Wild Alaska Pollock harvesters and processors have donated fish to owners of Chicago restaurants in a marketing support effort to boost restaurant patronage and also showcase the mild whitefish in dishes from fillets to surimi to wings.
Each of the eight participating restaurants is receiving a product donation of their choice to develop menu options that align with their culinary style and will be offered on menus from Oct. 18-21. The donated fish and marketing support are being coordinated by the Association of Genuine Alaska Pollock Producers, based in Seattle.
Entrees selected by the restaurant chefs range from Wild Alaskan Pollock tacos with pickled lime jicama and roasted garlic aioli to seafood gumbo, bouillabaisse and a ginger miso poached wild Alaskan Pollock dish with root vegetables and navy beans, as well as southern style Alaska Wings.
“The restaurant community has demonstrated its tenacity as it has adapted to the many challenges of the past 18 months,” said Craig Morris, GAPP CEO. “Chicago is one of our country’s top restaurant markets and we’re proud to support some of the city’s best restaurants.”
