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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
May 2004
Industry Bite:
With growth of 13% over the last five years, finfish has a stronger
hold
than ever on the top 200 restaurant chain menus. According to the Chain
Account Menu Survey (CAMS), fish is served primarily as an entree and
it
is most often grilled or fried, yet encrusted and sauced preparations
are gaining in popularity. Finfish's presence has also broadened in
appetizers, sandwiches and entree salads, where menu mentions have
enjoyed a 30% increase since 1998.
Salmon is the most popular species with 157 mentions on 72 of the top
200 chain menus, primarily casual/theme, upscale steak, seafood and
Italian dinner house segments. We see it appearing across the menu,
but
frequently as a grilled or broiled entree. It's also featured in Caesar
salads. Appetizers and breakfast items use a smoked form and sandwiches
offer a marinated grilled fillet.
THIS MONTH'S STORIES IN BRIEF:
********************************
** Alaska Salmon Web-Based Training Program: Wild
Style
** PBS Chefs A' Field wins James Beard House Award
** McCormick & Schmick's Wild Salmon Promotion
** Chef Magazine: Seafood and Responsibility
** Wild Watch: Wine Enthusiast April Issue and
Gourmet June Issue
** This Month's Recipe: Miso-Marinated Alaska Salmon
with Citrus and
Shiitakes
** Send Us Your Ideas, Recipes or Requests
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Stories:
******
Alaska Salmon Training Program: "Wild Style"
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In June the Alaska Seafood Marketing Institute will debut their new
interactive learning CD-ROM "Wild Style". The 20-minute CD
offers
web-based training where chefs will 1) learn how and why every Alaska
Salmon is caught in the wild - never farmed; 2) hear why John Ash and
other reknown chefs champion sustainable resources - such as Wild Alaska
Salmon; 3) discover the key traits and cooking characteristics of the
five species of Wild Alaska Salmon. Everyone who completes the training
and online quiz will earn five continuing ed hours from the American
Culinary Federation.
To order a copy of "Wild Style, The Alaska Salmon Story"
for your
operation, call 800-806-2497.
PBS' Chefs A' Field Wins James Beard Award
**********************************
The PBS Television series "Chefs A' Field: Culinary Adventures
That Begin
on the Farm," was awarded the 2004 James Beard Foundation Award
for "Best
National Television Cooking Series." And this Fall, the series
will
feature a segment on Alaska Salmon with Chef Matt Littledog from Simon
&
Seafort's in Anchorage. The Alaska Seafood Marketing Institute will
keep you posted on when the segment will air. To learn more about the
Chefs A' Field television show and award click here:
http://www.alaskaseafood.org/foodservice/enews_0504_chefsafield.htm
McCormick & Schmick's Wild Salmon Promotion
**********************************
On May 17th, McCormick & Schmick's Seafood Restaurants kicked off
their
"Northwest Wild Salmon Runs" promotion which will run through
the
summer. All 51 restaurants will feature the varying species of Wild
Salmon from Alaska, Washington, Oregon and California. The promotion
highlights which river system each day's fresh Wild Salmon came from.
Not only will McCormick & Schmick's patrons be eating the most delicious
Wild Salmon available, they'll be learning how this wonderful, natural
resource makes its way upriver. Each waitstaff person will be trained
to
share interesting facts about the different Wild Salmon Runs.
For example:
. Wild salmon swim free for two to four years until a internal guidance
system tells them it's time to go home. Typically, salmon return to
the
place of their birth - the same river, the same feeder stream, perhaps
even the same patch of spawning gravel.
. On the longest runs, some Alaska Salmon travel more than 2,000 miles
inland relying entirely on energy reserves from food consumed at sea.
Once they enter the river they eat nothing at all.
. Copper River Alaska Salmon travel 300 miles to return to their
spawning grounds.
The Northwest Wild Salmon Runs promotion is the first chain wide salmon
promotion for McCormick & Schmick's. To learn more about McCormick
&
Schmick's visit their web site at:
http://www.mccormickandschmicks.com
Chef Magazine: Seafood and Responsibility
**********************************
The May issue of Chef magazine discusses how to choose the right
sustainable seafood products. Author Lisa Shames writes "While
sustainable seafood may not be at the forefront of all chefs' minds
it
is an issue making waves in the restaurant industry, with more chefs
opting to feature seafood and fish deemed healthier for the
environment." The article goes on to discuss how today's top chefs
are
actively involved in putting sustainable seafood on their menus. Chefs
like Nora Pouillon, Stan Frankenthaler, Susan Spicer, Greg Higgins,
Traci Des Jardins, and Rick Moonen to name a few.
Further supporting Wild Alaska Salmon is Susan Boa, program director
for
Seafood Choices Alliances, "Salmon is a good example of a species
that
requires a high-protein diet, thus wild salmon is a better option."
To
read the article in full check out the May issue of Chef.
Wild Watch: Wine Enthusiast April Issue
**********************************
In "Going Wild Over Salmon", the 625,000 readers of Wine
Enthusiast were
urged to choose Wild Salmon when selecting salmon. The article
discusses how "Wild Salmon develop muscle tone and are exposed
to a
wider diet than farmed salmon, making their flesh firmer and
flavorful."
Two Wild Salmon recipes are included in the article: "Wild Salmon
Rillettes" by Chef Ray Tang and "Slow-Cooked Salmon with Braised
Artichokes, Meyer Lemon, Olives and Caperberries" by Chef Scott
Howard
of Fork in San Anselmo, CA.
Wild Watch: Gourmet June Issue
**********************************
The June issue of Gourmet (page 64) features the recipe "Grilled
Salmon
with Basil and Mint" by Alexis Touchet. At the start of the article
they state "We prefer wild salmon for this recipe because it has
a
milder flavor and is more environmentally friendly than farmed
varieties."
There are nearly 1 million paid subscribers of Gourmet
magazine.
This Month's Recipe: Miso-Marinated Alaska Salmon
with Citrus and Shiitakes
**********************************
Since the fresh Wild Alaska Salmon just kicked off on May 17, now is
the
time to add it to your menu. Try this Asian inspired dish by clicking
here for the recipe:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=72
Send Us Your Ideas, Recipes or Requests
**********************************
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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