ALASKA SEAFOOD

Brand Owner (click to sort) Address Description
A BOUNTY UNMATCHED Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 Alaska seafood;
ALASKA SEAFOOD COOK IT FROZEN! Alaska Seafood Marketing Institute (ASMI) 311 N. Franklin Street, Suite 200 Juneau AK 99801 [ Alaska Seafood ];ALASKA SEAFOOD COOK IT FROZEN;Color is not claimed as a feature of the mark.;PROMOTING PUBLIC AWARENESS OF THE BENEFITS OF ALASKA SEAFOOD;ALASKA SEAFOOD and COOK IT FROZEN!;
ASK FOR ALASKA! Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 ALASKA SEAFOOD;ASK FOR ALASKA;Color is not claimed as a feature of the mark.;PROMOTING PUBLIC AWARENESS OF THE BENEFITS OF ALASKA SEAFOOD;
BRING SOMETHING WILD HOME Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 Alaska seafood;
COOK IT FROZEN! Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 Alaska seafood;
GRAB A FORK. THERE'S A LOT MORE OUT THERE. Alaska Seafood Marketing, Inc. Suite 310 150 Nickerson Street Seattle WA 981092497 Alaska seafood;GRAB A FORK. THERE IS A LOT MORE OUT THERE.;
JUST MINUTES UNTIL MEALTIME Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 Alaska seafood;
THE DIFFERENCE IS WILD Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 Alaska seafood;
WILD & NATURAL Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 Alaska seafood;WILD AND NATURAL;
WILD, NATURAL & SUSTAINABLE Alaska Seafood Marketing Institute 311 North Franklin Street, Suite 200 Juneau AK 998011147 Alaska seafood;WILD, NATURAL AND SUSTAINABLE;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A fully automated apparatus and system for processing shellfish such as shrimp and crawfish including the cooking, drying and peeling thereof. The present invention utilizes excessive heat generated by boilers to heat the dryers. The product is cooked in a brine mix that once used is transferred to a broth processing system to make a seafood flavored broth and is also injected as a fine mist into a furnace where it crystallizes into a solid product to be used as a seafood flavored salt.