Kaia Cod is harvested in the Bering Sea but stands apart from other Alaskan cod thanks to the meticulous handling practices used by my friends, Erik and Lacey Velsko, aboard their vessel Kaia. Inspired by Icelandic methods, each fish is bled and gutted immediately at sea, then submerged in liquid ice to rapidly lock in freshness.
The result is a clean, mild flavor and a tender, gently firm flake—without the toughness often associated with traditionally handled Pacific cod. It’s a quality level comparable to top Icelandic Atlantic cod and truly unique within Alaska.
Each portion is flash-frozen once, boneless, skinless, and individually vacuum-packed. Boxes typically contain about 25 pieces, with each portion weighing between 5–7 oz.
