• A horizontal version - for improved readability and brand recognition
• A fish pointing toward the BAP name - signifying moving forward with aquaculture industry changes
• A subtle check mark inside the fish - tying to the third-party audit and benchmarking process
• A resemblance to an eye - speaks to attention to detail in auditing process and looking towards the future
• An acronym version - clearly visible on packaging, in-print, and online

The highest quality lingcod is caught by hook-and-line gear and when the fish is bled and put on ice immediately. Most lingcod is caught as bycatch in other fisheries, but there are some targeted fisheries, namely Southeast Alaska. Raw lingcod flesh can have a blue-green tint, this is perfectly normal, and when cooked it turns a snow white color. Look for a grayish flesh color and/or blood spots to signal mishandling and dull eyes and faded gills on whole lingcod indicate a lack of freshness.

Key sustainability sourcing notes for lingcod based on combining landings data from 2016-17 and the most recent Seafood Watch assessments as of August 2019:

• ~20% of North American lingcod landings and ~70% of U.S. West Coast landings meet a Seafood Watch "Best Choice (green)" recommendation (~80% from Oregon, ~10% from Washington and California each)
• ~70% of North American lingcod landings meet a Seafood Watch "Good Alternative (yellow)" recommendation (~75% from British Columbia and ~25% from Alaska)
• ~10% of North American lingcod landings are unrated/unknown 
• 2017 North American landings of lingcod have increased ~10% compared to 2016, but decreased ~20% compared to 2014