2019 Nourish Volume 1_Coastline Specialties

coastline

urish

VOLUME 5

JANUARY TO MARCH 2019

WHAT'S ON THE ALLERGY FREE MENU

DISPELLING

FISH TALES REEL IN DINERS WITH

SEAFOOD FOCUED

BAR SNACKS CRAFT A UNIQUE

RESTAURANT EXPERIENCE LENT'S MOMENTUM

SEAFOOD PROGRAM

View Customized Deals & Specials.

Access direct Savings Opportunities.

Maximize & Redeem Purchase Rewards.

Take a peek at the Meal Ticket advantage.

We understand that savings is essential to helping run your business and increase your bottom line. With so many things to do controlling day-to-day operations, it may seem impossible to find ways to increase your savings while not making sacrifices on product quality.

We are here to help you easily find savings on products you are already buying. Through our Meal Ticket online platform, you can access savings opportunities 24/7 on any internet-capable device.

View customized Specials targeted to you based on your current purchases View national mail-in Coupons with all of your purchase data and documents needed to redeem in as simple as three clicks Access specialized Earnings from our best partners offered only to Performance Foodservice - Springfield’s customers Our Meal Ticket platform also allows you to view past invoices, view simple segment analysis, top products purchased, and year-over-year purchase analysis all at your fingertips! Enhance your business with easy-to-use tools focused on helping your business grow.

We appreciate and value our relationship with you. Performance Foodservice – Springfield would like to thank you for your business and help increase your savings with Foodie Funds – an exclusive customer insider program designed to create substantial savings opportunity and improve your bottom line.

We want to see your Foodie Funds bank grow fast… We feature thousands of products you’re already buying to reward your purchasing loyalty and keep bringing cash back to your pockets each and every time you order!

Look for this Foodie Approved logo on occasional Special features to see what other items you can buy to make your bank grow even faster!

Don’t have an active Meal Ticket login yet?

Contact our Marketing Team to get signed up!

Kara Bombard, Marketing Specialist Kara.Bombard@pfgc.com | (413)846-5475

We are focused on your bottom line.

2

Jeffrey Turcotte Senior Brands Manager As a 14 year old teenager, I always enjoyed being around food. My first job was at the “Piccadilly Pub” restaurant in Auburn, MA as a Busboy. As my interest towards cooking became more prevalent, I began working as a Prep Cook and later, as a Line Cook.

College came and went within a blink of an eye. I used my education in Human Resource Management to work in my Dad’s automotive business and HATED it.

I was quickly drawn back to the Food and Restaurant sector and at 22, I began working for the Back Bay Restaurant Group. When a new restaurant came to the Worcester Area scene, I was hired to run the kitchen in their largest location.

Years later, I became manager of a Bertucci’s in Central MA and ran two locations in the first year. When a new location opened in Westborough, I quickly jumped on the opportunity and was promoted to Managing Partner.

My first son was born in 1998 and I felt the need to switch from nights and weekends to spend time with my family. I was approached by North Coast Seafoods in Boston to work in a Sales Position encompassing Metro West, Natick/Framingham to the Massachusetts border, and accepted.

While that was a great learning experience, traveling from East and West on the Massachusetts Turnpike was tiring. When an opportunity arose at Performance Foodservice for the growing Central MA District, I quickly snatched it. As other opportunities arose, I was promoted to Training and Brands Manager Position, until finally I fell upon the position I am today.

Jamie Danis Non-Foods Specialist In March, I will be celebrating my sixth year in the chemical/foodservice industry.

Prior to Performance Foodservice, I worked in a division of Ecolab that serviced PFG customers. When an opportunity arose to come on board and enhance the chemical program at Performance Foodservice, I was invigorated; it was by far the fasting growing section of the business.

My biggest success since joining this company five years ago was the growth of our non-service chemicals. Recently, we started to focus on highlighting these items, and their sales growth has been phenomenal. Additionally, our sales team has not only gained more knowledge/applications for each product, but a refreshed passion for selling them. As a response, our sales have increased by double digits throughout my career and I hope to continue this successful trend.

Moreover, I am very happy with the success of our service chemicals. To give some background on service chemicals, we depend on the service team, ProGuard, to maintain and service all the equipment. While that aspect of the business is very profitable, it does cause some headaches. I have worked hard to improve the relationship between the service team and PFG to eliminate some of those tensions, and in turn, our sales force has gained more confidence in the service chemicals program and our growth has remained strong year after year.

It’s been a wonderful experience going out in the field and seeing the inner workings of each business. It’s rewarding to learn more about daily routines and love the challenge of fitting our customers with the best products for their needs.

3

30

'S T M

d fo o ie ini lks f nc ng es .

N U nt LE T Le d a EN he uil od .

M e t b fo m O id to ea ra M R ave g s rog w ron p st

er

36

E U T IQ N E A

N C t U R N ea e A AU IE ers r th nt R FT ST E in fo ra e.

A E P td t u c R R X s ou ta en o E es eri C r p ex M

18

R

F EE to rom L h c s IN on as ala hri D l st on ma mp IN ar g ri c E te be , s oc R r m en ea kt S en a foo ail us sta d . pl e

24

8 G N

I ES ' LL L nts PE TA lie ion s IS H c us u D S ay f tio p.

FI all con tri rou u g p d el n s n d H rs a thi oo f a d fe un o ar

4

R TIP ES S Ra i qu sin R TA FR al g E U O fin ity sta VIE RA M d to nd W N A g h a T ex oo elp rd ER s p d

Volume 5: what’s inside

The Trends That Will Shape Restaurants in 2019:

TECHNOMIC'S TAKE

Regardless of what weathermen and the Farmers’ Almanac might predict, a blizzard is certain to hit the restaurant industry through the remainder of 2018 in the form of predictions for the next year. The fourth quarter brings an avalanche of speculation about what’s ahead for businesses, from sources as varied as the prognostications themselves.

One of the most anticipated annual forecasts comes from Technomic, the industry researcher and sister operation of Restaurant Business. While most predictions are based on whim or intuition, Technomic’s expectations arise from research and analysis, and come with an explanation of why a trend is likely to unfold.

This year’s batch contains a number of surprises, including a prediction that will have restaurateurs looking at a map to stay abreast of the trends in ethnic foods. Unless, of course, they rely on video for the story, which of course will embody total transparency.

You’ll understand after taking a look at Technomic’s seven trends for 2019.

1. Levitating Levantine cuisine Growing interest in Israeli cuisine over the past few years has led to increased flavor innovation from Israel’s surrounding countries. Specialties from Lebanon, Syria and Turkey especially are finding momentum in trendy independent restaurants.

Sauces such as s’chug, pomegranate molasses, toum, labneh and tahini are finding new and innovative applications, in addition to ingredients such as urfa, lavash and even schmaltz. But once exploration throughout the Levantine matures, what’s next? A likely winner, by way of Turkey as a bridge, is the Balkans.

5

2. Natural enhancements Functional foods are the “it” health trend today. The first wave of the trend is in full form: Operators are promoting natural remedies such as turmeric as ingredients that fix a lack of something in the body. Next year will bring a second wave of the functional trend: natural enhancements, meaning ingredients that enhance something in the body, even facets

that

don’t

necessarily

need

fixing,

such

as

brain function, beauty and mental health. Expect to see

more

innovative

uses

of

ingredients

such

as

collagen for beauty, cannabis for relaxation and karkade for stress relief, with operators calling out these specific benefits daily.

3. Sensory thrills beyond a snapshot Over the past few years, Instagram and other photo-sharing apps have revolutionized the food industry. Restaurants have even created food and beverages with social media in mind.

And now, Instagram stories, Facebook Live and YouTube have extended the trend beyond what works in a single snapshot

to

enhancements

what

plays

such

as

well

through

popping

videos.

candies

or

Audio items

that move or alter in time such as color-changing cocktails,

glitter

beer

and

bonito-topped

foods

wow diners, especially young ones. Because social media is evolving so quickly, expect menu trends to adapt in funky ways.

4. The next wave for third-party players Off-premise dining is booming, and third-party food delivery companies are stepping up to feed an on-demand culture.

But between top players such as Grubhub and Uber Eats, and startup companies eager to get into the game, the third-party field is crowded, and companies are hustling to

differentiate.

Subscription

models

that

eliminate

per-delivery fees in favor of a flat-rate subscription will emerge to present a clearer value proposition for consumers. For third-party delivery services on pace to win the “last mile” with customers, subscription programs may be the next incentive to provide a true competitive edge.

5. Meat-free to the extreme?

Plant-based dining now means more than just swapping meats for veggies; it represents a strategy that includes zero-waste policies and a wider focus on sustainability. Restaurant companies are banning plastic straws in an eco-friendly push to eliminate waste and pollution, and operators are making compostable, plant-based food packaging a priority. Can a full-on ban of meat be next? We’re already seeing some employers adopt bans of meat consumption on-site and incentivize employees not to order meat when they dine-out.

6. Tech taking over the experience Technology checkout

amenities, services,

“frictionless”

from

are

drone

redefining

foodservice

front

delivery

to

convenience and

center.

app-based and

putting

The

game-

changing rollout of Amazon Go into new markets is exposing more consumers to next-generation grab-and-go. But if the future is indeed frictionless, what lasting impact will it have on customer experiences and person-to-person interaction? Are brands poised to suffer in an environment where staff may no longer be the communicator of their identities?

Restaurant companies committed to both tech-enabled convenience and the personal touch will be working to strike a balance between the two.

