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FOR IMMEDIATE
RELEASE
Media
Contact:
Heather Gleason/ 503- 546-7878
heather@lanepr.com
PACIFIC SEAFOOD GEARS UP FOR HALIBUT SEASON
Season Opens March 8th for one of
America
’s Most Popular Fish
Portland
,
Ore.
– Feb. 25, 2008 – Pacific
Seafood, a family owned seafood company based in
Portland,
Ore.,
is gearing up for the
March 8th opening of halibut season.
The ocean’s largest flatfish, halibut is very popular with
consumers because of their thick steaks and fillets that are low in
fat, mild in flavor and have excellent versatility in the kitchen.
Pacific Seafood purchases fresh halibut directly from the boats
and implements exceptionally tight standards to process high-quality
fillets and steaks for its customers, both local and nationwide.
“Fresh
halibut is always a popular item in high demand, so our team works
very hard to be first to the market with quality product and superior
service to consistently meet our customers’ needs,” said
Frank Dulcich
, president and CEO of Pacific Seafood Group. “We’re looking
forward to another great season.”
Performing all operations from dock to dinner table, Pacific
Seafood processes West Coast products -from
Alaska
to
Mexico-
and owns and operates distribution facilities throughout
Washington
,
Oregon
,
California
,
Texas
,
Arizona
,
Nevada
and
Utah
. Halibut, one of the companies most requested products, was
historically brought to the West Coast by schooners and packed in
Glacier Ice. Today,
Pacific Seafood, using its own logistics team, ensures its customers a
consistent supply of fresh halibut out of the North.
A
staple of seafood restaurants around the country, fresh halibut is
available eight months a year, while frozen product is available year
round. Halibut is an excellent source of high-quality protein and
minerals, as well as low in sodium, fat and calories.
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