AMHERST, Mass. – The University of Massachusetts Amherst and the Alaska Seafood Marketing Institute (ASMI) will host a Wild Alaska Seafood Week beginning Monday, Oct. 1 at the campus dining commons. The events are designed to promote seafood sustainability.
Each day’s menu will feature different wild and sustainable seafood, including salmon, halibut, black cod, pollock, weathervane scallops and cod. Local chefs Matt Sutherland and Chris Ramirez will assist UMass chefs in preparing the meals. The week-long event will also feature a guest lecture Oct. 4 at 7 p.m. at the Berkshire Dining Commons by Randy Rice, technical director of the ASMI. The talk will focus on the importance and true definition of sustainability.
“We want to support our mission of serving only sustainable seafood to our students,” says Ken Toong, director of dining and retail services at UMass Amherst. “I hope this event provides ample opportunity for our students to sample some of the great seafood from Alaska and learn more about sustainable seafood. We are one of the few universities in the nation to serve sustainable seafood, and I hope this event will spark an interest among our students to support this important cause.”
The ASMI is Alaska’s official seafood marketing organization and is a public agency supported by the seafood industry and federal funds. The events are free to students on the meal plan and open the general public at $9.50 for lunch and $11 for dinner.