7. A new, multifaceted transparency Mention

transparency

in

years

past

and

consumers

would

likely connect it to a product story around sourcing, food origins and

growing

and

processing

methods.

But

tomorrow’s

foodservice consumer increasingly will demand a more wellrounded transparency message, and in response, manufacturers and operators will craft a multifaceted approach. This means brands being fully transparent on pricing, by revealing true net costs and unbundled costs; corporate performance, by emphasizing fair trade, diversity, living wages and executive compensation; and the planet, by publicizing their real environmental impact, conservation initiatives and progressive stance on animal welfare.

Dispelling Fish Tales

By Jessica Levings, MS, RDN

featured in Today's Dietitian

Help allay clients' fears and confusion around this nutritious food group.

Of all the nutrition topics that cause confusion, seafood myths and misconceptions may be at the top of the list. Whether it's concern about mercury content or bewilderment over wild-caught vs farmed-raised options, consumers and the media are swimming in misinformation about

seafood.

Amazon's

2017

announcement,

after

acquiring Whole Foods, that the company would be lowering the price of organic responsibly farmed salmon, when

there's

no

such

thing

as

organic

seafood

in

the United States, shows the extent of the confusion surrounding seafood. Because seafood is a nutrient-dense contributor to the protein food category, while also providing the omega-3 fatty acids EPA and DHA, it's important that this confusion be cleared up so consumers can choose healthful, sustainable, and responsibly raised seafood options for themselves and their families.

The 2015–2020 Dietary Guidelines for Americans (DGA) recommend eating 8 oz or more per week of seafood, including fish and shellfish. According to the DGA, research has shown that eating patterns including seafood are associated with a reduced risk of CVD, and diets containing seafood also could be associated with a lowered risk of obesity. Seafood also is low in saturated fat and an important source of other nutrients including selenium, zinc, iodine, iron, and many B vitamins. Oily fish also can provide vitamins A and D.

8

Given that only about one in 10 Americans report eating seafood regularly, it's no surprise that seafood is one of the least consumed foods in the protein category, contributing only about 2.7 oz per person per week. This is compared with poultry, the most commonly consumed protein food, consumed at 17.1 oz-equivalents per week. People also are choosing a limited variety of seafood, and, according to the USDA, just five foods—shrimp, salmon, tilapia, canned tuna, and Alaska pollock (primarily used in fast-food fish sandwiches, frozen fish sticks, and imitation crab meat)— contribute the majority of seafood intake in the United States. Less commonly consumed varieties of seafood include swai (a variety of Vietnamese catfish), cod, catfish, crab, and clams. Even though seafood intake is low on average, much of the seafood Americans eat is imported.

According to the National Oceanic and Atmospheric Administration (NOAA), America's aquaculture industry (both freshwater and marine) supplies only 5% to 7% of seafood consumed in the United States.

Dispelling myths about seafood could help increase intake of this important food group. Read on to see how seafood experts respond to the most common questions and top seafood myths so dietitians can better counsel clients.

What's the difference between wild-caught and farm-raised fish?

Wild-caught fish are caught with the use of nets, hand-lines, divers, or traps. Farm-raised fish are raised in tanks or enclosures.

Q: What is aquaculture?

A: According to NOAA, aquaculture is the "breeding, rearing, and harvesting of fish, shellfish, plants, algae, and other organisms in all types of water environments."

As such, farm-raised fish encompass only one area of aquaculture. Aquaculture helps produce food while restoring habitats, replenishing wild stocks, and rebuilding populations of threatened and endangered species.

The two main types of aquaculture include marine and freshwater. Marine aquaculture refers to farming species that live in the ocean. In the United States, marine aquaculture produces species such as oysters, clams, mussels, and shrimp, and fish such as salmon, black sea bass, sablefish, and yellowtail; freshwater aquaculture produces species such as catfish and trout.

According to NOAA, marine fish farming typically is done in net pens in the water or in tanks on land, and freshwater aquaculture primarily takes place in ponds

fish are caught, including both wild-caught and farm-raised environments. According to the Food and Agriculture Organization (FAO) of the United Nations, fisheries are defined by factors such as people involved, species or type of fish, area of water or seabed, method of fishing, class of boats, and purpose of the activities. For example, per this definition, wild-caught fish are caught in a lake, ocean, or river, while farmraised fish are reared in tanks or enclosures.

Q: Is fish farming detrimental to the environment and species involved?

A: No. The environmental impact of fish farming varies widely, depending on the methods used for farming, the species being farmed, and the farm location. About 50% of seafood consumed in the United States is farmed, and farmed fish can come with a host of issues if responsible farming practices

or other manmade systems.

aren't used. Waste products can be concentrated in

Q: Can wild-caught fish come from a "fishery"?

A: Yes. Fisheries are fishing areas where wild fish and

pollute the plants and animals. When net pens are

shellfish are caught and/or harvested, or where fish and shellfish are farm raised, according to Linda Cornish, MBA, president of the Seafood Nutrition Partnership, an organization working to increase seafood consumption and raise awareness about its nutritional benefits.

In other words, a fishery simply refers to an area where

the enclosure where the fish are harvested, which can located near migration routes of wild fish, disease confined to the farm could potentially be spread to wild fish swimming by. Pesticides and antibiotics used for farmed fish also can be released into the environment and affect local species. Lastly, the amount of feed needed to produce farmed fish can vary by species.

According to the Monterey Bay Aquarium Seafood Watch Program, when good practices are used, seafood can be farmed with minimal impact on the environment,

including

limited

habitat

damage,

disease, escape of farmed fish, and the use of wild fish as feed. According to Dirk and Terry Fucik, fishmongers and co-owners of Dirk's Fish & Gourmet Shop in Chicago, fish farms in the United States follow FDA regulations,

have

HACCP

(Hazard

Analysis

and

Critical Control Points) programs in place, and are also subject to government inspection. The Best Aquaculture Practices (BAP) certification applies to seafood processing plants, farms, hatcheries, and feed mills, and encompasses

the

farm's

practices

for

everything

from environmental impact to community relations.

Consumers purchasing seafood bearing this label can be assured it has been raised and harvested in a

10

responsible way.

Q: Why is the organic label not allowed on seafood in the United States?

A: While the USDA National Organic Program is in

the

process of developing standards for organic aquaculture, including farm-raised fish, there's currently no US certification for the practice. However, according to Cornish, an organic seafood standard would apply only to farm-raised seafood, as it would be extremely difficult to determine the food consumed by fish in the wild. The Fuciks add that wild fish can't be considered "organic" because it's unclear where they've been or what they've been eating, and the organic certification process must have full traceability from start to finish.

Q: How do you choose sustainable seafood options?

A: "Sustainable seafood" refers to seafood caught in a way that causes less impact on the long-term vitality of the species being caught and those in the ocean, as well as the livelihoods of communities dependent on fisheries. It primarily addresses harmful fishing methods such as bottom trawling or dredging, and takes into account the impact of bycatch and overfishing on seafood species. Bottom trawling is a commercial fishing method that drags weighted nets along the sea floor, which can rake up or crush whatever is in their way. Many species, including coral and other marine life at risk of extinction, are caught and then thrown back, often times already dead.

Bottom trawling also destroys fish habitats where fish find food and shelter. Bycatch refers to seafood and marine life caught unintentionally during the catching of other fish.

Bycatch can include the wrong size species, other fish that aren't eaten, and those that are banned or endangered. Most of this bycatch is discarded because of space constraints on the fishing boat, the boat can't take them to land, or because the captain doesn't want the species.

However, these sustainability issues generally apply to only wild-caught seafood from fisheries, since sustainability means that a wild fishery will be productive for future generations, according to Cornish. When referring to farm-raised fish, the more appropriate term is "responsible aquaculture" or "responsibly raised," she contends. To help choose responsibly raised fish, Cornish recommends consumers look for the BAP symbol on seafood packages. As mentioned above, the BAP certification applies to seafood processing plants, farms, hatcheries, and feed mills, and considers the farm's practices for everything from environmental impact to community relations. The BAP program is administered by the Global

11

Aquaculture Alliance, and the certification includes pages of requirements for different seafood species and the seafood harvesting process, including finfish and crustacean farms; mollusk farms; salmon farms; finfish, crustacean, and mollusk hatcheries and nurseries; feed mills; and seafood processing and repacking plants. When seeking sustainable wild-caught options, consumers can look for the Marine Stewardship Council's symbol on packages indicating wild-caught seafood from sustainable fisheries. Cornish notes most US grocery retailers and foodservice operators also have sustainable sourcing policies in place per the Conservation Alliance for Seafood Solutions.

Because some seafood varieties may be sustainable or responsibly raised but may not contain a label indicating such, the Fuciks suggest consumers use the Monterey Bay Seafood Watch list, NOAA's fisheries page, and FishBase.org. By purchasing from suppliers of sustainable products and using these resources, the Fuciks can source and sell sustainable and responsibly raised seafood in their shop.

Q: Recommendations state that bivalves and mollusks are sustainable choices because they're filter feeders. But if they're filtering the ocean's nutrients, isn't it better to leave them in the ocean?

A: Yes, and this is why bivalves and mollusks are excellent responsibly farm-raised choices. In fact, they're some of the most commonly produced farmed seafood or aquaculture, and they're highlighted as a success story in aquaculture, Cornish says.

Bivalves and mollusks can be farmed without the need to feed them, as they take in nutrients from the waters where they're raised. This creates a cleaner environment for other aquatic life to thrive and creates a more balanced ecosystem.

Q: Should I avoid imported seafood?

