Juneau, Alaska, February 27, 2007 – The National Oceanographic and Atmospheric Association (NOAA) has announced the wild Alaska halibut and black cod fishery will open on March 10, 2007. "The organizations with major responsibilities for managing Alaska's halibut and black cod fisheries have a strong culture and history of managing the fish stocks sustainably, based on scientific stock assessments and conservative fishing quotas," states Sheela McLean, NOAA Public Affairs.
 
Indeed, Alaska halibut and black cod are treasures from the sea and it is the proper management of Alaska’s sustainable fisheries that allows these species to be enjoyed by future generations. Alaska halibut, the ‘steak of seafood’ has a mild, slightly sweet flavor complemented by a firm texture. It is a light and lean fish suitable for a wide variety of cooking applications. Alaska black cod, among the richest in heart-healthy Omega-3’s, is often referred to as the ‘caviar of fish’ due to its delicate yet rich texture and its limited availability. Black cod, an emergent species to the domestic U.S. market, is highly anticipated and celebrated as it becomes available to consumers each season. Both fish are harvested from Alaska’s icy pure waters where they naturally develop a superior texture and unparalleled flavor prized by chefs, connoisseurs and scientists alike.
 
Not only are Alaska halibut and black cod wild and sustainable, but the health benefits of seafood consumption continue to receive scientific endorsement. Alaska Seafood Marketing Institute Technical Program Director Randy Rice notes that a recent British-American study published in the prestigious medical journal The Lancet is gaining national attention. The study indicates that maternal seafood consumption has beneficial effects on verbal IQ development in children. Rice states, “It seems to confirm the notion that fish are indeed brain food.”

Alaska is the pioneer of sustainability. Since acceptance into the Union in 1959, Alaska has been the only state in the nation whose constitution mandates that “fish…be utilized, developed and maintained on the sustained yield principle.” This long-term dedication to sustainability has resulted in keeping the world stocked with a continuous, ever-replenishing supply of wild seafood.  Indeed, Alaska's effective and precise fisheries management practices are considered a model for the world.  
 
The Alaska Seafood Marketing Institute is the State of Alaska’s official seafood marketing arm.  It is a public agency of the State of Alaska, funded by the Alaska seafood industry.  ASMI promotes Alaska seafood throughout the U.S. and in 16 other countries.  ASMI also provides education and training to the seafood industry in food safety and quality assurance practices.  Please go to www.alaskaseafood.org for more information.

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Click here for the "Alaska Black Cod marinated with Acacia Honey" recipe
Click here for the "Alaska Halibut with Orange Béarnaise" recipe

Contact: Laura Fleming
800-478-2903