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Wild Alaska Halibut and Sablefish Harvest Seasons Kicked Off March 19
On March 19, wild Alaska halibut and sablefish, also known as black cod, began making its way into home kitchens, restaurants and retailers nationwide with the start of wild Alaska halibut and sablefish harvest seasons.
Grocery Headquarters
January 1, 2018
3 Min Read
On March 19, wild Alaska halibut and sablefish, also known as black cod, began making its way into home kitchens, restaurants and retailers nationwide with the start of wild Alaska halibut and sablefish harvest seasons. Just in time for spring, the kick-off of this seasonal harvest means more access to some of the most delicious freshly-caught and frozen wild Alaska whitefish in the world, ASMI officials say.
While the 2015 Dietary Guidelines recommend at least eight ounces of seafood per week, a recent USDA study found approximately 80 to 90 percent of Americans aren't eating nearly enough. To help consumers take advantage of the availability of halibut and sablefish, as well as other wild Alaska whitefish varieties including Alaska pollock, cod, sole and rockfish, the Alaska Seafood Marketing Institute (ASMI) has developed an Alaska Whitefish Buyer's Guide, along with a collection of "Swap Meat" recipes demonstrating how to substitute seafood for meat in popular meals.
Alaska's waters are home to more than 95 percent of Pacific halibut and more than 70 percent of sablefish harvested in the United States. The 2016 Statewide Total Allowable Catch (TAC) for Alaska halibut is 18.2 million pounds, and 20.4 million pounds for sablefish. Like all Alaska seafood, Alaska halibut and sablefish are wild and sustainably harvested, as mandated by the Alaska Constitution.
Alaska whitefish varieties, as described by officials at ASMI: Each is low in fat, carbohydrates and cholesterol, and an excellent source of lean protein and essential minerals.
Halibut – Halibut has a sweet, delicate flavor with a firm and flaky texture. Alaska halibut is the largest of all flatfish and can grow to an impressive size of over 400 pounds, although most fish caught in commercial fisheries average 25 pounds. It has a pure, snow-white flesh and is harvested March through mid-November, and available frozen year-round.
Sablefish (black cod) – Sablefish, which can also go by the name black cod, has a succulent, rich flavor and velvety texture with a beautiful snow-white fillet, perfect flake and rich oil content. Alaska boasts the largest sablefish fishery in the world. The fish are harvested between March and mid-November. Most product is frozen shortly after landing and is available year-round.
Alaska cod (Pacific cod) – One of the most popular whitefish varieties, Alaska cod accounts for 99 percent of the cod harvested in the U.S. It's moist and firm with a distinctive large flake and slightly sweet flavor and adapts well to most cooking methods. Harvest takes place in fall and winter and product is available frozen year-round.
Alaska pollock – Alaska's pollock fishery is the largest commercial fishery in the United States. In addition to being abundant, Alaska pollock is incredibly versatile. Pollock has a beautiful flake, and tender texture, snow-white color, and mild flavor, making it an excellent choice for fish tacos, fish sticks and fish burgers. Alaska pollock is also the key ingredient in the world's finest surimi products, which offer a high-quality, convenient and ready-to-use alternative to traditional shellfish. Harvest season takes place from January through April and June through October and is available frozen year-round. A recent federal ruling stipulates that only pollock caught in Alaska may be marketed as Alaska pollock in the U.S.
Sole – Also known as flounder, Alaska sole is a lean, tender flatfish. Its mild taste makes it widely appealing and easy to cook using a wide range of preparations, recipes and culinary flavors. Sole is harvested year-round, and also available frozen year-round.
Rockfish – Alaska rockfish is a group of lean fish species harvested in the Gulf of Alaska, ranging from mild to full in flavor. Rockfish have a pearly-white color and a tender, yet meaty, texture, making it adaptable to both lighter eating styles and a variety of different culinary flavors. Harvest season takes place January through November. Available frozen year-round.
Wild Alaska Seafood – Seasonality, COOK IT FROZEN! Techniques and Recipe Ideas
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