Residents of the great blue ocean, these whitefish live on or near the bottom of the ocean, never entering fresh water.

Alaska Pollock, Halibut, Cod, Black Cod, Sole and Rockfish -- all versatile choices for grilling, broiling and poaching fillets, steaks or whole fish.

• Alaska Pollock (a different species from Atlantic Pollack, which is a darker, oilier fish, and Russian Pollack, which is harvested under a different management system) is one of the most versatile whitefish species with a firm texture and mild flavor.
• Alaska Halibut - the largest of all flatfish, offers a sweet, delicate flavor perfect for a light and lean meal.
• Alaska Cod (also known as True Cod, Pacific Cod or Grey Cod) has moist, firm fillets, a distinctive large flake and a slightly sweet flavor.
• Alaska Black Cod (also known as Sablefish) has a rich oil content giving it a distinctive flavor and texture.
• Alaska Sole (including Dover, Rex, Rock, Flathead and Yellowfin Sole) represents some of the choicest species, all with a delicate, mild flavor and tender texture.
• Alaska Rockfish has a firm, meaty texture with flesh that turns snow-white when cooked.