A Newsletter for the Seafood Industry published by the Bureau of Seafood and Aquaculture Marketing
September 2007
Florida Chefs Sizzle in the Big Easy
Florida Chef George Stella sizzled at the Great American Seafood Cook-off 2007 in New Orleans, August 4-5. Selected by Florida Agriculture Commissioner Charles H. Bronson to represent Florida’s seafood, Stella competed with chefs from 19 states for the “King of Seafood” title. A favorite with the crowd and the press, Chef Stella entertained with a running commentary about the benefits of Florida’s seafood, tropical fruits, and eating healthy while preparing his Florida grouper, blue crab and red dragon fruit entrée. Meanwhile Justin Timineri, Executive Chef for the Florida Department of Agriculture and Consumer Services, did the honors as an event judge, tasting all 19 entries to make the cut of competitors for Day 2.
The Great American Seafood Cook-off, the nation's most prestigious seafood competition, was a two-day event this year. On Day 1, the 19 chefs from coast to coast competed in a seafood culinary extravaganza. On Day 2, the six top-scoring chefs were challenged to prepare a family-style dish designed to cook in 45 minutes. As an added attraction, the 13 executive chefs not in the finals prepared their home-style entrees and served samples to the delight of the audience. So, everybody went home happy.
The distinguished lineup of judges included Bill Hogarth of NOAA; Julia Rutland, senior editor of Coastal Living Magazine; Jeff Tunks, executive chef and co-owner of four Washington, D.C., restaurants, Donald Link, a James Beard winner and executive chef at Herbsaint Restaurant and Cochon Restaurant in Louisiana; and Justin Timineri, executive chef for the Florida Department of Agriculture and Consumer Services. Chef Javier Lopez, of Pesca Restaurant and representing the Texas Shrimp Marketing Program, also served as a judge on Day 2. Chef John Besh of Restaurant August, Besh Steakhouse, Lüke and La Provence in Louisiana served as emcee of the event.
Last year’s winning team -- Chef Justin Timineri and Josh Butler, executive chef for Florida’s Governor -- were on hand to crown Georgia Chef James “Tim” Thomas as the new “King of Seafood." Thomas’s winning recipe was Wild Georgia Shrimp Ratatouille with Boursin and Cheese Grits.
New Web Site: The Florida Chef
Discover delicious possibilities for Florida's commodities on the new “The Florida Chef” website at www.TheFloridaChef.com which features Florida Department of Agriculture and Consumers Services Culinary Ambassador Justin Timineri. Here you'll find information about Chef Justin along with monthly articles featuring food facts, kitchen tips, and The Florida Chef’s recipes.
Discover a new way to think about choosing healthy food by color on the “Paint Your Plate” pages. Florida fruits and vegetable choices are grouped by color explaining the health benefits paired with recipes to try at home. It’s easy, fast and fun!
See the “Xtreme Cuisine” section for information about Chef Justin’s experiences designed to introduce the world of cooking and good nutrition to kids. The "Xtreme Cuisine Cooking School" is geared to students aged 9 to 15 and provides them with a hands-on experience in cooking and good nutrition. One- and two-day classes -- timed to coincide with the start of the school year -- are conducted at various locations around the state by the Florida Department of Agriculture and Consumer Services. Also included are class photos and a calendar of upcoming dates.
Coming soon are Chef Justin’s seafood recipes and video cooking demos, food safety and handling information, and kitchen tips.
Florida Seafood Consumer Survey
Understanding the profile of seafood consumers is a key factor in product development and marketing. In May, the Florida Department of Agriculture and Consumer Services contracted with TelOpinion Research to conduct a survey of Florida consumers to determine their seafood consumption preferences. Four-hundred telephone interviews were conducted throughout the state. The following are some of the highlights of results.
Although chicken was the most frequently consumed protein source, 52 percent of the respondents indicated they ate seafood one to two times per week. Another 12 percent said they ate it three or more time per week. Over one-third chose seafood when eating out at a restaurant at least 25 percent to 50 percent of the time.
The primary factors determining their seafood purchases were quality and health benefits. When asked if labeling influenced their purchase decisions, it was a toss-up with 45 percent saying yes and 48 percent saying no. Over half said they noticed the origin of the seafood 25 percent or more of the time. Fifty-four percent indicated they purchased Florida seafood 25 percent or more of the time. Consumers prefer knowing that the product comes from Florida over the local harvest area. Over half of the purchases were made at a supermarket; thirty percent were made at small seafood markets.
Minimal preparation time and simplicity also seemed to be a common theme among those that indicated they ate seafood at home. Over half said they only spent 15-30 minutes to prepare a seafood meal at home. The top cooking methods, in order of preference, included baked (24 percent), fried (21 percent), broiled (19 percent) or grilled (13 percent).
The top seafood species that had been consumed in the past six months by participants were shrimp (43 percent), salmon (12 percent), tilapia (8 percent), grouper (6 percent) and clams (5 percent). About half said they do like to try different types of seafood.
To get a copy of the full “Florida Seafood Survey” report, contact Phyllis McCranie at mccranp@doacs.state.fl.us or (850) 488-0163.
