FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
March 2005

THIS MONTH'S STORIES IN BRIEF:
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** Alaska's Stikine and Taku Rivers Reported to be the First Salmon Opening this May
** Wild Watch #1: Sunset - April 2005
** Wild Watch #2: Bon Appetit - April 2005
** Reuters: Retailers Must Say if Products are Farm Raised or Caught in Wild
** Creative Catering with Alaska Seafood
** This Month's Recipe: Roasted Alaska Halibut with Clams and Sake Broth
** Send Us Your Ideas or Requests
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Stories:
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Alaska's Stikine and Taku Rivers Reported to be the First Salmon Opening this May
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Typically salmon season opens in mid-May, and kicks off with Alaska's Copper River. However, this year you can expect to see salmon from the Stikine and Taku Rivers first. On May 2nd both of these fisheries will open for harvesting for the first time in nearly 30 years.

Preseason forecasts indicate that a substantial return of king salmon will be available in 2005. For the Taku River, the preseason forecast is in excess of 20,000 kings in Alaskan sport and commercial fisheries. For the Stikine River the preseason forecast may exceed 27,000 fish for the combined sport and commercial harvest in Alaska.

Source: Alaska Department of Fish & Game


Wild Watch #1: Sunset - April 2005
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Check out what journalist, Kate Washington told over 1.5 million Sunset subscribers in the April 2005 issue of Sunset.

"While the state of fish in the world is complicated, the West Coast has one that is unequivocally in great shape -- wild Alaska salmon. As those naturally bright-red fillets start appearing at seafood counters this season, all you need is a fresh spice blend to dress one up for dinner."

You can find this and a delicious sounding recipe for Indian-glazed salmon on page 130 of the issue.


Wild Watch #2: Bon Appetit - April 2005
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In the "All Set for Spring" article in the April issue of Bon Appetit, you'll find a recommendation for using "wild salmon fillets" in the recipe for Salmon with Peas, Pea Tendrils and Dill-Cucumber Sauce. You can find this beautifully plated recipe on page 109.

Bon Appetit is read by more than 1.3 million subscribers each month.


Reuters: Retailers must say if products are farm raised or caught in wild
Updated: 6:04 p.m. ET March 25, 2005
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WASHINGTON - Beginning on Monday, U.S. retailers must provide country-of-origin labels for the seafood they sell -- the first time such labels become mandatory under a three-year-old law, the government said on Friday.

Under the law, shoppers must be told the origin of fish and shellfish offered for sale and whether they were raised on a farm or caught in the wild. Vendors can put the information on each package or on signs in their display cases.

The 2002 labeling law initially called on the Agriculture Department to issue rules for mandatory country-of-origin labels on red meat, seafood, fruits, vegetables and peanuts by Sept. 30, 2004. Congress has delayed the requirement for two years for all of the products except for seafood.

Copyright 2005 Reuters Limited. All rights reserved. Republication or redistribution of Reuters content is expressly prohibited without the prior written consent of Reuters.


Creative Catering with Alaska Seafood
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Filled with 24 scrumptious catering recipes, "The Elements of Style: Creative Catering with Alaska Seafood" is a 48-page, upscale recipe book designed to help restaurants and caterers meet consumers' requests for diverse foods.

This recipe book was developed by the Alaska Seafood Marketing Institute (ASMI) in order to help foodservice operators plan a variety of catering menus from simple, healthy plated entrées to unique appetizers and gourmet buffets. The book is recipe-intensive and focuses on two types of catering - plated and buffet.

The 24 recipes feature a variety of Alaska seafood species and include culinary delights such as Cedar-Scented Alaska Salmon with Soft Polenta, Corn Pudding and Pumpkin Seed Vinaigrette Cilantro, and Mint Crusted Alaska Cod with a Warm Cabbage Slaw and Dipping Sauce.

Foodservice operators can order a copy of "The Elements of Style: Creative Catering with Alaska Seafood" by calling 800-806-2497.


This Month's Recipe: Roasted Alaska Halibut with Clams and Sake Broth
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Straight from our Catering recipe book, try this delicious recipe for Roasted Alaska Halibut with Clams and Sake Broth:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=71


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: foodservice@alaskaseafood.org

We'll do our best to fulfill your requests.

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