Halibut, Black Cod & Rockfish Combo

Halibut

Caught on longlines in the cold waters of Southeast Alaska from March through November, Halibut is one of the cleanest-tasting, most popular white fish in the world.

It has lean, firm, and flaky flesh that holds up beautifully whether grilled, roasted, or baked. With a mild, sweet flavor, Halibut takes on marinades and sauces well but shines on its own with butter, lemon, and herbs. It’s the kind of fish you serve when you want something simple, elegant, and incredibly satisfying.

Black Cod (Sablefish)

Don’t let the name fool you—Black Cod isn’t a cod at all, but rather a deep-sea delicacy known for its incredibly rich, buttery texture. Caught from Alaska’s deep Pacific shelf, Black Cod is naturally high in Omega-3s, making it silky and decadent, often compared to Chilean Sea Bass.

Perfect for miso-glazing, slow roasting, or pan-searing with a crisp skin. If you’ve never tried Black Cod, this is the fish that turns seafood skeptics into believers.

Rockfish

Caught year-round in rocky reef systems off the coast of Juneau, Rockfish includes a variety of species—all offering firm texture, white meat, and a slightly sweet, mild flavor.

Think of Rockfish as the everyday go-to whitefish. Great for tacos, ceviche, or baked with lemon and capers. It’s approachable, versatile, and a staple for home cooks who want quality without complication.