Albacore Tuna — spring & summer
High in Omega-3s, Albacore tuna has a firm texture and mild flavor profile. Thanks to its high fat content, Albacore is excellent grilled, baked, or barbecued. We highly recommend experimenting with various marinades. Do keep in mind that Albacore can dry out quickly, so it's important to avoid overcooking.
Black Cod — spring & summer
Black cod a.k.a. Sablefish a.k.a. Butterfish has an intensely rich and buttery flavor (hence the moniker). With a pearly-white color, velvety texture, and high fat content, black cod is easy on the eyes and ideal for smoking—a treatment relished by the early Makah Tribe on the Northwest coast, who smoked the silky fish over green wood.
Lingcod — all year
While technically not cod, lingcod (a.k.a. the Pacific greenling) does taste a lot like cod. This buttery white fish has a medium-firm texture and mild flavor profile, so it'll easily take on the flavors of anything you cook it in. This versatile fish fries well for fish and chips, can be spiced up for a classic fish taco, or sautéed in a rich curry.
Pacific Chinook (King) Salmon — spring & summer
Chinooks (a.k.a. king salmon) are the largest and top-of-the-line among the Pacific salmon species. Some Chinooks are well over 50 pounds but the bulk are between 11 and 18 pounds. High in omega-3 fatty acids and known for its various health benefits, salmon is a great protein option that helps improve brain health, protects against inflammation, and can decrease the risk of cardiovascular disease. With a firm yet supple texture and buttery rich flavor profile, Chinook salmon takes salt and marinades well, and can easily be grilled, broiled, or baked.
Pacific Halibut — spring, summer, & fall
The largest of all flatfish, halibut can stretch up to eight feet long and four feet across and weigh over 600 pounds. Known as the world's most-prized white fish, dense and flaky halibut is hearty and versatile. Enjoy it baked, grilled, fried, or sautéed.
Pacific Rockfish — all year
The Pacific rockfish is known for having the most aliases in the sea. You may have seen this firm white fish listed as quillback, pygmy, shortbelly, longspine, or yellow-eye. Most commonly referred to as "Pacific ocean perch," rockfish has mild flavor profile making it a versatile cooking staple. Prepare it in the oven or on the stove and don't be shy with the sauces—rockfish absorbs bold spices and herbs quite well.