| Thousands of miles away from any significant | | | | ensure the excellent texture contained in the |
| sources of pollution, Alaska´s waters are | | | | finished product... |
| among the cleanest in the world. A marine habitat | | | | When nature is permitted to take its course |
| is this pure provides a seafood harvest | | | | unimpeded the results are extraordinary. For |
| remarkably free of contaminants. Wild Alaska cod | | | | years now we have witnessed a trend towards |
| is a prime example of the quality fish harvested | | | | lighter more heart-healthy menu choices. Modern |
| from a truly pristine environment. These fish are | | | | seafood recipes tend to favor lighter seafood mild |
| wild-caught after being allowed to mature at their | | | | enough that it can set off rather than compete |
| own pace while feeding freely on their natural diet. | | | | with light delicate sauces. One of the most |
| The superior flavor and texture of Alaskan | | | | delicate and healthy fish to be found, wild Alaska |
| seafood is recognized throughout the world. But | | | | cod, is also versatile enough to star as the main |
| perhaps not everyone makes the connection | | | | ingredient in the most exotic of recipes. The |
| between the superiority of the product and the | | | | mildness of flavor and tender texture found in all |
| unique environment that nurtured its development. | | | | three varieties of wild Alaska cod can act to |
| The delightful flavor of wild Alaska cod, as with | | | | balance any strong or spicy seasoning in some of |
| other Alaskan seafood, is a direct result of | | | | today´s most creative recipes. When |
| feeding on marine organisms which are the natural | | | | choosing among the various types of wild Alaska |
| food supply for that species. Prized all over the | | | | cod it is helpful to become acquainted with the |
| world, the texture of wild Alaskan fish is the | | | | particular characteristics of each of these fish. |
| result of annual migrations in the cold North Pacific. | | | | Which kind of fish is best suited to a given recipe? |
| These migrations are cause the development of | | | | Just as importantly, which fish best satisfies the |
| optimum fat content and distribution. It is the fat | | | | chef´s individual tastes? |
| content in a fish and its proper distribution which | | | | |