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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
February 2004
Industry Bite:
Full service restaurant sales are expected to gain 4.6 percent over
the course of 2004. Fast food sales have an anticipated gain of 3.9
percent. (Source: Seafood Trend Newsletter)
Nearly two-thirds (64%) of fine-dining restaurant operators report
more guests are ordering seafood entrees than two years ago. (NRA)
THIS MONTH'S STORIES IN BRIEF:
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** "Wild and World Class, Alaska Salmon Canned
& Pouched"
Recipe Book
** ASMI Prepares to Launch "Wild Style," An
Alaska Salmon
Culinary Training CD-ROM
** Food Arts Magazine Article - "Wild Alaska,
a fish story" -
Hits Stands in March
** This Month's Recipe: Wild Alaska Salmon Pilaf with
Bacon, Peas & Mint
** Send Us Your Ideas or Requests
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Stories:
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"Wild and World Class: Alaska Salmon Canned
& Pouched" Recipe Book
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'Canned Salmon?' you say. It's true, however this is not your grandmother's
canned salmon. We've just developed 16 innovative canned/pouched Alaska
Salmon recipes. Each dish looks as enticing as it tastes delicious,
from the elegant "Wild Alaska Salmon and Watercress Roll"
to the festive "Wild Alaska Salmon Frittata." In addition
to its great taste, there are a number of health benefits to eating
canned and pouched Alaska Salmon, including its heart-friendly omega-3s,
vitamins and other nutrients necessary for optimum health.
The "Wild and World Class: Alaska Salmon Canned & Pouched"
recipe book is available now and interested operators should call ASMI
toll free at (800) 806-2497 or log onto:
http://www.alaskaseafood.org/foodservice/enews_0204_worldclass.htm.
ASMI Prepares to Launch "Wild Style," An
Alaska Salmon Culinary
Training CD-ROM
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In April, ASMI will release a highly interactive training CD-ROM for
culinary students that will engage and educate them about wild and sustainable
Alaska Salmon. The CD-ROM will make its debut with the April issue of
the American Culinary Federation's Sizzle magazine.
The CD-ROM delves into topics such as: what constitutes wild and sustainable
seafood, best fishery management practices, fishing practices, product
and species information and cooking tips. An on-line quiz is available
to those who've walked through the CD-ROM and a list of resources for
recipes, suppliers and promotional materials will also be available.
ASMI plans on making the "Wild Style," An Alaska Salmon Culinary
Training CD-ROM available to all foodservice operators by this summer.
Food Arts Magazine Article Titled "Wild
Alaska, a fish story" Hits Stands in March
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In the summer of 2001, the Alaska Seafood Marketing Institute took five
journalists and one chef to Alaska to further educate them about Alaska,
Alaska Seafood, harvesting methods as well as processing and menu preparation.
The event was a success in every way and the knowledge that Food Arts
magazine writer Chris Styler took away from the trip is featured in
a four-page article slated to appear in the March issue of Food Arts
magazine. Capture a taste of Alaska by reading this educational article.
It's just one month away!
This Month's Recipe: Wild Alaska Salmon Pilaf
with Bacon, Peas and Mint
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This recipe is fresh from ASMI's new canned and pouched recipe book
titled, "Wild and World Class: Alaska Salmon Canned & Pouched."
Log onto this link for the recipe and photo:
http://www.alaskaseafood.org/foodservice/enews_0204_waspilaf.htm
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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