Cod Flavor Profile

Cod Flavor Scale
Flavor
Oil
Texture

Cod have been an important economic food since the Viking period (around 800 AD). Chefs-Resources’ profile page for this fish 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 nutrition table, the Flavor Scale, and links for further research.

Cod have a lean, mild flavor profile with large flakes and a tender-firm texture. Pacific Cod tend to have thicker fillets with a higher moisture content and are therefore less firm and a little harder to bread/batter. Their flesh is an opaque white color when raw and remains white after cooking. Atlantic Cod are a little sweeter than Pacific Cod, with translucent white to pink-tinged flesh when raw which turns white when cooked. Both are less firm and less sweet tasting compared to Haddock.

Typical Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Sushi

Alternate Names

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

Typical Wholesale Products

H&G, Dressed, Skin/On and Skin/Off Fillets, Steaks, Loins, Cheeks

Description (Gadus morhua, Gadus macrocephalus)

Atlantic Cod
Image from Wikipidia-click for licensing

Atlantic Cod tend to change color depending upon their habitat so they can be found in a variety of colorations, usually with many small spots and a light colored lateral line down the length of their sides. Under their lower jaw cod (both Atlantic and Pacific) have a characteristic barbel or catfish-like whisker. They grow to an average market size of about 3-10 Lbs with a maximum size of 77 pounds.

Pacific Cod are brown or grayish colored with dark spots or patterns on their sides. They do not grow as large as Atlantic Cod do, but still have an average market size of 5-10 Lbs.

Although some menus will specify “Atlantic” or “Pacific” Cod, the fish is generally marketed simply as “Cod” without designating specifically which species.

Fresh Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec

 

Pacific Cod Butchering Yield % and Recovery

Item To Skin/On Fillets To Skin/Off Fillets To Skin/Off J-cut Fillets
Whole Head/On gutted 55% 48%
Whole Head/Off gutted 71% 62% 56%
Skin/On Fillets 87% If you have yield info on this fish please comment below.
For detailed butchering yield % and recovery see Cod Yield Percentage
Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.

 

Atlantic Cod Butchering Yield % and Recovery

Item To Skin/On Fillets To Skin/Off Fillets To Skin/Off J-cut Fillets
Whole Head/On gutted 41% 38%
Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.

 

Range & Habitat

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

Pacific Cod Range

Pacific Cod native Range & Location
AquaMaps Data sources: GBIF

Atlantic Cod Range

Atlantic Cod native Range & Location
AquaMaps Data sources: GBIF

 

Sustainability Info

Name Alternate Names Catch Method Catch
Region
Seafood
Watch
Ocean
Wise
Sea
Choice
Mercury
Concerns
Atlantic Cod Scrod, Whitefish Wild, hook & line Iceland, Norway, Russia Green-icon_20.png Red-Dot_20.png Green-icon_20.png low
Wild, bottom gillnet, bottom longline, bottom trawl, Danish seine Iceland, Norway, Russia Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png low
Wild, trawl US & Canadian Atlantic Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png low
Wild, hook & line Georges Bank, US & Canada n/a n/a Red-Dot_20.png low
Wild, hook & line US Gulf of Maine Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png low
Wild, gillnet US Atlantic Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png low
Farmed net pen US, Canada, Europe n/a Red-Dot_20.png n/a low
Pacific Cod Alaska Cod, Grey Cod, True Cod Wild, trawl US, Canadian Pacific Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png moderate
Wild, bottom longline, jig, trap US, Canadian Pacific Green-icon_20.png Green-icon_20.png Green-icon_20.png moderate
Wild Pacific imported Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png moderate
Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.
Green-icon_20.png = Best Choice/Recommended Yellow-icon_20.png = Good Alternative Red-Dot_20.png = Avoid/Not Recommended Updated
July 2013

 

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

 

Comments from before Site Migration

DWAYNE PUDDISTER [174.116.71.206]    [ Sep 25, 2014]

Skinned Cod fillet yield is 35% skin on is 37% data from a retired fish plant worker

 

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