Yukon salmon candy, cold-smoked halibut and many more fish-based food products will compete in the 2007 Alaska Symphony of Seafood Jan. 25 in Seattle. Winners will be announced Feb. 17 in Anchorage.
The 14th annual new product competition, whose popularity has grown each year, has attracted 18 entries from 11 companies this year. Each participant in the contest is grouped into one of three categories: retail, food service or smoked products.
Product entries are individually evaluated by a panel of food judges during a private judging session. Evaluations are based on the product's packaging and presentation, overall eating experience, price and potential for commercial success.
The annual event, organized by the Alaska Fisheries Development Foundation, gives seafood producers and promoters the opportunity to showcase new value-added seafood products and gain exposure in front of industry and culinary experts, seafood distributors and national media. The overall goal is to inspire better use of Alaska's natural seafood resources.
After the judges are finished reviewing and tasting the products, the chefs, manufacturers, buyers, sellers and media are also invited to vote on their favorite product. The “Seattle People's Choice Award” will be announced at the end of the event in Seattle on Jan. 25.
The overall grand prize, first-, second- and third-place winners of each category are kept confidential until Feb. 17, when the results are announced at the Gala Soiree in Anchorage. Attendees also will get to vote on the “Anchorage People's Choice Award.”
First place winners from each category and both People's Choice winners receive complimentary booth space at the 2007 International Boston Seafood Show, the industry's biggest event of the year, as well as free airfare to and from the show.
The idea for the seafood new product competition, which began in 1993, was generated by the Alaska Fisheries Development Foundation, a private, nonprofit organization dedicated to development systems, equipment and markets for Alaska's commercial seafood industry. The contest has since brought before judges and the public many new ideas for using seafood harvested in Alaska waters. Some of these products are now marketed nationally.
While the deadline for this year's competition has already passed, those interested in being considered in 2008 may contact Val Motley at (206) 352-3922 or via e-mail at val@symphonyofseafood.com. For information about the Seattle or Anchorage events, go online to www.symphonyofseafood.com.
Margaret Bauman can be reached at
margie.bauman@alaskajournal.com.
