Cod has been on the top 10 seafood list in America for the last five years. Famous for its mild taste, firm texture and big flakes, it lends itself to be cooked in a variety of ways such as baking, broiling, poaching or frying, its commonly dipped in batter and fried in the UK and eaten with chips.
The Alaskan cod season opened on August 15th this year in Alaska’s Bering sea, it has a limit of 36,000 metric tons or over 79 million pounds. Then later in in September the Gulf of Alaska’s season opens with an additional 20,000 metric tonnes or 44 million pounds for harvest.
Interestingly, 95% of the cod eaten in the US is caught in the Pacific with the most common place being Alaska. Thankfully Alaska’s Cod supply is abundant and sustainable thanks to good management practices-this is not the case in the UK, Canada and other Atlantic countries where cod is in danger of being over fished.
Cod is a great source of protein. In fact, a 3.5 ounce serving contains 22g and only 105kcal and less than 1g of fat. It is also an excellent source of omega 3 fatty acids, a good source of phosphorus, niacin and vitamin B12. The livers of cod are processed to make cod liver oil, rich in vitamin D, Vitamin A and Omega 3 fatty acids.
So why not try this wonderful and most versatile fish all the while knowing it is in good supply.
References:
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