Cod

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

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)

Image from Wikipedia-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 does, 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

Atlantic Cod Butchering Yield % and Recovery

Range & Habitat

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

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				low
		Wild, bottom gillnet, bottom longline, bottom trawl, Danish seine	Iceland, Norway, Russia				low
		Wild, trawl	US & Canadian Atlantic				low
		Wild, hook & line	Georges Bank, US & Canada	n/a	n/a		low
		Wild, hook & line	US Gulf of Maine				low
		Wild, gillnet	US Atlantic				low
		Farmed net pen	US, Canada, Europe	n/a		n/a	low
Pacific Cod	Alaska Cod, Grey Cod, True Cod	Wild, trawl	US, Canadian Pacific				moderate
		Wild, bottom longline, jig, trap	US, Canadian Pacific				moderate
		Wild	Pacific imported				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.
= Best Choice/Recommended = Good Alternative = Avoid/Not Recommended							Updated July 2013

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