As the season opening approaches, retailers and consumers alike look forward to the availability of fresh, wild-caught Alaska Halibut and Black Cod at their local seafood counters.  Seafood managers and customers have long known that Halibut is considered the “steak of seafood,” with its mild, slightly sweet flavor and firm, flaky texture. The public is also becoming increasingly aware of the emergent seafood choice, Alaska Black Cod with its succulent, luxurious taste and velvety texture. This “caviar” of fish has long been prized by chefs everywhere and is now available at select markets for the enjoyment of consumers.

The simultaneous season opening of the Halibut and Black Cod fisheries adds enticing seasonal options to the concept of eating seafood twice a week.  Nutritionally conscious consumers know that both Wild Alaska Halibut and Black Cod are also rich in heart-healthy Omega-3 fatty acids, making this a sound dietary addition to their weekly choices.  Alaska seafood’s superior taste and firm flesh is developed as a result of eating a natural marine diet and living a natural lifecycle in the cold pure waters of Alaska.  This seafood is always Wild and Abundant™ due to the sustainable practices used by the State of Alaska.

Alaska’s consistently Wild and Abundant™ stocks of Halibut, Black Cod and all Wild Alaska Seafood are due to effective and precise management.  Alaska is the only state in the nation whose constitution mandates that all fish shall be utilized, developed and maintained on a sustainable basis.  Strict quotas and fishing regulations ensure that Alaska will have an abundance of seafood for years to come.  Limits are precisely calculated to keep the world stocked with a continuous, ever-replenishing supply of seafood the way nature intended it.  Indeed, Alaska is considered a model of sustainability 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 and federal grants.  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.

Contact:
Debra Arbogast
Schiedermayer & Associates
619/702.7500