In an effort to help restaurant operators in the United States address the changing foodservice takeout and delivery services landscape forced by restrictions imposed on much of the nation’s service economy during the novel coronavirus pandemic, the Alaska Seafood Marketing Institute (ASMI) has created a video series promoting opportunities to feature seafood to-go in partnership with chef, author and seafood expert Barton Seaver.
In the series, Chef Seaver highlights seafood-specific strategies, such as menuing chilled dishes and a technique called “green salting” to inspire foodservice outlets with new takeout-friendly ways to provide sustainable Alaska seafood to their customers.
“I’m always eager to showcase the versatility of seafood and how it can meet the challenges of any menu format,” said Seaver. “Especially in these unprecedented times, it’s more important than ever that we all eat seafood twice a week. I’m pleased to support the efforts of chefs and restaurateurs as they continue to serve our communities by offering delicious, healthy and sustainable foods.
Beyond takeout menu tips, ASMI and Chef Seaver also completed two short videos on working with Alaska salmon from head to tail, as well as the practical benefits and profitability of utilizing fresh-frozen seafood in commercial kitchens.
“We were looking for an opportunity to support the foodservice industry by tapping into the potential for Alaska seafood with methods that work for delivery and takeout,” said Megan Rider, ASMI domestic marketing director. “Chef Seaver is a champion, advocate and enthusiast for American seafood. It is an honor to have him help tell the Alaska seafood story.”
The videos are available in the Foodservice Training & Education section of ASMI’s website. Chef Seaver also hosts classes via the online platform Rouxbe, where these videos are available for his chef-focused audience. The Institute is continuously reevaluating the needs of the foodservice industry’s various sectors in changing times. With uncertainty surrounding supplies of other proteins, chefs will find ideas in ASMI’s collection of recipes about substituting Alaska seafood species in dishes that traditionally include red meat or poultry.
About ASMI
The Alaska Seafood Marketing Institute is a partnership between the Alaska seafood industry and the state government that is dedicated to promoting sales of wild and sustainable Alaska seafood. The seafood business is the largest basic private sector employer in Alaska, with nearly 60 percent of all wild seafood and 90% to 95% of wild salmon harvested in the United States sourced from the state’s fisheries. In addition to salmon, Alaska is known for its crab and whitefish varieties such as Pacific cod, sablefish, halibut, Alaska pollock, sole and rockfish. All are available frozen year-round.
