The Bering Sea and Gulf of Alaska are major Pacific Cod fishing grounds. Raw Pacific Cod is an opaque and creamy white. The moisture content is a little higher than that of Atlantic Cod, making it less firm and slightly more difficult to bread. But Pacific Cod produces larger, thicker fillets than Atlantic Cod, and because it is so lean, it cooks quickly.
Origin: Wild (Alaska, Bering Sea)
Texture and Flavor: White, tender, lean, flaky, mild
Cooking Methods: Bake, poach, sauté, deep fry, seafood stews
Substitutes: Haddock, Pollock, Flounder, Turbot