The wild Alaska halibut and black cod season opens on March 21, 2009. This year’s Total Allowable Catch (TACs) for Alaska halibut and black cod are set at 45.5 million pounds and 24.6 million pounds, respectively. The season will extend into mid-November, with frozen product available year-round.
“Through collaboration and reliance on sound science, conservative quotas (or TACs) are set each season for halibut, black cod and other groundfish. This precautionary approach to fisheries management ensures sustainability, allowing the stocks and surrounding ecosystem to remain healthy,” notes Doug Mecum, Acting Regional Administrator, National Oceanic Atmospheric and Administration (NOAA) Fisheries.
Alaska boasts one of the largest populations of wild halibut and black cod in the world. Alaska black cod (also known as sablefish) is revered by chefs and consumers for its high Omega-3s content, and rich, luxurious flavor and texture. Alaska halibut is known for its hearty texture, and mild sweet flavor. “I get pretty excited about the fresh halibut and black cod season, as they are such wonderful products to work with. I believe our natural food resources here in Alaska are a unique and special gift we all share,” says Chef Naomi Everett, Anchorage Alaska.
