Fresh Catch: Cod, A Versatile Fish
On: February 02, 2015
A great catch isn’t just synonymous with a flavorful cut of fish, garnished and seasoned to perfection. At Dorothy Lane Market, a great catch means so much more, and it all starts when the fish is still in the water.
In fact, Jack Gridley, VP of Meat and Seafood, has written before about how many cod fisheries have been depleted due to a myriad of factors, such as overfishing. But that’s not the case in the Pacific Ocean surrounding Alaska, where DLM’s Alaska Cod is sustainably caught, meaning that mandates are in place guaranteeing that generations into the future will enjoy this succulent whitefish. “Alaska is the only state that has sustainability built into its constitution,” says Karl Gustafson, who partners with the best fisherman in his native Alaska to guarantee the freshest catch to purveyors, such as DLM.
For cod, though, Karl’s worked with one fisherman for more than 20 years—Captain Randy Arsenault, who leaves port from Homer, AK and fishes during cod season along the Gulf of Alaska. The cod are live-caught in large, steel-framed traps called pots that sit on the ocean floor and are brought up to the boat, like King Crab, which ensures the freshest product to market. Then, the fish are packed with ice on the shores of Alaska and sent at record speed to DLM for you to enjoy on your dinner table (just in time for Lent, too).
Now through mid-spring, you can count on only the freshest Alaska Cod, an extremely versatile fish for cooking that’s an excellent source of high-quality protein. “It’s a very mild fish and it lends itself to a variety of different cooking methods,” Karl says, rattling off several, such as baking, broiling, steaming, sautéing, poaching, and even deep-frying. But Jack and Karl both caution that due to its flaky texture, Cod is not ideal for grilling. Add a flavor of your choice by pairing it with sauces, such as a dollop of DLM’s Wasabi Cucumber Aïoli. Or drizzle it with Jack’s Grill Pineapple, Peaches, and Peppers Grilling Sauce or Asian Ginger Grilling Sauce.
For Dorothy Lane Market, working with fisheries that follow the sustainable fishing practices of Alaska isn’t just a happy coincidence—it’s a choice. “There will always be fish for tomorrow,” Jack says with good conscience, knowing that because of proper management, Alaska Cod will remain naturally abundant.