|
FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
February 2003
Industry Bite:
According to the NRA’s 2002 Tableservice Operator Survey, foodservice
operators saw more orders for bottled water, chicken, seafood, salads
and soups.
THIS MONTH'S STORIES IN BRIEF:
********************************
** Bon Appetit Article: “Seafood on the Line: These
are the ones that didn’t get away: super fresh, caught with care,
and dressed up in the year’s top flavors”
** Chefs and Their Views on Seafood Trends
** Alaska’s Halibut Season Opens Early
** This Month's Recipe: Grilled Cajun Alaska Halibut
On Sautéed Mustard Greens
** Chef of the Month: Christine Keff, Flying Fish and
Fandango Restaurants
** Send Us Your Ideas or Requests
*******************************
Stories:
******
Bon Appetit Article: Seafood on the Line
**********************************
“Seafood on the Line: These are the ones that didn’t get away:
super fresh, caught with care, and dressed up in the year’s top
flavors,” is an article that was featured in the January issue
of Bon Appetit magazine. The article acknowledges that most of
today’s seafood consumers are savvy about the health benefits and
delectable tastes that seafood brings to the table. However, the article
suggests that some may still not fully understand the impact their demand
for seafood is placing on the world’s ecosystem. To educate readers,
the article offers a number of seafood recipes and “Market Tips”
when shopping for seafood. The recipes were developed by John Ash, who
is a cookbook author, food and wine educator, and culinary director
for Fetzer Vineyards. In addition, resources such as the Marine Stewardship
Council, Monterey Bay Aquarium and EcoFish are listed so consumers can
further educate themselves about seafood, particularly what seafood
is considered sustainable. Alaska Salmon, Halibut and Dungeness Crab
are suggested choices to buy in the “Market Tip” sections.
Chefs and Their View on Seafood Trends
**********************************
The phrase “keep it simple” can apply to many situations,
including food. According to an article titled, “The Next Big Thing”
which was featured in the November 2002 issue of Seafood Business
magazine, high-end chefs claimed that raw fish preparations, a return
to classic seafood dishes and the use of sustainable seafood are the
next trends in seafood.
Quotes from Eric Ripert of Le Bernardin in New York City, Michael Cimarusti
of the Water Grill in Los Angeles and Jody Adams of Rialto in Boston,
among others, reinforce that sustainability is an emerging seafood trend.
In addition, the return to simple seafood dishes and an increase in
more raw fish preparations are steadily growing due to the availability
of fresh, high-quality fish. The article notes that these trends may
take shape in the kitchens of high-end chefs, but are quickly moving
into mainstream seafood dining. Brad Nelson, director of culinary development
for 400 hotel restaurants worldwide owned by Marriott International
is quoted saying, “The simple flavors and simple presentations
are definitely back.” He also states that, “the sustainable
ocean concept and effort is becoming mainstream.”
Alaska’s Halibut Season Opens March 1, 2003
– Two Weeks Early
**********************************
In an effort to bring fresh halibut to market for a longer length of
time, the International Pacific Halibut Commission voted in January
to open the fishery two weeks early. With an estimated quota of 74,920,000
pounds, Alaska’s Halibut Season will open on March 1 and close
on November 15, 2003.
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.
If you need tips on educating waitstaff, promoting menu items and/or
recipe ideas surrounding Alaska Halibut, don’t forget about the
Alaska Seafood Marketing Institute’s “Wild Alaska Halibut,
What A Catch” promotion. It was designed to help operators capitalize
on the status that wild, sustainable Alaska Seafood can bring to foodservice
operations. The Alaska Halibut promotional materials are free-of-charge
and feature a fun, bold, vintage design. The package includes waitstaff
selling tips, a CD-ROM with 19 Alaska Halibut recipes, menu sheets,
table tents, posters and waitstaff buttons. These promotional materials
showcase that Alaska Halibut is wild and that the cold, clean waters
of Alaska give it its pure white lean meat, firm texture and mild-tasting,
superior flavor. Click here to learn more about
the “Wild Alaska Halibut, What A Catch” promotion.
This Month's Recipe: Grilled Cajun Alaska Halibut
On Sautéed Mustard Greens
**********************************
Take advantage of the additional two weeks that fresh Alaska Halibut
will be available by logging into ASMI’s foodservice recipe
section. From soups and sandwiches to main entrees, the Alaska Halibut
recipes fit all market segments from fast casual to non-commercial.
Recipes such as Alaska Halibut Won Ton Soup with Kaffir Lime, Baja-laska
Halibut Sandwich, Grilled Alaska Halibut over Tuscan Style Bread Salad
(Panzanella), Cured Alaska Halibut with Fruity Jicama Salsa, as well
as Chili-Rubbed Alaska Halibut Kabobs are available. Or, click onto
the link below and give our Grilled Cajun Alaska Halibut on Sauteed
Mustard Greens recipe a whirl:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=34
Chef of the Month: Christine Keff of Flying Fish
and Fandango
**********************************
Achieving a lifelong ambition, Chef Christine Keff opened Flying Fish
in July of 1995. Located in Seattle’s burgeoning Belltown neighborhood,
Keff’s seafood bistro has appeared in major publications across
the country including the New York Times, Bon Appetit,
Gourmet, Wine Spectator, Decanter and Food &
Wine. In March of 1999, Flying Fish received a 4-Star rating by
the Seattle Post-Intelligencer, sharing this award with only
one other restaurant in the city. Two months later, the James Beard
Foundation recognized Keff as the Best Chef in the Pacific Northwest/Hawaii.
Keff has been featured on National Public Radio, CNN’s On the Menu
and the Food Network’s Dining Around. Her powerful relationships
with regional fishermen, as well as her use of global spices and local
ingredients to create signature dishes, continue to bring her national
attention. To read more about this spectacular chef, log onto http://www.alaskaseafood.org/foodservice/enews_0203_keff.htm
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.
_______________________________________________________
To SUBSCRIBE to this newsletter please go to:
http://www.alaskaseafood.org/foodservice/signup.htm
To REMOVE yourself from this subscription list
send e-mail to:
foodservice@alaskaseafood.org
type UNSUBSCRIBE in the subject line
|
|
