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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood THIS MONTH'S STORIES IN BRIEF: Stories: Growth in the Seafood Category Did you know that seafood entrees have shown the biggest gain, jumping six percent to a 53 percent share of menu? Fortunately for operators, quality seafood can be found in many areas of the world, including Alaska, and seafood fits well with consumers rising interest in ethnic and international flavors too. The wide variety of species available year round in Alaska, along with the multitude of preparation choices, allows operators to take full advantage of the many profitable possibilities. According to Michael Dellar, Lark Creek Restaurant Group, R&I Jan 15, 2001, "Seafood isn't a trend, it's an overriding dining preference. Seafood is often the very reason why people go out to eat." For more information about the growth of the seafood category, check out a presentation ASMI gave during this year's Culinary Institute of America Seafood event: www.alaskaseafood.org/foodservice/whatnew_e_0602strends.htm Health Benefits of Omega-3 Seafood is naturally high in many essential vitamins, including vitamins E, C, D and A. Some varieties are also very high in antioxidant E, which has proven to strengthen the immune system and lower the risk of heart disease by reducing buildup of plaque in coronary arteries. Sockeye salmon has one of the highest amounts of Omega-3 oils of any fish: about 2.7 grams per 100-gram portion. Studies have shown that Omega-3 has proven to be beneficial in the treatment and prevention of many other diseases too such as cancer, ulcerative colitis, psoriasis, arthritis, asthma, certain kinds of mental illness, depression and lupus. For more health information about Omega-3 Fatty acids, please log onto an article written by seafood nutrition expert Joyce Nettleton, at: www.alaskaseafood.org/flavor/omega_article.htm Three Latin-Flavored Recipes from Nacional 27 Nacional 27 is a "Nuevo Latino" restaurant located in Chicago and owned by Lettuce Entertain You's Rich Melman. Information about the restaurant can be found at: www.enchicago.com/rest/review/nacio.htm Stay tuned for more information about this year's Celebrity Chef's Forum, which is scheduled for the month of September.
Driving Sales with an Alaska Seafood Promotion
From May 23 through June 2, 2002, LFHI held a synergistic Alaska Seafood promotion across all seafood departments, in-store delis and restaurants. The event kicked off in a grandiose way, with a helicopter landing in the parking lot of the newest Lunds store in Plymouth, MN. The helicopter was carrying some of the first Alaska King Salmon and Sockeye Salmon harvested from Copper River to Lunds and Byerly's supermarkets in Minnesota. An Alaska Seafood luncheon for 85 LFHI executives and a cooking demonstration given by Bill Kuhlmann followed. The event was designed to help educate the group and prepare them for the eight new Alaska Seafood items LFHI is adding to their deli. For two weeks, during peak traffic times, local chefs taught Lunds' and Byerly's' customers to prepare "Seared Salmon Summer Salad." Click on the following link to obtain the recipe: www.alaskaseafood.org/foodservice/whatnew_e_0602seared.htm Last year's promotion increased seafood sales by 21 percent and the hope is that this year's Alaska Seafood promotion will garner the same results. The seven restaurants owned and operated by LFHI have also increased sales with ASMI's Kid's Program "Go Fish!" and "Taste of Alaska." For information about existing promotions or to customize your own, log onto: http://www.alaskaseafood.org/foodservice/promo_home.htm Send Us Your Ideas, Recipes or Requests 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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