Atlantic Cod

Atlantic Cod, Jumbo Cod
Market Cod, Scrod Cod.

Wild Capture fresh cod is most commonly caught from North Carolina to the Arctic in the Eastern Atlantic. Wild capture frozen cod are caught and processed throughout the Eastern Atlantic, Canada and the US, and the Western Atlantic in Greenland and Norway.
Farmed production: is most prevalent in Norway with most production making its way to Europe yet limited amounts are imported in to the US.

Atlantic Cod is primary fish with ocean trawlers, day boat, extended trip and catcher processors. Small amounts of hook and line and trap caught product is available in the US market.

Cod is a member of the Gadidae family along with the haddock, pollock, hake and hoki. Although marketed as “Cod,” there are two different species: the Pacific and the Atlantic Cod. Atlantic Cod is generally larger than Pacific Cod.

Cod can change colors at certain depths in the water. The Atlantic Cod has two distinct color phases: gray-green, and reddish-brown. Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. Cod is fished on both sides of the Atlantic. Off the US coast Cod is commonly fished from North Carolina to the Arctic. It is nearly impossible to distinguish between Atlantic and Pacific Cod. Although Pacific Cod has a slightly higher water content, Atlantic Cod tends to be a bit softer in texture.

The Monterey Bay Aquarium Seafood WATCH® states that "decades of overfishing have resulted in dramatic population declines" and recommends consumers “Avoid” trawl-caught Atlantic cod from the U.S. and Canada. Atlantic Cod from Iceland, the Northeast Arctic, and Eastern Baltic caught with bottom gillnet, bottom longline, bottom trawl and Danish seine rate “Good Alternative.” Hook-and-line caught Atlantic Cod from the U.S. Gulf of Maine and Canada rates a "Good Alternative" because of "minimal habitat impacts of the gear," and Atlantic Cod cuaght by hook-and-line, longline and gillnet from the western Baltic, Celtic Sea and Faroe Plateau are also "Good Alternatives." The “Best Choice” for Atlantic Cod is from Iceland, the northeast Arctic and Eastern Balticcaught by hook-and-line. Seafood Watch recommends that consumers "Avoid" other Atlantic Cod.

Sources
	Species Name Gadus morhua
	Source Atlantic Cod is found on both sides of the Atlantic, with US and Canadian production fish from North Carolina to the Arctic. Nearly 80% of Fresh US Production Cod in landed in Massachusetts.
	Seasonality Fresh and Frozen Atlantic Cod is available year round. Peak production is between May and September.
	Fishing Method Wild capture; Atlantic Cod is predominately caught by mid water ocean trawl, although some hook and line and trap caught cod is sometimes available. Farm Raised production is on the rise and producing excellent quality product. Primary production areas are in the European North Atlantic. The Atlantic Cod fishery has been under significant scrutiny in recent years due to over fishing and fishing methods. Efforts are being made by the industry to improve on their historical record.
Features
	Flavor Atlantic Cod offers a lean medium textured flesh with a delicate mild flavor, similar to Pacific Cod but slightly softer.
	Dietary Information Dietary Information: Cod is an excellent source of Selenium, Niacin, and Vitamin B12. Per 3.5 oz. (100g.) raw edible portion, Calories 82 Calories from Fat 6.0 Total Fat 0.67g Total Protein 17.80g Omega-3 0.18g Cholesterol 43 mg Sodium 54 mg
	Appearance Fresh and frozen Atlantic Cod is a bright white. The skin side of the fillet may have a grey appearance if not deep skinned.
	Form Fresh Wild Capture Atlantic Cod is available headed and gutted filleted and portioned. Fresh Farmed production is available headed and gutted and in fillet form. Prices are substantially higher but of outstanding quality Frozen Wild Capture product is available: Block, Layer Pack, Shatter Pack, Cello Pack, IQF, skinless boneless fillets and portions in a wide variety of sizes.
Uses
	Preparation Atlantic Cod is a very versatile fish, and is great for baking, broiling, poaching, frying and sautéing. Grilling can be difficult due to its large flaky texture. Because of its mild taste many chefs utilize mild spice and sauce applications.
	Substitution Atlantic Cod has many suitable substitutions such as Pacific Cod, Atlantic Haddock and Atlantic and Pacific Pollock.
	Handling Atlantic Cod should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice any Atlantic cod fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice.
Market
	Sizes and Cuts Fresh Wild Capture Atlantic cod average 6 to 20 pounds. Typical grading for fresh fillets is; small under 8 oz, Scrod 8-16 oz, market 16-32 oz and Large 2 pounds plus. Frozen Wild Capture cod fillets are generally graded 4-6 oz, 8-16 oz, 16-32 oz, and portions graded to the ounce 4,5,6,7,8,9,10.
	Pricing Scale Wild Capture Atlantic cod prices have increased over the last few years due to dwindling supply. Country of Origin, processing methods and quality will all influence prices. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market and pricing information and product availability.
	Shelf Life Fresh Atlantic cod which has been handled and stored properly should retain optimum quality for 3-4 days. Frozen can be commercially stored for up to one year.

Seattle Fish Company of New Mexico

Atlantic Cod

Species Name

Source

Seasonality

Fishing Method

Flavor

Dietary Information

Appearance

Form

Preparation

Substitution

Handling

Sizes and Cuts

Pricing Scale

Shelf Life