Bottomfish

Pacific halibut is the ocean’s largest flatfish and caught eight months a year, while frozen product is available year-round. Wild-caught and sustainably harvested, Pacific halibut is MSC certified. Halibut has become a staple in seafood markets and restaurants throughout the world – its mild, slightly sweet flavor, and firm texture is rich in protein, vitamins, minerals, and highly coveted omega-3 fatty acids.

A lean, white fish is like halibut and is a favorite of many West coast chefs, many of whom prefer it to halibut. The firm, snow-white flesh is delicious in fish and chips.

Pacific cod is one of the most popular North Pacific bottomfish, and a versatile fish suitable for a wide variety of preparation methods.

Alaska’s most abundant seafood species, Alaska pollock is a lean, mild, and tender member of the cod family. Slightly smaller and less oily than Atlantic pollock, Alaska pollock has a similar taste profile to haddock or cod.

Rockfish is affordable and incredibly versatile with its sweet, mild flavor and flaky texture.

Sablefish, also known as black cod, is an extremely flavorful fish that is widely considered a delicacy in Japan, and is becoming more popular by chefs in the U.S. An excellent alternative to Chilean sea bass

Pacific Ocean offers a variety of different flatfish species, including Rex, Dover, Petrale, and Rock sole.

Sustainably harvested and MSC certified, from waters off Oregon, Washington and British Columbia, whiting is the most abundant fish resource off the West Coast, and one of the best seafood values around.