ORLANDO, Fla., May 31 /PRNewswire-FirstCall/ --
Red Lobster unveiled Thursday a new national menu that features fresh fish in
a variety of succulent new preparations. The changes represent Red Lobster's
biggest emphasis on fresh fish in its 34-year history and come amid growing
evidence that eating fresh fish may have positive health benefits as part of a
diet low in saturated fat and cholesterol
"The new Red Lobster menu features larger portions of fresh fish, select
cuts and new dishes. The dishes emphasize bold flavors highlighting Asian,
Italian and Southwestern cuisines.
"We want Red Lobster to be known as the place for the highest-quality,
freshest fish," said Red Lobster President Edna Morris. "Our fresh fish
entrees are generously portioned, prepared in traditional and creative new
ways."
Growing scientific evidence
Last month, health experts reported two long
-term studies that showed that
people in those studies reduced their risk of heart attack and heart disease
by eating fish rich in omega-3 fatty acids. The extensive studies drew their
conclusions from long-term research involving tens of thousands of men and
women.
A study in The New England Journal of Medicine on April 11 reported that
the omega-3 fatty acids found in fish are strongly associated with a reduced
risk of sudden death among men who had no prior evidence of heart disease.
Another study in the Journal of the American Medical Association on April
10 reported that among women, higher consumption of fish and omega-3 fatty
acids is associated with a lower risk of coronary heart disease. The
researchers found that the more frequently a woman ate fish, the less likely
she was to suffer a heart attack or to die of any cardiac cause.
Prior to this most recent research, the FDA evaluated available scientific
data and concluded that the evidence about whether omega-3 fatty acids may
reduce the risk of coronary heart disease was suggestive but not conclusive.
While the agency has not yet authorized any definitive guidance about the
possible role diets rich in fish may have in reducing heart disease, the
American Heart Association has added the recommendation to eat fish two times
per week to their heart-healthy guidelines.
The most recent studies were reported on top of a growing body of
scientific evidence that eating fish regularly can have major health benefits.
Health experts say an excellent way to get omega-3 fatty acids is by
eating fish such as salmon or trout. These species are also a good source of
protein and do not contain the high saturated fat levels found in fatty meat
products, according to the American Heart Association. Other varieties of
fish, such as grouper and tilapia, are low in calories, total fat, saturated
fat and cholesterol and are high in vitamins and minerals.
Buying power
Red Lobster, which is the world's largest casual dining seafood company,
is among the largest purchasers of seafood in the world, purchasing about 100
million pounds every year. The company has used its purchasing scale to buy
the freshest seafood from suppliers and to create specifications across the
globe for larger, thicker portions of fresh fish for both lunch and dinner.
"Every day and at every restaurant, guests will be able to get different
types of fresh fish -- such as salmon, trout, grouper and tilapia," said John
Altomare, senior vice president of Operations and Menu Development for Red
Lobster. "And they will be able to dine on a variety of superb preparations.
We know that guest increasingly want simple, elegant preparations with bold
flavors. They'll get that at Red Lobster."
Fish will arrive at more than 660 Red Lobsters across North America fresh
and never frozen.
Bold flavors, fresh herbs
Red Lobster has added five new fresh fish preparations -- to be offered as
manager's specials. The preparations highlight bold flavors, fresh herbs and
produce including:
* Sesame ginger seared fresh fish with Asian vegetables and noodles that
highlights the growing popularity of Asian cuisine. It features fresh
snow peas, broccoli, mushrooms and red bell peppers.
* Pan-seared fresh fish with cilantro lime cream sauce that features fish
seared with Cajun spices. The bold cilantro and lime flavors are
reminiscent of the Southwestern United States. The dish includes fresh
bell peppers, lime juice and cilantro. The dish is served with wild
rice pilaf and fresh seasonal vegetables.
* Grilled fresh fish with tomato basil vinaigrette is served with grilled
asparagus. The fish is nestled on top of wild rice pilaf.
* Grilled salmon and lobster mashed potatoes. Red Lobster chefs developed
this dish especially for its signature lobster promotion --
Lobsterfest 2002.
* Grilled basil-infused fresh fish with arugula salad that features herbs
and flavors reminiscent of Italy. The fish is infused with fresh basil
oil. The arugula -- a peppery salad green -- is dressed with sun-dried
tomato vinaigrette. The fish is then nestled on the salad.
Center-cut portions
To ensure it has the freshest, best cuts of fish in casual dining, Red
Lobster set new specifications for its distributors that ensured more
consistent sizes and cuts of fish. Fillets of salmon, for example, will be cut
from the center of the fish -- for a moister, flakier portion.
Each day, the Red Lobster fresh fish menu will change depending on which
fish were delivered that day. A variety of preparations -- from grilled to
broiled to blackened -- will allow guests to have fresh fish prepared their
way.
Red Lobster serves more than 140 million guests annually and operates in
the United States and Canada. The company enjoyed record sales of $2.2 billion
in fiscal 2001 (ending May 31).
It is the winner of the 2002 Menu Masters Award from Nation's Restaurant
News, and the 2001 Menu Strategist of the Year Award from Restaurant Business
magazine.
Earlier this month, The Wall Street Journal identified Red Lobster's wine
list as one of the three best in casual dining and Red Lobster was also
recognized as the United States' best seafood restaurant in a nationwide poll
released by Restaurant and Institutions magazine in March.
The company employs 60,000 crewmembers and is a subsidiary of Darden
Restaurants, Inc. Darden also owns and operates Olive Garden,
Bahama Breeze and Smokey Bones BBQ Sports Bar restaurants. For the Red Lobster
nearest you, call 1-800-LOBSTER or visit www.redlobster.com.
