| OCTOPUS | SHRIMP | SQUID |
| SHELLFISH | FIN FISH | FILLETS/LOINS |
| SPECIALTY ITEMS |
BLACKCOD (BUTTERFISH) FILLETS
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The species name for this fish is Anopoploma fimbria
This fish can be caught year round, but is controlled by quota with most of the landings coming between April through September.
Blackcod is landed all along the Pacific coast of the U.S. and Canada. Alaskan fish are considered better in quality than fish caught further south. But cheaper Oregon and California fish is used mainly for fillets.
However, fish are sold with careful attention paid to catch area and catch method. Preferred catch method is long line or hook and line. The next best catch method is pot or trap (fixed gear) and the least desirable is drag caught fish wish is mainly used for fillets.
A common market form for blackcod is frozen skin-on fillets, often called butterfish fillets.
Fillets are not size graded and will normally run 4-12 oz. The most common pack is 10 lb IQF.
Blackcod
is a fish very high in fat content. This high amount of oil makes
the fish very desirable to customers that like strong flavored fish that
broil or barbeque well. Demand for blackcod is very heavy in Japan
and the fish is very popular in Japanese restaurants and supermarkets in
the U.S. as well. Fish that are caught in warmer waters or by drag
boats tend to have softer flesh. Meat color is typically much whiter on
Alaskan fish than that of fish caught further south.