CELEBRATE WORLD OCEANS DAY JUNE 8 A retail promotional kit for healthcare foodservice Presented by 1 Visit www.chickenofthesea.com/company/foodservice/healthcare for product offerings, recipes, nutrition facts, and tools for healthcare foodservice operators!
CELEBRATE WORLD OCEANS DAY JUNE 8 World Oceans Day is the official UN-designated international day of ocean celebration. On June 8th each year, we celebrate the ocean, its importance in our lives, and how we can protect it. 2 Chicken of the Sea is pleased to offer you this kit to help you: Demonstrate your foodservice operation s commitment to seafood sustainability Promote new seafood menu fare in your retail foodservice operation Enjoy the profitability factor of shelf-stable salmon and tuna Educate and inspire your guests. Please print as many copies as you d like of the pages of this kit: Promotional posters (pages 3 4) to engage your guests Healthy seafood recipes (pages 5 7):, Salmon Lettuce Cups,. Each recipe, high in healthful omega-3 fatty acids, also fits the wellness profile of <35% of calories from fat and <800 mg sodium. Ride the wellness wave! Print and use Today s Catch [now serving] cards (pages 8 10) to merchandise these appealing options. Just tape them up in your serving areas. Table tents to display in your serving areas Celebrating World Oceans Day 2-page handout to give to your guests or put on your website or intranet Sample social media posts to engage with your clients and customers on your social channels on topics such as the 2015 Dietary Guidelines for Americans seafood recommendation, sustainable seafood practices, and the need to reduce plastic water bottle waste. For patient tray service or room service: You can feature the same recipes and place a Today s Catch card on every tray. Share handouts with your patients too! Chicken of the Sea a leader in seafood sustainability We work with our industry peers, environmental advocates and scientists to ensure that our suppliers fishing practices protect ocean stocks for decades to come. We also believe that our success as a business is dependent on the goodwill and support of our employees, our vendors, and our communities. At the core of it all, we place the highest priority on delivering delicious, nutritious, and safe food to our consumers and retail partners. Chicken of the Sea supports you in your sustainability efforts. And from room service to grab n go and café to vending Chicken of the Sea offers labor-friendly products for all your menu demands. We help you achieve culinary excellence, patient satisfaction, and retail revenues. www.chickenofthesea.com/company/foodservice/ healthcare
WORLD OCEANS DAY Join us for some very special seafood fare! World Oceans Day is the official UN-designated international day of ocean celebration. JUNE 8 3
Join us for healthy seafood!
Total yield: 1 gallon Portion size: 1 cup 16 servings Featured Chicken of the Sea Recipe for Healthcare Foodservice Ingredients 30 oz Canned Chicken of the Sea Pink Salmon, Skinless & Boneless ½ gal 2% milk 1 lb Fresh Idaho potatoes, peeled and medium diced 1 Tbsp Minor s Lobster Base ¼ c 2 oz Butter ½ c 2 c Celery 1 8 Tomato paste Diced shallots 2 c Red pepper, seeded and diced 2 tsp Paprika ½ tsp tsp Chili powder Cayenne pepper 1 c Dry sherry ½ c Flour 8 oz Chicken of the Sea Pink Salmon, drained 1 c Sour cream 3 Tbsp Minced fresh chives Preparation 1. Combine 30 oz salmon, milk, potatoes, lobster base, and tomato paste. Simmer until potatoes are close to tender to make the stock. 2. Separately, melt the butter with the next 6 ingredients and cook on medium heat until the shallots are translucent. Add sherry to deglaze the pot and reduce by 50%. Add the flour and cook on low heat for 3 minutes, stirring frequently to prevent browning. 3. Once the potatoes are nearly cooked through, add hot stock in small batches, stirring constantly until smooth, bringing to a simmer after each addition. Allow the soup to simmer for 3 minutes, or until the potatoes are cooked through, stirring frequently. Puree in a blender. 4. Portion 1 c bisque into each bowl. Place ½ oz of flaked salmon in the center of the bowl. Top with 1 Tbsp sour cream, then dust w/ minced chives. Try this recipe for: Room Service Buffet Traditional Tray Service Retail/Cafe Catering Suitable for: Mechanical Soft Diet Please compare recipes against your own diet manual. 5 Visit www.chickenofthesea.com/company/foodservice/healthcare for product offerings, recipes, nutrition facts, diet criteria, and tools for healthcare foodservice operators! 2016 Chicken of the Sea International
Salmon Lettuce Cups Total yield: 36 lettuce cups Portion size: 3 cups 12 servings Featured Chicken of the Sea Recipe for Healthcare Foodservice Ingredients ¼ c ¼ c Minced garlic Minced ginger 1 c Minced green onion ¼ c Minced parsley 1 c Finely diced, drained water 1 3 c chestnuts Low sodium soy sauce 1 tsp Tabasco sauce ½ c Sesame seeds, toasted 2 Tbsp Brown sugar 48 oz Chicken of the Sea Premium Wild-Caught Pink Salmon 36 Leaves hydroponic Bibb/butter lettuce 6 Tbsp Duck sauce Preparation 1. Combine the first 9 ingredients in a mixing bowl and mix until well blended. Drain salmon and add in. Toss gently. 2. For each order, place 3 small dishes on a serving plate. Place a lettuce leaf in each dish. Place a packed #30 scoop of the mixture onto each lettuce leaf. 3. Garnish each order with ½ Tbsp of duck sauce. Serving ideas Serve with a bias-sliced green onion. Try this recipe for: Room Service Buffet Traditional Tray Service Retail/Cafe Catering Please compare recipes against your own diet manual. Visit www.chickenofthesea.com/company/foodservice/healthcare for product offerings, recipes, nutrition facts, diet criteria, and tools for healthcare foodservice operators! 6 2016 Chicken of the Sea International