A: It depends. Nearly 80% of seafood in the United

States is

imported, primarily from China, Thailand, Canada, Indonesia, Vietnam, and Ecuador. Much of the imported seafood is caught

by American fishermen, exported overseas for processing, and then reimported to the United States. NOAA estimates that about one-half of all imported seafood was produced via aquaculture, but regulation of aquaculture operations varies greatly by species, farming system, and country. While NOAA and the FDA work together to ensure seafood imports are safe for US consumers, only a small amount of overall imports are inspected, and it's not always clear what farming and feed practices are used in other countries.

Q: Does fish labeled "fresh" mean it has never been frozen?

A: Fish labeled "fresh" in the store has either never been frozen or has been frozen and defrosted. According to Cornish, fresh fish shouldn't contain "fishy" odors, should be firm and elastic, and should spring back when touched. (You can ask the fishmonger to touch it while you're selecting to test the elasticity.) When buying fresh shellfish, Cornish suggests ensuring the shells are tightly closed and aren't cracked or broken. If purchasing live shellfish, be sure they're alive by tapping on the shell to make sure it closes.

Q: When buying fresh seafood, how long can it remain in a client's home refrigerator before going bad?

A: Cornish suggests using fresh fish within one to two days after purchase and keeping fresh seafood in the coldest part of the refrigerator. Fucik adds that sushi, shellfish, and crustaceans are best if eaten the same day. Fresh fish that previously hasn't been frozen and is properly wrapped can be kept in the freezer. Fatty fish such as salmon and tuna can be frozen for two to three months and as long as six months for leaner fish including cod and catfish.

Frozen fish should be thawed in the refrigerator overnight or in a container with cold water (refreshing the water frequently), Cornish says. For reference, she adds that a serving of frozen shrimp can be thawed in about five minutes, but a filet of fish may take up to 10 minutes.

Q: Should pregnant and breast-feeding women avoid eating seafood due to its mercury content?

A: No. A recent joint study by the World Health Organization and FAO found the health benefits of eating seafood outweigh the risks among women of childbearing age, and that maternal fish intake reduces the risk of suboptimal neurodevelopment in their offspring. The DGA recommend pregnant or breastfeeding women eat 8 to 12 oz of seafood per week from varieties lower in methyl mercury and higher in EPA and DHA, such as salmon, anchovies, herring, shad, sardines, Pacific oysters, trout, and Atlantic and Pacific (not King) mackerel. Fish that pregnant and breast-feeding women should avoid include tilefish from the Gulf of Mexico, swordfish, shark, orange roughy, marlin, big-eye tuna, and king mackerel, due to their high mercury content. Of note, canned tuna contains albacore and skipjack tuna species, both of which are low in mercury and safe for pregnant women to eat.

13

Q: Why are there so many edible and delicious fish options in the ocean but so few choices in grocery stores and markets?

A: This can be attributed to factors including a

Q: How should consumers navigate seafood options in supermarkets and restaurants?

A: The Fuciks and Cornish suggest asking questions lack

such as the following: Is the seafood from the United

of awareness about the health benefits of seafood

States or was it imported? Is it from a sustainable

and concerns about mislabeling of imported seafood

fishery? Is it farm raised or wild caught? When did it

products. However, Cornish and the Fuciks agree that

come in? Where was it processed? As a tip, the Fuciks

most retailers, restaurants, and foodservice opera-

maintain that you shouldn't have to ask, "Is it fresh?"

tors simply supply what their consumers want. Amer-

because fish should always look good enough to eat.

icans love shrimp, salmon, and tuna, so these species

Another word to the wise per Dirk Fucik: Be cautious of

usually are available. Shoppers also frequently seek out

premarinated fish, as fish should only marinate for 30

salmon, tuna, grouper, snapper, tilapia, and sometimes

to 45 minutes (except for a miso marinade, which can

bass at the fish counter. For consumers wanting other

be used as long as overnight). Buying whole fish, as the

options, Cornish suggests talking with grocers and

Fuciks do, will ensure there aren't any false substitutions.

restaurateurs about new sustainable and responsibly

When choosing whole fish, the Fuciks recommend

raised species they'd be interested in trying, such as

looking for bright, clear eyes; reddish pink gills; and

anchovies, arctic char, barramundi, mackerel, mussels,

bright, shiny scales.

oysters, porgy, sable fish, sardines, and trout.

According to Cornish, mislabeling of seafood is more Fish varieties also can vary by region, which can add to

prevalent with unpackaged seafood, such as at

consumers' options. In Florida, consumers often see the

restaurants. Packaged seafood, usually frozen, will list

invasive lionfish on restaurant menus and in local fish

the type of fish or shellfish and where it's from. At fresh

markets. Alternatively, the Chicago-based Fuciks say,

seafood counters in major grocery chains, seafood will

"We have the Great Lakes in our backyard, so popular

be labeled with its name, where it's from, and whether

fish here are lake whitefish, lake trout, lake perch,

it was previously frozen. She also reminds consumers

chubs, smelts, etc. You won't find fish like this at a fish

to always buy seafood from a reputable market or

counter on the East or West coast!"

restaurant where the employees can answer questions.

OUR SEAFOOD BRANDS

Performance Foodservice seafood brands feature quality fresh, frozen and canned seafood products that are carefully inspected and packaged for the best possible flavor and quality. It doesn’t matter what type of seafood you serve, from freshly fried fish sandwiches to innovative fish-centric entrées, we have the right products for your favorite recipes.

The Bay Winds™ brand is Performance Foodservice’s top-tier seafood portfolio featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe. Primarily wild-caught, each species selected for Bay Winds must meet our strict standards and specifications and be processed with careful craftsmanship. Every pound of Bay Winds seafood has a story. Inside each elegantly designed box of Bay Winds is seafood with exceptional quality, pride, workmanship, and taste.

®

Taste the extravagance of Empire’s Treasure®, an irresistible selection for seafood lovers that offers the ultimate in taste and convenience.

Empire’s Treasure includes an extensive collection of fresh, frozen and canned seafood that is consistently high quality, adaptable and satisfying. This brand meets today’s global standards and specifications for performance and quality. Choose from a variety of shellfish, ground fish, and flat fish.

The World Dock™ brand was designed for customers looking for core products at a price that meets the basics of culinary satisfaction. This line includes seafood items that provide value to our customers by offering “twice-frozen” processing, wider specifications, and other valueadded options.

The Fresh Catch™ brand features 100% fresh, never frozen seafood. A variety of fin fish and shellfish are sourced globally, packed and shipped fresh to Performance Foodservice locations across the country while they are in peak season. Whether it’s wild caught or farm raised; whole, fillets, fletches, steaks, loins, sides, in-shell or shelled, The Fresh Catch story is simple…quality, fresh seafood in season.

ADDITIONAL PFS BRANDS

THAT INCLUDE SEAFOOD

Roma® branded seafood items match the quality of Empire’s Treasure seafood. Roma branded seafood are selected for their broad appeal to, Italian and pizza restaurants, but they have the quality and flavor for any foodservice operations. Products include chopped clams, squid, and calamari.

Assoluti® and Luigi seafood is comparable in quality to World Dock brand with value products for Italian cuisine locations that also have widespread appeal for all foodservice operations.

15

kitchenswithconfidence.com

Allergy free menu

WHAT'S ON THE

Milk, peanuts, tree nuts, soybeans, fish, crustaceans, wheat and

eggs—these

are

the

top

or

“big”

eight

allergens

recognized by the FDA in the US. While there are more than 170 foods that have been reported to cause allergic reactions, these eight foods cause 90% of the food allergic reactions among the 15 million Americans living with food allergies. For people under the age of 18, the most common are

peanuts

uncomfortable

and

milk.

symptoms

anaphylactic shock.

Food and

allergic may

reactions

even

lead

result to

in

fatal

Keeping in mind that 1 in 13 children has a food allergy and every 3 minutes someone goes to the ER because of a food allergic reaction. These staggering stats explain why

the

options diner

demand is

with

for

increasing the

food

allergy-free

food

significantly.

The

allergy

often

dic-

tates where a party will choose to eat– a place where they trust, eat safely and have options. As a food service operation, how do you create options for those diners who are allergic to such common ingredients?

A good strategy is to focus on foods the allergic diner can eat instead of focusing on

what

they

cannot

eat.

Use

the

following 5 tips to create your allergyfriendly

menu

choices

your

consumers

3. Substitute traditional soy sauce for certified gluten free soy sauce such as coconut aminos.

Coconut aminos are made from just two ingredients – coconut tree sap and salt. It’s great for both a gluten and soy free alternative. While coconut allergies are rare, disclosing the presence of tree nuts or any of the top eight allergens is considered a best practice.

4. Make your salad dressings in-house.

Many processed salad dressings typically contain soy as an ingredient to get a creamy

will enjoy and feel safe eating.

texture. Balance a base such as olive oil or

1. Keep it interesting and fresh.

vinegar or lemon. Then throw in some fresh

puréed avocado with an acid like apple cider

Try out a iSi gourmet whipper for the preparation of light and fluffy Espumas (foamed

food),

finger

foods,

sauces,

whipped soups, and desserts. A whipper can be used for both cold and hot preparations and allows you to create a unique and

herbs or spices for flavor.

5. Use ingredients that are naturally allergy-friendly.

Use olive oil instead of butter. Choose naturally gluten-free grains such as rice,

exciting allergy friendly meal.

quinoa, or millet. When substituting meat

2. Think outside the box when it comes to appetizers.

aware tofu and tempeh are made from

Food

service

consider using lentils, peas, or beans. Be

establishments

soybeans and seitan is made from gluten.

generally

only have one fryer. This means the foods containing gluten and allergens share the same oil as foods free from allergens, which creates

a

cross-contact

problem.

