The fleet is preparing to launch, so it’s time for an update before everyone starts fishing. Please check out what we’ve been working on, and have a great season!
Consumer Videos
Building from fisherman/filmmaker Elijah Lawson’s documentary, In the Same Boat, the BBRSDA’s Marketing Program has just completed two new videos that capture the faces and voices of our fishery.
30-second video 60-second video
These videos will be featured on the Bristol Bay Sockeye website, as well as across paid advertising platforms and social media. They will also be made available to seafood buyers for use in sockeye promotions and events.
Speaking of In the Same Boat – which can be viewed from the home page at our website – it is now being included among Alaska Airlines in-flight video selections; just look for the Seattle International Film Festival films. And to see some of Elijah’s earlier video work, go here.
The Bristol Bay Sockeye Website
A frozen sockeye portion along with recipe ingredients
It’s a known fact that consumers are afraid to cook seafood, mainly because they’re afraid of messing it up. So we’re doing our part to clear up their confusion and let them know how easy it is to prepare awesome meals with sockeye.
Another recipe, coming soon to the new canned sockeye section of the website
To help build their confidence we are developing several new sections that will be going live on the Bristol Bay Sockeye consumer website in the next two weeks. These sections focus specifically on frozen and canned sockeye. Much of the new website content will also be converted into new consumer materials for distribution at upcoming events and promotions.
The #EatWildSaveWild Tour
The Il Palio team assembles Bristol Bay sockeye salmon bites in Raleigh
In partnership with Seattle Chef Tom Douglas, Vital Choice Wild Seafood & Organics, United Tribes for Bristol Bay, Trout Unlimited, and Orvis, Bristol Bay Sockeye traveled around 15 cities this spring, sharing your salmon and your story with audiences around the country.
Chef JJ preparing her mouth-watering house-cured sockeye salmon appetizers in Boston
Each event included a screening of the wild salmon documentary The Breach, panel discussions with Bristol Bay representatives, chefs and food leaders, and Bristol Bay salmon appetizers for guests to sample. Concluding each event, audiences were encouraged to #eatwildsavewild and were gifted a can of Bristol Bay sockeye salmon along with Bristol Bay Sockeye recipe cards.
The BBRSDA is especially thankful to the chefs who generously donated their time and talents, including: Chef JJ Gonson ofCuisine en Locale in Boston, Chef Teddy Diggs of Il Palio in Durham, Chef Kyle Mendenhall of The Kitchen in Chicago and Denver, and Chef Craig Hetherington of TASTE Restaurant at the Seattle Art Museum.
And while you’re out fishing…
…we’ll be busy. This season we are once again working with fisherman/photographer Chris Miller on a photo series that we will share with audiences across the country as the season unfolds. If there’s one thing we learned last season when we first tried this out, people all over the U.S. areinterested in seeing the fishery as it occurs and meeting the people involved. That’s what the Sockeye Season 2015 photo series is all about.
In late June we will bring a very distinguished group of chefs, food writers and seafood buyers to tour the Bay with us and get a first hand look at how sockeye are caught, who catches them, how they’re handled and processed, and how to educate their customers and audiences about Bristol Bay’s amazing sockeye resource.
Also in late June we’ll be representing you and your product to hundreds of opinion leaders at the Sustainable Seafood Blog Conference in New Orleans. We look forward to updating you about these and other Bristol Bay Sockeye marketing efforts in the fall.
Stay safe, and good fishing!
