For the following cooking methods, allow 10 minutes of cooking time per inch of thickness, measuring fish at thickest part, or until cod flakes easily when tested with a fork.
BAKE: Season Alaska Cod with salt, pepper and herbs or dip in seasoned bread crumbs. Place in buttered baking dish and bake at 400 °F.
SAUTE: Dip Alaska Cod in seasoned flour. Saute in oil, butter or margarine over medium heat, until lightly browned on both sides.
POACH: Fill large skillet with 2-3 inches of water. Season with salt, onion, lemon, bay leaf and peppercorns. Bring to boil. Add Alaska cod and cover tightly with a lid. Reduce heat and simmer until done.
SIMMER: For stews and chowders, add serving-size pieces of Alaskan Cod during final 10 minutes of cooking. Simmer, covered, 10 minutes, until done, taking care not to over-stir.
DEEP FRY: Dip serving-size Cod pieces into batter and/or seasoned crumbs. Deep fry at 350 °F until outside is golden brown and Cod flakes easily with a fork.