The continuing interest in sourcing seafood from sustainable fisheries has focused a spotlight on Pacific cod (Gadus macrocephalus), which had two fisheries certified by the Marine Stewardship Council (MSC) earlier this year.
Longline-, trawl-, pot- and jig-caught cod in the Gulf of Alaska and the Bering Sea/Aleutian Islands were determined to be sustainable and well managed by Moody Marine Ltd. for the MSC.
Aquamarine Seafood, a brokerage in San Diego, deals in arctic trawl cod from Alaska that is MSC certified, says Mike Lindquist, owner. Having the certification “will help shed some light on cod for retailers and restaurants,” he says. “Restaurant groups that want to go sustainable will be looking at this to fill their needs.”
Cod already appeals to restaurateurs, says Lindquist, and this designation may put it ahead of some other whitefish species.
“The one thing cod has going for it, especially well-processed cod, is that it’s a mild whitefish and provides a good entry into eating seafood. It fills a lot of conceptual things that people are looking for and it’s a good value,” he says.
To read the rest of the story about cod, click here. Written by SeaFood Business Contributing Editor Joanne Friedrick, the feature appeared in the December issue of SeaFood Business magazine.
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