Cod has been a world wide staple since the year 1000 when the Basques greatly expanded cod markets into a truly international trading item. The healthy resource in Alaska is keeping this tradition alive. Harvested in the icy, pristine waters of Alaska’s Bering Sea and Gulf of Alaska, Pacific cod’s firm flaky texture, white color and mild flavor have proven ideal for a wide range of foodservice menus, from fast food to white tablecloth restaurants.