Tuesday, January 5, 2010

Restaurant Owners Expect Increased Sales in 2010

Restaurant operators continued to report sales and traffic declines, but are cautiously optimistic about improving sales and business conditions in the months ahead.

The outlook for the restaurant industry remained cloudy in November, as the National Restaurant Association’s comprehensive index of restaurant activity registered its third decline in the last four months. The Association’s Restaurant Performance Index (RPI) – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 97.8 in November, down 0.2 percent from its October level. In addition, the RPI remained below 100 for the 25th consecutive month, which signifies contraction in the index of key industry indicators.

“Although the RPI remained below 100 for the 25th consecutive month, which signals contraction, restaurant operators are cautiously optimistic that conditions will improve in the months ahead,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Restaurant operators reported a positive six-month sales outlook for the first time in three months, and remained optimistic that the economy will improve during the next six months.”

Thirty-one percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up slightly from 29 percent who reported similarly last month. In comparison, 24 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, down from 29 percent who reported similarly last month.

Restaurant operators also remained cautiously optimistic about the direction of the economy. Twenty-seven percent of restaurant operators said they expect economic conditions to improve in six months, while 19 percent expect economic conditions to worsen during the next six months. Last month, 30 percent of operators said they expected the economy to improve in six months, while 20 percent expected economic conditions to deteriorate.

source: www.restaurant.org press release

GAA Expands E-Communications for 2010

The Global Aquaculture Alliance is updating its communications program for 2010 with an expanded focus on electronic media. The changes include a new website design, new digital magazine and more frequent issues of the GAA Update e-mail newsletter.

GAA rolled out the new www.gaalliance.org site on January 4. Its home page features the new GAA corporate logo and categorized links to the latest reports on Best Aquaculture Practices certification, topical news and content such as material from the Global Aquaculture Advocate magazine. GAA also suggests that visitors check the GOAL page for frequent updates on the annual seafood conference.

In the ongoing evolution of GAA communications, the Global Aquaculture Advocate magazine is also undergoing changes for 2010. Its four-color format and informative content continue but the Advocate will appear in digital format on the GAA website six times each year.

As an integral part of GAA’s programming, the Advocate is distributed in printed form three times a year as a benefit to all members. Each of the six annual digital issues can be read or downloaded at www.gaalliance.org. Subscription to the free E-newsletter will ensure timely notification of the release of new magazine issues on the GAA website.

“This change is part of our efforts to strengthen GAA’s electronic communications while maintaining a relevant, high-quality magazine,"” GAA President George Chamberlain said. “We believe members will be pleased with the overall mix of information they will receive going forward.”

source: GAA news

Monday, January 4, 2010

Seashare Sends 20,000 Lbs of Salmon to Kotzebue Alaska

The latest humanitarian outreach program from Seashare involved several organizations which came together for a common cause. About 20,000 pounds of fish were donated to feed 11 villages and more than 1.000 families in the area.

The Purse Seine Vessel Owners Association donated a portion of its coho salmon catch. Southeast Alaska processors provided  processing, packaging and freezing capabilities. Alaska Marine Lines and Tote Ocean Trailer Express shipped the fish to Anchorage. A Coast Guard Air Station Kodiak HC-130 Hercules aircraft crew provided the final transportation to Kotzebue.

SeaShare is a nonprofit hunger-relief organization that links seafood companies to food banks nationwide.

On The Rocks News

On The Rocks News is a new website that brings together those who enjoy the topic of seafood and alcohol in a humorous way. The blog features articles about some of the best sources of seafood along the East Coast and beyond. For more information, visit www.ontherocksnews.com

Fresh Fish Stock Recipe

Fresh fish stock recipe

The sea bass is not fried beforehand.
Use a muslin bag to hold the fish if you really dislike straining yet want a nice clear stock.


1 small sea bass
50g julienned ginger
10g cooking wine
1 litre water

  1. Cut the fish into several pieces
  2. Bring water to a boil
  3. Add fish, ginger and cooking wine
  4. Simmer for about 20 minutes

Recipe source: Fish stocks

Sunday, January 3, 2010

Beer Battered Catfish

Catfish is mild tasting and suitable for a wide range of recipes. The following recipe is for a classic meal of deep-fried beer-battered catfish.

Beer Battered Catfish

1 lb. catfish fillets
1/2 cup flour or seafood breader mix
1 egg (beaten)
1 bottle beer
1 small onion (minced)
1 cup vegetable oil
salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into 2 inch cubes or strips.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.

Catfish Links

Channel Catfish
Catfish Recipes
Fish and Fishing T Shirts

White Clam or Fish Chowder Recipes

Traditional white chowders are among the most popular seafood dishes served in North America.

Classic chowder recipes combine a few basic vegetables with one or more types of fish and shellfish.

These traditional dishes are excellent for novice cooks due to their ease of preparation, versatility and universal appeal.

See this list of links for more information on how to prepare clam, oyster, fish and seafood chowders:

How to Make White Seafood Chowders
Seafood Recipes
Cooking Seafood