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| SPECIALTY ITEMS |
PACIFIC COAST BLACKCOD
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 from April through September.
Black cod 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. Some fish are caught as far south as Northern California.
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.
The common market form for black cod is frozen, headed & gutted with the collar removed (J-cut or Japanese cut). Some product is available that is frozen at sea (FAX).
Size grades are typically 1 to 2 lb fish, 2 to 3, 3 to 4, 4 to 5, 5 to 7 and 7 lb up. Prices normally increase as the fish size increases.
Black cod is normally packed in 50 lb cardboard cartons.
Black cod 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 bar-b-q well. Demand for black cod 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.