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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
July 2002
Industry Bite:
Did you know that the growth in the seafood category is due to casual-dining
restaurants increasing their fish and shellfish offerings? (Source:
Technomic Inc.)
THIS MONTH'S STORIES IN BRIEF:
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** The Marine Stewardship Council
** Customized Recipe CD-ROM Available Free-of-Charge
** Alaska's 2002 Salmon Harvest
** Just for Kids: Smokey Salmon Pizza Recipe
** Waitstaff Seafood Selling Tips
** Send Us Your Ideas or Requests
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Stories:
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The Marine Stewardship Council
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The Marine Stewardship Council (MSC) is an independent, global, non-profit
organization based in London. In a bid to reverse the continued decline
in the world's fisheries, the MSC developed an environmental standard
for sustainable and well-managed fisheries. It uses a product label
to reward environmentally responsible fishery management and practices.
In the fall of 2000, the Alaska Salmon Fishery was declared the first
United States fishery certified by the Marine Stewardship Council (MSC)
as well managed and sustainable. Click on http://www.alaskaseafood.org/foodservice/enews_0702_MSC.htm
to read more about Alaska's Salmon Fishery.
Customized Recipe CD-ROM Available Free-of-Charge
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Are you looking to update your menu or just searching for some innovative
seafood recipes? If so, the Alaska Seafood Marketing Institute (ASMI)
would like to offer you a few or all of our Alaska Seafood recipes.
We can organize them by daypart, menupart, species or by cooking method.
If you'd like to receive a CD-ROM with recipes of your choice, please
contact ASMI toll-free at (800) 806-2497.
Alaska's 2002 Salmon Harvest
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It's the heart of the Alaska Salmon season and just past the peak of
the world's largest sockeye harvest in Bristol Bay. The commercial salmon
harvest in the Bay is expected to reach nearly ten million fish this
year, and most Alaska Salmon returns are close to the levels forecast
set by the State of Alaska's Department of Fish and Game. Many early
run "escapement goals" have been exceeded, including some
for the important salmon streams on the island of Kodiak.
As a result of Alaska Sockeye harvests in Copper River and Prince Williams
Sound, as well as the Pink and Keta Salmon being harvested in Southeast
Alaska, more Alaska Salmon will be available to U.S. foodservice operations
as the season progresses.
If you would like to learn more about the Alaska Salmon fisheries practices
on sustainability, please call ASMI at (800) 806-2497 to request a copy
of our sustainability brochure.
Just for Kids: Smokey Salmon Pizza
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Looking for something fun and different to serve on the kids menu? How
about Smokey Salmon Pizza. Do you need fun, kid's promotional materials
too? If so, log onto ASMI's Small Fry! Section of the website to find
this scrumptious recipe and our promotional materials. The address is:
http://www.alaskaseafood.org/flavor/recipes/canned44.htm
Waitstaff Selling Tips for Alaska Halibut
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When it comes to seafood, wild, naturally caught Alaska Halibut continues
to be patron's favorite and provides status to your restaurant. The
following are some suggestions to help your staff describe why Alaska
Seafood is some of the world's best. Did you know that Alaska Halibut:
> offers a delicately sweet flavor and firm texture.
> is known as the steak of seafood because of its firm texture and
outstanding flavor.
We serve Wild Alaska Halibut because:
> we like to offer seafood that is naturally caught.
> we like to support Alaska's fishing families.
> it comes from the abundant waters of Alaska.
> It comes from Alaska's icy, pure waters.
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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