Tuesday, September 4, 2012
Largest seafood stew: UMass Amherst sets world record
AMHERST, Mass., USA -- With the help of the Food Network Chef Jet Tila, UMass students and faculty staff made a 6,656-pound seafood stew, setting the world record for the Largest seafood stew,
according to the World Record Academy: www.worldrecordacademy.com/.
 Photo: UMass students and faculty set the world record for seafood stew at 6,658 pounds at their annual Labor Day cookout celebrating the return of students. (enlarge photo)
The Guinness world record for the largest seafood cocktail was a prawn cocktail weighing 99.72 kg (219 lb 13 oz) and was created by Tom Pickerell (UK) from Shellfish Association of Great Britain at Fishmongers' Hall, London, UK.
Guinness World Records also recognized the world record for the largest seafood display; it consisted of 2,271.7 kg (5,008 lb) of seafood and was achieved by Schmidt Zeevis and Wichter Steller of Schmidt Zeevis (Netherlands) with the help of the executive Chef Erik Troost of SS Rotterdam and his team on the Lido deck of the SS Rotterdam, in Rotterdam, Netherlands.
The largest stew in the world took 145 pounds of bacon, 1,000 pounds of seafood (including mussels, lobster, clams, haddock and salmon), 1,137 pounds of potatoes, 72 pounds of butter, 862 pounds of chicken stock, 72 pounds of flour, 287 pounds of carrots, 575 pounds of onions, 144 pounds of corn, 288 pounds of celery, 72 pounds of turnips, 72 pounds of parsnips, 1,725 pounds of half and half, with one pound each of oyster sauce and a salt/pepper/seasoning mix.
The World's Largest Seafood was cooked up in a one-ton, 14-foot frying pan that the school just happened to have lying around.
Many of the ingredients were local, and the seafood came from sustainable sources.
Once the record was set, there were plenty of people around to enjoy the tasty concoction, as UMass welcomed back 27,000 students to campus for the fall semester.
The world record stew was the work of a team of culinary experts including celebrity chef Jet Tila of the Food Network, Willie Sng, UMass Amherst's executive chef, and the award-winning UMass Amherst Dining Services team. They had help from UMass Amherst Chancellor Kumble R. Subbaswamy and a small army of student volunteers, administrators and staff.
Corporate sponsors covered the total cost of the event, says Ken Toong, UMass Amherst's executive director of auxiliary services and head of dining services,
Among the sponsors are the National Peanut Board, Alaska Seafood Marketing, Lee Kum Kee, Bush's Best, Kraft, Ecolab, North Coast Seafood, McCormick and Hormel.
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Tuesday, September 4, 2012 9:44 AM |
