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Issue link: https://seafoodbusiness.epubxp.com/i/139359
Throw Backs 1990 Child speak Famous chef dishes on fsh, fun at Boston Seafood Show T he irrepressible Julia Child, who pioneered the chef-as-televisionpersonality phenomenon, conducted a cooking demonstration at the Boston Seafood Show in 1990 and sat down for an interview with SeaFood Business. What she couldn't believe then is still very much true today: Americans aren't big fsh eaters. One big problem she identifed was a lack of imagination. "Te French have so many wonderful ways to cook [fsh], and it's usually of such fne quality that it's no wonder they are a nation of seafood eaters," she said, adding that she tried to feature seafood in her shows as much as possible. Te industry, she said, needed to keep banging the drum about seafood's health benefts: "Tey can never hear things too often." July/August Vol. 9, No. 4 2000 Raw and rare Sushi and other undercooked foods land in FDA's crosshairs July Vol. 19, No. 7 W hen the U.S. Food and Drug Administration's Food Code recommended that states adopt consumer-advisory foodservice laws for raw or undercooked food, oyster bars feared it could deter curious diners from trying a half-shell or two. "Te consumer doesn't want this," said Steven Grover, VP of health and safety regulatory afairs for the National Restaurant Association. "I haven't seen anything that says these advisories actually change the behavior of consumers in any way." McCormick & Schmick Seafood Restaurants, however, was one of several chains that focused on the positives and took a proactive approach to putting warnings on its menus. "We don't rely on government regulations to inform our guests," said Bill King, the chain's executive director of special services. 2010 Oil and trouble Gulf seafood community cleans up after another disaster T he BP Deepwater Horizon explosion and oil spill, one of the worst environmental catastrophes in U.S. history, put the Gulf of Mexico's commercial fshermen on the brink. Five years after Hurricane Katrina wreaked havoc, disaster struck again and the harsh reality of interrupted supplies and consumer resistance to Gulf seafood set in, according to the article Over the Edge. "We are 10 SeaFood Business July 2013 a resilient people, but this might be the end," lamented Louisiana shrimp wholesaler Dean Blanchard. Fishing for shrimp and oysters were curtailed by widespread closures. Fears of stocks being utterly decimated have been allayed in the three-plus years since the accident, but the industry is still battling perceptions about safety and quality despite government assurances that the product is safe to consume. July Vol. 29, No. 7 For updated NEWS, go to www.SeafoodSource.com