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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
December 2002
Industry Bite:
An article in Chef Educator Today's Winter 2003 issue mentioned that
a study conducted by Seafood Choices Alliance found that 71 percent
of fine dining and 42 percent of casual restaurants regularly menu salmon.
Findings also show that 59 percent of U.S. consumers said they eat salmon.
THIS MONTH'S STORIES IN BRIEF:
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** Mercury Concerns? Not with Alaska Seafood
** Black Cod, Sablefish or Butterfish? What ever
you're calling it,
it's on the "what's hot" list
** From CNN to the LA Times, Wild Versus Farmed Fish
is a Hot Subject
** Can you guess who's been selected as ASMI's Chef
of the Month?
** This Month's Recipe: Sautéed Alaska Cod
with Caramelized Onion
** Send Us Your Ideas or Requests
*******************************
Stories:
Mercury Concerns? Not with Alaska Seafood
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As many of us know, mercury can occur naturally in the environment.
It can also be released into the air through industrial pollution. However,
without getting too scientific, the form of mercury that can impact
food sources such as seafood is called methylmercury, which can affect
both fresh water and saltwater. Recently, the Food & Drug Administration
(FDA) issued a number of bulletins regarding mercury's impact on seafood,
causing concern for many seafood lovers across the country. Fortunately,
Alaska's story is a positive one because studies are showing that Alaska
Seafood is pure and more than safe to consume. Click here to read the
rest of this story:
http://www.alaskaseafood.org/foodservice/enews_1202_mercury.htm
Black Cod, Sablefish or Butterfish? What ever
you name it, it's on the "what's hot" list
******************************************
Cook it, cure it, smoke it, poach it, regardless of its preparation,
Alaska Black Cod is becoming one of the hottest fish on today's menus.
Known for its velvety, rich flavor, delicate texture, white interior
as well as its high fat and oil content, there's no mistaking this fish
for bland. The only confusion patrons might have is concerning the name.
From plain old cod, which is not true at all, to Sablefish, butterfish
and skilfish, this species has a number of names, but what's more important
is that it's becoming a best seller on many foodservice menus. In fact,
Restaurant Business's Menus 2002 named it one of the upcoming "hot"
menu items.
Alaska boasts the largest Black Cod population in the world, thanks
to the state's tight regulations to ensure sustainability of its seafood
species. Did you know that Alaska Black Cod can reach up to 40 pounds?
Available year round, foodservice operators can learn more about Alaska's
Black Cod by requesting a sell sheet from the Alaska Seafood Marketing
Institute (ASMI). ASMI can be reached by calling (800) 806-2497.
From CNN to the LA Times, Wild Versus Farmed Fish
is a Hot Subject ***************************************************
From Time magazine to the LA Times and onward to CNN, the debate about
wild versus farmed salmon is on-going and reaching the masses. Words
such as ecologically sensitive, sustainable and profitable are common
place in the many articles offering the pros and cons of harvesting
wild  seafood
versus farming seafood. Given this media blitz, we thought it was important
to revisit the issue of what it means to be certified sustainable.
The Marine Stewardship Council (MSC) was created as a business-green
partnership in 1999 by the World Wildlife Fund (WWF) and Unilever as
a positive way to encourage responsible management of the world's seafood
resources. Program organizers spent two years working to develop a Standard
for sustainable and well-managed fisheries. Fisheries voluntarily come
forward to be assessed against that Standard. Those fisheries ultimately
earning certification, as Alaska Salmon did in September 2000, are eligible
to use the MSC's eco-label on their seafood products. The eco-label
gives consumers and seafood purveyors a quick and easy way to identify
seafood from responsibly managed sources and acts as a financial reward
for those participating in the fishery.
Click here to read the rest of this story: www.alaskaseafood.org/foodservice/enews_1202_wildvfarmed.htm
Can you guess who's been selected as ASMI's Chef
of the Month?
********************************************
This chef is a native of Queens, NY. HE spent the early and mid 1980s
dining around New York City where a close friend introduced him to the
intricacies of food and wine. While working by day as a diamond setter,
and by night as a drummer in a rock band, it became apparent that he
wanted to pursue a career as a chef. Realizing he had found his calling,
he attended Peter Kump's New York Cooking School (re-named The Institute
of Culinary Education) and opened a boutique catering business in Manhattan.
The business flourished, keeping him busy with exclusive gallery openings,
private parties and other prominent events. In 1989, the desire for
warmer weather brought him to Miami, where he met Chef Norman Van Aken.
Click here to unveil who "HE" is: www.alaskaseafood.org/foodservice/enews_1202_chef.htm
This Month's Recipe: Sautéed Alaska Cod
with Caramelized Onion
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Available year-round, Alaska Cod's firm flaky texture, white color and
mild flavor have proven ideal for a wide range of foodservice menus,
from fast food to white tablecloth restaurants. Because of its firm
texture, it adapts well to most cooking methods. Try this recipe. It's
simple, but delicious:
www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=52
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: foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
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