Cod Flavor Profile

Cod Flavor Scale

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.



Pacific Cod Butchering Yield % and Recovery

ItemTo Skin/On FilletsTo Skin/Off FilletsTo Skin/Off J-cut Fillets
Whole Head/On gutted55%48%
Whole Head/Off gutted71%62%56%
Skin/On Fillets87%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

ItemTo Skin/On FilletsTo Skin/Off FilletsTo Skin/Off J-cut Fillets
Whole Head/On gutted41%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

NameAlternate NamesCatch MethodCatch
Atlantic CodScrod, WhitefishWild, hook & lineIceland, Norway, RussiaGreen-icon_20.pngRed-Dot_20.pngGreen-icon_20.pnglow
Wild, bottom gillnet, bottom longline, bottom trawl, Danish seineIceland, Norway, RussiaYellow-icon_20.pngRed-Dot_20.pngYellow-icon_20.pnglow
Wild, trawlUS & Canadian AtlanticRed-Dot_20.pngRed-Dot_20.pngRed-Dot_20.pnglow
Wild, hook & lineGeorges Bank, US & Canadan/an/aRed-Dot_20.pnglow
Wild, hook & lineUS Gulf of MaineYellow-icon_20.pngRed-Dot_20.pngYellow-icon_20.pnglow
Wild, gillnetUS AtlanticYellow-icon_20.pngRed-Dot_20.pngYellow-icon_20.pnglow
Farmed net penUS, Canada, Europen/aRed-Dot_20.pngn/alow
Pacific CodAlaska Cod, Grey Cod, True CodWild, trawlUS, Canadian PacificYellow-icon_20.pngRed-Dot_20.pngYellow-icon_20.pngmoderate
Wild, bottom longline, jig, trapUS, Canadian PacificGreen-icon_20.pngGreen-icon_20.pngGreen-icon_20.pngmoderate
WildPacific importedRed-Dot_20.pngRed-Dot_20.pngRed-Dot_20.pngmoderate
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 RecommendedUpdated
July 2013


Nutritional Information

based upon a 6 oz (171 grams) raw edible serving.

* Calories/Calories from fat141
* Protein grams30.5
* Fat grams1.2
* Saturated fat grams.2
* Sodium milligrams93
* Cholesterol milligrams74
* Omega-3 grams.3
more cod nutrition


Comments from before Site Migration

DWAYNE PUDDISTER []    [ Sep 25, 2014]

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


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