Top U.S. Salmon Cities Named in Honor of 2016 "National Salmon Day"
Salmon leader Chicken of the Sea ranks U.S. cities on per-capita salmon consumption, growth potential, recipe preparation and in-kitchen creativity. Other highlights of this year’s Oct. 8 holiday include meal-planning partnership with Minute Rice and consumer sweepstakes for a 10-day Alaskan cruise
SAN DIEGO, Calif. (August 15, 2016) – Hold the top sirloin, fried chicken and BBQ. A study by one of the world’s largest providers of shelf-stable seafood suggests that residents of a number of noncoastal cities known for their traditional meat-eating ways may actually prefer salmon.
The internal analysis, conducted by Chicken of the Sea in honor of the second annual National Salmon Day on Oct. 8, named 10 markets as “Top Salmon Cities” in the United States. This means that local residents in these markets eat more fresh and shelf-stable salmon per person than their counterparts in other U.S. cities, have the potential to eat more salmon or are more likely to try new salmon products, prepare salmon recipes or serve salmon as a meal.
10 Top Salmon Cities Named for 2016 National Salmon Day
According to Maureen McDonnell, Chicken of the Sea’s director of brand marketing and category management, the list of “Top Salmon Cities” includes not only expected salmon capitals like Seattle and Anchorage but other markets like Chicago, Cincinnati and Columbus known more for beef and Midwest comfort food than the pink fish. Other Top Salmon Cities include Baltimore, Nashville, New York City, San Diego and Washington, D.C.
“Despite their reputation as meat-eating capitals, several of the cities on our list qualify as sophisticated salmon markets and home to an increasing number of seafood and salmon lovers,” said McDonnell. “We’d like to think that traditional protein lovers in these\ cities are more likely to occasionally switch out their Top Sirloin or prime rib for a hearty salmon recipe. From a seafood and salmon standpoint, these ten cities are trendsetters.”
In addition to its namesake tuna, Chicken of the Sea of San Diego provides clams, crab, oysters, shrimp, mackerel, kipper snacks and sardines, and is an industry pioneer in packaged salmon. The company’s salmon-specific research effort, part of its ongoing development and launch of salmon products likes its Flavored Salmon Pouches, surveyed the in-store buying habits and in-home consumption trends of fresh and shelf-stable salmon in the U.S.
Chicken of the Sea helped create National Salmon Day in 2015 as a public service to remind Americans of the significant health and wellness advantages of the fish. The annual Oct. 8 holiday honors the health, taste, convenience and diverse recipe benefits of both wild and packaged salmon varieties.
“Since it was clear that Americans needed a high-protein, high-omega- 3 alternative to less-healthy protein options, we created National Salmon Day last year as an annual reminder of the essential nutritional benefits that packaged and wild salmon brings to the table,” said McDonnell. “Ultimately, we want to celebrate the holiday it in such a way that it increases consumption of the fish leading to a long-term increase in America’s heart and nutritional health.”
The company initially partnered with the cities of San Diego and Chicago, and Cook County, Ill., to proclaim Oct. 8, 2015, as “National Salmon Day,” and worked with Chase’s Calendar of Events, the definitive, authoritative reference for annual dates and observances, to formalize the national-holiday designation. This year, Chicken of the Sea will officially designate National Salmon Day in Anchorage, Alaska.
This year’s National Salmon Day festivities, including the designation of the 10 “Top Salmon Cities”, were also prompted by the January 2016 release of Dietary Guidelines for Americans 2015-2020, which encourage Americans to choose seafood in place of other protein foods for two meals (or 8 ounces) per week. The report concluded that average seafood consumption is below recommendations for all U.S. age-sex groups and suggested dramatic changes in the American diet to increase this intake – such as choosing a salmon steak or tuna sandwich over traditional choices.
To encourage public participation, Chicken of the Sea is partnering with Minute® Rice in September for the “Salmon Loves Rice Sweepstakes,” and asking the public to use hashtag #NationalSalmonDay on their social media platforms to answer salmon trivia questions for a chance to win a seven-day Alaskan cruise and Chicken of the Sea Flavored Salmon Pouches and Minute® Ready to Serve Rice products.
The brand will also partner with blogger and prominent Twitter party host Andie Mitchel, editor of “Andie Mitchell: Healthy Recipes and Inspiration to Live a Balanced, Feel-Good Life” blog, for a one-hour National Salmon Day Twitter Party on October 7. Guests who participate in the Twitter party by tagging #NationalSalmonDay will have a chance to win salmon and other prizes from Chicken of the Sea and Minute Rice.
To encourage wider public adoption of salmon as a healthy “new” protein source, Chicken of the Sea became the first to introduce skinless and boneless salmon in 1984, and has been a strong supporter of the nutrition, convenience, versatility and recipe-development benefits of pouched salmon ever since. In 2014, the company notched another first when it introduced the industry’s first line of flavored salmon pouches as a high-protein alternative to traditional salads, sandwiches and rice bowls.
About Chicken of the Sea
Founded in 1914, Chicken of the Sea is a leading provider of healthy, sustainable and delicious seafood, offering not only a robust product line but the recipes and meal-planning insights needed to inspire seafood lovers to greater culinary creativity and inspiration. The company provides tuna, salmon, clams, crab, oysters, shrimp, mackerel, kipper snacks and sardines in cans, cups and pouches as well as innovative new products consistent with seafood’s growing status as a healthy “new” protein choice in America.
Headquartered in San Diego, Chicken of the Sea sustainably sources its seafood products from around the world, and packages them at a state-of- the-art processing facility in Lyons, Ga., as well as at third-party facilities. The company is led by a team of industry veterans with more than 300 years of collective experience in the packaged seafood industry.
For information on Chicken of the Sea, including recipes, serving suggestions and nutritional and meal-planning insights as well as information on the latest new Chicken of the Sea products, go to www.chickenofthesea.com.
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