UMass Celebrates Sustainable Seafood with Alaska
Juneau, Alaska. October 6, 2008 – The Alaska Seafood Marketing Institute (ASMI) and The University of Massachusetts, Amherst Dining Services are collaborating to celebrate Alaska’s sustainable seafood, October 6-9. Alaska species including wild and sustainable salmon, black cod, Weathervane scallops, cod, and halibut will be prepared for lunch and dinner in all four dining commons. Dishes will include Miso Marinated Alaska Salmon with Citrus and Shiitakes, and a BBQ Alaska Salmon Sandwich. ASMI’s Seafood Technical Director, Randy Rice, will be on campus to help celebrate the event and will discuss Alaska’s 50-year history in fisheries management on October 8, at 7pm in the Berkshire Dining Commons. UMass professors Dr. Cynthia Barstow and Dr. Eric Decker will also participate and aid in the overall discussion regarding sustainability in the food chain.