Bake,

grill or roast fresh vegetables for an allergyfriendly

flavorful

appetizer.

cauliflower

craze

and

cauliflower

in

variety

flavored

sauces

a

and

rubs

Join

the

offer

roasted

of

different

to

substitute

other fried favorites. Get creative and have fun!

17

TIPS FROM A

RESTAURANT REVIEWER

By Diane Withrow

www.restaurantowner.com

Diane Withrow has what many folks might call a dream job -- she reviews restaurants. Her words influence people's decision where to eat. Restaurateurs have told her that a good review can increase their business. Sometimes, restaurants quote her in their advertising copy.

But her goal is not to wield power or get free meals. Her primary focus, of course, is to help folks find good dining experiences. She also hopes that her reviews help restaurateurs raise their own standards of quality.

What kind of person becomes a restaurant reviewer? I'm not atypical, as they go. Most food critics I have met possess a combination of restaurant experience and culinary education. As you would expect, we love to eat out and are delighted to let readers know about great restaurants.

I am proud to say that I have extensive restaurant experience. I attended a private, classical French culinary school and earned a master's degree in hospitality management.

I consult restaurant owners and I write articles about the restaurant business. I teach hotel/restaurant management and culinary technology at a local community college.

The publication for which I write my regular restaurant reviews is a magazine published each weekend to serve a medium-sized coastal community with a strong tourism base. My editor's marching orders are to review a variety of restaurants, representing the gamut of concepts and price ranges in our readership area. In addition to reviewing places handpicked by the editor, the magazine solicits suggestions from its readers to find out which establishments they would like to see scrutinized.

Once I pare my list of establishments to review, I work the telephone. I collect background information on each business, such as days and hours of operation, specialties, need for reservations, credit cards accepted, etc.

of my dining companions and sample each of their dishes. Meanwhile, I take plentyof written notes and slip a menu in my handbag to take with me. Mindful of the expense of leather menu covers, I remove the menus from their jackets.

2. Make it easy for anyone who wants a copy of your menu to get one.

Remember, It's Just My Opinion I take notes throughout the experience, either on a simple notepad in my lap or with my personal digital assistant and keyboard, as though I'm engaged in a business meeting. My purloined menu then supplements the notes with factual information on prices, listed ingredients and titles of menu offerings. After allowing the experience to "digest" for a couple of days, I write a rough draft of the review, which I gradually craft into the finished

1. It's helpful if whoever answers the telephone is knowledgeable and enthusiastic.

article. While I have restaurant expertise, I

I Work Under Cover, But Never Alone

Cuisine is important, but price and value

If reservations are necessary for a

play an important role in my reviews. It's

particular restaurant, I make them

only natural. When a bill averages $50

under a name other than my own, for

per person, I have much greater expecta-

a party of two or more. At no point,

tions than at a restaurant where the check

before or during the visit, do I apprise

average is $5. That's how a hot dog stand

any

can earn a greater number of stars than a

restaurant

employee

of

can only write about what I've experienced.

In the end, a review is simply opinion -nothing more and nothing less.

my

purpose or intent. Typically, I visit

white-tablecloth establishment.

each restaurant only once. If the initial experience is far below my

A journalist's credibility hinges on his or

expectations or doesn't seem to live

her integrity. I strive to be scrupulously

up to the restaurant's reputation, I

fair and reveal any conflicts of interest,

revisit

and

regardless how insignificant; like if I am

combine the net experience in a

acquainted with one of the members of

single review.

the service staff; or if I have met the chef

the

establishment,

at a professional function. Armed with Once seated, my guests and I order a

this information, my editor determines

variety of dishes from across the

whether he or she can assign the review

menu, while I solicit input from each

in good journalistic conscience.

19

I've Seen Restaurants From Both Sides Now As a restaurateur, I have been on the other side of the restaurant review fence, and because of that, I usually try to determine if a problem that arose during the meal is standard operating procedure or just a "hiccup."

In fairness, I do not mention each and every negative aspect of the meal.

Also, I try to wait at least three weeks after a new business has opened to allow staff to get their footing. My bias is to present the restaurant in a positive light, unless the experience is truly dreadful. Thankfully, other than a bout with food sickness, I have had very few really bad dining experiences.

And even in the case of the food sickness, I did not reveal my infirmity in my review (although I'm sure my involuntary weight loss colored the story).

Like Mother Nature, It's Hard To Fool a Good Reviewer I attend food shows, purchase from food purveyors, and become familiar with what commercial products are available to restaurants. Thus, I can almost always taste whether your product has been made "from scratch."

I know if seafood is fresh or frozen and whether meat is "aged" or just plain old. Don't try to disguise five-day-old "fresh" fish with "Cajun" seasonings and expect to get away with it.

3 & 4. For Heaven's sake, prepare another supply of homemade chowder before the stuff starts to "go off the menu," or at least do a better job forecasting demand.

I attend food shows, purchase from food purveyors, and become familiar with what commercial products are available to restaurants

I'd rather have something "sold out"

ly; our entrĂŠes and cups of soup were

and enhance its desirability than be

vying for space with salads and a

served an inferior product in order to

basket of bread.

"never run out." Also, I find that menus

dishes.

5. Have servers pay attention to the guest's pace and do not allow the kitchen to send food out before the previous course has been cleared unless speed is requested or small children are present.

A Notable Faux Pas or Two

Restaurateurs

As far as service, I believe you need

servers on one simple and obvious

to balance knowledge and sensitivity

point: Most diners consider eating

to your diner's needs. I recently dined

out an opportunity to socialize with

at a sports bar where the server was

friends and family. Servers need to

friendly but not helpful. She respond-

avoid butting into conversations or

ed with "I don't know" to a number of

interacting with guests in an inappro-

our queries about the fare. She did

priate manner. I've had servers flirt

not offer to find out the answers but

with my dinner companion, presum-

simply shrugged charmingly. As a

ably to increase the gratuity.

that try to offer too wide a number of choices are more prone to these pitfalls than simpler ones that emphasize the quality of their selections.

What do I like? I am particularly enthusiastic about unique signature

need

to

educate

reviewer, I ask far more questions than I would if I was a typical diner.

Restaurateurs

also

need

to

hire

If the server has been poorly trained,

servers with maturity and discretion.

I'll find out quickly.

You would be appalled to learn of the information and gossip servers

Knowledge is wonderful, but it needs

have disclosed to me about their

to be accompanied by grace and a

employers.

sense of humor. For example, we have all met the "snooty" server whose knowledge is flawless and whose taste is impeccable, but who tends to patronize.

6. No manager should be without a mystery shopper or sympathetic customers who will offer honest feedback on the food and service.

Finally, I am critical of a server's inability to anticipate his guests'

I especially enjoy when owners stop

needs. My pet service peeves include

by our table to inquire about our

having to ask for more water or oth-

satisfaction with the dining experi-

er beverage refill, or not having the

ence. Given the amount of food my

necessary utensils to eat the food

companions and I order in the course

at the time it is served. On occasion,

of a review, I'm sure some owners

servers have forgotten entire courses,

visit our table as a matter of curiosity.

have served courses out of logical or

Nevertheless, it's always appreciated.

customary sequence. I've even had every course served simultaneous-

21

7. It's good for guests to feel that management takes an interest in their dining pleasure, even if it is communicated by quizzical eye contact.

Critical But Not Unforgiving Mistakes happen, and I am not unsympathetic or unforgiving.

If problems are handled well, I do not leave the table intending to wreak vengeance. For example, I have been served food with foreign objects. In one case, my appetite disappeared once I spotted the offending item, and I left my entrĂŠe virtually untouched. Worse, the server didn't seem to notice. I refrained from reviewing that establishment, since an article on that evening would have been devastating. In another instance, the tainted dish was whisked away by the server with apologies and a complementary replacement of my choice. That restaurant received a good review without a mention of the precise incident, but received kudos simply on how well the proprietor managed a problem.

I do my homework and I check my information. And in spite of my due diligence, I have made errors of fact. Restaurateurs should know that they do not have to suffer misinformation in silence.

Reputable newspapers and magazines will print retractions if a review contains errors of fact. Opinions are more subjective.

I've been pretty fortunate. Feedback from my readers usually assures me that I'm not alone in my views.

Owners who appreciate my positive reviews have contacted me to bestow their gratitude. A few have offered me wine or dinner on the house upon a return visit. You might be tempted to reward a reviewer for a glowing appraisal of your business. I say, "Thanks but no thanks." It just isn't ethical. I am amply rewarded by the opportunity to eat out at fine and interesting restaurants, treat my friends to a meal, and write about it. I get particular satisfaction helping my readers discover little-known gems, which deserve their patronage. I also hope that restaurants that have glitches in the quality of their food and service will learn from my reviews and correct their problems. I like to think they will be able to offer a better dining experience, and ultimately succeed as businesses. When all is said and done, you may well ask, what do I look for in a restaurant?

8. Provide what every guest wants. Good fresh food and hospitality served at a reasonable price in pleasant surroundings.

