|
FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
October 2004
Industry Bite:
Seafood consumption is up 7.1%, with Americans consuming 4.5 billion
annually. (Source: National Oceanic and Atmospheric Administration [NOAA])
THIS MONTH'S STORIES IN BRIEF:
********************************
** BSAI Alaska Pollock Fishery Certified to Marine Stewardship
Council (MSC) Standard
** Wild Watch: Eating Well Magazine Fall 2004
** Restaurant & Institutions October 15, 2004 Article
"Open Water" with Two Recipes
** This Month's Recipe: Ginger Alaska King Crab with
Pear-Watercress Salad
** Send Us Your Ideas, Recipes or Requests
*******************************
Stories:
******
BSAI Alaska Pollock Fishery Officially Certified
to Marine Stewardship Council (MSC) Standard
*********************************
Official certification has been given to the Bering Sea Aleutian Islands
(BSAI) Alaska pollock fishery for meeting the Marine Stewardship Council
(MSC) Standard. In our June 2004 enewsletter, we reported that the certification
was in process and promised to let you know when it became official.
The Gulf of Alaska Pollock Fishery, whose assessment process is approximately
three weeks behind the BSAI fishery, is still to be concluded.
The London-based Marine Stewardship Council (MSC) announced on October
1, 2004 the conclusion of an extensive review of the BSAI Alaska pollock
fishery against the MSC's Principles and Criteria for Sustainable Fishing
(The MSC Standard).
Brendan May, outgoing Chief Executive of the MSC after five years in
post, commented:
"The BSAI Alaska pollock fishery has been subject to robust and
rigorous scrutiny under the MSC programme. It is hard to find a more
thorough certification and auditing process for any commodity in the
world than the MSC has developed for fisheries. The MSC standards themselves
require the highest levels of compliance and the requirement that fisheries
continually improve after certification, improvements which must be
annually audited, further enhance the credibility of the programme.
It is the rigour of the standard which explains, why, more than 7 years
into the programme, only 11 fisheries worldwide have been MSC certified."
In September 2000 the MSC bestowed it's sought-after eco-label on the
Alaska salmon fishery. For more information on the MSC certification
process go to http://www.msc.org.
Wild Watch: Eating Well Magazine Fall 2004
*********************************
On newsstands this month, consumers will read all about Alaska's Fisheries
Management practices in the Fall issue of Eating Well magazine (page
73). The article discusses how "Alaska is often cited as a model
of smart fisheries management. The Alaska salmon fishery is among the
first to be certified by the London-based MSC, a seafood watchdog group,
as a producer of an ecologically sound seafood choice." The article
continues on to highlight how "catch limits put Alaska's fish first,
before the interests of either indigenous or commercial fishing."
Eating Well is a quarterly magazine read by 150,000 subscribers.
Restaurant & Institutions October 15, 2004 Article
"Open Water"
*********************************
The October 15th issue of Restaurants & Institutions features the
article "Open Water" highlighting the increased interest in
healthful eating, greater availability of seafood and countless preparation
techniques for seafood (pages 30-37). Two entrees featuring Alaska halibut
and salmon are mentioned: "Roasted Alaskan Halibut with Tomato,
Fennel and Basil Salad," one of Chef Matt Lyman's signature dishes
at One Pico in Santa Monica, Calif. and a recipe from Executive Chef
Robert Weland of Poste Moderne Brasserie, Washington, D.C. for "Olive
Oil-Poached Alaska Salmon with Chive-Horseradish Sauce."
This Month's Recipe: Ginger Alaska King Crab with Pear-Watercress Salad
*********************************
The Alaska King Crab season is just kicking off (late October through
mid-February). Try this delicious chef-developed Ginger Alaska King
Crab with Pear-Watercress Salad recipe. It's great as an appetizer or
entree. http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=55.
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.
_____________________________________________________________
To SUBSCRIBE to this newsletter please go to:
http://www.alaskaseafood.org/foodservice/signup.htm
To REMOVE yourself from this subscription list
send e-mail to:
foodservice@alaskaseafood.org
type UNSUBSCRIBE in the subject line
|
