FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
August 2002

Newsbite:
Check out Gourmet Magazine's article "Down on the Farm Investigation: The Wild and the Farmed," which is featured in the September issue. Written in the first person, the article gives readers a visual about what it means to be an Alaska fisherman in one of the most strictly controlled fisheries in the world. The article offers insight into the taste, texture and appearance differences between wild and farmed salmon and it's so well written, you'll think you had spent the day on the cold, pristine waters of Alaska and are finally sitting down to enjoy the fruits of your labor.

Stories:
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National Food Safety Education Month
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As many of you know, September is considered National Food Safety Education Month. It was created in 1994 by the International Food Safety Council (IFSC) to increase awareness and knowledge about food safety among U.S. restaurant and foodservice professionals. Since its inception, the IFSC has reported increased participation with each year.

The Alaska Seafood Marketing Institute (ASMI) has partnered with the National Restaurant Association Educational Foundation (NRAEF) to participate in National Food Safety Education Month SM.

This year's theme, "Check It Out Before You Check It In," focuses on the procedures necessary for purchasing and receiving safe food. ASMI's support of National Food Safety Education Month SM showcases its commitment to continued food safety education and training.

To learn how you can participate, please log onto:
http://www.nraef.org/ifsc

National Public Radio Speaks to Sustainability
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On Sunday, August 11, National Public Radio ran a story about sustainable seafood during its Weekend Edition. Reporter Cheryl Corley reported on sustainable seafood and offered an interview with Chef Rick Bayless, owner of the Frontera Grill and Topolobampo. In addition, the segment mentioned the educational efforts on behalf of the Chefs Collaborative to educate the industry about sustainability. It also highlighted Whole Foods Alaska Salmon promotion, "Fish for our Future" and included an audio clip from ASMI's Alaska's Harvest Video, which reinforced that no salmon of Alaska origin are threatened or endangered.

To listen to the 4 and one-half minute broadcast found in segment 5, please log onto: http://search.npr.org/cf/cmn/segment_display.cfm?segID=148165

New Leadership at the Alaska Seafood Marketing Institute
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On July 24, 2002, ASMI selected Ernest (Ray) Riutta as the new Executive Director to replace the outgoing director, Barbara Belknap. Riutta was hired by a selection committee of ASMI board members led by board chairman Sandro Lane.

In his announcement to the ASMI board, Lane said, "Ray has just the right mix of experience, communications skills, diplomacy and sense of humor to lead our organization through the next stages of ASMI's dynamic growth. Ray is a proven leader, a problem solver, a strategist, as well as a strong team and consensus builder."

For more information, please log onto:
http://www.alaskaseafood.org/foodservice/whatnew_PR_081602.htm

Searching for a Seafood Supplier?
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If you're looking for a seafood supplier, whether by supplier name or by species, you can log onto ASMI's website free-of-charge and review our supplier directory. The directory contains a wide range of companies, from small specialty providers to very large corporations. ASMI recommends contacting all suppliers of a particular product to find the company that best suits your needs.

If you are already a supplier of Alaska Seafood and wish to be listed in the directory, please download the application in PDF format and send it back to us.

To log into this directory, please click on:
http://www.alaskaseafood.org/supplier_directory/supplier_locator/default.asp

New Appetizer Recipe Brochure in the Making
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Unique and delicious recipes such as Smoked Alaska Halibut on Savory French Toast and Taco Sushi will be showcased later this fall in a new appetizer recipe brochure produced by ASMI. The recipe brochure will be available free-of-charge to foodservice operators.

With foodservice patrons aching to try new flavors, these recipes are certain to please while helping operators take advantage of the growing appetizer trend. From 1998 to 2000, the number of menued seafood appetizers increased by 44 percent. Today, 17 percent of seafood items on the menu fall into the appetizer category. The recipes showcased in this brochure are flavorful and fun. They might even bring out the "wild" in your patrons!

Alaska Salmon Ceviche with Orange, Capers and Roasted Green Chile
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With the growing importance of appetizers, we've decided to feature a Mexican-style appetizer developed by Chef Rick Bayless. The recipe can be found at: http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=100

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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