Place

ALL Our Cod Comes from the Bering Sea and Gulf of Alaska

Our Pacific cod is harvested from the cold, open waters of the Bering Sea and the Gulf of Alaska — working grounds known for producing some of the cleanest, highest-quality whitefish in the world.

But where it’s caught is only part of the story.

All of our cod is pot-caught by the F/V Kaia, operated by the Velsko family. From the moment each fish comes aboard, it’s handled with care. Every cod is gilled and gutted immediately, preserving texture, flavor, and quality at sea.

The F/V Kaia is the only vessel in Alaska with an onboard ice machine, allowing the crew to pack fish directly into an ice slurry within minutes of harvest. That rapid chilling locks in freshness and protects the firm, flaky structure Pacific cod is known for.

This level of care at sea matters.

Cold water gives Alaska cod its clean, mild flavor and delicate flake — but careful handling is what preserves it all the way to your table.

This isn’t anonymous bulk whitefish.

It’s wild Alaska cod, harvested and iced by hand aboard the F/V Kaia, and delivered directly to your family.

Sustainability

We Only Harvest the Surplus

All of our cod is pot-caught by the F/V Kaia (the Velsko Family pictured above), using one of the most selective and low-impact fishing methods available. Pot gear allows for reduced bycatch, minimal habitat disturbance, and careful handling of each fish brought aboard.

Every season is closely monitored. Strict quotas, onboard accountability, and full traceability ensure that what we harvest today does not compromise tomorrow.

For us, sustainability isn’t theoretical.

We depend on healthy fisheries — not just for business, but for the future of our family and crew. This isn’t a one-and-done industry. It’s generational work.

No imported whitefish.

No anonymous supply chains.

Just wild Alaska cod, harvested responsibly by the F/V Kaia and delivered directly to your table.

Flavor and Cooking

Pacific Cod

  • Flavor: Mild, clean, and slightly sweet — a true classic whitefish
  • Texture: Firm and flaky with a delicate, tender bite
  • Fat Content: Lean and light
  • Best For: Baking, pan-searing, fish tacos, chowder, roasting, and everyday family meals
  • KEY TIP: Because Pacific cod is lean, it cooks quickly. Avoid overcooking — remove from heat as soon as it flakes easily with a fork. A squeeze of lemon and simple seasoning let the natural flavor shine.

If you’re looking for a versatile fish that works for both weeknight dinners and elevated dishes, Pacific cod is a reliable favorite.

Fun Fact: Pacific cod from Alaska is often called “true cod” and is prized by chefs for its clean flavor and large, beautiful flakes — very different from lower-quality imported whitefish.

Nutritional Benefits

Food is Medicine

Wild Alaska Pacific cod is:

  • High in lean protein to support muscle and recovery
  • Low in fat while still satisfying and nutrient-dense
  • A natural source of Vitamin B12 and B6
  • Rich in selenium, which supports immune function
  • Naturally non-GMO and free from added hormones

Because Pacific cod is a lean whitefish, it delivers clean fuel without heaviness — making it a great option for balanced meals and lighter dishes.

How to Cook Pacific Cod

Grilling

Preheat your grill to medium heat. Brush fillets with olive oil and season with salt, pepper, lemon zest, or fresh herbs. Grill over lightly oiled grates for 3–4 minutes per side, depending on thickness, until the fish turns opaque and flakes easily. Because cod is lean, avoid overcooking to keep it moist and tender.

Pan-Searing

Heat a cast-iron or stainless-steel skillet over medium heat with butter or oil. Pat fillets dry and season simply. Sear for 3–4 minutes on the first side until golden, then gently flip and cook another 2–3 minutes. The result should be a delicate crust with a flaky, mild interior.

Baking

Place fillets on a parchment-lined baking sheet. Drizzle with olive oil or melted butter and season to taste. Bake at 400°F for 8–12 minutes, depending on thickness, until the fish flakes easily with a fork. This gentle method highlights Pacific cod’s clean, mild flavor.

Poaching

For an especially tender preparation, poach fillets in lightly seasoned broth, white wine, or lemon water. Simmer gently (do not boil) for 6–8 minutes until opaque and flaky. This method preserves moisture and pairs well with simple sauces or fresh herbs.n.

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