Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 143 of 203

P eople striving for a healthy diet often cite seafood as a good source of pro- tein, vitamins, minerals, and omega 3 fatty acids. Yet, in 2013, Americans ate only about 14.5 pounds of it—compared with 110 pounds of beef. Of the 300 to 500 species of fish and shellfish available in the marketplace, 10 types account for 90 percent of all seafood eaten. Shrimp, salmon, and canned tuna make up more than half of that number, and overfishing runs rampant. Prepared food counters have an opportunity to connect with consumers as they grow increasingly adventurous, health-conscious, and sustainability- minded. Joanna Pruess creates three seafood recipes spotlighting species that bear environmental seals of approval, inluding these mussels steamed in beer with bacon. Find the recipes at specialtyfood.com/ sustainable-seafood. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI prepared food focus SUMMER 2015 141 Sustainable and Satisfying @ FIND 3 RECIPES ONLINE

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