The Alaska Black Cod fishery just received certification as a well-managed and sustainable fishery from the Marine Stewardship Council (MSC) for meeting their environmental Standard.
The
MSC is an independent, global, non-profit organization that
promotes environmentally responsible stewardship of "the
worlds' most important renewable food source." The MSC
independently assesses seafood products against the MSC standard
in order to create a product label that buyers and consumers
can recognize as depicting environmentally responsible, well-managed
fisheries.
Black Cod joins the Alaska Pollock Bearing Sea and Aleutian
Islands and Gulf of Alaska fisheries, the Alaska Salmon
fishery, Pacifc Cod longline fishery, and Pacifc Halibut
(Alaska Washington and Oregon) fishery in MSC certification.
Additionally, The Alaska State Constitution mandates the
sustainability of all Alaska fisheries and strict quotas
and fishing regulations ensure that Alaska will provide
an abundance of seafood for years to come.
The MSC's certification is one facet of what makes Black
Cod a great menu item. Black Cod's velvety texture and
succulent flavor is developed as a result of eating a natural
marine diet and living a natural lifecycle in the cold
pure waters of Alaska. The Black Cod fishery's certification
helps reiterate to customers that the wild and abundant
stocks of Black Cod are available due to Alaska's effective
and precise management.
Alaska
Seafood Marketing Institute
David McClellan - Responsable regional
C/. Borrell 7 – Local 19
08172 Sant Cugat del Vallès (Barcelona) España
Tel. (34) 93 589 85 47
Fax. (34) 93 589 70 51
E-mail: dmcclellan@alaskaseafood.org
The
MSC is an independent, global, non-profit organization that
promotes environmentally responsible stewardship of "the
worlds' most important renewable food source." The MSC
independently assesses seafood products against the MSC standard
in order to create a product label that buyers and consumers
can recognize as depicting environmentally responsible, well-managed
fisheries.