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CAREERS AT FW BRYCE Market Analyst Wanted in Redmond, WA Market Analyst – Sales Specialist (Asian Seafood Products) (Redmond, WA) - Promote growth in sales of imported Asian products, primarily seafood from Japan. Develop marketing strategy. Develop strategies for the sale of overstocked inventory items. Promote sales, negotiate pricing, and deal with customer´s claims. Introduce Asian products to Non Asian division. Serve as primary liaison to suppliers in Japan and communicate daily in Japanese. Master’s in International Business or related and prior experience or Bachelor’s in International Business with extensive experience in industry including experience as Market Analyst, Import/Export Admin or related. Must be fluent in Japanese. Send resumes to ianwmoores@fwbryce.com at F.W. Bryce, Inc. +++ |
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FRESH STEELHEAD TROUT & SALMON CALL PATRICK TODAY FOR MORE INFORMATION!!! +++ |
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IQF HADDOCK FILLETS For "right off the boat quality", try our IQF Haddock Fillets from the cold North Atlantic. They are available both skin on and skinless in sizes 6-8, 8-10, 10-12, and 12-14 oz. and are packed in easy to sell 10 lb. boxes. +++ |
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REVOLUTIONARY MARKETING IDEA F. W. Bryce now offers a showcase demonstrator kitchen for the finest seafood marketing presentation in the industry. Our cutomers are invited to our new facility in Gloucester to explore new menu and preparation ideas in our state-of-the-art kitchen, in the company of our new product development staff. This is the place for our customers to explore new items and ideas, to sample a full line of menu possibilities, and to let F.W.Bryce help you bring quality and excitement to your menu. +++ |
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SALMON! SALMON! Talk to the salmon experts at F.W. Bryce. We are in direct contact with our Norwegian Salmon Farms and Processor on a daily basis. Try our vacuum packed frozen portions and fillets, Japanese Style pre-rigor frozen "Top Cut and Chef´s Cut" Salmon or ask about a fresh salmon program. +++ |
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Study: Eating fish may cut Alzheimer´s risk CHICAGO, Illinois (AP) -- Older people who eat fish at least once a week may cut their risk of Alzheimer´s by more than half, a study suggests. The study adds to the evidence that diet may affect a person´s chances of developing the mind-robbing disease that affects 4 million Americans. Researchers found that people 65 and older who had fish once a week had a 60 percent lower risk of Alzheimer´s than those who never or rarely ate fish. The meals included tuna sandwiches, fishsticks and shellfish; the amounts eaten were not specified. "This is very promising, but it´s very early and really we need to have a lot more studies," said lead researcher Dr. Martha Clare Morris of Chicago´s Rush-Presbyterian-St. Luke´s Medical Center. The study involved 815 Chicago residents 65 and older. Follow-up tests nearly four years later found that 131 participants had developed Alzheimer´s. The researchers found an association between eating fish and a reduced risk of Alzheimer´s even after adjusting for age, sex, ethnicity and risk factors like heart disease. The study was published Monday in the Archives of Neurology. It was funded by the National Institutes of Health. If the finding holds up, it could provide a simple way for people to reduce their risk of Alzheimer´s, said Neil Buckholtz, chief of the dementia division at the National Institute on Aging. Critics: Confusing findings Fish is rich in an omega-3 fatty acid that is believed to be important for brain development, Morris said. Studies have shown that animals fed the fatty acids had better learning abilities and memory, she said. She said some participants in the latest study also saw a decreased risk of Alzheimer´s from eating omega-3 fatty acids found in vegetables and nuts. The same researchers found in an earlier study that people who have diets heavy in saturated fats run double the risk of getting Alzheimer´s. Dr. Rachelle Doody, professor of neurology at Baylor College of Medicine in Houston, questioned the new study´s conclusion and warned, "Articles like this raise expectations and confuse people." Doody said the researchers "can show an association, but they can´t show cause and effect" between fish and Alzheimer´s. She said it is not known whether those people who had a reduced risk had eaten fish most of their lives, and whether other dietary habits had an influence. Also, those studied were asked to recall their diets nearly two years later on average, Doody said. Bill Thies, vice president of medical and scientific affairs at the Alzheimer´s Association, called the study "an interesting suggestion." New peer-reviewed research shows that consumption of fatty fish or long chain Omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) may reduce the adverse affects of genetic abnormalities. For example, a study on arteriosclerosis linked genetic mutations to inflammatory responses, which may be ameliorated by dietary n-3 LC-PUFA intervention. This and other recent research findings are summarized in the March 2004 issue of the PUFA Newsletter. "This study shows the importance of PUFAs in gene expression, particularly in people with altered genotypes," said editor Joyce Nettleton, D.Sc., R.D. "They raise the hope that dietary or supplement intervention with PUFAs may relieve some of the adverse consequences of inheritance." "It´s not definitive proof. It points in the direction of benefits," he said. +++ |
