Wild Alaskan Pacific Cod

If you've shopped for cod, you've probably seen names like Alaskan cod, Pacific cod, true cod, Atlantic cod, and even black cod. Some of these names describe the same fish, while others refer to completely different species.

The wild Alaskan cod we offer at Kwee-Jack Fish Co. is Pacific cod. Pacific cod is a true cod species native to the North Pacific and is different from both Atlantic cod and the fish commonly called black cod.

Here's a simple breakdown of what these different cod names mean, how they compare, and what makes wild Pacific cod a nutritious and versatile seafood choice.

Is Alaskan Cod the Same as Pacific Cod?

When referring to cod caught in Alaska, Alaskan cod generally means Pacific cod. Pacific cod (Gadus macrocephalus) is native to the North Pacific and supports important commercial fisheries in Alaska.

“Alaskan cod” is therefore more of a description of where the fish comes from, while Pacific cod identifies the species.

The wild cod we sell at Kwee-Jack is Pacific cod harvested from Alaska. If you're looking for the fish itself rather than information about the different names, you can shop our Wild Alaskan Pacific Cod Loins here.

What Is True Cod?

The term “true cod” is commonly used for fish belonging to the genus Gadus. Pacific cod belongs to this group, which is why you may sometimes see it called Pacific true cod.

Atlantic cod (Gadus morhua) is another member of the same genus. Although Pacific cod and Atlantic cod are closely related, they are different species found in different parts of the ocean.

This distinction becomes especially useful when comparing true cod with fish that have “cod” in their common name but are not actually members of the true cod genus.

Pacific Cod vs. Atlantic Cod: What's the Difference?

Pacific cod and Atlantic cod are related but distinct species. Pacific cod (Gadus macrocephalus) inhabits the North Pacific, including Alaska's waters, while Atlantic cod (Gadus morhua) is native to the North Atlantic.

Both are mild whitefish with flaky flesh and are used in many of the same types of dishes. They are commonly baked, pan-seared, fried, used for fish and chips, added to soups and chowders, and prepared in many other traditional cod recipes.

If you're looking for cooking inspiration, explore our 8 delicious Pacific cod recipes, including garlic butter baked cod, crispy fish tacos, Parmesan-crusted cod, and traditional fish and chips.

For customers buying from Kwee-Jack, the important distinction is simple: the wild Alaskan cod we sell is Pacific cod, not Atlantic cod.

Is Pacific Cod the Same as Black Cod?

No. Pacific cod and black cod are completely different fish.

Black cod is actually sablefish (Anoplopoma fimbria). Despite having “cod” in its common name, sablefish is not a true cod and is not closely related to Pacific cod.

The difference is also noticeable on the plate. Pacific cod is a relatively lean whitefish with a mild flavor and tender, flaky texture. Black cod is naturally much richer and higher in fat, with a soft, buttery texture.

We offer both species. If you're looking for the richer fish commonly called black cod, you can shop our Wild Alaskan Black Cod (Sablefish).

Why Is Black Cod Called Cod If It Isn't Actually Cod?

Common fish names can be confusing because they don't always reflect scientific relationships between species. “Black cod” became a widely used market name for sablefish even though sablefish does not belong to the same family or genus as Pacific and Atlantic cod.

That's why you'll often see both names used together as black cod (sablefish). Using “sablefish” makes it much clearer which species is actually being discussed.

What Kind of Cod Is Caught in Alaska?

Pacific cod is the true cod species commercially harvested in Alaska's waters. It inhabits the North Pacific and is an important part of Alaska's commercial seafood industry.

Alaska is also home to sablefish, which is why shoppers may encounter both Alaskan Pacific cod and Alaskan black cod. Although both can come from Alaska, they should not be confused with one another.

When Kwee-Jack refers to our wild Alaskan cod, we're talking about wild Pacific cod. When we refer to black cod, we're talking about sablefish.

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Pacific Cod Nutrition: Is Wild Alaskan Cod Healthy?

Wild Pacific cod is a nutritious, naturally lean fish that provides high-quality protein with relatively few calories and very little saturated fat. Its combination of protein, essential nutrients, and mild flavor makes it an excellent addition to a balanced diet.

