Cod

Cod Flavor Scale

Flavor
Oil
Texture

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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 Alternate Names

 Atlantic Cod, Pacific Cod, True Cod, Gray Cod, Scrod (Cod which is under 2 1/2 Lbs)

Description

 Cod 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

Range & Habitat

 Cod are found from California to Alaska, Florida to Iceland, Europe to Norway, and in Russian waters.

Typical Wholesale Products

 H&G, Dressed, Fillets, Steaks

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.

 

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

 

 

 

 

 

 

Cod Flavor Profile

 Cod have a lean, mild flavor profile with large flakes and a medium texture. 

 

Nutritional Information based upon a 6 oz (171 grams) raw edible serving. * Calories/Calories from fat 141 * Protein grams  30.5 * Fat grams  1.2 * Saturated fat grams  .2 * Sodium milligrams  93 * Cholesterol milligrams  74 * Omega-3 grams  .3 more cod nutrition

 

Additional Resources:

	Seafood Watch	National Marine Fisheries Service