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FOR IMMEDIATE RELEASE JUNEAU, AK (February 21, 2001) - With an abundant supply of scallops on the market, foodservice operators should take advantage of Alaska Scallops favorable pricing and unmatchable flavor. Featuring a sweet, tender, buttery meat that is creamy in color and becomes white when cooked, Alaska Scallops are all natural and better yet, sold dry. With approximately 90 percent of the scallop market sold soaked, foodservice operators can rest assured knowing Alaska Scallops are sold dry (without the use of chemicals or preservatives). As a result, they maintain their exceptional size when cooked. Kitchen tests prove that when an Alaska Scallop is cooked next to scallops from other origins, the Alaska Scallop maintains its size as well as its delectable taste. The unique shape of the scallop (technically, the adductor muscle) makes Alaska Scallops popular in sautés, stir fries and pasta dishes. They are also prized for sushi and sashimi, both of which demand seafood of the highest quality. Alaska Scallops are also low in fat. Alaska Scallops are hand-shucked, size graded, packaged and frozen at sea, typically within an hour after being caught. Like the Bering Sea Snow Crab Fishery, the Alaska Scallop fishery is conservatively managed and tightly regulated, ensuring a consistent supply of high-quality Alaska Scallops each year. For more information, foodservice operators can contact the Alaska Seafood Marketing Institute (ASMI) at 800-806-2497 for promotional and educational materials, including consumer and foodservice recipes, as well as a Suppliers Directory free of charge. Operators can also click here to order materials directly from the ASMI catalog. -30- |
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