Culinary and Species Info
With its mild flavor and delicate texture, Pacific cod is highly adaptable for a variety of culinary preparations, but it benefits most from quick cooking methods and pairs well with rich and/or flavorful sauces such as aioli, pesto, or chimichurri.
Because the lean flesh makes it prone to overcooking, try this trick: Sprinkle salt over the fillet, let it rest for 10 minutes, then rinse and pat dry. Add to a preheated pan with plenty of oil or fat and cook over medium heat. The fish is ready when it begins to flake around the edges.
Whether you coat it with bread crumbs and oven bake or batter and deep fry your fish, Pacific cod is ideal for fish ‘n’ chips or in a sandwich with your favorite sauces and toppings. Its lean meat also makes it an excellent choice for a lighter sheet-pan supper when baked with vegetables or in a spiced tomato sauce. We love it steamed with Asian-inspired flavors such as ginger, soy sauce, and sesame oil or sealed in parchment packets (en papillote) with seasonal vegetables.
Pacific cod (Gadus macrocephalus) have light brown to grey leopard-like spots on their skin and a distinctive whisker-like, long chin barbell near the mouth with taste buds to help it find food on the bottom of the ocean. These fish stick close to the ocean floor and travel in schools, moving from their deeper habitat used for reproduction to their more shallow feeding grounds.
Although Pacific cod is a high volume fishery in Alaska, the number of Pacific cod varies year to year. According to fishermen, Pacific cod are known for their disappearing act. In fact, the Aleut word for this fish, atxidaq, literally translates as “the fish that stops.”