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| NEXT GENERATION SURF AND TURF: Trout with Prosciutto and Sage Leaves. |
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| SOUTHERN ACCENT: Pecan Catfish with Mango Jalapeno Chutney. |
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| TRIO of TASTES: Seafood mixed grill with a trio of aiolis (Tomato with Tabasco® Habanero Sauce, Garlic Lemon and Fresh Herb). |
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| Salmon |
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| Tuna |
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| Surimi Seafood Lettuce cups |
Among the splashy recipes we're providing this month are a selection of seafood signature ideas. Shellfish recipes include the luxurious Wisconsin Grand Cru Gruyere and Lobster Cheesecakes from Chef Scott Johnson of Canoe Bay in Chetek, WI, and a Spaghetti and Lobster combo that elevates a classic favorite. The latter is served at Rialto in Cambridge, MA, where Chef/owner Jody Adams has just reinvented and redesigned the restaurant. The new Rialto is a testament to her passion for Italy. The menu focuses on a greater selection of small plates that draw on regional Italian recipes, as well as a fresh antipasti table with seasonal foods.
For your shellfish-loving customers, check out the Coconut Mexican Shrimp recipe from Chef Chris Hollis of Blackstone Steakhouse in NYC. Salmon recipes include Chef Michael Kimmel's Fillet of Salmon with Grape Salsa Drizzled with Lemon Beurre Blanc, served at Tarpy's Restaurant in Monterey, CA, as well as recipes for Chilled Salmon Salad with Orange Citrus Onion and Tuscan Seared Salmon. These ideas, and more, appear on the pages that follow.
Most Popular Seafoods
In 2005, Americans spent $44.5 billion in seafood restaurants--a $1.7 billion increase over the previous year, according to the latest figures from the National Oceanic & Atmospheric Administration, U.S. Department of Commerce, Washington, DC.
Meanwhile, the seafood selections occupying the first five spots on the Top 10 Seafood List 2003-2005 from the National Fisheries Institute have held their same positions since 2003. Here's a closer look.
• Number One, Shrimp: Among the 24 showcased chefs at the kick-off of the March 1-4 Charleston Food+ Wine Festival is Bob Waggoner of Charleston Grill, whose Shrimp and Grits recipe appears on page 70. Nathalie Dupree is chairperson of this year's festival board of directors. More takes on shrimp and grits appear in her cookbook, Nathalie Dupree's Shrimp & Grits Cookbook (2006, Gibbs-Smith).
• Number Two, Canned Tuna: In 2005, Americans consumed 3.1 pounds of canned tuna per capita. Pictured here is a recipe suggestion for Latin Limed Tuna Salad, combining low-fat plain yogurt, fresh-squeezed lime juice, chopped onions, green bell peppers and diced tomatoes with tuna.
• Number Three, Salmon: Americans stepped up their salmon consumption, from 2.15 lbs. per capita in 2004 to 2.43 lb. per capita in 2005. Menu items such as Salmon in Parchment have contributed to its popularity.
• Number Four, Pollock: In 2005, Americans ate 1.47 lbs. of pollock, up from 1.27 the previous year. Surimi, made with fish such as Alaska Pollock, is processed to provide the mild taste of shellfish. It's pre-cooked and ready to serve. Shown at right are Surimi Seafood Lettuce Cups.
• Number Five, Catfish: Catfish consumption in 2005 was 1.03 lbs. per capita.
Seafood Hit Parade
Top Ten most consumed fish in the U.s.
(Pounds Per Capita Edible Weight)
According to the latest information from the National fisheries institute, Americans consumed 16.2 pounds of fish and shellfish per person in 2005. While that total represents a slight downturn from 2004 consumption (16.6 lb. per person), overall Americans continue to enjoy seafood. in fact, consumption levels have increased 9.5 percent since 2001, when we ate 14.8 lbs. per capita.
1. Shrimp 4.1
2. Canned Tuna 3.1
3. Salmon 2.43
4. Pollock 1.47
5. Catfish 1.03
6. Tilapia 0.85
7. Crab 0.64
8. Cod 0.57
9. Clams 0.44
10. Flatfish 0.37
SOURCE: NATIONAL FISHERIES INSTITUTE
CLEAR SPRINGS FOODS
U.S. FARM-RAISED CATFISH
MCILHENNY COMPANY TABASCO BRAND PEPPER SAUCE
CHICKEN OF THE SEA
CALIRONIA RIPE OLIVES
ALASKA SEAFOOD MARKETING INSTITUTE
