eat a minimum of 26 pounds of seafood a year. That’s only 8 ounces a week. Most Americans are averaging around 15 pounds a year.”

There are some positive trends. Woodrow points out that salmon, for example, is America’s top fish favorite.

“In the last year or so for the first time salmon surpassed tuna as the number one finfish consumed by Americans – it’s number two behind shrimp still. But salmon is king of fish in the US.”

You can find the Swap Meat recipes at