22

CINNAMON CRUSTED

SALMON WITH RISOTTO

SERVES: 4

CINNAMON CRUSTED SALMON INGREDIENTS: • •

• • • • •

4 Empire's Treasure 8 oz Salmon Portions #425116 1/2 tsp. McCormick Culinary Zesty Pepper Seasoning Blend #242862 1/2 tsp. Roma Ground Cinnamon #264679 1/2 tsp. Kosher Salt #370471 1/4 tsp. Roma Cracked Black Pepper, Ground #264665 1/2 tsp. Roma Cayenne Pepper, Ground #264672 1 tbsp. Nature's Best Dairy Salted Butter #157187

RAINBOW PEELED BABY CARROTS WITH TOPS INGREDIENTS: • • •

5 lb. Rainbow Baby Carrots with Tops, Peeled #269451 1 tbsp. McCormick Culinary Dill Weed #242841 1 tbsp. Roma Extra Virgin Olive Oil #561261

SUN-DRIED TOMATO RISOTTO INGREDIENTS: • • • • • • • • •

1 oz. Roma Sun-Dried Tomatoes #81408 1 cup Water 2 cups West Creek Chicken Broth #327894 1/2 cup Nature's Best Dairy Heavy Cream #199406 1/2 cup Shallots, Minced #994214 1 clove Peak Fresh Produce Garlic, Minced #283987 3 tbsp. Nature's Best Dairy Salted Butter #157817 1 cup Piancone Arborio Rice #553568 1/4 cup Roma Parmesan Cheese, Grated #238641

Served in a bowl of sun-dried tomato risotto topped with Dill Weedseasoned carrots, this Cinnamon Crusted Salmon entrée will have diners swimming through your doors. Treat their tastebuds to these seasoned portions, spiced with Zesty Pepper Seasoning Blend, Ground Cinnamon, Ground Black Pepper, and Cayenne Pepper.

INSTRUCTIONS: CINNAMON CRUSTED SALMON 1. Season salmon portions with zesty pepper, cinnamon, salt, black pepper, and cayenne pepper.

2. Melt butter in sauté pan, sear salmon, and cook to medium rare/medium.

INSTRUCTIONS: RAINBOW PEELED BABY CARROTS WITH TOPS 1. Slice carrots in half, toss in oil and dill, roast in oven at 350°F for 10 minutes.

INSTRUCTIONS: SUN-DRIED TOMATO RISOTTO 1. In a small saucepan, simmer the tomatoes in the water for 1 minute.

Then drain and chop.

2. In a saucepan, melt the unsalted butter and add shallots and garlic.

Sauté until translucent.

3. Add the rice, stirring until each grain is coated with butter, and mix in the tomatoes. Add 1/2 c. chicken stock and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed.

4. Continue adding the liquid, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until rice is tender.

5. Add cream, Parmesan and salt and pepper to taste.

To serve: place the sun-dried tomato risotto in a bowl and top with heirloom carrots and cinnamon crusted salmon portion.

PRESENTED BY RESTAURANT NEWS

SPONSORED BY HIGH LINER FOODS

3 WAYS TO REEL IN DINERS WITH

SEAFOOD FOCUSED BAR SNACKS From shrimp cocktail to fried calamari, seafood has long been a staple on starter menus. As more consumers clamor for fish, shellfish and other sea-dwelling proteins, there’s an opportunity for operators to expand their menu and increase sales with seafood-heavy bar snacks. More than 40% of consumers note that they would like more full-service restaurants to offer small plates, finds Technomic’s 2017 Starters, Small Plates & Sidesreport, so the time is right to make the move to seafood.

Menu Diverse Seafood Options Guests are most likely to order salmon, shrimp and tuna, the top three most popular seafood menu items, according to Technomic’s 2017 Center of the Plate: Seafood & Vegetarianreport.

“

It’s a fantastic idea to keep those proteins on the menu to cater to customers who don’t want to stray

from their favorites, but there’s an increasing desire of patrons to want to try something new and a little exotic.

OFFER MORE SMALL PLATES...

RIGHT MOVE TO MAKE FOR SEAFOOD

Bar snacks provide a perfect opportunity for guests to do just that.

Because they’re smaller than standard menu items and often lower in cost, customers are frequently willing to take a chance on an unfamiliar flavor or protein. It might be a type of fish that isn’t common, such as Hoki, or a paired flavor that’s unexpected. Ethnic flavors, such as miso, saffron and Hawaiian, are growing rapidly in popularity, while grapefruit, Meyer lemon, Daikon and pear are in the introductory level of growth, according to the Center of the Plate: Seafood & Vegetarian report.

Pair Comfort Foods with the Unfamiliar The fastest-growing seafood dishes on menu today are rice dishes that have Asian or Spanish influences, according to the Center of the Plate report. Similarly, a number of restaurants have added sliders to bar snack menus—sliders that feature a seafood burger rather than one featuring beef, poultry or pork.

A customer that sees a familiar term such as “rice bowl” or “burger” in a menu item description may be tempted to try an unfamiliar option in that category, such as a shrimp burger or poke and rice bowl with raw seafood and fresh vegetables. Casual restaurant Yard House has tapped into the poke bowl trend, riffing on it by creating poke nachos—a combination of marinated raw ahi tuna, avocado, serrano peppers, nori, green onions and Sriracha aioli atop a pile of crispy wontons.

Play Up the Health Aspect Technomic’s Center of the Plate report on seafood finds that 58% of consumers consider seafood to be healthier than beef or pork, and 43% say they think it’s more healthful than chicken or turkey. Bar snacks are also often smaller than standard menu items, meaning they’re inherently calorie-controlled—often a plus for health-conscious consumers.

Additionally, customers are frequently increasing their consumption of vegetables, so there’s an opportunity to pair the healthy nature of seafood with produce. At PF Chang’s, the happy hour and appetizer menus feature Tempura Calamari and Vegetables, which combines crispy calamari with colorful vegetables such as bell pepper and carrots and a Sriracha honey dipping sauce. There’s something about that union of lean protein, healthy vegetables and a little bit of sweetand-spice in the dipping sauce that allows a customer to feel like they’ve made the right choice.

For operators looking to boost sales of seafood on bar menus, offering familiar flavors, fresh produce and unique ingredients and formats is the perfect way to do so.

25

26

CHEESE TRENDS TO MAKE YOUR CUSTOMERS MELT

By Piet Jones FoodCentric Cheese sales have been on the uptick for the last 10 years, and changing palates, especially among the millennials, has shifted tastes away from processed cheeses and toward more natural offerings. This trend is evident on the menus everywhere from fast food giants to your corner dive to the uptown swanky bistro. Fortunately, there’s been a huge increase, 40% by some estimates, in domestic cheese production—driven mainly by small producers churning out both the familiar and the unusual to appeal to this seismic shift in tastes.

This increase in options isn’t just limited to cheese varieties, there’s also been a huge increase in how cheese is delivered. Instead of just blocks, many are now available pre-sliced or shredded, something that used to be limited to the processed cheeses.

All that’s left is learning how to take advantage of this surfeit of options.

Pizza The shift to real cheese for pizzas started long ago but the recent surge in options have made the possibilities nearly endless. Pre-mixed shreds are now available in an array of combinations to fit both the tastes of your specific region or your diners.

Mixing hard and soft cheeses in different ratios, from mozzarella to asiago or Romano, allows you to specifically control the moisture and mouthfeel of your pies. Yes, shredding could be done in house but there’s an advantage in having it done professionally in day to day consistency.

If you’re shooting for the Instagram wow factor, burrata should be your go-to cheese. Slices spread across the pizza create puddles of deliciousness while an intact burrata ball (make sure it’s either room temperature or under the heat long enough to take the chill off) in the center of the pizza is a

Burgers and Sandwiches

sure-fire way to bring in the likes on Facebook.

In the age of Instagram, the last thing you want is

Burrata is also part of the pasta filata family of

a picture of your burger tooling across the internet with a piece of cheese that is visibly releasing its oils. A trademark of being processed and high heat, separation is never pretty.

Natural cheeses not only stand out on the menu but also stand up to higher heats, melting beautifully over the patty or the lunch meats. Switch up your burger with slices of smoked gouda for a deeper, smoky flavor or add a kick to your roast beef sandwich with a caraway Havarti.

cheeses—“stretched-curd” cheeses that take on an almost plastic, fibrous texture. From mozzarella to provolone these mild cheeses hold up well under high heats and have a unique mouthfeel. Normally these cheeses are fresh and should be used quickly but can also be brined or smoked for deeper, richer flavors (plus longer shelf life).

(continued on next page)

Pasta

Raclette

The traditional shaker of parmesan set on the table

It’s not just a cheese from Switzerland, it’s also a verb.

next to the dried red peppers hasn’t gone away but

Traditionally the cheese is held under a flame or hot

today’s diners might be looking at it a bit warily.

surface until a layer of melted, sometimes caramelized

Freshly ground, shaved or grated parmesan, or perhaps

cheese can be sloughed off with a knife. Where does the

your own proprietary blend of cheeses from asiago

cheese go? That’s up to you. Raclette has been showing

to Romano, brought to the table with the pastas will

up melted onto burgers, fries, and even thin slices of skirt

be greeted more favorably.

steak.

One of the hotter dishes showing up on menus these

The nice thing about this hot and gooey trend is that

days is cacio e pepe. It is a deceptively simple dish

you don’t have to limit yourself to just raclette cheese.

consisting of only three ingredients - cheese, pepper

Any hard-melting cheese will do, from the more

and pasta. Take this elegant plate up to the next

common gruyere to the more exotic Appenzeller.

level by assembling the dish table-side, swirling the pasta and pepper in a whole wheel of Parmigiano-

Despite the increase of interest in all these cheese

Reggiano or Pecorino Romano. The heat of the pasta

trends, processed American cheese isn’t dead. It’s still

will melt just enough of the cheese to coat lightly and

a huge segment and prized for its shelf stability and

the show is sure to be a hit on social media feeds all

uniformity. Nacho chips with cheese wouldn’t be quite

around town.

the same without it and the consistency is perfect

Cheese Boards

for soups or spreads for crusty bread. There are even retro restaurants playing the nostalgia card with old

Keto is the diet trend of the moment and cheese boards,

school grilled cheese made with American singles

with or without meat, are the perfect Keto-friendly dish.

or breaking the trend from fancy mac-n-cheese to

You can let the diner select their own cheeses for the

something a little more elementary.

board, but don’t feel bad if you prefer limiting it to a chef’s selection.

