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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
March 2004
Industry Bite:
Wolf Clark, reputable New York City consultant, says 2004 is the year
high-quality protein will be in demand. (Restaurant Hospitality, February
2004).
Sick of the low-carb craze yet? One thing's for sure, cutting carbs
may fade away, but the health craze is definitely not a fad that will
fade away. "The Atkins Diet may recede, but health and nutrition,
particulary for those over 40 is here to stay," says Richard Melman,
Lettuce Entertain You. (Restaurant Hospitality, February 2004). Foodservice
operators can take comfort knowing the health benefits of all species
of Alaska Seafood are not a fad either. Alaska Seafood doesn't have
to try to be good for you, it just naturally is. For health benefits
of Alaska Seafood go to:
http://www.alaskaseafood.org/flavor/health.htm
THIS MONTH'S STORIES IN BRIEF:
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** Halibut Harvest Kicks Off
** Halibut Promotion Materials Available
** Food Arts article "Wild Alaska, A Fish Story"
in PDF form
** Wild Watch: Bon Appetit March Issue
** This Month's Recipe: Hoisin Marinated and
Grilled Alaska Halibut
** Send Us Your Ideas or Requests
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Stories:
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REMINDER: Alaska's Halibut Fishery Opened February
29th
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Just a friendly reminder that Alaska's Halibut season opened February
29, 2004 and will run until November 15, 2004, with an estimated quota
of 73.69 million pounds. The coast-wide quota includes halibut caught
in the waters of Alaska and Canada, however the majority of this catch
is expected to come from Alaska. For a directory of halibut and other
Alaska Seafood suppliers, click here:
http://www.alaskaseafood.org/supplier_directory/supplier_locator/default.asp
Wild Alaska Halibut Promotion Materials
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If you need tips on educating waitstaff, promoting menu items and/or
recipe ideas surrounding Wild Alaska Halibut, don't forget about the
Alaska Seafood Marketing Institute's "Wild Alaska Halibut, What
A Catch" promotion. It was designed to help operators capitalize
on the status that wild, sustainable Alaska Seafood can bring to foodservice
operations. The Alaska Halibut promotional materials are free-of-charge
and feature a fun, bold, vintage design. The package includes waitstaff
selling tips, a CD-ROM with 19 Alaska Halibut recipes, menu sheets,
table tents, posters and waitstaff buttons. These promotional materials
showcase that Alaska Halibut is wild and that the cold, clean waters
of Alaska give it its pure white lean meat, firm texture and mild-tasting,
superior flavor. Click here to learn more about the "Wild Alaska
Halibut, What A Catch" promotion:
http://www.alaskaseafood.org/foodservice/promo_home.htm#halibut
Food Arts March Issue -- Wild Alaska, A Fish
Story
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Last month we mentioned that fantastic article titled "Wild Alaska,
A Fish Story" in the March issue of Food Arts. If you haven't had
a chance to view it yet, click here and download the pdf. It's a great
insight into Alaska Seafood harvesting methods and fishery management
practices.
http://www.alaskaseafood.org/foodservice/enews_0304_foodarts.pdf
*NEW FEATURE* Wild Watch: Bon Appetit March
Issue
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Much attention has been given recently to the benefits and positive
attributes of Wild seafood, especially in the consumer press. And because
these magazines, newspapers, etc. are such influencers among consumers,
we thought it would be helpful to foodservice operators to keep abreast
of what your patrons may be reading in a new e-newsletter feature called
"Wild Watch."
The March issue of Bon Appetit (page 94) features a recipe for Salmon
with Sesame and Orange-Ginger Relish. At the start of the recipe Bon
Appetit suggests to "Look for wild salmon fillets."
This Month's Recipe: Hoisin Marinated and Grilled
Alaska Halibut
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Now's the time to take advantage of all that Wild Alaska Halibut. Log
onto ASMI's foodservice recipe section. From soups and sandwiches to
main entrees, the Alaska Halibut recipes fit all market segments from
fast casual to non-commercial. Recipes such as Alaska Halibut Won Ton
Soup with Kaffir Lime, Baja-laska Halibut Sandwich, Grilled Alaska Halibut
over Tuscan Style Bread Salad (Panzanella), Cured Alaska Halibut with
Fruity Jicama Salsa, as well as Chili-Rubbed Alaska Halibut Kabobs are
available. Or, click onto the link below and give our Hoisin Marinated
and Grilled Alaska Halibut a try:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=127
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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