FOOD SERVICE SEAFOOD SALES
Today's food service industry expects high quality
and high volume to provide quality results to its
end customers. That's why Jana Brands World Wide Seafood
has always taken steps to offer an extensive product
line to the food service industry. Our frozen seafood
products are always packed at the peak of freshness
and frozen with innovative means to keep them fresher
and attractive longer. That means longer shelf life
and great savings, so food service purveyors can buy
in bulk and save more.
Whether its shrimp by the boatload or fish by the
net-full, Jana Brands delivers great tasting frozen
seafood products packaged to ensure quality and deliver
great taste by the plateful.
Check out the large selection of products we offer
to the food service industry. It's an abundant selection
you can pass on to your patrons, menus, clients, whomever!
Macadamia-Crusted Mahi-Mahi. Albacore With Won-Ton
Crust and Orange
Sauce. Cedar-Plank Alaskan King Salmon. Steamed Halibut
With Young Leeks and Green Asparagus in a Rich Ocetra
Caviar-and-Clam Broth. Those sure aren’t your
mother’s fish recipes.
People didn’t know how to cook fish. Today,
a lot more chefs know how to cook fish. And a lot
more customers are ordering it.
According to a 1999 survey by the National Restaurant
percent of table service restaurant operators say
that their seafood sales
have increased in the past two years. Seafood increased
surpassed that of any other item that restaurateurs
were asked about in the
survey, including chicken, beef and vegetarian entrees.
Sales of sea fare
have increased the most at upscale restaurants. More
than 70 percent of
restaurants with a check average of $25 or more reported
sales, compared with 25 percent of restaurants with
checks averaging less
In response to customer demand, restaurants are increasing
their emphasis on seafood and fish. They have responded
to what customers have said they wanted. The more
seafood restaurants have added, the more people gravitated
Changes in American culture have spurred the increased
demand for fish. People are eating out more than once
a week and they can’t eat beef all the time.
People perceive fish to be a healthier alternative.
A lot more people are dining out on a regular basis
and are looking for alternatives. Fish tends to be
lower in fat than beef. Some fishes, such as flounder
and sole, have as little as one gram of fat per 3-ounce
serving. Fish also tends to be a good source of omega
3 fatty acids. And more evidence is coming out to
show that omega 3 fatty acids help prevent artery
disease. Fish is also a good source of protein
and essential B vitamins.
But consumers aren’t choosing fish only for
its health benefits many simply
like it, especially with today’s palate pleasing
Consumers are not only eating more fish, but they’re
also eating more types
of it. While salmon remains a favorite, other fishes,
including tuna and
mahi-mahi, have gained popularity. People today are
ordering products they wouldn’t have touched
five, 10, 20, 25 years ago. . . . Mahi-Mahi is commonplace
now. Ten years ago it was considered exotic.
Chilean sea bass has also gained tremendous popularity
in recent years. The
attraction to it is that it has a neutral flavor.
It has a white meat that is gelatinous so it flakes
easily and stands up to high temperatures, allowing
you to infuse flavors.
Frequent Menu Changes
More and more people are eating out. They’re
more adventurous, better
educated, more sophisticated. The result: People are
savoring preparation styles that they wouldn’t
have dreamed of trying previously. People are ordering
seared, rare tuna. Ten years ago that wouldn’t
have happened anywhere but in California. Even having
tuna in a
restaurant was a stretch in the first place. If you
did serve tuna, you probably served it well done.
Bold Asian flavors enhance other fish entrees. The
Asian influence appears in dishes such
as Monkfish With Black Thai Sticky Rice and Tangerine-and-Jalapeno
With Bok Choy and Litchis.
Crusting is another popular preparation method today.
A very nice way to
cook certain types of fish is to crust them, because
it helps to keep all
the moisture in. You end up with a nice juicy piece
of fish. It also helps give the fish a different texture.
Adventurous customers are also trying raw preparations
flash-marinated with olive oil, lemon juice and herbs.
you marinate, it’s usually a long process. Flash
because you do it right before serving it. You don’t
want to marinate fish
for a [long] while, because the acidity will destroy
the flavor of the fish
and make it tough.
Traditional preparation methods such as grilling,
sautéing, poaching or
frying also remain popular. If you have a great piece
of fish and you
prepare it in a simple way, it can be delicious. You
get the true
flavors, the taste of the ocean.
Unfortunately, the increased demand for fish isn’t
all good news. The
problem is there isn’t enough seafood to satisfy
the demand for it. Ecologically, this means certain
species are being over-fished. Economically, increasing
demand and decreasing supply have pushed prices up.
Take, for example, Chilean sea bass. Six or seven
years ago before the fish
became popular it cost about $4 a pound. Since then,
the demand for it has
increased, the supply has decreased, and the price
has more than doubled to
about $10 a pound.
We allowed too many boats to get involved in fishing.
fishermen became very efficient, and they didn’t
realize the problem they were
creating until the 11th hour. To help restock the
supply of fish, the U.S.
government has developed quotas and fishing regulations,
including the 1996
Sustainable Fisheries Act. But it will take another
five years before it
[the fish supply] starts to come back.
In the short run, quotas tend to increase prices
by limiting the fish
supply. In the long run if successful quotas will
allow fish to restock
themselves. Anything that is done to secure the future
of the fish supply is beneficial to to the seafood
Aquaculture or farm-raising fish provides another
solution to the fish
shortage. Today, about 20 percent of the U.S. fish
and seafood supply is
farm-raised. Catfish, crawfish, trout, salmon and
tilapia are the most
commonly farm-raised fishes. In the next five to 10
the amount of farm-raised fish will do nothing but
Restaurateurs like it [farm-raised fish] because
it offers them consistent
product costs, which helps them budget their food
Mother Nature plays such an important factor with
wild fish, causing the
availability and cost to constantly fluctuate. With
restaurateurs don’t have to play the market
game. If the price changes,
it’ll change by nickels, not by dollars.
Nonetheless, some chefs dislike farm-raised fish.
Because it doesn’t taste good. A farm-raised
striped bass doesn’t have the taste of wild
fish. Wild fish has a full-flavored rich taste, while
farm-raised fish tastes milder, say food experts.
Chefs are real foodies so they tend to prefer the
more distinct taste of wild fish.
|Canned Tuna 3.1
|| Flatfish 0.30
|| Catfish 0.77