Longline Caught Black Cod Scores High
2013-05-23
Longline Caught Black Cod Sco...

For flavor and quality and for environmental impact and sustainability, leading research organizations are giving longline caught Alaska Black Cod high scores.

The Norwegian Institute of Food, Fishery and Aquaculture (Nofima) is Europe’s largest institute for applied research within the fields of fisheries, aquaculture and food. In looking at the entire value chain of line-caught white fish, Nofima researcher Bjørn Tore Rotabakk reported, “We have analyzed and compared fish caught by longlining and fish from trawler catches. This has shown that line-caught fish has a whiter flesh and gives a firmer fillet.”

Taste assessors at Nofima judged the fish on color, texture, smell, splitting and surface, while chefs at the Gastronomic Institute have assessed the flavor. The conclusion of both groups is that line-caught white fish has a much higher quality.

Nofima also reports that longline fishing also has less environmental impact than trawlers, including lower greenhouse gas emissions, less seabed damage, and less unwanted bycatch.

From a sustainability standpoint, the Monterey Bay Aquarium Seafood Watch has classified Alaska Black Cod as a "Best Choice" for consumers wishing to purchase responsibly managed seafood. Alaska boasts the largest Black Cod population in the world, thanks to the state's stringent sustainability practices.

E&E Foods sells only longline caught Alaska Black Cod, processed by our subsidiary company Yakutat Seafoods. Known for its velvety, rich flavor and delicate texture, Alaska Black Cod, also known as Sablefish and Butterfish, is available fresh March through mid-November, and frozen year-round.

For more information about the reports cited here, click Nofima research or Monterey Bay Aquarium Seafood Watch.


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