Seven Ways For Seven Days
Delicious Ways To Incorporate Fish Into Your Week
Monday
Did Monday leave you too tired to cook dinner? If so, make the healthy
choice for fast food. Opt for sushi, which is readily available in delis and
Asian restaurants.
Tuesday
Try fish tacos! All the rage in culinary circles, these succulent tacos
feature your favorite steamed or grilled fish, fresh cilantro, veggies and a
light vinaigrette, all wrapped in a soft-shell tortilla.
Wednesday
If you're out of ideas already and timid about experimenting, invest in a
seafood cookbook. Make a point of trying two new recipes each week until you
develop your own repertoire of favorites. Or, try www.deliciousdecisions.org,
The American Heart Association's web site for heart-healthy recipes.
Thursday
Fall back on an old favorite, but give it a new twist. Substitute fish or
shellfish for meat and poultry in your favorite casseroles, stir-fries,
salads, soups, and pasta recipes.
Friday
Having a dinner party tonight and need a quick appetizer? Enjoy thinly
sliced smoked salmon on water crackers with a sprig of fresh basil for a
delicious starter.
Saturday
Dining out tonight? Fish is so versatile! Substitute salmon, tuna or
mackerel for the usual steak or hamburger. At Red Lobster, you can order your
favorite fish broiled or grilled to your liking, or you may want to try a more
exotic preparation, such as sesame ginger seared fresh fish with Asian
vegetables and noodles. It features fresh snow peas, broccoli, mushrooms and
red bell peppers.
Sunday
Want to jazz up those boring eggs? Stir leftover grilled salmon from last
night's dinner into a serving of scrambled eggs and your Sunday brunch will be
a cut above the rest!
American Heart Association
Dietary guidelines at-a-glance
Achieve an overall healthy eating pattern.
* Choose an overall balanced diet with foods from all major food groups,
emphasizing fruits, vegetables and grains.
* Consume a variety of fruits, vegetables and grain products.
* At least 5 daily servings of fruits and vegetables.
* At least 6 daily servings of grain products including whole grains.
* Include fat-free and low-fat dairy products, fish, legumes, poultry and
lean meats.
* Eat at least two servings of fish per week.
Achieve a healthy body weight.
* Maintain a level of physical activity that achieves fitness and
balances energy expenditure with caloric intake; for weight reduction,
expenditure should exceed intake.
* Limit foods that are high in calories and/or low in nutritional
quality, including those with a high amount of added sugar.
Achieve a desirable cholesterol level.
* Limit foods with a high content of saturated fat and cholesterol.
Substitute with grains and unsaturated fat from vegetables, fish,
legumes and nuts.
* Limit cholesterol to 300 milligrams (mg) a day for the general
population, and 200 mg a day for those with heart disease or its risk
factors.
* Limit trans fatty acids. Trans fatty acids are found in foods
containing partially hydrogenated vegetable oils such as packaged
cookies, crackers and other baked goods; commercially prepared fried
foods and some margarines.
Achieve a desirable blood pressure level.
* Limit salt intake to less than 6 grams (2,400 mg sodium) per day,
slightly more than one teaspoon a day.
* If you drink, limit alcohol consumption to no more than one drink per
day for women and two drinks per day for men.
Serving Calories Fat, Saturated Omega-3
Size grams Fat, Fatty
RAW WT grams acids,
grams
Recommended
daily values 1500--2500 <50-83 17-28 1
Red Lobster fresh fish entrees, cooked, plain, no additional fat, sodium,
or sauces
Salmon,
Atlantic(1)
5.5 oz 270 16 3.5 2.9
11 oz 530 33 7 5.7
Salmon,
King(2)
5.5 oz 300 18 4.5 2.7
11 oz 590 36 8 5.4
Grouper(3)
5.5 oz 120 1.5 0 0.3
11 oz 250 3 0.5 0.6
Tilapia(4)
5.5 oz 130 2 0 0.4
11 oz 270 4 1 0.8
Trout(5)
8.5 oz 280 12 3.5 2
Comparison: Chicken and steak cooked plain, no additional fat, sodium,
or sauces
Chicken
Breast
5.5 oz 170 4 1 0
11 oz 350 8 2 0
Steak,
Porterhouse
5.5 oz 320 25 9 0.26
11 oz 650 49 19 0.51
Serving Cholesterol, Protein, Carbo- Sodium
Size milligrams grams hydrate milligrams
RAW WT grams
Recommended
daily values 300 Varies 225-375 <2400
Red Lobster fresh fish entrees, cooked, plain, no additional fat, sodium
or sauces
Salmon,
Atlantic(1)
5.5 oz 85 29 0 80
11 oz 165 59 0 160
Salmon,
King(2)
5.5 oz 115 34 0 80
11 oz 225 68 0 160
Grouper(3)
5.5 oz 50 28 0 60
11 oz 105 55 0 115
Tilapia(4)
5.5 oz 50 29 0 65
11 oz 105 58 0 125
Trout(5)
8.5 oz 115 42 0 70
Comparison: Chicken and steak cooked plain, no additional fat, sodium
or sauces
Chicken
Breast
5.5 oz 95 34 0 80
11 oz 190 69 0 160
Steak,
Porterhouse
5.5 oz 80 26 0 70
11 oz 165 51 0 140
(1) High in omega-3 fatty acids, delicately flavored. Large moist flakes.
(2) High in omega-3 fatty acids, richly flavored. Soft-textured, medium
flakes.
(3) Very lean fish, firm, mild white meat.
(4) Very lean fish. Firm, flaky textured fish w/ a sweet, mild flavor.
(5) High in omega-3 fatty acids.