In recent years, the Bristol Bay Sockeye Salmon brand has turned retailers' attention across the nation, from coast to coast and most recently in the Canadian market. The success of our retail program relies heavily on the expertise of our retail contractor, Mark Jones, of Tallahassee, FL. Even in a tumultuous year like our last, Mark successfully secured existing retail partnerships and exceeded our expectations in creating new ones. Though he has been in the game for over 25 years, Mark tends to fly under the radar, so we are pleased to feature him as our BBRSDA Team Member Spotlight for this month.

BBRSDA Marketing Director, Lilani Dunn asks Mark Jones about all things seafood:

LD: How long have you been working in seafood?

MJ: I've been in the business since 1986. First with Southeastern Fisheries Association (helping my father, who was the Executive Director for 60 plus years). After working at Bee Gee Shrimp and Cox's Wholesale Seafood, I applied for the ASMI Retail contractor position in 1995. I've been the Retail Marketing Rep for ASMI ever since.

LD: What is your favorite way to enjoy Bristol Bay Sockeye Salmon at home?

MJ: I do a simple honey, soy and brown sugar marinade over a Bristol Bay sockeye side about an hour before grilling it skin side down for 10-12 minutes. My wife and daughters love it!

LD: What do you love most about working with the BBRSDA?

MJ: I consider it an honor to represent the Bristol Bay fleet and stakeholders in the North American marketplace. I can tell you that retailers have worked diligently to earn the trust of their customers, and do everything possible to maintain that trust. The Bristol Bay brand has resonated with both the retail trade and consumers. And I deeply respect the independent nature of commercial fishing.

LD: Tell us a bit about yourself outside of your role at BBRSDA & some fun stories you have had over the years in seafood.

MJ: I've been married to a wonderful woman for 27 years, and have 4 daughters. 3 in college and 1 in high school, so I'll need to keep grinding! Seeing my father dedicate his life to serving the Southeast commercial seafood industry certainly influenced my path. He was the S.E. region representative on the Magnuson Act formation in the early 70's, and took me and my younger brother to Alaska for the meetings in Juneau, Yakutat, Anchorage and a couple of other towns. I was awestruck at the beauty of the whole state. I'm fortunate to have been able to make a career of working on behalf of this industry.

LD: Mark, I remember almost a decade ago when we were setting up for the Boston Seafood show, you cut your hand on a display King Crab and had an allergic reaction to it.

MJ: Yes, I ended up in the E.R. in West Palm Beach when I got home! They had to pierce my hand to get the fluid out!!

LD: 35+ years in seafood, there has to be one more.

MJ: Dad also had my brother and I take our beach seine net out about 100 yards off the beach as kids. One time, we swam out after about an hour to bring it in, and when we finally got it to shore, there was a 6 ft. hammerhead shark in it. Dad said "we'll set it again after lunch."