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Both the fall jig and pot fishery for Alaska cod opened this week in Alaska’s Bering Sea, where longline and mid-water trawl fishing for Alaska cod have been open all year, while the Gulf of Alaska Pacific cod fisheries are also open.
Alaska fishermen still have over 96,000 metric tons, or nearly one-third of the annual Alaska Pacific cod total allowable catch (TAC) left to catch. Fishermen will be allowed to harvest 321,807 metric tons in 2011, a 27 percent increase over the 2010 TAC of 253,096 metric tons.
Alaska cod populations are abundant and sustainable thanks to responsible fishing practices. Over 90 percent of the cod harvested in the United States is Pacific cod, a major portion of that comes from Alaska waters. The U.S. Pacific cod fishery is often hailed as one of the best-managed fisheries in the world.
Alaska cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12. With its mild, slightly sweet flavor and moist firm texture, Alaska cod works well with most cooking methods. It can be roasted, poached, steamed, sautéed, or deep-fried and is an ideal choice for anything from fish and chips to fish tacos.
The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.
For more than 50 years, Alaska has been dedicated to sustainable seafood, which is Alaska’s largest private sector employer.
For more information on sustainable Alaska cod including nutrition information and recipes, please visit www.wildalaskaflavor.com, while other additional information for retailers is available by visiting www.alaskaseafood.org.