The Alaska Seafood Marketing Institute (ASMI) launched eight elegant Alaska seafood preparations by Hokkaido Sushi Izakaya EZOYA, and Gastronomer Lifestyle got a sneak peek.
Alaskan seafood, a treasure of icy northern waters, meets the meticulous craft of Japanese cuisine in Bangkok’s vibrant dining scene. Hokkaido Sushi Izakaya EZOYA’s limited-edition menu is an homage to the pristine wilderness of Alaska and the culinary heritage of Japan.
Among the special Alaskan seafood dishes available are Smoked Salmon Tartare and Tatsuta Age Deep-Fried Cod. Grilled fish lovers will enjoy the salt-grilled sockeye salmon, and Coho salmon in a Japanese-style Meunière glazed soy sauce.
For sushi bites, try the Salmon Temari sushi – spheres topped with lean salmon sashimi, or for some good fattiness, try the Mentai Mayo Gunkan, topped with umami, creamy mentaiko.
Eating clean? The Ishikari Hotpot has Alaskan salmon and cod in a clear broth with tofu and konnyaku. Coho Salmon is also used in the traditional Kansai-area Kasijiru soup, or Sake Lees soup. Alaska Pollock is also offered in a soy milk miso soup.
We were impressed by the Spicy Pollack Roe and Cheese in Japanese Rolled Omelette – imagine a tamagoyaki filled with a filling of Alaskan whitefish roe, made even more umami with cheese.
Hataithip Veeraprechanon, a Southeast Asia marketing rep at ASMI, talked about the benefits of Alaskan seafood, such as how wild-caught Alaskan salmon is leaner than farm-raised fish.
“That’s why Alaskan seafood is really popular with health-conscious groups, like moms,” she said.
Meera Chandra, an area director of the Animal and Plant Health Inspection Service – part of the US Dept. of Agriculture – said that Alaskan seafood has huge potential in the Thai seafood market. Fish and seafood imports from the US to Thailand were valued at around $150 USD per year in recent years. Since Thais consume around 30 grams of seafood a day, in contrast to an average of 3 grams of beef a day, this bodes well for Alaska seafood imports to Thailand.
“The trend for healthy and sustainable seafood can be fulfilled with wild, natural, and healthy Alaskan seafood in the Thai market,” Chandra said.
Sustainability is central to Alaskan seafood fishing practices. Scientists determine harvest levels to ensure fish populations are not depleted beyond scientifically recommended limits. Sufficient numbers of adult spawning salmon are also allowed to escape capture in order to maintain long-term salmon populations.
Alaska Seafood?
Coho? Sockeye? What’s the difference? Here’s a quick guide to Alaskan seafood so you can tell the difference between your Chinooks and your Chums.
According to ASMI, Alaska boasts five species of wild salmon. Alaska Salmon hatch in freshwater streams, they migrate down to the ocean or spend years growing in rivers and lakes. Varying by species, salmon take one to five years to mature as they complete migrations in the Gulf of Alaska and in the Bering Sea.
Wild-caught Alaska salmon are harvested on the open ocean, then transported to processing facilities that put the fish in ice only a few hours after they were harvested. Then the fish travel by boat, plane, and truck to retailers and restaurants worldwide, including to Thailand. That’s a long journey to your Bangkok izakaya plate!
Pink Salmon is the smallest, most abundant, and economical choice, making up 65% of commercial Alaska catches. The Sockeye Salmon (Red), known for its distinctive red hue and firmness, is the second most-abundant variant, making up 23% of all catches. Keta Salmon (Chum), is another popular economic option with the firmest meat. Coho Salmon (Silver) is the second-largest Alaskan salmon and is orange-red in flesh. Finally, King Salmon (Chinook) is the largest and least-fished species prized for its high oil content.
Other fish from Alaska includes Black Cod (Sablefish), a premium whitefish with high oil content, Alaska Cod, a popular variant of cod, and Alaska Halibut, a large flatfish renowned for its premium taste. Alaskan Pollock is the state’s most abundant seafood species and is leaner and milder compared to cod varieties from other parts of the world.
Available for a limited run beginning Monday, February 26th, to Tuesday, April 30th, 2024.
This menu is a collaboration between Hokkaido Sushi Izakaya EZOYA – the popular go-to izakaya in Bangkok’s Japanese restaurant-filled Phrom Phrong area – with the Alaska Seafood Marketing Institute (ASMI). ASMI promotes Alaska’s seafood industry, and operates in 21 countries. Through ASMI, Alaska seafood is channeled through culinary schools, restaurants, and food service distributors worldwide.
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