Unlike fattier fish such as salmon or sablefish, Pacific cod contains very little total fat. This makes it particularly appealing for people looking for a lean protein source that is easy to incorporate into everyday meals.

Pacific Cod Nutrition Facts

A typical 3.5-ounce (100-gram) serving of raw Pacific cod provides approximately:

• Calories: 69
• Protein: 16 grams
• Total fat: Less than 1 gram
• Carbohydrates: 0 grams

These values are approximate and can vary depending on the fish, portion, and preparation method. Cooking methods that add butter, oil, breading, or sauces will also change the nutritional content of the finished meal.

What Vitamins and Minerals Are Found in Pacific Cod?

In addition to protein, Pacific cod naturally provides several important nutrients:

• Vitamin B12: Supports normal nerve function and red blood cell formation.
• Selenium: An essential mineral involved in thyroid function and the body's antioxidant defenses.
• Phosphorus: Helps maintain healthy bones and supports normal cellular function.
• Vitamin B6: Plays a role in protein metabolism and normal nervous system function.

These nutrients make Pacific cod more than simply a low-calorie source of protein. It contributes valuable vitamins and minerals that support normal body functions.

Does Pacific Cod Have Omega-3 Fatty Acids?

Yes. Wild Pacific cod naturally contains omega-3 fatty acids, including EPA and DHA.

However, Pacific cod is a lean whitefish and generally contains considerably less omega-3 fat than oily fish such as wild salmon or black cod.

For a well-rounded seafood diet, Pacific cod and wild salmon complement each other nicely. Cod provides lean protein, while salmon offers substantially greater amounts of marine omega-3 fatty acids.

Is Pacific Cod Low in Mercury?

Cod is included in the FDA and EPA's “Best Choices” category for fish with lower mercury levels.

This makes cod a good option for people who want to enjoy seafood regularly while being mindful of mercury exposure.

Pregnant or breastfeeding individuals and parents selecting seafood for children should follow current FDA and EPA recommendations for appropriate serving sizes and frequency.

For more information, see the FDA's advice about eating fish.

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What Does Pacific Cod Taste Like?

Pacific cod has a mild, clean flavor with tender, flaky white flesh. It is one of the more approachable seafood choices for people who prefer fish without a strong or oily flavor.

Its relatively neutral taste also makes Pacific cod extremely versatile. It pairs well with lemon, garlic, herbs, butter, olive oil, and a wide variety of sauces and seasonings.

Does Pacific Cod Taste Fishy?

Properly handled and stored Pacific cod should have a mild flavor rather than a strong fishy taste.

Like other seafood, cod's flavor and texture depend heavily on how it is handled after harvest. Prompt chilling, proper processing, freezing, and storage all contribute to maintaining seafood quality.

For customers who don't particularly enjoy stronger-tasting fish, Pacific cod is often an excellent place to start.

Is Pacific Cod Firm or Flaky?

Pacific cod has a moderately firm texture when raw but becomes tender and flaky when cooked.

Its white flesh separates into delicate flakes, making it especially well suited for baked fish, fish tacos, chowders, and traditional fish and chips.

Because Pacific cod is naturally lean, it is important not to overcook it. Excessive cooking can cause the fish to become dry rather than moist and tender.

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How to Cook Pacific Cod

One of the biggest advantages of wild Pacific cod is how easily it fits into everyday cooking. Its mild flavor and flaky texture make it suitable for baking, pan-searing, grilling, steaming, and frying.

The best way to cook Pacific cod is generally with a method that preserves moisture and avoids overcooking. Baking and pan-searing are two of the easiest options for home cooks.

How to Bake Pacific Cod in the Oven

Baking is one of the simplest and most reliable ways to prepare Pacific cod.

Easy Baked Pacific Cod:

1. Thaw frozen Pacific cod safely in the refrigerator.
2. Preheat your oven to 400°F.
3. Pat the cod dry with paper towels.
4. Lightly coat the fish with olive oil or melted butter.
5. Season with salt, pepper, garlic, and fresh lemon.
6. Place the cod in a lightly oiled baking dish.
7. Bake until the thickest portion reaches an internal temperature of 145°F.

