JUNEAU, Alaska, March 4 — Fishermen and women alike are heading out to the fishing grounds with marked anticipation as the 2010 wild Alaska halibut and black cod (sablefish) season opens March 6, 2010. Catch limits for Alaska halibut and black cod are set at 40.3 million pounds and 24.9 million pounds, respectively.
Alaska is home to over 75% of the wild Pacific halibut and over 70% of the wild black cod caught in the U.S.; in other words, we have plenty of it. Halibut is harvested exclusively in Alaska’s pure, pristine waters with longline gear; black cod is harvested by longline and pots.
Alaska halibut and black cod, and in fact all seafood from Alaska, are wild and sustainable seafood choices. In fact, Alaska is the only state in the nation to have sustainability language written into its Constitution.
Chefs Welcome the Alaska Halibut and Black Cod Season
Renowned chefs Mary Sue Milliken and Susan Feniger will also be gearing up for the Alaska halibut and black cod season in their award winning restaurants Border Grill and Ciudad.”Wild Alaska Halibut Veracruzana is one of our most popular dishes at Border Grill. Alaska halibut is one of our favorites because it sears well in the pan, cooks evenly without flaking, and doesn’t overcook easily, which makes it a good choice for a party. Plus, it’s sustainable!” note Mary Sue and Susan. Click here to download their recipe: Wild Alaska Halibut Veracruzana
The Too Hot Tamale Chefs add, “Wild and sustainable black cod is another fish from Alaska that we love to cook at the restaurant and at home. The texture is silky and rich, and the flavor is mild and slightly sweet and perfect for marinating. It makes the most wonderful grilled fish tacos, which we top with cucumber citrus salsa at Border Grill. At home, we’ll simply sear it and serve with fresh herbs, capers, and a squeeze of lemon or lime juice.”
Wild Alaska halibut and black cod are available fresh from now until mid-November, or frozen year-round. Visit www.alaskaseafood.org for more information and dozens of recipes.
For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our Constitution has a mandate that “fish … be utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management which has led to an ever-replenishing supply of wild seafood for markets around the world.
To help the world discover more about Alaska seafood, the Alaska Seafood Marketing Institute (ASMI) works in the U.S. and in key overseas markets promoting Alaska seafood and offering seafood industry education. ASMI is a partnership of the State of Alaska and the Alaska seafood industry. Our international marketing efforts are supported by the U.S.D.A. Foreign Agricultural Service through the Market Access Program.
Source: Alaska Seafood Marketing Institute