Wild Pacific Cod
THE MOST CELEBRATED WHITEFISH
82g per serving
17.9g per serving
.63g per serving
284mg per serving
Our Wild Pacific Cod is processed and frozen immediately after the catch to capture more freshness, taste, and nutrition.
The king of the Alaska whitefish, Wild Pacific Cod is popular for its large flakes, mild flavor, and firm texture. It’s also a favorite of low-fat and high-nutrition protein seekers.
With one of the lowest carbon footprints and zero fresh water use, our sustainability scores for Wild Pacific Cod are among the best in the world for protein meat producers.
wild pacific codproducts
With a majority of the at-sea quota, American Seafoods is the world’s largest at-sea processor of Wild Alaska Pollock. We use every part of each fish to produce a variety of high-quality fish products.
HEADED AND GUTTED (H&G)
American Seafoods produces both at-sea frozen J-cut and collarbone-on (CBO) headed and gutted (H & G) Wild Pacific Cod. Our Wild Pacific Cod is sold into Asian, European, and US markets for reprocessing into fillet and fillet portion products.
WHOLE FILLET BLOCKS
Our Wild Pacific Cod whole fillet blocks are produced into a wide variety of seasoned, breaded, and battered fish portions and fish fingers, which are then sold in both foodservice and retail markets. Fillets are frozen immediately after the catch to seal in freshness and maintain high product quality.
Learn more about Wild Pacific Cod and its uses.
- Headed and Gutted (H&G)
- Whole Fillet Blocks
Serving size Grams per serving size
Calories 82 g
Protein 17.9 g
Total fat .63 g
Saturated fatty acids .081 g
Total sugars 0
Total dietary fiber 0
Cholesterol 37 mg
Selenium 36.5 mcg
Sodium 71 mg
Omega-3 fatty acids 284 mg
Source: NOAA FishWatch, Nutritionself database
At American Seafoods, our carbon footprint in the production of Wild Pacific Cod is the lowest among all meat proteins, a point that deserves greater awareness among consumers today. Our use of fresh water in the production process aboard our catcher-processor vessels is also the lowest among meat proteins: zero.
In the US, Wild Pacific Cod are sustainably managed by the National Marine Fisheries Service (NMFS), a division of the United States Department of Commerce. Biological catch limits are determined by impartial scientists who work for NMFS, state fishery agencies, and universities. Quotas are set at or below the biological limits by the North Pacific Fishery Management Council, a body made up of knowledgeable private citizens and state and federal government officials. More information on the management of the Wild Pacific Cod fishery is available on www.fishwatch.gov.
The Wild Pacific Cod fishery was certified as sustainable by the Marine Stewardship Council (MSC) in 2010. Information on the MSC and its certification of the Wild Pacific Cod fishery is available on www.msc.org.
The Wild Pacific Cod fishery is under assessment as being responsibly managed by Global Trust under a program established by Alaska Seafood Marketing Institute. More information on this program is available at www.alaskaseafood.org.
Source: NOAA, NMFS