Depending on thickness, many thawed cod portions will cook in approximately 10–15 minutes at 400°F. Thicker portions may require additional time.

A food thermometer is the most reliable way to confirm that the fish has reached the recommended safe cooking temperature.

How to Pan-Sear Pacific Cod

Pan-searing is another excellent method for preparing Pacific cod, particularly when you want a lightly golden exterior and a moist, tender interior.

Start by patting the fish dry and seasoning it lightly. Heat a skillet over medium heat with a small amount of olive oil or butter.

Add the cod and allow it to cook until the underside develops a light golden color. Carefully turn the fish using a wide spatula, then continue cooking until the thickest portion reaches 145°F internally.

Because Pacific cod becomes flaky as it cooks, handle the fish gently to help keep the portion intact.

Is Pacific Cod Good for Fish and Chips?

Absolutely. Pacific cod is an excellent choice for traditional fish and chips.

Its mild flavor, white flesh, and flaky texture pair particularly well with crispy batter or breading.

Pacific cod can also be used for fish tacos, homemade fish sandwiches, seafood chowders, and many other dishes traditionally prepared with Atlantic cod.

Can You Cook Pacific Cod From Frozen?

Yes. Pacific cod can be cooked directly from frozen using appropriate cooking methods, particularly baking.

Cooking from frozen generally requires additional time compared with thawed fish. Remove all packaging before cooking, follow a recipe designed for frozen fish, and confirm that the thickest portion reaches 145°F internally.

For more even cooking and greater flexibility with seasoning, thawing cod in the refrigerator before preparation is often preferable.

How Do You Safely Thaw Frozen Pacific Cod?

For best results, thaw frozen Pacific cod in the refrigerator rather than leaving it on the kitchen counter.

If the fish is vacuum packaged, remove it completely from the vacuum packaging before thawing and place it in a covered container in the refrigerator.

This is an important food-safety precaution because reduced-oxygen packaging can create conditions that allow certain harmful bacteria to grow if fish is thawed improperly.

Once thawed, keep the fish refrigerated and prepare it promptly.

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Is Wild Alaskan Pacific Cod Sustainable?

Alaska's Pacific cod fisheries operate under science-based management systems designed to support healthy fish populations and responsible commercial harvesting.

Fishery managers use stock assessments, catch limits, seasonal regulations, and other conservation measures to help manage fishing activity.

However, sustainability can vary depending on the specific fishery, region, stock conditions, and harvesting method. Not every Pacific cod fishery has identical management outcomes or environmental impacts.

How Is Pacific Cod Harvested in Alaska?

Pacific cod is commercially harvested using several fishing methods, including longlines, pots, and trawls.

These methods operate differently and can have different effects on the marine environment.

Fishing methods and onboard handling practices can also influence the quality of the seafood that ultimately reaches customers.

Why Does Seafood Traceability Matter?

Knowing where seafood comes from helps customers make informed purchasing decisions.

Species identification, harvest location, fishing methods, processing practices, and cold-chain handling all provide valuable information about seafood quality and sourcing.

At Kwee-Jack Fish Co., we believe customers should know what they're buying and where it comes from.

Our family has firsthand experience in Alaska's commercial fishing industry, and we work to provide that same transparency when sourcing seafood from other fishermen and seafood partners.

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So What Should You Look for When Buying Cod?

If knowing exactly what you're buying matters to you, look beyond the word “cod” and check the actual species and origin.

For the cod we offer at Kwee-Jack:

• Alaskan cod = Pacific cod
• Pacific cod = a true cod species
• Pacific cod is different from Atlantic cod
• Black cod = sablefish, not true cod
• Our Pacific cod is wild caught in Alaska

We believe seafood customers should be able to understand what species they're buying and where it comes from. As commercial fishermen ourselves, that kind of transparency is important to us whether we're selling the Bristol Bay salmon our family catches or seafood we source from other fishermen and seafood partners.

Wondering what to make with your cod? Our Pacific cod recipe collection features eight easy and delicious ways to prepare wild Alaskan cod, from quick weeknight dinners to crispy fish and chips.