Cod, Pacific
Gadus macrocephalus

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Pacific cod is very similar to Atlantic cod (Gadus morhua). While the two species are used interchangeably in the marketplace, Pacific cod has a slightly higher moisture content and softer texture than Atlantic cod. Pacific cod is a long-lived species, but matures early and is highly fecund. Although Pacific cod is found from California to Alaska and from northern Japan to Russia, the vast majority of the catch comes from Alaskan waters. There are also small trawl fisheries in Washington State and British Columbia.

Nearly 80 percent of Alaska’s Pacific cod is caught in the Bering Sea and Aleutian Islands (BSAI), with the remaining caught in the Gulf of Alaska. In 2004, U.S. fishermen landed 266,000 MT (590 million pounds) of Pacific cod, valued at about $148 million. Cod are primarily caught using bottom longlines (45%), trawls (37%), and pots (16%). Trawlers dominate Japanese and Russian Pacific cod fisheries, although there is also a longline fishery in Russian waters.

While they can weigh more than 50 pounds, most commercially caught Pacific cod are between five and 15 pounds. When cooked, Pacific cod meat is white and flaky with a mild taste.

CONSERVATION NOTES

Pacific cod, managed by the North Pacific Fishery Management Council (NPFMC), is considered well managed, aided by the implementation of measures such as permits, limited entry, quotas, gear restrictions and seasonal and area closures. Managers closely monitor bycatch, shutting down the fishery if excessive levels of non-target species (such as halibut or the endangered short-tailed albatross) are caught.

In 2006, the U.S. longline freezer sector of the BSAI Pacific cod fishery was certified as sustainable to the Marine Stewardship Council (MSC) standard. The longline freezer sector, along with longline and pot catcher vessels, represents just over 50 percent of the total allowable catch for the BSAI fishery. The majority of certified product is destined for European and Japanese markets, with approximately 20 percent sold to U.S. and Chinese markets.

IN SEASON

• Available year-round

PRODUCT FORM

FRESH:

• Fillets
• Dressed
• Steaks

FROZEN:

• Headed and gutted
• Fillets (both from shore-based facilities and frozen-at-sea)

BUYING TIPS

• The quality of this fish can vary substantially depending on how well it was handled at sea.
• The highest quality is produced by freezer longliners, which process fish on board shortly after capture.
• Factory trawlers can produce a high-quality product as well, if tows are short and fish is processed promptly.
• Most Alaskan trawlers delivering to shore-based processing plants hold their fish in refrigerated seawater tanks, and since the fish is not bled, its meat is normally not as white.
• Pacific cod is an ocean-friendly substitute for Atlantic cod and many other groundfish.

ASSOCIATIONS

Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site:www.alaskaseafood.org Email: info@alaskaseafood.org • The Institute promotes Alaska cod in addition to other Alaskan seafood products. Its Web site contains a variety of useful information, including recipes, promotional materials, and a directory of Alaska cod suppliers.

Pacific Seafood Processors Association
1900 W. Emerson St., #205, Seattle, WA 98119, Phone: 206–281–1667, Web Site: www.pspafish.net, Email: info@pspafish.net • Represents the interests of floating and shore-based processors operating from Oregon to the North Pacific.