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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
April 2003
Industry Bite:
According to Technomic, the compound annual growth in the seafood category
reached 5 percent in 2001 while in previous years - whether it's one
year, five years or ten years - the compound annual growth was near
the bottom at 2 percent. Some industry experts say the growth is a result
of more restaurant concepts adding seafood to their menus, including
those in the quick-casual category.
THIS MONTH'S STORIES IN BRIEF:
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** 2003 Projections for Alaska’s Salmon Season
** Jay Stinson is New Chair for ASMI’s Board
of Directors
** ASMI Sponsors Upcoming Food & Wine Magazine
Classic at Aspen
** Chef of the Month: Chef Cornelius Gallagher of Manhattan’s
Oceana Restaurant
** This Month's Recipe is an Appetizer: Cured Alaska
Halibut with Fruity Jícama Salsa
** Send Us Your Ideas or Requests
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Stories:
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2003 Projections for Alaska’s Salmon Season
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According to the Alaska Department of Fish & Game, the 2003 projection
for Alaska Salmon is estimated at 150,903,000 fish, which is on par
with last year's forecasts. In addition, there should be more Alaska
King Salmon available this summer due to the two-week extension of the
Southeast Alaska Winter Troll Fishery, which typically closes mid-April
but is staying open until the end of the month.
New Chair for ASMI’s Board of Directors
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Jay Stinson of Kodiak, Alaska, has been elected to chair the Board of
Directors of the Alaska Seafood Marketing Institute (ASMI). Stinson
has actively fished king and tanner crab, sablefish (black cod), halibut,
herring, cod, pollock, rockfish and flatfish. He has been involved in
the Alaska Salmon Fisheries as tender operator, buyer, processor and
harvester for more than 30 years, and has operated fishing vessels for
25 years.
For more information about Jay Stinson, log onto:
http://www.alaskaseafood.org/aboutus/032403.htm.
ASMI Sponsors "A Global Feast of Rising Star
Chefs" Event in Aspen **********************************
The Alaska Seafood Marketing Institute has signed on as a sponsor of
the Sky Hotel's one-year anniversary event titled, "A Global Feast
of Rising Star Chefs." The Sky Hotel, which is situated at the
base of Aspen Mountain in Aspen, Colorado, will host this invitation-only
event on Friday, June 13, 2003. "Rising Star Chefs," including
those from Firefly restaurant in Washington, D.C, Helios restaurant
in Cupertino, CA and 39 Degrees restaurant in Aspen, CO - to name only
a few - will be pairing wine and other spirits with delectable seafood,
and many other foods, at various food stations throughout the evening.
Other sponsors of the Sky Hotel's first-year anniversary event include
Brown Forman Beverages Worldwide and Samuel Adams.
For more information about Aspen's Sky Hotel, please click the below
link:
http://www.aspen4u.com/getproperty.php?propertyID=95
Chef of the Month: Chef Cornelius Gallagher of Oceana
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Serving flawless, innovative cuisine in a setting that has been described
as a 'luxurious cruise ship that houses a well choreographed ballet,'
Chef Cornelius Gallagher works hard to ensure that each diner's Oceana
experience is unparalleled. Chef Gallagher describes his style as neo-classic
because he deconstructs classic recipes and re-builds them one step
at a time with a modern approach.
Chef Gallagher and his staff prepare all varieties of seafood and shellfish
with one goal in mind: to enhance the simple perfection of each ingredient.
That includes a move to serve only wild seafood, including Alaska's
salmon, black cod, king crab, and spot prawns, among other species.
For more information about Chef Gallagher and Oceana Restaurant, please
log onto http://www.oceanarestaurant.com
This Month's Recipe: Roasted Alaska Halibut with
Clams and Sake Broth **********************************
Did you know that 95 percent of the halibut harvested in the U.S. comes
from Alaska? Alaska Halibut is suitable for a wide range of operations,
from full-service family-style to upscale white tablecloth restaurants,
as well as non-commercial operations like colleges, universities and
healthcare facilities. If you're looking for a new recipe, try our Roasted
Alaska Halibut with Clams and Sake Broth. Just click the below link
and then get back to the kitchen!
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=71
Send Us Your Ideas, Recipes or Requests
**********************************
Is there some specific information that you'd like to see in this newsletter?
Then drop us an e-mail and let us know at: foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
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