In the Gulf of Alaska, cod is the second rich species, accounting for 20 per cent of all life in this water. Alaskan cod is boneless and has a little pink in the white of flesh. Natural low-fat, fine, excellent quality. The taste of water boils, bakes, barbecues, steams, fertilisers or frieds is very fresh and expensive, so they are now popular with consumers. This fish meat is usually used to make fish herds and fish fries, and this time I've done it in a way that's less oil than a fry, and it tastes almost the same. It's soft, it's soft, it's simple, it's time-saving and it's delicious. ~ That's a cod chip, fragrance, and with the greasy vegetables, Dad can eat a whole plate!