Grant Survey
Promoting Florida seafood and aquaculture products and expanding markets for our state's fishermen and aquaculturists are roles of the Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing. This is increasingly important in today's competitive global economy. Finding innovative ways to fund these initiatives is a constant challenge. To do this, the bureau consistently searches for grant opportunities applicable to the Florida seafood and aquaculture industry. When these opportunities arise, our goal is to be prepared to respond with a well-crafted and realistic grant proposal based on the industry's needs. To make sure future grant proposals are on the right track with the current seafood and aquaculture industry needs, trends, innovations and long-term plans, the bureau distributed a “Grant Survey” in July to Florida seafood and aquaculture wholesalers and producers.
Twenty-five businesses with multiple functions responded with their current concerns, grant priorities and valuable suggestions for proposal topics. These respondents will be added to an email grant notification distribution list so that they can receive information when opportunities arise for small business proposals.
Almost 40 different concerns and grant ideas were expressed on the surveys. These concerns ranged from fraudulent product labeling and the effect of low-priced imports, to limited clam seed production and water quality and availability for aquaculture production.
To be placed on the grant notification list or to obtain a complete summary of the grant survey results, email Phyllis McCranie at mccranp@doacs.state.fl.us.
Enter China's $4 Billion Seafood Market: November 6-8, 2007
In 2005, the value of China's seafood imports increased by 28 percent. Seafood exporters from the southern U.S. are invited to showcase their products in the SUSTA Pavilion at the 2007 China Fisheries and Seafood Expo, which attracts over 18,000 visitors. The participation fee of $1,000 includes interpreter services, arranged one-to-one meetings with qualified buyers, and a fully furnished and decorated booth. To register, visit SUSTA’s Events page or contact Dot Williamson at williad@doacs.state.fl.us.
Maintaining Seafood Quality
The Bureau of Seafood and Aquaculture Marketing offers seafood restaurants, wholesalers and retailers a fish and seafood handling guide, “Maintaining Seafood Quality." The guide can be ordered in book, VHS, or DVD format at www.FL-Seafood.com. Interested companies can view the video online at: www.FL-Seafood.com. This is an excellent tool, especially for new employees to learn the importance of proper handling to ensure satisfied customers.
Get Connected in Asia
Thanks to the Southern United States Trade Association (SUSTA), bureau staff will staff a booth at the 2007 Busan International Seafood and Fisheries Expo in Busan, South Korea. The Expo will be held at the Busan Exhibition and Convention Center (BEXCO) from November 15-18, 2007. This is a great opportunity for Florida seafood and aquaculture companies to strengthen their competitiveness in Asia and the Pacific Rim by making contact with the 23,000 international seafood buyers expected to attend. The bureau is currently seeking Florida seafood and aquaculture companies to participate in the SUSTA booth at the expo. For more information about this event, contact Paul Balthrop at (850) 488-0163 or balthrp@doacs.state.fl.us.
Clamerica
Cedar Key hosted the 4th annual Clamerica celebration on July 4, 2007, at the newly renovated City Park. Celebrating and showcasing Florida clams, the local clams were prepared in many delicious ways and served to festival attendees at various food booths. Florida oysters and shrimp were offered as well. Family events and contests ran all day with live music in the park and a spectacular fireworks display ending the festivities. Seafood marketing staff gave a live cooking demonstration of Clam Scampi and distributed Florida seafood recipe brochures.
Shrimp Producers Association Meeting
Seafood marketing staff attended the fourth annual meeting of the Shrimp Producers Association in Yulee August 18. Also attending were administrative aides from U.S. Senators Martinez's and Nelson’s offices, and the offices of Congressman Crenshaw and State Senator Wise. A delicious wild-caught shrimp dinner was prepared and served by the shrimp producers.
Televised Cooking Segments
Florida seafood is prepared on a local Tallahassee television station on a weekly basis. Nutritious and delicious seafood recipes are showcased by seafood marketing staff. If you have a favorite family seafood recipe to share with us, please e-mail Ramsay Parham at parhamv@doacs.state.fl.us. To receive our recipes go to www.FL-Seafood.com.
Seafood Games and Puzzles
The bureau is pleased to offer our latest brochure for children of all ages. Inside you will learn all about Florida seafood while playing games and solving puzzles. Get yours today by calling (850) 488-0163 or order from our website.
Is It Grouper?
The Florida Restaurant and Lodging Association had a workshop on "Is This Really Grouper? All You Need to Know about Seafood Substitution and the Consequences" during its annual conference and trade show last week.
A panel discussed this serious issue facing the industry and every restaurant owner. Topics of discussion included: What is Florida looking for during an inspection? How is questionable seafood tested for authenticity? How should you handle your vendors, purchasing and inventory?
The panelist were: Kendall Burkett, Chief, Bureau of Sanitation and Safety Inspections, Division of Hotels and Restaurants, Department of Business and Professional Regulations; Rita Johnson, Biological Administrator, Division of Food Safety’s Hazard Analysis Team, Florida Department of Agriculture and Consumer Services; LeeAnn Applewhite, Chief Executive Officer, Applied Food Technologies, LLC; and Steve Patterson, President, Category Management Group.
Publication Number DACS-P-01458