The key is to find the right trend for your diners and make it work for you. With so many more choices and

Offering several recognizable cheeses is key, from

options out there, not just in cheeses but in delivery

manchego to fontina, especially if they are noticeably

preparations, you’re only limited by your culinary

artisan craft cheeses. Try and supplement the more

imagination.

popular and well-known with obscure and unique offerings, especially if they are locally produced.

ALL OR

NOTHING.

WE HAVE

CHOSEN

EVERYTHING. All Levoni branded cured meats are "born and bred" in Italy, because there is no middle ground on quality, goodness and transparency.

A choice consistent with the philosophy of our family and of the people who, with passion, work with us. Control of the supply chain, selection of breeds, old recipes, respect for the natural "rhythms" and careful selection of the ingredients are in our DNA and are the added value we particularly care about. In addition, we label our products in the sign of maximum transparency, because - for us - communicating clearly and comprehensively means respecting our charcers and all those who, with confidence, bring us every day on their tables.

All Our Meats All our recipes come from pigs born, reared and processed in Italy and carefully selected and carefully selected first choice meats.

Respect for the raw material is expressed in a spicy that aims to enhance its taste and quality.

All Our Spices and Natural Aromas With the greatest Italian aromatieri we have developed the best spice blends, in the absolute respect of the traditional recipes that represent the Italian regions. The finest spices, their daily grind, the use of the best natural flavors are a fundamental part of our creations of excellence.

All Our Patience Levoni uses all the time necessary to create his salami because goodness comes from the care of every detail, without haste, with all the patience that deserves the quality of our sausages.

Levoni Cured Meats, 1 Pack

#232994 14 lb Piancone Prosciutto di Parma #591898 8.8 lb Dry-Cured Culatta

Levoni Cured Meats, 2 Pack #467565 #476547 #538583 #563458 #571087 #591837

7.7# AV Pork Porchetta, Roasted 11# AV Pistachio Moretadella 5.5 lb Pancetta, Cooked 8 lb Prosciutto Cotto Italiano 3.3 lb Smoked Pancetta, Cooked 6 lb Speck di Porsciutto

Levoni Cured Meats, 4 Pack

Attention to Intolerances and Allergies Levoni is very attentive to the growing problems related to food allergies and intolerances, which is why all Levoni cold cuts are gluten-free and lactose-free. Moreover, when possible, without betraying traditional recipes, we have also eliminated milk proteins.

Where instead they are present as an ingredient or in traces are highlighted in the list of ingredients as required by current legislation.

#538539 #538544 #538546 #538555 #578790 #578792 #589131

2 lb Schiacciata Piccante 3.7 lb Salami Milano 4.4 lb Salami Finocchiona 2.9 lb Salami San Gennaro 2 lb Coppa Stagionata. Dry 1.8 lb Spicy Capocollo, Smoked 2.2 lb Salami Napoli

Slapfish serves up this Lobster Ramen Burrito as an LTO during Lent, employing a tactic of menuing unique, overthe-top dishes as a way to garner more attention.

30

LENT’S MOMENTUM Ri de the L e nt wave to bui l d a st ron g se afo o d pro gram Katie Ayoub

Flavor and the Menu

It’s a different world today in seafood menu development.

It has become part of the modern casual movement, with Baja fish tacos leading the charge a number of years back. Casual, flavor-forward offerings have long since replaced the more traditional plates of baked fish adorned with lemon slices. Now, chowder fries and smoked trout dip are hip bar snacks.

Lunchtime

sees

“market

seafood”

rice

bowls

with

furikake and bonito flakes. Dinner might start with seacuterie—preserved

seafood

dishes

like

salmon

pastrami and pickled shrimp—then move into an entrée of miso-lacquered black cod adorned with a soft egg and nori. And the innovation possibilities are endless.

“Seafood is the most interesting, diverse category from a culinary standpoint, with incredible potential to grow,” says Barton Seaver, chef and author of seven books, including American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea (Sterling Epicure, 2017). “We, as chefs, need to respond to increasing customer interest in seafood.”

To round off its lunch offerings, Brown Bag Seafood Co, in Chicago added a Seared Tuna Salad with sesame-soy vinaigrette to its summer menu.

What

better

springboard

for

seafood

innovation than Lent? Not only is seafood

}

consumption up during that 40-day period of reflection in the Christian calendar (running from early March to mid-April next year), but there’s a general uptick in excitement around seafood. It is momentum, built through demand and promotion. “It’s a period of time when guests are inherently more open about seafood,” says Seaver. “Lent is a perfect time

to

advance

using

that

seafood

momentum

to

development, inform

menus

year-round.”

Lent

is

capture

also

a

share

chance

and

for

deepen

operators their

to

seafood

credibility. “For most brands, it’s about bringing in sales from new guests and expanding their culinary integrity in this category,” says Montina Filice, strategist with The Culinary Edge, a culinary consultancy based in San Francisco. A pathway to success follows two strategies flavor

that

and

walk

hand-in-hand

sustainability.

“The

today:

opportunity

isn’t just around a cod promotion for Lent,” she says. “It’s about trend-forward ingredients and

values

Seafood

is

that the

consumers next

frontier

care in

about. sourcing

vocabulary.”

A Modern Flavor Strategy Two wildly successful fast casuals — Slapfish, based in Huntington Beach, Calif., and Brown Bag Seafood Co., based in Chicago — run similar game plans when it comes to menuing sustainable seafood in a casual, flavor-forward way. But for Lent, they run very different promotions, even though both clearly leverage their status as seafood experts in garnering more business during that time. Outside of Lent, both seafood places hang their hat on the convergence of flavor and mindful sourcing.

32

The Slapfish Strategy

“We build our menu around

Slapfish, with 16 restaurants

fat and acidity. We can plug

nationwide, employs a philosophy that says: “It’s the dish, not the fish.” This isn’t to say that the species menued aren’t important, but it positions flavor and familiarity above all else.

Andrew Gruel, founder/CEO, understands that Slapfish is serving a clientele that is mostly looking for fast, familiar and delicious fare. “They want tacos

the architecture of dishes, so for tacos, it’s about crunch, any species into that, like lionfish, tilapia, salmon, haddock.

Our customers are coming for the flavor combinations, and they also feel good about their choice because they trust us.”

Slapfish’s success indicates that

some sauce” and pickled onion.

He hooks his guests with flavor, then underscores sustainability with a messaging based around honesty. “For us, it’s about trust in sourcing, so our mantra is: ‘honest flippin’ seafood,’” says Gruel.

preceding Lent to ramp up my menu offerings and build momentum with selling seafood is telling a story, and

can certainly emulate, during

What About Lent?

or crispy, with cabbage, “awe-

my restaurants, I would use the months

strategy that other concepts

recently, bowls,” he says.

two-handed fish taco, grilled

As we prepared our menu strategies in

cooks and floor staff. A big part of

Lent and beyond.

like the Ultimate Fish Taco, a

By Barton Seaver Chef, Author, Seafood Expert

Gruel is onto something—a

and fish sandwiches, and, more

Slapfish delivers, with items

Pulling From Portugal

with seafood and Lent I would draw inspiration from my time on the Iberian Peninsula.

In

Portugal

especially,

where the majority of the population is Catholic, the daily Lenten diet consists mainly of fish and vegetables.

Brown Bag and Slapfish em-

Since the Portuguese have historically

ploy different strategies when

appreciated all things salty, scaled

it comes to Lent. “Every day is Lent here,” quips Lee. “But during Lent, we use social media to remind our customers and potential customers that

and shelled, eating seafood any time of the year there is more a celebration than a sacrifice. The revered bacalhau (also known as Spanish bacalao), or "o fiel amigo" (the faithful friend", has been an integral part of the Portu-

we have about 70 menu SKUs

guese cuisine for centuries. I think of

that work within Lenten dietary

cooking bacalhau, or any similar fish,

restrictions.”

(continued on next page)

in

highly

stews.

seasoned

Portuguese

tomato-based Seafood

Stew

(pictured), is built on that inspiration and can be menued as either a sharable entrée or individual serving, and offers a wonderful opportunity to make a splash with the presentation by bringing it to the table in its cooking vessel. I use any member of the cod family (cusk, haddock, hake, pollock), heavily salt it and let it sit at least an hour. This process, also known as green salting, firms up the flesh, helping it retain moisture and structure during the cooking process. The heavy salt on the fish also seasons the entire dish as it cooks. Fire-roasted onion adds a smoky-sweetness to complement the

Slapfish's tacos, here filled with ahi poke, showcase the opportunity of casual, craveable forms for seafood success.

acidic tomatoes. When heading into spring, I add a touch of fresh flavor by topping the stew with chervil or mint.

BEER COD FISH TACOS WITH CITRUS HERB SLAW SERVES: 1

Lent is a period of time when guests are inherently more open about seafood. - Barton Seaver

Slapfish treats Lent as its Super Bowl. “It’s the most important time of year for us,” says Gruel. “Every year, we get to prove ourselves to a whole new group of consumers.” Although Slapfish doesn’t call out Lenten promotions, its LTO launch is strategically lined up with Lent. “Everyone is in the frame of mind to eat seafood, so it’s a great time to make a splash,” he says.

