FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
September 2002

Industry Bite:
Recent research shows that seafood entrees have experienced the biggest gain - jumping 6 percent to a 53 percent share-of-menu. Additionally, seafood appetizers rose from 3 percent to a 7 percent share of menu and seafood specials, such as “Catch of the Day” and “Daily Specials”, have increased from 3 to 5 percent. (Source: Chain Account Menu Survey)

Stories:
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Is Frozen Seafood the Way to Go? London’s Nobu Restaurant Knows the Answer
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With more guests arriving than available seats, the infamous Nobu restaurant was the venue for a recent media luncheon about Alaska seafood. Renown for their swift and unassuming service as well as their exquisite looking and tasting Sushi, one of Nobu’s signature dishes is Alaska black cod in miso sauce; perfect seeing as the luncheon’s guest-of-honor was Alaska Governor Tony Knowles.

For this special gathering, ASMI supplied Nobu with Alaska black cod, halibut, king crab, snow crab and coho salmon. Nobu’s head chef, Mark Edwards, then prepared five main courses, each with a different species. Following the spectacular lunch, the event closed with remarks from Alaska Seafood Marketing Institute’s Andrew Brown. Brown alerted distinguished guests that the Alaska seafood used in each dish was from frozen product. As awe and disbelief filled the room, one prominent member stood and gave his round of applause. He stated that he has never experienced seafood like he did that day.

For more information about Nobu restaurants, log onto:
http://www.london-eating.co.uk/30

A Guide to Seafood Quality
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The Alaska Seafood Marketing Institute’s (ASMI) foodservice guide, “Alaska Seafood Quality: Basic tips on handling fresh and frozen Alaska Seafood” is now available to operators by logging onto ASMI’s website at:
http://www.alaskaseafood.org/fishingprocessing/fsgsq.htm

“Alaska Seafood Quality: Basic tips on handling fresh and frozen Alaska Seafood” was developed to help operators build a framework for a seafood quality and sanitation program that fits their operation. The guide offers tips about purchasing, receiving and storage for both fresh and frozen seafood. The guide is available free-of-charge and can be viewed on ASMI’s website. Operators can also call ASMI’s toll-free number 800-806-2497 to request the brochure.

Rockfish Seafood Grill: Menu Board Special Chalks Up Sales
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From September 10 through September 26, 2002, Rockfish Seafood Grill has been chalking up sales with an Alaska halibut promotion. Since the start of the promotion, Alaska halibut has been the number one chalk board special and there’s still three days left! What’s helping to drive customers into one of 14 restaurants? Besides the great dishes being prepared by Rockfish chefs, including Executive Chef Kenny Bowers, Rockfish updates its customers about upcoming specials via an electronic newsletter.

For the Alaska halibut promotion, Chef Kenny Bowers sent a postcard to their e-newsletter subscribers, which has resulted in a tremendous customer response. Check out the fun, very effective postcard:

Interested in developing a promotion with ASMI? Then log onto http://www.alaskaseafood.org/foodservice/promo_home.htm or call ASMI toll free at (800) 806-2497.

"Down on the Farm Investigation: The Wild and the Farmed," by Barry Estabrook
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Check out Gourmet Magazine's article "Down on the Farm Investigation: The Wild and the Farmed" by Barry Estabrook, which is featured in the September issue. Written in the first person, the article gives readers a visual about what it means to be an Alaska fisherman in one of the most strictly controlled fisheries in the world. The article offers insight into the taste, texture and appearance differences between wild and farmed salmon and it's so well written, you'll think you had spent the day on the cold, pristine waters of Alaska and are finally sitting down to enjoy the fruits of your labor.

To read the article, log onto:
http://www.alaskaseafood.org/foodservice/enews_0902_gourmet.htm

Recipe: Alaska Cod Chowder with Black Beans and Corn
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It’s time to gravitate towards heavier clothing and foods that warm the heart and soul. Starting in early September and running through mid December, Alaska Cod is available fresh and is the ideal seafood for chowders and other soups that are certain to please your patrons. Log onto:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=27 for the recipe.

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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