Cod
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Cod has been an important economic food since the Viking period (around 800 AD). Chefs-Resources' Cod page shows when fresh Cod is available, what it’s flavor profile and taste is like, the butchering yield % so you can determine your yield percentage for plate costing purposes. You’ll also find a Cod nutrition table, the Flavor Scale, and links for further Cod research.
Cod Flavor Profile
Cod have a lean, mild flavor profile with large flakes and a medium texture.
Alternate Names
Atlantic Cod, Pacific Cod, True Cod, Gray Cod, Scrod (Cod which is under 2 1/2 Lbs)
Typical Wholesale Products
H&G, Dressed, Fillets, Steaks
Cod (Gadus morhua, Gadus macrocephalus) DescriptionCod from the Atlantic have an average market size of 3-10 Lbs, Pacific Cod average 5-10 Lbs, both can grow to be up to 40 Lbs. |
![]() Image from Wikipidia-click for licensing |
Fresh Cod Availability
Fresh cod availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen available all year long.![]()
Cod Yield Factor % and Recovery
| Item | To Skn/On Fillets | To Skn/Off Fillets | Notes |
| Whole Head/On gutted | 55% | 48% | |
| Whole Head/Off gutted | 71% | 62% | |
| Skin/On Fillets | -- | 87% | |
| For detailed butchering yield % and recovery see Cod Yield Percentage | |||
Range & HabitatCod are found from California to Alaska, Florida to Iceland, Europe to Norway, and in Russian waters. |
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Pacific Cod Range |
Atlantic Cod Range |
Cod Recipes
Visit our recipe database page and search our favorite seafood recipe sites.
Cod Sustainability Info
This window is a link to the Monterey Bay Aquarium's Seafood Watch program info on Cod.
Cod Nutritional Informationbased upon a 6 oz (171 grams) raw edible serving
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