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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
December 2003
Industry Bite:
NPD Foodworld reports that salads ordered as a main dish represented
nine percent of all restaurant entrees in 2002. New variations of Caesar
salads are also popular, including those topped with steak, shrimp,
salmon, lobster and Southwest ingredients. (Information derived from
the Fall 2003 Flavor & The Menu magazine.)
THIS MONTH'S STORIES IN BRIEF:
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** Marine Stewardship Council Announces Milestone for
Alaska Salmon
** Alaska's Halibut Fishery Will Open Two Weeks Early
** Chef Cornelius Gallagher Showcases Two New Recipes
in the Food Arts December Issue
** This Month's Recipe: Whole Roasted Wild Alaska
Salmon with Fennel and Lemon
** Send Us Your Ideas or Requests
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Stories:
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Marine Stewardship Council Announces Milestone for
Alaska Salmon
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On December 3, 2003, the Marine Stewardship Council (MSC) announced
that there are currently 100 Alaska Salmon products carrying the MSC
eco-label. This label distinguishes Alaska Salmon as a sustainable and
well-managed seafood choice.
As many of you know, it is currently the only salmon fishery in the
world to have earned this certification. The other six fisheries that
have earned this status include the Western Australia rock lobster,
Thames Blackwater herring, New Zealand hoki, Burry inlet cockles, Western
Handline mackerel and the Loch Torridon nephrops.
In total, there are more than 180 MSC labeled seafood products in 14
countries. There are currently 11 fisheries that are in full assessment,
including Alaska Halibut and Sablefish, as well as British Columbia
salmon. More than two-dozen fisheries are at other points in the MSC
process.
For more information, please log onto:
http://www.msc.org.
Alaska's Halibut Fishery Will Open Two Weeks Early
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With an estimated quota of 73.69 million pounds*, Alaska's Halibut Season
will open March 1, 2003 and run until November 15, 2003. The coast-wide
quota includes halibut caught in the waters of Alaska and Canada, however
the majority of this catch is expected to come from Alaska.
With a reputation as the World's premium whitefish, Alaska Halibut
is known for its firm, flaky texture and delicate, succulent flavor.
The average weight is 35 - 50 pounds. However, this species can grow
to an impressive size, weighing over 300 pounds. The high quality and
abundance of Alaska Halibut makes it a profitable menu item for casual
and upscale foodservice operations.
*These recommendations, along with public and industry views on them,
will be considered by the International Pacific Halibut Commission (IPHC)
Commissioners and their advisors at the IPHC Annual Meeting in Juneau,
Alaska, during January 20-23, 2004. These recommendations are preliminary
and may be updated for the Annual Meeting, as final data are included
in the assessment, but are not expected to change significantly.
For more information about the IPHC, please log onto:
http://www.iphc.washington.edu.
Chef Cornelius Gallagher Showcases Two New Recipes
in Food Arts
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This month, Food Arts magazine will feature two recipes from Chef Cornelius
Gallagher of Oceana restaurant in New York. Specifically, you'll find
Chef Gallagher's "Smoked Poached Alaska Black Cod" recipe
and his "Alaska Halibut with Corn & Basil" recipe. If
you've missed it, just click here to review them:
http://www.alaskaseafood.org/foodservice/enews_1203_gallagher.htm
This Month's Recipe: Whole Roasted Wild Alaska
Salmon with Fennel and Lemon
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Delectable to your taste buds and so visually appealing, this dish is
ideal for a holiday buffet. Click here for the recipe: http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=79
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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