Eat Pacific Cod

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These three groundfish species (only one is a true “cod”) are denizens of the deep ocean off Alaska’s coast. Pacific cod and sablefish will make appearances on restaurant menus, and are usually taken by commercial boats operating far offshore. Lincod—ferocious predators that are fun to catch—are a favorite target by anglers, often while pursuing halibut. They all exhibit a white flesh with a mild flavor. Pacific cod (the true cod) meat is flaky and light, often deep-fried for fish-and-chips—inexpensive and widely available in grocery stores. Sablefish (or blackcod) are more buttery and rich tasting, considered almost exotic, with prices that rival those for halibut. Some dinner-oriented restaurants serve sablefish, and they can be found irregularly in grocery stores and specialty seafood retailers for a premium. Lincod presents similar to halibut, just as tasty if perhaps a bit softer, and is not generally available in stores or restaurants.

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