BEER COD FISH TACOS INGREDIENTS & INSTRUCTION: • • • • • • 1.

2.

3.

4.

3 Empire's Treasure 2 oz Battered Cod Fillets #238321 3 Contigo 6" Flour Tortillas #515277 1 Peak Fresh Produce Lemon #259157 1 pinch of Peak Fresh Produce Parsley, Chopped #866534 1 pinch of Peak Fresh Produce Cilantro #249098 Place cod in to fryer and cook to golden brown.

Place a spoonful of slaw in each tortilla.

Slice cod fillets and place on top of slaw.

Sprinkle cilantro on top of fish and plate.

Star a lemon and garnish plate with lemons and parsley. Serve.

His approach? Shock and awe.

“We menu items that are over the top, positioning ourselves for new consumers with dishes they’ve seen nowhere else,” says Gruel. Last Lent, that took the form of a Lobster Ramen Burrito, boasting ramen noodles tossed in fish chowder sauce with sautéed shrimp, spinach and carrots, seasoned with furikake, then rolled up in a burrito and toasted. It performed very well and is now an off-menu offering that maintains buzz on social media.

Slapfish also ran an LTO of Hot Pot Fish Bites, starring fish trimmings that were double breaded, deep-fried and tossed in

CITRUS HERB SLAW INGREDIENTS & INSTRUCTION: • • • • • • • • • • • • • 1.

2.

6 cups West Creek Mayonnaise #201346 6 Tbsp. Peak Fresh Produce Oranges, Zested #259151 9 oz. Natalie's Tangerine Juice #363116 1 Tbsp. McCormick Celery Seeds #986578 6 Tbsp. Roma Salt Seasoning #264718 2 oz. West Creek White Wine Vinegar #273739 2 Tbsp. Ascend Lemon Juice #512564 West Creek Iodized Salt (to taste) #333998 12 cups Broccoli Slaw #974753 3 cups Peak Fresh Produce Broccoli Heads, Chopped #261158 3 cups Peak Fresh Produce Carrots, Shredded #857184 3 cups Peak Fresh Produce Red Onions, Julienned #907425 3 cups Peak Fresh Produce Red Cabbage, Shredded #857188 Mix together mayonnaise, orange zest, tangerine juice, celery seed, Lawry's seasoning, white wine vinegar, lemon juice and salt. Allow to sit for 1/2 hour.

Mix in vegetables and allow to sit for 1 hour before serving.

a scratch-made lemon-herb sauce. “It’s still early days for our 2019 Lenten plans, but we’re playing in the breakfast space, looking at something around shrimp and grits,” says Gruel.

“Our strategy for these promotions is to add seafood flair to popular formats, like nuggets and burritos. It works.”

Red Lobster features farm-raised Atlantic salmon as part of its "Today's Catch" menu, prepared to order on a wood-fired grill.

Under-Loved Opportunity

Red Lobster Strategy

Barton Seaver calls underutilized

Red Lobster, a heritage brand

species, like dogfish and whiting

based

and amberjack, “under-loved” fish.

celebrates

“We just haven’t figured out that we

January, is the largest seafood

love them yet,” he says. “It’s a huge

restaurant in the world, boast-

opportunity today, signaling a

ing more than 700 units in North

return

species

America.

in,

but

its classics, like live lobsters and

we’re familiar with, like herring,

Endless Shrimp promotions, the

mackerel, Pacific rockfish, sand

brand is also introducing lesser-

dabs, whiting.

known seafood to their guests.

Fishermen aren’t catching them

“Part of our promotional process

to their full allowable extent.”

is to bring new species to the

Sourcing and messaging around

masses,”

says

these

director

of

that

to we

appreciating aren’t

fluent

underutilized

inherently

helps

the

species

in

Orlando, 50

Fla.,

that

years

Although

next

known

Dustin

for

Hilinski,

culinary/executive

economic

chef. “We’ve introduced them to

sustainability of fisheries. “We’ve

Argentine red shrimp, southern

created an irrational economy

king crab, Jonah crab, and more.

based on demand, not supply,”

They see us as a seafood expert,

says Seaver.

so they trust us.” Red Lobster is expanding

into

For Lent and beyond, operators

species

a

should

these

differentiation. “We’re looking at

lesser-known fish. Not only do

all possibilities, including menuing

they

invasive

take

a

generally

bottom

line,

look help they

at with also

the help

message sustainability. They tell

as

lesser-known

strategy

species

and

around

so-called

‘trash’ fish. We’re exploring at a test level.”

a story about sourcing, fishermen and their livelihoods, and the

Creative

abundance of the ocean. If linked

design and underlying messaging

closely to a great flavor story,

seem to be buoying opportunity

it’s magic time. “From a practi-

in the seafood category today.

cal side, chefs don’t have to learn

Dipping a toe. Diving in. Either

how to cook 10 different species

way—Lent and its open waters are

of fish,” says Seaver. “There are

a great place to launch modern

universal

innovation.

species

that

play,

casual

share—flaky,

oily and so on. Certainly there are nuances with each fish, but overall technique doesn’t vary.”

KATIE AYOUB is a managing editor of

Flavor & the Menu. katie@getflavor.com.

}

different

characteristics

flavor

Slapfish's version of the craveable bahn mi stars tuna, sweet-sourspicy pan sauce, pickled vegetables and herbs, along with jalapeños.

craft

Erin Burris Toast Restaurant Blog

a unique restaurant experience Add 'experiential' in front of almost anything

While the benefits and strives technology has

and more than likely you'll catch the attention

enabled in the 21st century are innumerable,

of most millennials in the room. It's often called out

this shift has also brought new challenges to

that the millennial generation is the one leading the

light

experience economy, but it's not just twenty-some-

need for spaces to proactively foster human

things that have that mindset.

connection

for

generations and

across

disconnect

the

board.

from

The

constant

technological stimulation is a challenge facing In fact, according to Acosta and Technomic, most

diners

eat

out

for

the

today’s modern world.

restaurant

experience. 66% of U.S. diners view mealtime

The restaurant industry is built on food, but it

as a valuable time to connect with family/

has

friends,

restaurants,

with this mindset of an experience economy. A

and 63% enjoy the social aspect of dining

restaurant can be a place to eat a meal, but

out at restaurants. For millennials and other

it can also be a unique opportunity to build

groups, spending on dining out has increased

memorable

significantly over the past two years.

disconnect from work and technology, spend

65%

love

trying

new

the

opportunity

to

experiences:

thrive

a

when

rare

paired

time

to

sincere time with friends and family away from a glowing screen, build knowledge of cultures outside of your own, or enjoy an evening of entertainment.

In an age where so much of the public conversation is built on the digital world, a unique and inviting experience can help drive business to brick and mortar locations and serve as a space built for connection. Here are a few tips and tricks to help build experiential dining in your restaurant.

1. Know Your Brand Whether your specialty is craft cocktails, you’re known for the best burger in town, or your guests rave about your filet mignon being the most delectable money can buy, each restaurant concept offers an opportunity for guests to have a one-of-a-kind experience. With so many unique restaurant ideas out there, it’s important to hone in on what you do best. If your menu features recipes passed on generationally from your family in Texas, own that. Your restaurant built on Southern comfort food shouldn’t try and tell the same story as the classic French restaurant across town.

2. Establish a Differentiator Your brand is the starting point of your story. Once you own that, it’s time to establish what will differentiate you from the competition. How will you stand out? There are countless ways to create an experience that can enhance the food in new and exciting ways. There are restaurants going all-in on a theme, such as a murder mystery dinner.

And then there are those that completely craft your meal to you and your life, creating an unbelievable story through your meal. Some restaurants go above and beyond in their efforts to give back to the community, some build hype by creating extreme food challenges, and others highlight local talent on staff with dinner and a show.

3. Craft Your Environment From color schemes and furniture choices to background music and lighting design, each choice made in your restaurant can help you craft an inviting environment. For example, table choices can say a lot about the experience you’re trying to create. Community tables are an option that may invite your customers to interact with one another. A bar or brewery hoping to create a fun, competitive spirit may choose ridged tables optimal for hosting board games. More private or intimate seating

37

may

be

ideal

for

extremely

personalized

cations. When you think about the journey of

meals. The ambiance you’re trying to create

dinner out at a restaurant, each interaction

with all of these selections provides a backdrop

throughout the evening is part of a grander

to your restaurant’s experience. Don't forget

experience. From walking in the door and

tip #1: make choices that reflect the character of

being seated by the host, to ordering your food,

your brand.

to then enjoying your food, and finally paying the check and leaving for the night, each

4. Problem Solve through the Lens of a Guest

touchpoint is a possible point of tension for the customer if the experience is not well thought out.

In a market where competition is as close to you as the next door over, delighting the

When building out your restaurant concept,

customer is key. Often in the way of delight

think through these pain points through the

can

or

lens of your customers. If getting the check

says,

and paying in a timely manner has been a

be

a

process.

As

“Customers

poorly

designed

Punchkick crave

an

experience

interactive optimum

path

to

problem

before, to

consider

streamline

the

tableside process.

POS

complete whatever task they’ve set out to

tablets

Having

accomplish.”

trouble keeping track of special requests and modifications, causing an interruption to the

Although user experience design is a term

guest’s experience? Maybe it’s time to upgrade

that is often used when building software

your technology to support greater control

and digital experience such as websites, its key

over those details.

concepts can also be applied to physical lo-

5. Utilize User-Generated Content

that delicious dessert they saw. (Here's quick howto on submitting Snapchat geofilters.)

