Juneau, Alaska, March 7, 2007 – The National Oceanographic and Atmospheric Association (NOAA) has announced that the wild Alaska halibut and black cod fisheries 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 wild and sustainable fisheries that allows these species to be enjoyed by both future generations and chefs alike.
 
Foodservice professionals consider Alaska halibut to be the ‘steak of seafood,’ and appreciate its mild, slightly sweet flavor and firm texture. Chefs know that halibut’s versatility enables them to menu this light and lean fish in a variety of ways. Alaska black cod, among the richest in heart-healthy omega-3s, is often referred to as the ‘caviar of fish’ due to its delicate, yet rich texture and limited availability. Black cod, an emergent species to the domestic U.S. market, is highly anticipated and celebrated as it becomes available each season. Certainly in preparation of the availability of these two species, chefs are already contemplating ways to treat their guests to these delicacies from the sea.
 
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. Alaska halibut and black cod are renowned for the health benefits they provide and seafood consumption continues to receive scientific endorsement. In fact, the Alaska Seafood Marketing Institute’s 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.” Consumers are increasingly concerned about the health benefits of their dietary choices, and continue to pay close attention to the abundance of information available in the media.  This, in turn, means that Alaska seafood will continue to be in demand at restaurants -- where the majority of seafood is consumed.
 
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.    

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Contact: Debra Arbogast
619-702-7500