PORTLAND, Ore. — Pacific Seafood, a family owned seafood company based in Portland, Ore., has kicked off its most popular fishing seasons. Halibut season opened on March 6 and will run through Nov. 15. The 2010 season opens 15 days earlier than last year. All halibut caught by Pacific Seafood is certified by the Marine Stewardship Council.
Pacific Seafood is a proud member of Marine Stewardship Council certified fisheries. Participating fisheries have been assessed against the MSC environmental standard for sustainable fishing. MSC certification indicates that participating fisheries operate in an environmentally responsible way and does not contribute to the global environmental problem of overfishing. There are more than 120 certified fisheries in the certified program.
Pacific Seafood is committed to the stewardship of a sustainable resource and fully supports responsible management practices, said president and CEO of Pacific Seafood, Frank Dulcich. Halibut is consistently in demand and we are pleased with the responsible stewardship of the fishery by the International Pacific Halibut Commission (IPHC). We are supportive of all responsible management practices based on verifiable science data and research.
Halibut has become increasingly popular due to its low calorie and fat content. Studies show that consuming white fish has increased health benefits such as a primary source of Omega 3 fatty acids, a good source of B-vitamins and has been shown to reduce stroke and heart attack if eaten regularly. Halibut is naturally lean and has a mild flavor, making it perfect for a variety of cooking applications. Fresh Pacific Seafood halibut is available in fillets, roasts, steaks, cheeks and pieces.
Source: Pacific Seafood Group