Cod photo by Bartlomiej Stroinski

For a fresh, healthy, and tasty alternative to over-processed fast food and frozen dinners, try sampling some of the varied produce from Alaska, starting with seafood. Wild fish, of course, is an obvious choice for a state blessed with 34,000 miles of coastline on three different seas. Several renowned whitefish varieties come from the chilliest of all the state’s waters, including the rich and savory class of black cod. Matured as free-range fish in their natural habitat, black cod are chock-full of essential omega-3s and luckily devoid of saturated fat. As for the taste, black cod, like all Alaskan seafood, is rich in flavor and of tender texture.  

The best feature, though, is for those who are interested in learning how to cook black cod. Preparation is surprisingly simple and versatile, making this fish an excellent choice for a quick and healthy meal. Broil, grill, bake, or smoke the fish to bring out the distinct flavors and colors, or, in a rush, rub the black cod with lemon, salt, and pepper, and pop it in the microwave. Impress your guests with your knowledge of how to cook black cod by mixing up a simple ginger-lime sauce of garlic, chiles, sugar, ginger, and lime juice, to serve alongside your stovetop-cooked fish. More adventurous kitchen-goers might give poached it a try, accenting the lean, fresh fish fillets with a sautéed sauce of olive oil, onion, red pepper, garlic, white wine, and saffron, all served over couscous.  

And, if you already know the basics of how to cook black cod, you may be interested in exploring some of the more complex recipes for preparing the fish, for example, thyme-crusted fish over braised red onions. After deboning and marinating the fish for a few hours and braising the onions over a bed of bacon, just 25 minutes of baking and broiling is all the time needed to turn three pounds of Alaskan black cod into a gourmet meal with the exotic combination of flavors such as soy sauce, thyme, brown sugar, and white wine. Toss in a side of roasted winter squash for a subtle complement to this rich Alaskan delicacy.