Alaska’s halibut and black cod (sablefish) harvest seasons open this Saturday, March 14. 

Alaskan waters are home to more than 95 percent of Pacific halibut and more than 70 percent of the black cod harvested in the United States. For the 2015 fishing season, the Statewide Total Allowable Catch (TAC) limit for Alaska halibut is 21.215 million pounds, up from 19.705 pounds in 2014, and the TAC limit for black cod is 25.848 million pounds.

Like all species of Alaska seafood, Alaska halibut and black cod are wild and sustainable, as mandated by the Alaska Constitution, and Alaska’s science-based fishery management practices are considered a world model. Both fisheries meet the requirements of the Alaska Responsible Fisheries Management (RFM) Certification.

Nearly 60 percent of the nation’s seafood comes from Alaska, available fresh, frozen, canned, and smoked:

Fresh: The fresh Alaska seafood season kicks off with halibut and black cod harvests, followed quickly by the summer salmon season, which begins mid-May.

Frozen: All Alaska seafood varietals are always available frozen. The fish is rapidly chilled and flash frozen at the time of harvest to maintain the highest quality and maximize purity and taste.

Canned and Smoked: Canned and smoked varietals are healthy and economical options sold throughout the year.

Patrons continue to express a strong preference for seafood from Alaska, stating that seeing the word “Alaska” on a menu item positively affects their likelihood of ordering that dish. The Alaska Seafood logo is so powerful that it changes consumers’ perceptions of the entire restaurant.

Seafood is a simple, craveable, and healthy protein that can be used to create a variety of menu items for multiple dayparts. Alaska halibut, known for its mild, sweet flavor and firm texture shines when grilled, roasted, sautéed, or poached. 

With its snow-white fillet, perfect flake, and velvety texture, Alaska black cod is great roasted, sautéed, poached, or smoked.  Here are a few recipes:

The Alaska Seafood Marketing Institute (ASMI) maintains a resource library including point-of-sale materials, training tools, cooking tips, recipes and market research to make seafood an easy addition to any menu. For more information, including detailed foodservice recipes for the dishes above, visit

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