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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
October 2003
Industry Bite:
According to the 2003 Chain Account Menu Survey, seafood mentions were
up over 12 percent at the top 200 chain restaurants in the past two
years. Also, don't forget that October is National Seafood Month!
THIS MONTH'S STORIES IN BRIEF:
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** What's in Season in Alaska's Icy Cold Waters
** Tips to ensure that Frozen Seafood Maintains Its
Integrity
** The Food Industries Battle Against Obesity
** This Month's Recipe: Pan-Seared Wild Alaska Salmon
with Orange Vinaigrette
** Send Us Your Ideas or Requests
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Stories:
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What's in Season in Alaska's Icy Cold Waters
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As of October, Wild Alaska King Salmon is available fresh until early
April 2004 and Spot Prawns will be available fresh until the end of
February. Harvesting for Alaska King Crab will begin at the end of Octoberand
go until mid-February. Alaska Halibut, Pollock and Dungeness Crab will
continue to be harvested until late November while Alaska Cod, Flounder
and Rockfish will be available fresh for the remainder of 2003.
Tips to ensure that Frozen Seafood Maintains Its
Integrity
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As more and more frozen product is shipped, it's becoming easier for
foodservice buyers, chefs and consumers to ignore the myths about the
"inferiority" of frozen seafood. Today, many seafood products
are frozen within hours of harvesting, while it takes several days to
get the same seafood delivered to a chef's kitchen as "fresh."
The freezing technology and handling methods of Alaska's seafood industry
allow the fresh-caught flavor, aroma and texture to be captured for
months. To ensure your supplier is providing top quality frozen products,
ask the following questions:
- How long has the product been held in cold storage since production?
- At what temperature range has it been held? The best storage
temperature is a constant - 10° F. or colder. Frozen product should
not be held at temperatures above 0° F.
Make sure the shipping temperature is a constant -10° F. or colder
too. However, shipping temperatures at 0° F, or lower, are acceptable.
Lastly, visually inspect the frozen seafood before purchasing and
look for signs of freezer burn, as well as adequacy of protective covering
and integrity of the packaging.
The Food Industry's Battle Against Obesity
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"Your restaurant made me fat!" Honestly, doesn't that sound
ridiculous? But, however crazy it may OR may not seem, the accusations
are creating huge waves in the industry. From hiring Chief Nutrition
Officers to adding nutrition experts into the executive mix, or simply
putting healthier entrees on their menus, foodservice operations are
shifting quickly to maintain their competitive edge.
It's probably a good move seeing as nutrient-fortified, functional
foods are an 18.5 billion dollar business. Fortunately, seafood fits
right into the healthy-eating scheme. Seafood is a good fit for all
market segments from quick-service to fine dining. But most importantly,
seafood doesn't lack the flavor that so many low-carb, diet-oriented
foods do. With approximately one-third of the population watching their
carbohydrate intake, seafood is an excellent alternative for those looking
to eat healthy and slim down.
In addition to providing an excellent source of high quality protein
that's low in saturated fat, seafood is rich in many essential vitamins
and minerals too. Here are some things the experts have to say about
seafood:
"Salmon is one of the '9 foods you shouldn't live without'
because of its high level of omega-3 fatty acids." Source:
"9 Foods you Shouldn't Live Without," by Mindy Hermann, R.D.,
in the Jan/Feb issue of "Fitness Magazine." Diet and nutrition
editor, Kate Lawler, says salmon was picked over other species because
of its omega-3s and because it tastes great and is readily available.
"For people interested in preventative health from all perspectives,
eating plenty of seafood is a wise decision." Joyce Nettleton,
D.Sc., R.D., Institute of Food Technologists
"Fish is nutritious in many ways. Each species contributes
many important vitamins and minerals and all species of fish are considered
to be a good source for high quality protein." Gene A.
Spiller, Ph.D.
To learn more about the nutritional benefits of Alaska Seafood, log
onto http://www.alaskaseafood.org/flavor/health.htm
This Month's Recipe: PAN-SEARED ALASKA SALMON WITH
ORANGE VINAIGRETTE
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Wild Alaska King Salmon are the largest of the five Alaska Salmon species.
With an approximate weight of 20 pounds and length ranging from 30 to
40 inches, Alaska King Salmon are generally marketed in whole, steak
or fillet forms.
Take advantage of the new harvest season and try out our Pan-Seared
Alaska Salmon with Orange Vinaigrette recipe: http://24.237.23.22/flavor/recipes/salmon1.htm
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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