The fall harvest season for Alaska Cod opened last week in Alaska’s Bering Sea, with a harvest limit of over 36,000 metric tons (over 79 million pounds). The Gulf of Alaska harvest season opens on September 1, 2009 with an additional 20,000 metric tons (over 44 million pounds) available for harvest.

Cod has been on the nation’s top ten seafood list for the past five years. Over 95% of the cod harvested in the United States is Pacific Cod (Gadus macrocephalus), the majority of which is harvested in Alaska. Alaska Cod is abundant and sustainable thanks to proper management.

Flavor & Texture
Alaska Cod has moist, firm fillets, a distinctive large flake and a slightly sweet flavor. Due to its firm texture, it adapts well to many cooking methods. It can be baked, poached, steamed, sautéed, or deep-fried.

Versatile & Highly Adaptable
Available in fillets and portions, Alaska cod is easy to prepare with no waste. Alaska Cod can star on its own in the center the plate, but it’s also excellent as an ingredient in salads, appetizers and chowders. In addition, Alaska cod appeals to all foodservice segments, from fish chips and sandwiches at QSR to elegant entrées at fine dining.

Nutrition
Alaska Cod is an excellent source of high-quality protein and essential nutrients. One 3.5-ounce serving contains 22 grams of protein, just 105 calories, and less than one gram of fat. This cold water fish also provides 280 mg of long-chain Omega-3s (EPA + DHA) and is a good source of phosphorus, niacin, and vitamin B12.

Alaska Seafood Marketing Institute (ASMI) is celebrating the 50th anniversary of Alaska statehood. The Alaska Constitution states that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world.