BATON ROUGE, La. (BRPROUD) – Lt. Governor Billy Nungesser will be traveling to Juneau, Alaska to develop a partnership between the Louisiana Seafood Promotion and Marketing Board and the Alaska Seafood Marketing Institute.
As the top two seafood-harvesting states in the country, Louisiana and Alaska produce approximately 6.5 million pounds of seafood annually.
“Buying Louisiana seafood, Alaska seafood, and domestic seafood in general is not only safer but it is also better quality than imported seafood. To purchase and use domestic seafood from Louisiana and Alaska only helps to support economies, jobs, and families in the United States that have been fishing the waters of the Gulf of Mexico and off the coast of Alaska for generations. Louisiana’s seafood industry is one of the state’s largest employers and also plays a major role in tourism by connecting food-lovers with the delicious product that comes straight from the gulf.”Lieutenant Governor Billy Nungesser
Nungesser’s trip taking place next week will be an opportunity for both seafood-harvesting states to discuss the challenges they face and create a plan for moving forward in the future.
Events begins on Tuesday, June 8 with a “Tour de Chef” featuring 2015 King of Louisiana Seafood Chef Mike Brewer and 2017 King of American Seafood Chef Lionel Uppida. Both chefs will cook together at Chef Uppida’s Red Spruce & Forbidden Peak Brewery to showcase the best seafood dishes of Louisiana and Alaska in a four-course dinner.
After a boat tour with Alaska Seafood on Wednesday, June 9, events will be held at Deckhand Dave’s welcoming tourism journalists, food writers, and social media influencers. The goal of these events will be to highlight the importance Louisiana and Alaska Seafood, as well as domestic seafood as a whole.
“Louisiana has a cuisine unlike anywhere else and we are excited for the opportunity to showcase that in Alaska,” said Nungesser. “The wide variety of cultures that make up the people of Louisiana have resulted in flavorful food that will Feed Your Soul – especially when served with a side of our welcoming, friendly people.”
Although Louisiana and Alaska are two of the top seafood-harvesting states, their catches of the day aren’t the same species. Louisiana brings in blue crab, shrimp, oysters, alligator, and the regional species of crawfish, while in Alaska, catches include salmon, scallop, cod, king crabs, and halibut.
“2020 saw the devastation of tourism in both Alaska and Louisiana – two great regions known for their seafood. Alaskan chefs have enjoyed competing in the Great American Seafood Cook-Off in New Orleans and have really enjoyed winning a few of them. Destinations that offer wild, natural, and sustainable seafood, such as Alaska and Louisiana, provide visitors with that special experience that accompanies the beauty and grandeur of the state. One of the key draws for tourists to both states is the high quality of their seafood and special events such as this, which exemplify the importance of natural resource. Alaska is a COVID-safe destination and we look forward to welcoming travelers to the Last Frontier.”Alaska Lieutenant Governor Kevin Meyer
Proceeds from the four-course dinner will be donated to the Southeast Alaska Food Bank in Juneau. Later in the year, Louisiana Seafood will host Alaska Seafood for a similar event in Louisiana with proceeds from that dinner going to a regional Louisiana food bank.