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Juneau, Alaska. March 16, 2012 – The 2012 wild Alaska halibut and black cod (sablefish) season opens tomorrow, March 17, 2012. Statewide catch limits for Alaska halibut and black cod are set at over 25 million pounds and over 35 million pounds, respectively (NOAA, 2012).

Alaska is home to over 95% of the Pacific halibut, and over 60% of the black cod caught in the U.S. Alaska halibut and black cod, like all seafood from Alaska, are wild and sustainable seafood choices. Alaska is the only state in the nation to have sustainability language written into its Constitution and is considered a model for the world.

“Most of the halibut and black cod in our sustainable fisheries are harvested on small vessels owned by families with generations of history in Alaska,” says fisherman Julianne Curry. “Each fish is individually caught, hand-cleaned and iced at-sea to provide people with the highest quality seafood. As a fisherman, I appreciate that the careful management of both the halibut and black cod fisheries in Alaska is based on the science of stock status and geared towards sustainability so that we are able to enjoy these fish for years to come.”

Alaska halibut is a lean and mild whitefish with a sweet, delicate flavor suitable for numerous cooking applications. Thanks to its firm flesh, halibut is particularly great for grilling or roasting. Wild Alaska black cod has a rich and succulent flavor thanks to its high oil content, making it an excellent source of heart-healthy omega-3s. Alaska black cod’s velvety texture makes it perfect for poaching, smoking and roasting.

Wild Alaska halibut and black cod are excellent whitefish options for all menus. Consumers continue to express a strong preference for seafood from Alaska, with 70% reporting that seeing the word “Alaska” on a menu item positively affects their likelihood of ordering that seafood dish.

The Alaska Seafood Marketing Institute (ASMI) maintains a resource library including point-of-sale materials, training tools, recipes and market research to assist operators in sharing Alaska seafood with their guests.  The full selection of materials available is on the Alaska Seafood website.

About Alaska Seafood
The Alaska Seafood Marketing Institute is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.

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.

ASMI maintains a resource library including photos, recipes and market research to assist publications and their editors in sharing the story of Alaska seafood.
For more information, please visit

Contact: Claudia Hogue
Foodservice Director
Alaska Seafood Marketing Institute
(206) 352-8920