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ALASKA COD FALL SEASON NOW OPEN Harvest quotas up nearly 30% from last year

Juneau, Alaska. September 1, 2011 – Both the fall jig and pot fishery for Alaska cod opened yesterday in Alaska’s Bering Sea, where longline and mid-water trawl fishing for Alaska cod have been open all year. The Gulf of Alaska Pacific cod fisheries also open today.

Alaska fishermen still have over 96,000 metric tons, or nearly one-third of the annual Alaska Pacific cod total allowable catch (TAC) left to catch. Fishermen will be allowed to harvest 321,807 metric tons in 2011, a 27% increase over the 2010 TAC of 253,096 metric tons.

Alaska cod populations are abundant and sustainable thanks to responsible fishing practices. Over 90% of the cod harvested in the United States is Pacific cod, a major portion of that comes from Alaska waters. The U.S. Pacific cod fishery is often hailed as one of the best-managed fisheries in the world.

Alaska cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12. With its mild, slightly sweet flavor and moist firm texture, Alaska cod works well with most cooking methods. It can be roasted, poached, steamed, sautéed, or deep-fried and is an ideal choice for anything from fish and chips to fish tacos. For more information on sustainable Alaska cod including nutrition information and recipes, please visit

About Alaska Seafood

The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.

For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution has a mandate that “fish … be utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.

For more information, please visit


Tyson Fick

Alaska Seafood Marketing Institute