Pacific cod has arrived!
While wild Alaska salmon may be the fish we’re best known for, Pacific cod has earned its place as another FishHugger favorite. Mild, slightly sweet, and beautifully flaky, it’s one of Alaska’s most versatile fish and an excellent choice for anyone looking for an easy, dependable meal. It’s also one of those fish longtime customers ask about every season, and we’re happy to have it back in the freezer once again.
Also known as true cod or gray cod, Pacific cod has long been an important part of Alaska’s commercial and recreational fisheries. Although it can be harvested using several different fishing methods, ours is caught using longline gear. Longlines use baited hooks that allow fishermen to selectively harvest cod one fish at a time. It’s a careful, time-tested approach that reflects the quality and stewardship we value when choosing the fishermen we work with.
Like all of our wild Alaska seafood, Pacific cod comes from a fishery that is carefully managed. Each year, biologists with the Alaska Department of Fish and Game assess the health of the stock, harvest limits are established before the season begins, and catches are monitored throughout the year to help ensure healthy cod populations for generations to come.
One of our favorite summer meals is citrus Pacific cod tacos. The filets cook quickly, hold together beautifully, and flake into large, tender pieces that pair perfectly with crisp cabbage, avocado, fresh cilantro, and a squeeze of lime.
Simple Citrus Pacific Cod Tacos
Season Pacific cod filets with salt, pepper, garlic powder, cumin, and a pinch of smoked paprika. Pan-sear in butter or olive oil over medium heat until the fish flakes easily, about 3 to 4 minutes per side, depending on thickness.
Serve in warm corn tortillas with shredded cabbage, avocado, queso fresco, fresh cilantro, and a squeeze of lime. If you have a few extra minutes, stir together sour cream, fresh lime juice, garlic, and a pinch of salt for a quick garlic-lime crema.
Pacific cod is available beginning this Saturday at the Los Ranchos Growers Market. Whether you’re trying it for the first time or bringing home an old favorite, we think you’ll appreciate why this mild, flaky white fish has remained an Alaska staple for generations.
Stay Well Fed,
Kenny & Brenna
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