Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Send Us Your Ideas New Recipe Book: Wild @ Lunch Early this summer Alaska Seafood Marketing Institute (ASMI) will publish and distribute the Wild @ Lunch all-species recipe booklets. Foodservice operators will find delicious, healthy and unique recipes to revive their current lunchtime menus with recipes like BBQ Wild Salmon Sandwich with Buttermilk Slaw, Alaska Surimi Seafood "California Roll" Lettuce Cups, Alaska Cod Vietnamese Classic and Venice Beach Fish Tacos from Alaska. To catch a glimpse of the new recipe book, click here. Wild Alaska Seafood for lunch is the naturally delicious, healthy and profitable way to satisfy patrons’ demand for nutritious and appetizing foods. Wild @ Lunch offers operators a great way to stretch their seafood offerings. At a time when so many consumers are saying they’re dieting, yet still insist on bold, ethnic flavor indulgences, the signature seafood lunch items offered in the booklet can fill many roles on creative lunch and light-eating menus. These recipes help foodservice operators introduce more customers to seafood within the "safety" of the familiar and ever-popular categories of sandwiches and salads. Each of the eight recipes presented in this booklet offer unique and up-to-date recipes with appetizing photographs as well as a text version written in a menu idea format that includes Species, Concept, Flavor Profile, Key Flavor Components, Primary Cooking Method and Alternative Cooking Methods. With 30% of the Top 200 chain restaurants adding sandwiches to their menus during the first half of 2004 (Chain Account Menu Survey, Food Beat 3rd Quarter Newsletter 2004), Wild @ Lunch is the perfect vehicle to keep foodservice providers competitive. To order a copy please contact the Alaska Seafood Marketing Institute at 1-800-806-2497. McCormick & Schmick's Wild Salmon Promotion Due to the success of last year’s promotion, McCormick & Schmick’s is celebrating "Northwest Wild Salmon Runs" again this year. All 55 restaurants will feature fresh wild salmon May – June and August – September. Patrons will have the opportunity to learn from which river their wild salmon came from. With menus printed daily, McCormick & Schmick’s has the flexibility to feature wild salmon from Alaska as well as other states in the Pacific Northwest. "Wild Alaska Salmon is a hit at all of our restaurants," says McCormick & Schmick’s Executive Chef Bill King. "We enjoy working with the Alaska Seafood Marketing Institute (ASMI) and, we appreciate that the fisheries are managed for sustainability and that Alaska salmon is of superior quality," says Chef Bill King. "What ASMI brings to the table is both expertise in marketing Alaska seafood and great materials; our restaurants use their training videos which give an outstanding look at both salmon and crab harvesting" adds Chef Bill King. San Francisco Chronicle "Northern Exposure with Local Wild Salmon Scarce, Alaskan Varieties are Swimming into the Markets. The Trick is Knowing How to Cook Them." On June 8, 2005 the San Francisco Chronicle featured the following article: "Northern Exposure with Local Wild Salmon Scarce, Alaskan Varieties are Swimming into the Markets. The Trick is Knowing How to Cook Them." In response to regulations prohibiting the landing of California Pacific salmon from the usual fishing grounds for the month of June, the San Francisco Chronicle recommends another way to get beneficial omega-3 fatty acids, Alaska Salmon. The article states "Alaska may well have the most well-managed fisheries of all sea-bound states, one that was put in place to protect the livelihoods of traditional, subsistence fisher families of that state. As a result, the salmon from the relatively clean waters are protected, healthful and tasty." To read the entire article, click the link below: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/06/08/FDGMQD1RJ11.DTL