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Contact:  Claudia Hogue
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The Alaska Seafood Marketing Institute Produces New Alaska Black Cod Reference Guide to Help Foodservice Buyers

JUNEAU, AK (January 15, 2003) - The Alaska Seafood Marketing Institute (ASMI) has published an Alaska Black Cod sell sheet, helping foodservice buyers make more informative purchasing decisions. The one-page brochure covers the flavor profile, availability, best cooking methods and nutritional benefits of Alaska Black Cod, along with its versatility, packaging options, and harvesting method.

Whether chefs grill it, cure it, smoke it or poach it, Alaska Black Cod, which is also known as Sablefish, is becoming one of the hottest fish on today's menus. Known for its velvety, rich flavor, delicate texture, and high oil content, there's no mistaking this fish for bland.

Owner and executive chef Christine Keff of Seattle's Flying Fish and Fandango restaurants states, "I like Alaska Black Cod because of the texture and flavor it offers compared to other rockfish. It also has a flakier texture and isn't as oily as Chilean Sea Bass."

Executive Chef Sebastien Duran of Harrisburg, Pennsylvania's Parev restaurant mentioned that he uses Alaska Black Cod because of its versatility. "I like its oily texture and it offers a great taste. It's not too strong, but not too plain either," claims Duran.

Alaska boasts the largest Black Cod population in the world, thanks to the state's tight regulations to ensure sustainability of its seafood species. It averages five to nine pounds and is available year round. Foodservice operators can request an Alaska Black Cod sell sheet by contacting ASMI at (800) 806-2497.

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