Salmon Wrap Portion size: 1 wrap 12 servings Featured Chicken of the Sea Recipe for Healthcare Foodservice Ingredients 2 3 c ½ c ½ c Cream cheese, softened Slaw dressing Mayonnaise 12 10 Whole grain flour tortillas 40 oz Chicken of the Sea Salmon, patted dry (drained weight) 48 1/16 slices ripe tomato 6 c Mixed salad greens, chopped Variations Preparation 1. Combine cream cheese, slaw dressing, and mayonnaise to make sandwich spread. Chill. 2. Warm tortillas, then spread a #24 scoop of sandwich spread on each. 3. Evenly distribute and gently press 2½ oz smoked salmon into spread, then gently press salmon into spread. 4. Evenly distribute ½ c chopped salad greens over salmon. Place 4 slices of tomato, 2x2, on the salad greens. 5. Roll each wrap pinwheel style in sandwich paper. Serving ideas Cut diagonally and serve with fresh fruit. Try this recipe for: Room Service Traditional Tray Service Retail/Cafe Grab n Go Suitable for: Mechanical Soft Diet Finger Food Diet Please compare recipes against your own diet manual. Use any type of tortilla (spinach, chili, tomato, etc.) and any Chicken of the Sea tuna or salmon product. Visit www.chickenofthesea.com/company/foodservice/healthcare for product offerings, recipes, nutrition facts, diet criteria, and tools for healthcare foodservice operators! 7 2016 Chicken of the Sea International
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TABLE TENT CUT, FOLD, AND INSERT TAB TABLE TENT CUT, FOLD, AND INSERT TAB FOLD WORLD OCEANS DAY We re committed to seafood sustainability. WORLD OCEANS DAY We re committed to seafood sustainability. Today s catch: Today s catch: WORLD OCEANS DAY We re committed to seafood sustainability. WORLD OCEANS DAY We re committed to seafood sustainability. Today s catch: Today s catch: 11
CELEBRATING WORLD OCEANS DAY World Oceans Day is the official UN-designated international day of ocean celebration. Did you know? Oceans cover more than 70% of the earth. Only 1 in 6 plastic water bottles makes the recycling bin. YEARS How long it can take for plastic to degrade X 1,000,000,000 = 35B Americans throw away 35 billion plastic water bottles every year You can help keep our oceans healthy! 100,000 MARINE MAMMALS ARE KILLED ANNUALLY from plastic in our oceans. Recycle your plastic water bottles Choose dolphin-safe tuna Choose canned tuna and salmon from a company participating in the International Seafood Sustainability Foundation, a partnership with the World Wildlife Fund Sources: National Fisheries Institute, National Geographic, EcoWatch 12 2016 Chicken of the Sea International
2015 Dietary Guidelines for Americans 2 servings Eat at least two servings of seafood per week Seafood Practices Provide healthy food for people around the globe Top Choices America s top 6 favorite seafood choices are sustainably managed: Reduce bycatch (like dolphins) in fishing Honor fishing regulations and catch limits Protect the ocean ecosystem Support the well-being of individuals 1 Shrimp 2 Tuna 3 Salmon 4 Pollock 5 Catfish 6 Tilapia Sources: National Fisheries Institute, National Geographic, EcoWatch As part of our commitment to World Oceans, we proudly serve you Chicken of the Sea products. A founding member of the International Seafood Sustainability Foundation, Chicken of the Sea is fully committed to the protection of the marine environment and to responsible sourcing. The chef s salad gets a Mediterranean update with Kalamata olives, salmon, and balsamic dressing. Greek Salmon Chef Salad TOTAL TIME: 10 MINS SERVINGS: 4 Visit www.chickenofthesea.com/ company/sustainability Visit http://chickenofthesea.com/ recipes/greek-salmon-chef-salad Visit www.worldoceansday.org INGREDIENTS 1 (8 oz) package pre-washed spring mix salad greens 4 hard cooked eggs, quartered 1/4 cup pitted kalamata olives 1/4 cup red and yellow cherry tomatoes, halved 1 (5 oz) pouch Chicken of the Sea Premium Skinless & Boneless Pink Salmon 1/2 cup Wish-Bone Balsamic Vinaigrette Dressing DIRECTIONS 1. Evenly divide salad greens among four salad plates. 2. Top with eggs, olives, tomatoes, salmon and 2 tablespoons dressing. 3. Serve immediately. ADD A LITTLE TWIST! Top this salad with feta cheese for more Greek flavor! 13 2016 Chicken of the Sea International
SOCIAL MEDIA Here are some sample social media posts you can use on your social media channels. Click on each to download. How are you getting your 2 seafood servings per week? The 2015 Dietary Guidelines for Americans advise eating at least two servings of seafood per week. What are Americans top choices for getting the health benefits of seafood? Sustainable seafood practices To protect the ocean ecosystem and assure its health for future generations, it s important to partner with suppliers that support and adhere to sustainable seafood practices. Recycling plastic water bottles helps keep our oceans healthy How many plastic water bottles actually end up in the recycling bin? Not nearly enough! Recycling your water bottle is just one way to keep our oceans healthy. Choosing to buy seafood that participates in seafood sustainability initiatives is important, too. Click to download Click to download Click to download 14 2016 Chicken of the Sea International