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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood Industry Bite: An increase in sales is predicted across all geographic regions and most industry segments -- even after adjusting for the impact of menu price inflation, which the NRA is forecasting to be 2.4 percent in 2004. THIS MONTH'S STORIES IN BRIEF:
Alaska Seafood: A Clean Bill of Health On the basis of this extensive research, as well as on the basis of research involving Alaskans who consume great quantities of seafood, the state's public health officials have advised the unrestricted consumption of Alaska Seafood by everyone, including pregnant and nursing women. The following is a list of links relating to this topic: To read the press release about Governor Murkowski's announcement,
please log onto: Due to the renewed public concern about mercury in seafood, the Alaska
Division of Public Health conducted a mercury biomonitoring study, testing
Alaskans who consume lots of seafood. The results support the continued
unrestricted consumption of fish from Alaska waters. Learn about the
biomonitoring study and the results so far by clicking on the below
links. The Division of Public Health also finds that PCB levels found in individual
Alaska Salmon are low, and are not of human health concern. For more
information, log onto: To learn why Alaska Seafood tested for mercury got a clean bill of
health, and to see research results relating to mercury from the study
conducted by State of Alaska Dept. of Environmental Conservation, please
log onto: To explore the State of Alaska's Fish Monitoring Project in greater
detail, and access data from the 600 seafood samples collected, click
onto this link: The Alaska Division of Public Health, Dept. of Health and Social Services
recommends continued unrestricted consumption of fish from Alaska waters
by all Alaskans, including pregnant women and young children. To read
this recommendation, log onto:
Alaska Scallops are hand-shucked, size graded, packaged and frozen at sea, typically within an hour after being caught. Like the Bering Sea Snow Crab Fishery, the Alaska Scallop fishery is conservatively managed and tightly regulated, ensuring a consistent supply of high-quality Alaska Scallops each year. With approximately 90 percent of the scallop market sold soaked, foodservice operators can rest assured knowing Alaska Scallops are sold dry (without the use of chemicals or preservatives). As a result, they maintain their exceptional size when cooked. Kitchen tests prove that when an Alaska Scallop is cooked next to scallops from other origins, the Alaska Scallop maintains its size as well as its delectable taste. The unique shape of the scallop (technically, the adductor muscle) makes Alaska Scallops popular in sautés, stir fries and pasta dishes. They are also prized for sushi and sashimi, both of which demand seafood of the highest quality. Alaska Scallops are also low in fat. For more information, please log onto: 2004 Directory of Alaska Seafood Suppliers
Now Available Riutta noted that the 2004 directory - both on-line and print versions
- includes a new section to help individuals and small businesses connect
with Alaska suppliers interested in filling small-scale orders. The
additional listing will help many of the smaller Alaska Seafood industry
businesses, including Alaska commercial seafood harvesters doing direct
marketing. The additional listing was created in response to an increase
in inquiries from consumers across the U.S.
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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