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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
October 2002
Industry Bite:
According to Restaurant Business's Menu 2002 research findings, trendy
appetizers include anything skewered, sexy quesadillas, Asian-inspired
recipes, chips, dips and spreads, as well as seafood.
THIS MONTH'S STORIES IN BRIEF:
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** "Farmed Salmon Can't Beat Wild" Article,
written by Nick Jans and appearing in the October 7, 2002 issue of USA
Today
** "Omega-3 Fatty Acids: Can They Thwart Certain
Cancers" by Joyce Nettleton DSc, RD
** Food Arts Article Shares "What's Hot" in
Hollywood
** New "Wild Bites" Appetizer Brochure
Available to Foodservice Operators
** This Month's Recipe: Alaska King Crab Puttanesca
** Send Us Your Ideas or Requests
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Stories:
"Farmed Salmon Can't Beat Wild" Article,
written by Nick Jans, which appeared in the October 7, 2002 issue of
USA Today
***********************************************************
USA Today recently published an article about the Alaska fishing industry
in the October 7, 2002 issue. The article gives readers a first-hand
look at the many challenges Alaskan fishing families are facing with
regards to farmed fish. In addition, it speaks to the health implications
that farmed fish may impose on humans as well as the economic and environmental
impact of farmed fish. To read this article, please log onto:
http://www.alaskaseafood.org/foodservice/wildarticle.pdf
(You will need Adobe Acrobat 4 or higher to view this
file)
"Omega-3 Fatty Acids: Can They Thwart
Certain Cancers" by Joyce Nettleton DSc, RD
***********************************************************
Known for her work in seafood nutrition, Dr. Joyce Nettleton offers
a two-page article regarding cancer and the results from emerging studies
about the positive impact omega-3 fatty acids may have in fighting certain
cancers such as breast and prostate. To read this article, please log
onto:
http://www.alaskaseafood.org/flavor/O3_cancer.pdf
(You will need Adobe Acrobat 4 or higher to view this
file)
Food Arts Article Shares "What's Hot"
in Hollywood
***********************************************************
Hollywood may conjure up thoughts about fashion and food, but how does
the nightlife meld the two? The October issue of Food Arts magazine
includes an interesting article about Hollywood nightclubs titled, "Nights,
Camera, Action!" written by William Stadiem. The story highlights
Chris Breed, a man who has helped to resurrect the nightlife on Sunset
Boulevard. The article mentions that one strategy behind Breed's successes
is a talented chef and delectable food. With a list of some best selling
items for the Sunset Room and the Pig 'n Whistle, Breed's newest operation,
Alaska seafood didn't miss a beat. Evidently one of chef Andrew Pastore's
succulent creations is a sesame crusted Alaska halibut.
New "Wild Bites" Appetizer Brochure
Available to Foodservice Operators
***********************************************************
In an effort to help foodservice operators capitalize on one of today's
hottest categories, the Alaska Seafood Marketing Institute (ASMI) produced
an appetizer brochure full of delicious, wild Alaska seafood recipes.
The "Wild Bites" brochure features a mixture of 12 classic
and bold recipes. The recipes are ideal for sharing, provide an ethnic
twist to meet today's flavor trends, and many of the recipes offer a
presentation that is certain to "wow" customers. The brochure
includes recipes such as smoked Alaska Halibut on Savory French Toast,
Wild Alaska King Crab Salpicon Salad and Taco Sushi, to name just a
few.
To request a free "Wild Bites" brochure, please call ASMI
toll free at 800-806-2497.
This Month's Recipe: Alaska King Crab Puttanesca
***********************************************************
Available fresh from late October through mid February, Alaska king
crab is one of a kind. Try our Alaska King Crab Puttanesca recipe:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=54
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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