One of the greatest perks of creating a unique experience in your restaurant is the opportunity for shareability. There are countless ways customers

can

share

their

experience

with

friends,family, and connections. Within all of that sharing is the opportunity to leverage your brand. In the marketing world, this is called user-generated content. Below are a just a few examples to get you started: Create an Instagram account and start tagging your location in photos. Next time someone falls in love with your decorative lighting or can’t help but share their beautifully plated meal, they’ll have the opportunity to tag your location and your account, providing awareness to all of their followers.

Submit a geofilter with your restaurant’s logo to Snapchat. When diners come to your restaurant and send messages through the app, they can overlay your restaurant’s logo so those who view the message will know exactly where to come for

Take just a few hours a week to maintain your Facebook account. A gracious “Thank you for coming in!”’ on a 5-star review and a "We hope to see you again!’” on a post featuring your restaurant can go a long way on your customer’s social feed.

Create

a

referral

program

to

share

with

happy customers. Hand out coupons (email or print) that will allow them to redeem a reward when they come back with a friend.

Now that "Oh my gosh - I just had the best meal of my life!!” text won’t go to waste.

How Do You Craft an Unforgettable Restaurant Experience?

With some strategic brainstorming, you can uncover insights and ideas for the boost you need to make your restaurant stand out from the crowd. Attention to detail and a little creative thinking can help make it memorable for the customer and industry alike.

39

Discover

Local Fish

By Carrie Dennett, MPH, RDN, CD featured in Today's Dietitian

Choosing local, less common fish varieties is good for health and the environment.

Fish and seafood are good for health, but most people don't meet the recommended intake for a variety of reasons.

When people do eat fish, they often stick to popular species which may not have sustainable populations. However, some environmentally minded people who enjoy fish shy away because of concerns about overfishing. The good news is that exploring less common—and local—seafood species helps make it possible to reap the benefits of fish now, and years from now.

Intake Recommendations and Realities The 2015–2020 Dietary Guidelines for Americans recommend eating more fish, especially low-mercury fish, in place of some meat and poultry servings. The Environmental Protection Agency and FDA recommend that women and children eat two to three servings (8 to 12 oz total for adults and children over the age of 10, smaller amounts for younger children) of a variety of fish and shellfish each week because of the benefits for brain growth and development.

In 2014, average seafood consumption in this country was 2.7 oz per week—about one-third of the recommended intake, and an estimated 80% to 90% of Americans don't meet recommendations. When people do eat fish, their choices tend to be limited. Although 300 to 500 different species of fish and shellfish are sold annually, about 90% of the seafood consumed in the United States comes from just 10 species, with the top five—shrimp, canned tuna, salmon, tilapia, and Alaska pollock—accounting for about 75%.

40

Conflict With Sustainability?

The seas and oceans were considered to be a limitless bounty of food for centuries, but unsustainable fishing practices have led to overfishing, harming numerous wildlife species, destroying aquatic ecosystems, and hurting coastal economies. Overfishing is when more fish are being caught than can be replaced through natural reproduction. For long-lived species, overfishing starts well before the stock drops below a prescribed threshold and becomes overfished.

Overfishing not only endangers the target species, but it also destroys ecosystems and kills other fish and animals. Overfishing of a predator species can lead to sharp increases

in

their

prey

species—which

has

its

own

ramifications. For example, overfishing common sharks off the southeastern US coast led to a spike in cownose rays, which in turn nearly destroyed the bay scallop population.

Specific fishing methods that contribute to overfishing also create collateral damage. Seafloor dredging and trawling destroy habitats for many species—even making some waters uninhabitable. Trawling, gillnets, and longline fishing—which uses miles of lines that contain thousands of baited hooks each—catch and kill many nontarget species, known as bycatch, including sea turtles, marine mammals, sharks, and albatross.

According

to

the

National

Marine

Fisheries

Service,

sustainable seafood is fish and shellfish caught by fishermen operating under sustainable fishery management systems —required for all US seafood—that conserve fish stocks and the ecosystems that support them. Today, federally managed US fisheries are improving. A fishery comprises the fishers in a region, who are fishing for the same or similar species of fish with the same or similar type of fishing gear, and the fish themselves. By the end of 2017, 30 fish stocks remained on the overfishing list, while the number on the overfished list dropped to 35, the lowest number since these figures were collected. Since 2000, 44 US

federally

rebuilt.

In

managed

2000,

the

fisheries US

have

Pacific

been

groundfish

declared fishery,

which includes about 90 species, was on the verge of collapse, and the federal government declared it a disaster.

Today, it provides enough certified sustainable seafood to satisfy 17 million Americans for an entire year.

Shortening the fishing season as a strategy for prevent-

•

Chilipepper rockfish. This species can be found

ing overfishing often leads to a frantic "catch all you can

from Baja California to British Columbia, but only

while you can" mentality that creates more problems.

fish caught by the California Groundfish Collective,

Today, more fisheries use Individual Fishing Quotas,

primarily along the central coast of California, are a

which set a total, sustainable catch limit for the entire

"Best Choice."

fishery. Members of the commercial fishery are allotted

•

Red snapper. Now one of the Gulf's healthiest

a portion of that limit, which they can harvest whenever

fisheries, it was near total collapse less than 15

they want, even spreading it over the entire year.

years ago. A whole new management system means more predictability for fishermen and seafood

Going Local and Off the Beaten Path

businesses, better availability for customers, and, most importantly, a path to sustainability. Avoid

Because more than three-fourths of the seafood consumed in the United States is imported from other countries, and the FDA only inspects about 2% of these

red snapper from the US South Atlantic.

•

Florida Gulf Coast what lobster is to Maine, but its

imports, the National Resource Defense Council (NRDC)

longstanding popularity—and outdated regulations

recommends choosing species that are caught closer

—nearly knocked the species out before better

to home. One way to know exactly where your fish comes from, who caught it, and how, is to join a communitysupported fishery. According to the NRDC, small-scale,

Red grouper. Some say that grouper is to the

management revived it.

•

Acadian redfish (aka ocean perch). Numbers hit an all-time low in the mid-1980s, but the population

sustainable fishermen often employ lower-impact catch

in the US northwest Atlantic has rebounded under

methods such as hook and line, or laying pots and traps,

better management. Since returning to abundance,

and programs like community-supported fisheries help support regional fishing economies.

consumer demand has been slow to rebound, so

The species listed here are recommended by the

million pounds they're allowed to sustainably harvest.

Environmental Defense Fund's EatTheseFish.com and

fishermen are catching less than one-half of the 15 •

once decimated by overfishing, is now managed

rated "Best Choice" or "Good Alternative" by Monterey

sustainably and the population is healthy. This

Bay Aquarium's Seafood Watch program.

•

species is different from Alaska pollock—but both

Lingcod. Found only on the West Coast, lingcod—

are sustainable choices. The resurgence of Atlantic

which isn't the same as cod—is now thriving thanks

pollock is considered a major ecological success, but

to smart management.

•

ment has brought stock levels above targets.

•

consumers haven't caught on, and in 2014, only 26%

Longnose skate. Although US West Coast populations have declined since the 1900s, better manageYellowtail rockfish. This is found all along the West Coast, but stick to those caught off the coast of Northern California, Oregon, or Washington state.

While the species is vulnerable to fishing pressure, better management is keeping populations healthy.

Atlantic pollock. In New England, the pollock fishery,

of the potential harvest was actually caught.

•

Monkfish. After being declared overfished in 1999, fisheries managers adopted several conservation measures that led to monkfish, also called anglerfish, being rebuilt in 2013. Once called "the poor man's lobster," monkfish is primarily harvested for its sweet tail meat. In recent years, new marketing campaigns

have promoted it as an "underappreciated" fish, and fishermen in the Northeast are trying to develop new markets.

•

Strategies and Tips for Dietitians •

able species in your local area, and provide recipes

Whiting. Small whiting, known as silver hake, is a sustainable alternative to Atlantic cod, a close relative. Whiting are vital to the Gulf of Maine ecosystem because they serve as both predator and prey species. In the Northwest Atlantic, silver

or general cooking tips for less adventurous clients.

• •

Marine Stewardship Council is one of the leading certification and labeling programs in the world. The Global Aquaculture Alliance also administers a Best

The Aquaculture Option

it's unlikely to significantly increase. Meanwhile, global consumer demand for seafood has risen significantly.

To meet this increased demand, worldwide aquaculture production has grown annually by 8.3% since 1970 and currently supplies about one-half of the world's seafood. Some aquaculture is both local and sustainable, as with Colorado hybrid striped bass, produced

Some seafood comes with helpful labels that take the guesswork out of buying sustainably. The

Hatteras in North Carolina.

the mid-1980s, and even with improved management,

Visit LocalCatch.org to find a community-supported fishery in your area.

hake can be found from the Gulf of Maine to Cape

Globally, production from wild fisheries plateaued in

Become familiar with less common, more sustain-

Aquaculture Practices certification.

•

Familiarize yourself with the Seafood Watch app and website from the Monterey Bay Aquarium and the website FishWatch.gov, and show them to clients.

— Carrie Dennett, MPH, RDN, CD, is the nutrition columnist for The Seattle Times, owner of Nutrition By Carrie, and author of Healthy For Your Life: A Holistic Approach to Optimal Wellness.

by the family-owned fish farm Colorado Catch. Nearly one-half of these bass are consumed in the state of Colorado.

43