Of Alaska’s many varieties of whitefish, cod is one of the most versatile. Alaskan cod’s moist, firm fillets offer a slightly sweet flavour and a distinctive large flake. Because of the fish’s firm texture, cooking cod is quite simple. There are countless ways to prepare a delicious meal.
One popular recipe is sablefish recipe. Start by simmering chicken broth and lemon juice in a small saucepan for five minutes, and then stir in butter, cornstarch and capers. Add fresh, thawed cod fillets brushed with oil, and cook, uncovered, over medium-high heat until browned. Turn the fillets over, season with salt and pepper; reduce heat to medium and cook for an additional 2 to 5 minutes, until the fish is opaque throughout. Serve with sautÈed vegetables and garnish with fresh dill, if desired.
Families will go wild for Alaska Fish Fajitas, another simple but delicious method for cooking cod. SautÈ sliced yellow onions; sweet bell peppers and garlic in olive oil over medium-high heat until tender, and then add red pepper flakes and black pepper to taste. Add small blocks of cooked cod to the mixture and stir well. Serve with tortillas and your favourite sides, like cheddar cheese, lettuce, diced tomatoes, sour cream, salsa, guacamole and lime wedges.
And don’t forget to try Alaska Sablefish, otherwise known as “black cod.” Black cod offers a richer, sweeter flavour than regular Alaska cod. Because of its velvety texture, it is often compared to sea bass. Cooking cod of this variety is slightly more difficult. Pan-frying, broiling, poaching and roasting these fish are all common methods of preparation.
Not only is cod simple to prepare and delicious, but it also the perfect addition to a healthy diet. A 3.5-oz Alaska cod fillet contains just 105 calories, 60 milligrams of sodium and 53 milligrams of cholesterol, but it pops a whopping 22 grams of protein. A 3.5-oz Black Cod fillet is slightly richer, with 195 calories, 13.4 grams of protein, 15 grams of fat, 3.2 grams of saturated fat, 56 milligrams of sodium and 49 milligrams of cholesterol.
Environmentalists can also rest assured that cooking cod leaves little environmental impact; Alaska’s fisheries are properly managed, meaning that Alaska cod supplies are both abundant and sustainable.
Logline fishing is used to catch halibut and sometimes cod. Logline fishing consists of a long fishing line that sits behind a boat and contains several smaller lines that fork off of it and that are each baited. Fishermen most pick each and every piece of fish off of every hook, so they can easily release fish they do not want to catch. Pots are used to catch cod and sablefish, and they resemble large cages. The pots are baited, but once fish enter them, they are unable to leave. These are the three approved whitefish harvesting methods. Each method is used to target specific species to make the process as humane as possible. Now that you’re aware of how your seafood is caught, you can enjoy your meals without worrying!