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Pacific rockfish is a deepwater species prized for its firm, meaty texture. The fish turns snow-white when cooked, with a fine flake and a delicate, mild sweet flavor. There are more than 30 species of rockfish in the waters off America’s West Coast and Alaska. Between 12 to 15 of these species are marketed commercially, most commonly referred to as Pacific rockfish or Pacific snapper.
July through August
DV = Daily Value // 3.0 oz. =85 g Source: USDA Standard Reference Release 28
Alaska Rockfish is packed with lean, high quality protein. The high protein content of Wild Alaska Rockfish is easily digestible, and has all nine amino acids the body can’t produce itself — a complete protein of the highest quality.
Benefits of complete high quality protein include:
Due to the varied types of rockfish available in Alaska waters, state and federal agencies Collaborate and divide the species into management groups based on habitat and distribution. Quotas are set for each species and allocated among fishermen. This quota is determined from the previous year’s catch data and in-season monitoring through record-keeping, detailed reporting requirements, and observer monitoring. With these detailed schemes in place, Alaska’s fishery managers ensure rockfish will be sustainably harvested for generations to come.