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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
April 2004
Industry Bite:
Catering to the off-premises trend, grab-and-go will gain a healthier
profile this year. Non-commercial operators will plan to add the following
to their portable menus: Low-carb/Atkins-compatible, Sandwiches, "Healthy/nutritious"
items, Salads, Pizzas. (Foodservice Director, March 15, 2004)
The NRA reports that 65% of restaurant meals are fast food, take-out
and gourmet-dinner kits
THIS MONTH'S STORIES IN BRIEF:
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** How Fish & Game Determines Salmon Season is Open
** New Wild Alaska Salmon Promotion Materials
** United Airlines, Chef Allen Susser Video
** Wild Watch: Wine Spectator May 15 Issue
** Wild Watch: Sunset Magazine May Issue
** This Month's Recipe: Rick Bayless Seared Alaska
Scallops
with Jalapeno Cream
** Send Us Your Ideas, Recipes or Requests
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Stories:
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How Fish & Game Determines Salmon Season is Open*
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Ever wondered what's behind that mysterious phrase "salmon season's
open"? What does it mean? Who determines when it's ready to be
opened and how? Read on for answers.
It's simple. In Alaska the salmon management program has three main
themes: conservative management, sound science and habitat protection.
The Alaska Department of Fish & Game's (ADF&G) work of managing
salmon harvests to ensure conservation and sustainable stocks is critical.
To do their job well requires good scientific information.
ADF&G bases its salmon management program on a very simple principle:
each year enough returning salmon must be allowed to reach their spawning
grounds to sustain salmon populations and the ecosystem. To do this,
ADF&G biologists carefully estimate the numbers of salmon returning
to spawn. Biologists allow more fish to be caught when returns are strong,
and close or restrict fishing when returns are weak.
Salmon are counted using aerial surveys, weirs (fencing installed in
river where fish accumulate), streamside counting towers, fish wheels,
tagging projects, sonar, test fisheries and input from fishermen. Harvests
are closely monitored and compared to prior years. Based on this information,
decisions to open or close fishing areas are made daily by biologists
throughtout Alaska.
Based on this thorough and sound scientific process we are happy to
report that the Alaska Salmon season will be opening mid-May 2004.
*Source: Alaska Department of Fish & Game "Alaska's Wild Salmon"
New Wild Alaska Salmon Promotion for All Foodservice
Operators
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Just in time for the opening of salmon season the Alaska Seafood Marketing
Institute's new "Nothing Ever Worked This Hard to Reach Your Plate"
themed operator promotion is available. Promotion pieces include Posters,
Table Tents, Waitstaff Buttons, Menu Sheets,
Waitstaff Selling Tips and a CD-ROM with 50 delicious Wild Alaska Salmon
recipes. Click here to learn more about this new Wild Alaska Salmon
promotion:
http://www.alaskaseafood.org/foodservice/enews_1103_salmon.htm.
United Airlines, Chef Allen Susser Video
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Throughout the month of May, all passengers on United Airlines Eastbound
and Westbound flights will see a 1.5 minute video on Alaska Seafood.
An estimated 1 million passengers will learn how Alaska's pristine environment
and strict fishery management practices produce some of the most flavorful
and natural seafood in the world. In addition, Chef Allen Susser shares
his perspectives on why he chooses to serve wild, sustainable Alaska
Seafood at his famous Floridian restaurant. To see this brief video
clip, click here... http://www.alaskaseafood.org/foodservice/enews_0404_video.htm
For Chef Allen Susser's Alaska Seafood recipes, such as Alaska King
Crab & melon soup, click here...
http://www.alaskaseafood.org/foodservice/enews_0404_susser.htm
Wild Watch: Wine Spectator May 15th Issue
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Check out the May 15th issue of Wine Spectator on newstands now for
"The Fish of Choice: Salmon is plentiful and versatile, and wild
varieties usually have the best flavor" article. (Page 27)
Owner of Legal Sea Foods, Roger Berkowitz, best sums up what you can
expect to see in this article, "There's nothing wrong with farmed
salmon. It's just that wild salmon is a superior product with more intense
flavors and distinctive characteristics." The article then goes
on to discuss the differences between wild and farmed salmon.
Wine Spectator is read by 368,768 consumers on a monthly basis.
Wild Watch: Sunset Magazine May issue
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The 1.5 million consumers that subscribe to Sunset Magazine will be
reading all about Wild Alaska Salmon from Kodiak Island in the May article
titled "Kodiak Island, Alaska - Salmon and Bears Adore this Island."
The article describes the incredible and mysterious journey wild salmon
make back to their place of birth and the fisheries management practices
employed to ensure enough salmon come back to spawn. It also describes
how Kodiak's remote and pristine location is one of the country's busiest
fishing ports as well. If you are interested in learning more about
Kodiak Island, check out out this article -- there's a delicious barbecued
salmon recipe included.
This Month's Recipe: Seared Alaska Scallops with
Jalapeno Cream
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From Scallop Ceviche to Grilled Scallops in Proscuitto, the Alaska Seafood
Marketing Institute's foodservice recipe database has a variety of
delicious scallop recipes to choose from. So delectable in fact, that
Rick Bayless' Seared Alaska Scallops with Jalapeno Cream recipe and
photo was featured on page 76 in the April 2004 issue of Restaurant
Hospitality. Click here for the recipe:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=10
Send Us Your Ideas, Recipes or Requests
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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: mailto:foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
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