WILD PACIFIC HALIBUT
With a flat body and mottled olive coloring to blend into the ocean floor, the Pacific halibut is the largest of all flatfish growing to a length of eight feet and a weight of 600 pounds. Unlike the Atlantic halibut which is endangered throughout its range, the Pacific halibut is comparatively abundant, in large part due to the management and tight regulation of the fishery by the International Pacific Halibut Commission of the United States and Canada. Organic Ocean's Pacific halibut is harvested by hook and line along the west Coast of Vancouver Island and Haida Gwaii. Prized for the delicate flavor and firm texture of its sparkling white, almost translucent flesh, the lean white meat of the Pacific halibut is high in protein and low in sodium, fat and calories.
WILD PACIFIC SABLEFISH
With dark brown to black sides and top and a pale colored belly, Pacific sablefish are commonly called blackcod although they do not belong to the codfish family. Harvested by longline or trap in the deep, cold waters of the British Columbia coast, Pacific sablefish has become very popular as responsible chefs have adopted it as an alternative to the Chilean sea bass (also known as Patagonian toothfish) which is often illegally harvested from the severely depleted stocks found in the international waters off of Chile and Argentina. An ideal source of Omega-3 fatty acids, Pacific sablefish with its pearly white and soft-textured flesh and rich and buttery flavor is considered a delicacy.
WILD HOOK-AND-LINE PACIFIC LING
The Pacific ling is one of the least attractive - its Latin name, Oph iodon elongates means long toothed snake - but best tasting fish. Often called ling cod, the Pacific ling is not a cod, but rather a member of the greenling family. Harvested by hook-and-line in the rocky reefs of British Columbia, mature males range in size from four to 12 pounds while females will grow to up to five feet in length and a weight of 80 pounds. With an a Im os t trans I uce n t and often minty green tinged flesh that turns to a tender snowy white meat when cooked, many fishermen claim the Pacific ling is the tastiest of the Pacific Northwest groundfish.
BRITISH COLUMBIA WILD ROCKFISH
Organic Ocean only supplies rockfish that is harvested as nondirected bycatch in independently eco-certified sustainable hookand-line fisheries. Rockfish typically weigh two to seven pounds and reach up to two feet in length. The genus name for rockfish -Sebastes - is derived from Sebastos, Greek for magnificent, and aptly describes the flavor of rockfish which is characterized by a lean, white, and flaky textured flesh as befits deep-dwelling cold water species. The heads and bones of rockfish make fantastic fish stock because they are very lean and clean tasting. Rockfish are also good raw in sushi, "cooked" by citrus in ceviche, or chopped in a tartare.