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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood Industry Bite: THIS MONTH'S STORIES IN BRIEF: Stories: SUBWAY (R) Restaurants Go Wild for Alaska Salmon The versatile Applewood smoked Wild Alaska Salmon can be prepared as a toasted or untoasted sub, in a wrap or on a salad. A tasty seasoning of paprika, parsley, red peppers, onion and garlic bring out the natural flavor of the salmon. Since this salmon has already been cooked, it can be eaten cold, such as on a sub, salad or a wrap, or heated as a toasted sub, all at a price that is competitive with other SUBWAY offerings. SUBWAY selected Alaska Salmon as it is always fished, and never farmed. A natural diet, combined with the rigors of swimming thousands of icy miles, give Wild Alaska Salmon their unparalleled flavor, color and superior texture. Additionally, leading conservation organizations recommend Salmon as an ecologically-sound seafood choice. Sustainable seafood is so important to Alaska that it's written into the State's constitution. SUBWAY's Wild Alaska Salmon will only be available for a limited time at participating locations. In Minnesota, consumers can find this new product in the areas of Minneapolis/St. Paul, Rochester, Austin, Duluth and Mankato. In Iowa, it can be found in and near Mason City, while Wisconsinites can catch it in participating Eau Claire and La Crosse restaurants. TV and radio will support this promotional product, along with various in-store point-of-purchase materials. Click here to see the TV commercial: The SUBWAY restaurant chain is the world's largest submarine sandwich
franchise, with more than 22,000 locations in 77 countries. In 2002,
the SUBWAY chain surpassed McDonald's(R) in the number of restaurants
open in the United States and Canada. Headquartered in Milford, Conn.,
the SUBWAY restaurant chain was co-founded by Fred DeLuca and Dr. Peter
Buck in 1965. That partnership marked the beginning of a remarkable
journey -- one that made it possible for thousands of individuals to
build and succeed in their own business. The SUBWAY chain was named
number one franchise opportunity in all categories by Entrepreneur magazine
in its Annual Franchise 500 ranking for 2004 -- for the 12th time in
16 years! The January issue of Bon Appetit features an article titled "What's Hot: Top 10 Ingredients," by Bruce Aidells and Nancy Oakes. You'll find Black Cod on this list -- here's what they had to say about this incredible fish. "Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze -- a combination credited to famed sushi master, Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass." The article goes on to feature a recipe for Black Cod with Roasted Sweet-and-Sour Onions. Black Cod is even mentioned in the popular men's magazine "Details" as a new fish to discover. The magazine describes it as "...exquisitely delicate and oily." (Details, February 2005) The Alaska Black Cod harvest season will open in mid-March and run
through mid-November - practically year round! Last year harvested over
36 million pounds. Alaska boasts the largest Black Cod population in
the world, thanks to the state's tight regulations to ensure sustainability
of its seafood species. Foodservice operators can learn more about Alaska
Black Cod by requesting a product fact sheet from ASMI at (800) 806-2497. With consumers placing more emphasis than ever before on health and wellness, the regionality of their foods and bold and ethnic flavors, there has never been a better time to promote Alaska Seafood. And, as a menu item, seafood has never been more in demand. Americans spend over $50 billion on seafood - 64% of that the foodservice level. More and more, consumers are recognizing the difference - and expressing a preference for seafood from Alaska. In fact, "Alaska" or "Alaskan" branded seafood items rank second among all branded food items at the top 500 restaurant chains. This is up from third in 2001. Working together with your business, ASMI can help make your promotions as profitable as they are flavorful - which is why we've created dozens of promotional materials for you to choose from. "Our goal is to support foodservice operators with the power of the Alaska Seafood brand and one of the ways we do this is through this extensive collection of promotion materials," states Claudia Hogue, Foodservice Marketing Director. To order a copy of the Alaska Seafood promotion brochure titled "Seafood
for All Seasons," including an availability chart, call (800) 806-2497
or click here:
We'll do our best to fulfill your requests. _______________________________________________________ To SUBSCRIBE to this newsletter please go to: To REMOVE yourself from this subscription list |
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